NYC Food Protection Certificate Exam
with Verified Solutions
The six factors that affect the growth of bacteria are: ✔️✔️Food, Acidity (Low acidity), TDZ,
Time, Oxygen, Moisture (FATTOM).
Viruses cannot ✔️✔️reproduce in food; they only use food as a means to get inside the human
body.
Hepatitis A and norovirus contaminate the food supply ✔️✔️through fecal (human)
contaminated waters and food
Trichinella spiralis. ✔️✔️The food-borne parasite typically found in under-cooked pork
Trichinosis parasite ✔️✔️is caused by a parasite known as Trichinella spiralis.
Trichinella spiralis cooking requirements. ✔️✔️can be eliminated by cooking pork to 155°F
for 15 seconds
Marine fish contain what? ✔️✔️Anisakis simplex is a food-borne parasite found where?
Salmonella enteritidis ✔️✔️Mainly associated with raw poultry and raw shell eggs.
,one must always use pasteurized eggs only. ✔️✔️When preparing any egg recipe where eggs
are not cooked or partially cooked,
Clostridium perfringens growth can be controlled by ✔️✔️rapid cooling, rapid re-heating and
avoid preparing foods in advance
Staphylococcus aureus is carried by? ✔️✔️bacterium that is commonly carried by healthy
human beings.
Staphylococcal food intoxication ✔️✔️is caused by Staphylococcus aureus
food-borne illness Staphylococcal food intoxication can be prevented by ✔️✔️good personal
hygiene and avoiding bare hands contact with ready-to-eat foods.
Food workers sick with an illness that can be transmitted by contact with food or through food
should be ✔️✔️prevented from working until fully recovered.
Ground meats such as hamburgers must be cooked to a minimum temperature of ✔️✔️158°F
to eliminate E. coli 0157:H7
E. coli 0157:H7 is caused by ✔️✔️ground meat not cooked over 158°F causes
, botulism is caused by ✔️✔️Clostridium botulinum
What virus is home-canned foods associated with? ✔️✔️Clostridium botulinum bacterium
Ciguatera Intoxication occurs in what kind of environmental conditions ✔️✔️warm weather
when toxic red algae in the water are eaten by small fish. The small fish are then eaten by certain
predatory fish (barracuda, red snapper etc.,)
Humans become sick from predatory fish with accumulated toxins from ✔️✔️red algae
Scombroid poisoning occurs from ✔️✔️eating certain fish (e.g., tuna, mackerel, bonito, mahi
mahi, blue fish, etc.) with high levels of histamines due to time and temperature abuse.
Hands must be washed thoroughly after ✔️✔️any activity in which the hands have become
contaminated. For example, before starting work, after handling raw foods, coughing, sneezing,
smoking, eating, drinking, scratching, etc.
hands become contaminated ✔️✔️before starting work, after handling raw foods, coughing,
sneezing, smoking, eating, drinking, scratching.
with Verified Solutions
The six factors that affect the growth of bacteria are: ✔️✔️Food, Acidity (Low acidity), TDZ,
Time, Oxygen, Moisture (FATTOM).
Viruses cannot ✔️✔️reproduce in food; they only use food as a means to get inside the human
body.
Hepatitis A and norovirus contaminate the food supply ✔️✔️through fecal (human)
contaminated waters and food
Trichinella spiralis. ✔️✔️The food-borne parasite typically found in under-cooked pork
Trichinosis parasite ✔️✔️is caused by a parasite known as Trichinella spiralis.
Trichinella spiralis cooking requirements. ✔️✔️can be eliminated by cooking pork to 155°F
for 15 seconds
Marine fish contain what? ✔️✔️Anisakis simplex is a food-borne parasite found where?
Salmonella enteritidis ✔️✔️Mainly associated with raw poultry and raw shell eggs.
,one must always use pasteurized eggs only. ✔️✔️When preparing any egg recipe where eggs
are not cooked or partially cooked,
Clostridium perfringens growth can be controlled by ✔️✔️rapid cooling, rapid re-heating and
avoid preparing foods in advance
Staphylococcus aureus is carried by? ✔️✔️bacterium that is commonly carried by healthy
human beings.
Staphylococcal food intoxication ✔️✔️is caused by Staphylococcus aureus
food-borne illness Staphylococcal food intoxication can be prevented by ✔️✔️good personal
hygiene and avoiding bare hands contact with ready-to-eat foods.
Food workers sick with an illness that can be transmitted by contact with food or through food
should be ✔️✔️prevented from working until fully recovered.
Ground meats such as hamburgers must be cooked to a minimum temperature of ✔️✔️158°F
to eliminate E. coli 0157:H7
E. coli 0157:H7 is caused by ✔️✔️ground meat not cooked over 158°F causes
, botulism is caused by ✔️✔️Clostridium botulinum
What virus is home-canned foods associated with? ✔️✔️Clostridium botulinum bacterium
Ciguatera Intoxication occurs in what kind of environmental conditions ✔️✔️warm weather
when toxic red algae in the water are eaten by small fish. The small fish are then eaten by certain
predatory fish (barracuda, red snapper etc.,)
Humans become sick from predatory fish with accumulated toxins from ✔️✔️red algae
Scombroid poisoning occurs from ✔️✔️eating certain fish (e.g., tuna, mackerel, bonito, mahi
mahi, blue fish, etc.) with high levels of histamines due to time and temperature abuse.
Hands must be washed thoroughly after ✔️✔️any activity in which the hands have become
contaminated. For example, before starting work, after handling raw foods, coughing, sneezing,
smoking, eating, drinking, scratching, etc.
hands become contaminated ✔️✔️before starting work, after handling raw foods, coughing,
sneezing, smoking, eating, drinking, scratching.
