NYC Food Protection Course Exam |Questions and Verified Answers| 100% Correct (2023/ 2024 Update)

NYC Food Protection Course Exam |Questions and Verified Answers| 100% Correct (2023/ 2024 Update) Q: Food Workers sick with an illness that can be transmitted by contact with food or through food should be: Answer: At Home Q: Ground meats such as hamburgers must be cooked to a minimum temperature of 158'F to eliminate: Answer: E-Coli 0157:H7 Q: Clostidium Botulinum causes the disease known as botulism Answer: True Q: The Microorganism Clostridium Botulinum is mainly associated with the following Answer: ALL of the Above Q: The Following illness have be associated with undercooked shell eggs: Answer: Salmonellosis Q: Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by: Answer: Preventing bare hand contact with ready-to-eat foods Q: Shigellosis can be eliminated by: Answer: All of the above Q: Viral Hepatitis is cause by Bacillus cereus. Answer: False Q: Escherichia Coli 0157-H7 is responsible for causeing Hemolytic Urmic Synfrome (HUS) Among Children: Answer: True Q: Escherichia Coli 0157-H7 is mainly associated with ground poultry. Answer: False Q: The illness trichinosis is cause by a parasite known as Trichinella spiralis: Answer: True Q: To avoid trichinosis, Pork should never be under cooked. New York City Health Code requires pork to be cooked to a minimum temperature of: Answer: 150'F