Food Protection Course Free Online Training
1. All food service establishments must have a current and valid permit
issued by the NYC Health Department.: True
2.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 the food establishment during an inspection.:
True
3. According to the NYC Health Code, supervisors of all food service
estab- lishments are required to have a Food Protection Certificate.: True
4. Food is any edible substance, ice, beverage, or ingredient intended for
use and used or sold for human consumption.: True
5. Potentially Hazardous Food (PHF) refers to foods which support
rapid growth of microorganisms.: True
6. Examples of Potentially Hazardous Foods include:: 1) All raw and
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,cooked meats
2) Poultry
3) Milk and milk products
4) Fish
5) Shellfish
6)Tofu
7) Cooked rice pasta
8) Beans
9) Potatoes
10)Cut leafy greens
11)Cut tomatoes and melons
12)Garlic in oil.
(Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky,
cheese pizza, crispy bacon)
7. The Temperature Danger Zone is between:: 41°F and 140°F.
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, 8. The three thermometers allowed to be used for measuring food
tempera- tures are:: 1) Bi-metallic stem (range from 0°F to 220°F)
2)Thermocouple
3)Thermistor (digital).
The use of glass thermometers in a food establishment is prohibited by
law.
9.Meat inspected by the U.S. Dept. of Agriculture must have a USDA:
Inspection stamp.
10.Raw shell eggs must be stored at a minimum temperature of:: 45°F
11. Smoked fish must be held at 38°F or below because of the bacteria?: -
Clostridium botulinum.
12.All refrigerated food must be held at or below:: 41°F (except raw shell
eggs 45°F or below and smoked fish 38°F or below)
3/8
1. All food service establishments must have a current and valid permit
issued by the NYC Health Department.: True
2.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 the food establishment during an inspection.:
True
3. According to the NYC Health Code, supervisors of all food service
estab- lishments are required to have a Food Protection Certificate.: True
4. Food is any edible substance, ice, beverage, or ingredient intended for
use and used or sold for human consumption.: True
5. Potentially Hazardous Food (PHF) refers to foods which support
rapid growth of microorganisms.: True
6. Examples of Potentially Hazardous Foods include:: 1) All raw and
1/8
,cooked meats
2) Poultry
3) Milk and milk products
4) Fish
5) Shellfish
6)Tofu
7) Cooked rice pasta
8) Beans
9) Potatoes
10)Cut leafy greens
11)Cut tomatoes and melons
12)Garlic in oil.
(Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky,
cheese pizza, crispy bacon)
7. The Temperature Danger Zone is between:: 41°F and 140°F.
2/8
, 8. The three thermometers allowed to be used for measuring food
tempera- tures are:: 1) Bi-metallic stem (range from 0°F to 220°F)
2)Thermocouple
3)Thermistor (digital).
The use of glass thermometers in a food establishment is prohibited by
law.
9.Meat inspected by the U.S. Dept. of Agriculture must have a USDA:
Inspection stamp.
10.Raw shell eggs must be stored at a minimum temperature of:: 45°F
11. Smoked fish must be held at 38°F or below because of the bacteria?: -
Clostridium botulinum.
12.All refrigerated food must be held at or below:: 41°F (except raw shell
eggs 45°F or below and smoked fish 38°F or below)
3/8
