NYC Food Protection Quizzes with Complete Solutions

NYC Food Protection Quizzes with Complete Solutions All food service establishments must have a current and valid permit issued by the New York City Department Of Health and Mental Hygiene. True/False True Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of establishment during an inspection. True/False True Obstruction or interference with Health Inspectors in the performance of their duties may result in the closing of the establishment and revocation of the permit. True/False True Health Inspectors are authorized to collect permit fees and fines on the behalf of the Department. True/False False Health Inspectors must show their photo identification and badge to the person in charge of an establishment when requested. True/False True The term "potentially hazardous food" refers to: A.) Any food low in protein B.) Any uncooked food C.) Any food that will not be heated to 140º F D.) Any food that will support the growth of microorganisms D.) Any food that will support the growth of microorganisms Home canned food products are allowed in commercial food establishments. True/False False The Temperature Danger Zone is between 41°F and 140°F True/False True Within the Temperature Danger Zone most harmful microorganism: A.) Die B.) Reproduce rapidly B.) Reproduce rapidly The sensing portion of a bi-metallic stem thermometer is: A.) At the dimple and downward B.) At the dimple upward C.) On the temperature dial A.) At the dimple and downward Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The 90-day period begins from: A.) When the product is used up B.) The date the shellfish is harvested C.) The date the product is delivered A.) When the product is used up Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of: A.) 50°F B.) 41°F C.) 45°F C.) 45°F Foods in modified atmosphere packages provide ideal conditions for the growth of: A.) Salmonella B.) Clostridium botulinum C.) Staphylococcus