NYC Food Protection Course|Brand New Expert Exam Questions with 100% Correct Verified Answers, All Graded A+|Latest Expert Premium Update()|100% Guaranteed Success.

NYC Food Protection Course|Brand New Expert Exam Questions with 100% Correct Verified Answers, All Graded A+|Latest Expert Premium Update()|100% Guaranteed Success. All food service establishments must have a current and valid permit issued by the New York City Department of Health and Mental Hygiene - ANSWER True Health Inspectors have the right to inspect a food service or food processing establishment as long as it it in operation. Inspectors must be given access to all areas of establishment during an inspection. - ANSWER 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. - ANSWER True Health Inspectors are authorized to collect permit fees and fines on behalf of the department - ANSWER False Health Inspectors must show their photo identification and badge to the person in charge of an establishment when requested. - ANSWER True The term "Potentially Hazardous Food" refers to: - ANSWER Any food that will support the growth of microorganisms Home canned food products are allowed in commercial food establishments. - ANSWER False The temperature Danger Zone is between 41'F and 140'F - ANSWER True Within the Temperature Danger Zone most harmful microorganism: - ANSWER Reproduce Rapidly The sensing portion of a bi-metallic stem thermometer is: - ANSWER a the dimple and downward Shellfish tags must be must be filled in order of delivery date and kept for a period of 90 days. The 90-day period begins from: - ANSWER When the Product is used up Fresh Shelled eggs must be refrigerated up receipt, at an ambient temperature of: - ANSWER 45F Foods in modified atmosphere packages provide ideal conditions for the growth of : - ANSWER Clostridium Botulinum Chicken and other poultry are most likely to be contaminated with: - ANSWER Salmonella Smoked Fish provided ideal conditions for the growth of botulinum spores. Therefore, this product must be stored at: - ANSWER 38'F Which of the following cans MUST be removed from circulation? - ANSWER A can with a dent on the seam All of the following are indications that fish is fresh except: - ANSWER There is a fishy odor The acronym FIFO means "First In First Out" - ANSWER True The New York City Health Code requires that all food items must be stored at least - ANSWER 6 Inches from the floor In order to avoid cross-contamination, raw foods in a refrigerator must be stored - ANSWER Below Cooked Food Cold Temperatures slow down the growth of microorganisms - ANSWER True Food for storage must be kept covered and/or stored in vermin-proof containers - ANSWER True Ice intended for human consumption can be used for storing can and bottles - ANSWER False When foods are stored directly in ice, the water from the ice must be drained constantly. - ANSWER True The presence of the following in food constitutes a physical hazard: Pieces of Glass - ANSWER True The presence of the following in food constitutes a physical hazard: Metal Shavings - ANSWER True The presence of the following in food constitutes a physical hazard: Pieces of Wood - ANSWER True The presence of the following in food constitutes a physical hazard: Pebbles and Stones - ANSWER True The presence of the following in food constitutes a physical hazard: MSG - ANSWER False The presence of the following in food constitutes a physical hazard: Toothpick - ANSWER True The Presence of the following in the food constitutes a chemical hazard: Ciguatoxin - ANSWER True The Presence of the following in the food constitutes a chemical hazard: Prescription Medicines - ANSWER True The Presence of the following in the food constitutes a chemical hazard: Roach Spray - ANSWER True