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NYC FOOD PROTECTION COURSE EXAM 2025|
BRAND NEW ACTUAL EXAM WITH 100% VERIFIED
QUESTIONS AND CORRECT SOLUTIONS|
GUARANTEED VALUE PACK| ACE YOUR GRADES.
what is food - (answers)any edible substance, ice, beverage or ingredient
intended for use, and used or sold for, human consumption.
Exception to potentially hazardous food - (answers)foods with low water activity,
highly acidic with pH of 4.6 or below, air-cooled hard-boiled eggs with shells intact
"potentially hazardous" means - (answers)Any food that will support the growth
of microorganisms
can you sell/use home-canned goods? - (answers)no
what is the temperature "danger zone" (numerically)? - (answers)between 41 and
140 degrees F where microorganisms replicate
foods in atmosphere packages provide ideal conditions for which microorganism?
- (answers)clostridium botulinum
what is ready-to-eat food - (answers)does not require additional heat or washing
treatment
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what is the only way to determine whether potentially hazardous foods are out of
the danger zone? - (answers)thermometers
three types of thermometers - (answers)bi-metallic stem, thermocouple,
thermistor (digital)
2 methods to calibrate bi-metallic stem thermometer - (answers)boiling-point or
ice-point method
steps to use thermometer - (answers)sanitize; measure internal product temp
(entire sensing portion is inserted), wait 15 seconds until steady, clean and
sanitize
what must all meats have? - (answers)USDA inspection stamp (located on side of
carcass or on packaging - NOT to be confused with the USDA grade stamp
fresh meats must be received at ____ degrees F or ___ if frozen - (answers)41; 0
appearance of raw beef should be - (answers)bright to dark read, no smell
appearance of raw lamb should be - (answers)light red, firm, elastic, no smell
appearance of raw pork should be - (answers)light pink, fat white, no smell
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appearance of raw chicken/poultry should be - (answers)white, not discolored or
soft,
appearance of raw fresh fish should be - (answers)cold, clear/bulging eyes, bright
red gills, firm and elastic flesh
Smoked fish must be stored at _____ because of the risk of _____ - (answers)38
degrees F; Botulinum spores
what type of cans must be removed from circulation? - (answers)Cans dented on
any seam, severely rusted, severely dented, leaking, or swollen must be removed
from circulation
does washing eggs make them safe? - (answers)no. Salmonella is internal
fresh eggs must be refrigerated at ___ degrees F - (answers)45 degrees F
expiration date on pasteurized milk should not exceed ______. ultra-pasteurized
should not exceed ______ - (answers)9 calendar days after pasteurization; 45
days from date of ultra-pasteurization
places that use vacuum, modified atmosphere, or sous-vide packaging must do
what? - (answers)must first have permission from the NYC DOHMH
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dry foods should - (answers)be dry (no moisture), no contamination, no rodent
marks
shellfish tags must be filed in order of delivery date and kept for a period of 90
days from when? - (answers)when the product is used up
4 ways to store food: - (answers)refrigerate, freeze, dry storage, store in ice
what does FIFO stand for? - (answers)first in first out. Date products so that older
products are used first.
what type of storage containers can be used? Can't be used? - (answers)plastic, in
original packaging. DO NOT USE metal, copper, brass, tin, newspaper, cardboard
where should raw foods be stored? - (answers)below and away from cooked
foods to avoid cross-contamination
fresh meat, poultry, and other potentially hazardous foods should be stored at
___ degrees F - (answers)41
can you put large hot pots in fridge? - (answers)no - will warm up fridge, wait till
cooled
can you refreeze thawed food? - (answers)no
NYC FOOD PROTECTION COURSE EXAM 2025|
BRAND NEW ACTUAL EXAM WITH 100% VERIFIED
QUESTIONS AND CORRECT SOLUTIONS|
GUARANTEED VALUE PACK| ACE YOUR GRADES.
what is food - (answers)any edible substance, ice, beverage or ingredient
intended for use, and used or sold for, human consumption.
Exception to potentially hazardous food - (answers)foods with low water activity,
highly acidic with pH of 4.6 or below, air-cooled hard-boiled eggs with shells intact
"potentially hazardous" means - (answers)Any food that will support the growth
of microorganisms
can you sell/use home-canned goods? - (answers)no
what is the temperature "danger zone" (numerically)? - (answers)between 41 and
140 degrees F where microorganisms replicate
foods in atmosphere packages provide ideal conditions for which microorganism?
- (answers)clostridium botulinum
what is ready-to-eat food - (answers)does not require additional heat or washing
treatment
,2|Page
what is the only way to determine whether potentially hazardous foods are out of
the danger zone? - (answers)thermometers
three types of thermometers - (answers)bi-metallic stem, thermocouple,
thermistor (digital)
2 methods to calibrate bi-metallic stem thermometer - (answers)boiling-point or
ice-point method
steps to use thermometer - (answers)sanitize; measure internal product temp
(entire sensing portion is inserted), wait 15 seconds until steady, clean and
sanitize
what must all meats have? - (answers)USDA inspection stamp (located on side of
carcass or on packaging - NOT to be confused with the USDA grade stamp
fresh meats must be received at ____ degrees F or ___ if frozen - (answers)41; 0
appearance of raw beef should be - (answers)bright to dark read, no smell
appearance of raw lamb should be - (answers)light red, firm, elastic, no smell
appearance of raw pork should be - (answers)light pink, fat white, no smell
,3|Page
appearance of raw chicken/poultry should be - (answers)white, not discolored or
soft,
appearance of raw fresh fish should be - (answers)cold, clear/bulging eyes, bright
red gills, firm and elastic flesh
Smoked fish must be stored at _____ because of the risk of _____ - (answers)38
degrees F; Botulinum spores
what type of cans must be removed from circulation? - (answers)Cans dented on
any seam, severely rusted, severely dented, leaking, or swollen must be removed
from circulation
does washing eggs make them safe? - (answers)no. Salmonella is internal
fresh eggs must be refrigerated at ___ degrees F - (answers)45 degrees F
expiration date on pasteurized milk should not exceed ______. ultra-pasteurized
should not exceed ______ - (answers)9 calendar days after pasteurization; 45
days from date of ultra-pasteurization
places that use vacuum, modified atmosphere, or sous-vide packaging must do
what? - (answers)must first have permission from the NYC DOHMH
, 4|Page
dry foods should - (answers)be dry (no moisture), no contamination, no rodent
marks
shellfish tags must be filed in order of delivery date and kept for a period of 90
days from when? - (answers)when the product is used up
4 ways to store food: - (answers)refrigerate, freeze, dry storage, store in ice
what does FIFO stand for? - (answers)first in first out. Date products so that older
products are used first.
what type of storage containers can be used? Can't be used? - (answers)plastic, in
original packaging. DO NOT USE metal, copper, brass, tin, newspaper, cardboard
where should raw foods be stored? - (answers)below and away from cooked
foods to avoid cross-contamination
fresh meat, poultry, and other potentially hazardous foods should be stored at
___ degrees F - (answers)41
can you put large hot pots in fridge? - (answers)no - will warm up fridge, wait till
cooled
can you refreeze thawed food? - (answers)no
