Food Protection Course Answers Quiz
Lesson 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, &
13 / NYC Food Protection Course Lesson 1
Answers Updated Latest Version
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 is 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 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: - ANSWER
When the product is used up
Fresh shell eggs must be refrigerated upon receipt, at an ambient
temperature of: - ANSWER 45°F
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 provide 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 a 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 foods
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 cans
and bottles - ANSWER False
When foods are stored directly in ice, the water from that ice
must be drained constantly. - ANSWER True
The presence of the following in food constitutes a physical
hazard Piece of Glass - ANSWER True
The presence of the following in food constitutes a physical
hazard Metal Shaving - ANSWER True
Lesson 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, &
13 / NYC Food Protection Course Lesson 1
Answers Updated Latest Version
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 is 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 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: - ANSWER
When the product is used up
Fresh shell eggs must be refrigerated upon receipt, at an ambient
temperature of: - ANSWER 45°F
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 provide 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 a 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 foods
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 cans
and bottles - ANSWER False
When foods are stored directly in ice, the water from that ice
must be drained constantly. - ANSWER True
The presence of the following in food constitutes a physical
hazard Piece of Glass - ANSWER True
The presence of the following in food constitutes a physical
hazard Metal Shaving - ANSWER True
