FOOD PROTECTION COURSE NYC
EXAM QUESTIONS WITH COMPLETE
SOLUTIONS
what is food - Correct Answers -any edible substance, ice, beverage or ingredient
intended for use, and used or sold for, human consumption.
Exception to potentially hazardous food - Correct 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 - Correct Answers -Any food that will support the growth
of microorganisms
what do bike delivery workers need for safety? - Correct Answers -helmet, lamp, bell,
brakes, reflectors
what are the common injuries among resto workers? - Correct Answers -trips, slips,
falls; muscle strain and sprain; cuts and lacerations
where should knives be stored? - Correct Answers -in designated drawer or racks
what are suitable work shoes? - Correct Answers -slip resistant ones
can you sell/use home-canned goods? - Correct Answers -no
what is the temperature "danger zone" (numerically)? - Correct Answers -between 41
and 140 degrees F where microorganisms replicate
foods in atmosphere packages provide ideal conditions for which microorganism? -
Correct Answers -clostridium botulinum
what is ready-to-eat food - Correct Answers -does not require additional heat or
washing treatment
what is the only way to determine whether potentially hazardous foods are out of the
danger zone? - Correct Answers -thermometers
,three types of thermometers - Correct Answers -bi-metallic stem, thermocouple,
thermistor (digital)
2 methods to calibrate bi-metallic stem thermometer - Correct Answers -boiling-point or
ice-point method
steps to use thermometer - Correct Answers -sanitize; measure internal product temp
(entire sensing portion is inserted), wait 15 seconds until steady, clean and sanitize
what must all meats have? - Correct 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 - Correct Answers -41;
0
appearance of raw beef should be - Correct Answers -bright to dark read, no smell
appearance of raw lamb should be - Correct Answers -light red, firm, elastic, no smell
appearance of raw pork should be - Correct Answers -light pink, fat white, no smell
appearance of raw chicken/poultry should be - Correct Answers -white, not discolored
or soft,
appearance of raw fresh fish should be - Correct Answers -cold, clear/bulging eyes,
bright red gills, firm and elastic flesh
Smoked fish must be stored at _____ because of the risk of _____ - Correct Answers -
38 degrees F; Botulinum spores
what type of cans must be removed from circulation? - Correct Answers -Cans dented
on any seam, severely rusted, severely dented, leaking, or swollen must be removed
from circulation
does washing eggs make them safe? - Correct Answers -no. Salmonella is internal
fresh eggs must be refrigerated at ___ degrees F - Correct Answers -45 degrees F
expiration date on pasteurized milk should not exceed ______. ultra-pasteurized should
not exceed ______ - Correct 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? -
Correct Answers -must first have permission from the NYC DOHMH
, dry foods should - Correct 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? - Correct Answers -when the product is used up
4 ways to store food: - Correct Answers -refrigerate, freeze, dry storage, store in ice
what does FIFO stand for? - Correct 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? - Correct Answers -
plastic, in original packaging. DO NOT USE metal, copper, brass, tin, newspaper,
cardboard
where should raw foods be stored? - Correct 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 - Correct Answers -41
can you put large hot pots in fridge? - Correct Answers -no - will warm up fridge, wait till
cooled
can you refreeze thawed food? - Correct Answers -no
can you use freezer to cool hot foods? - Correct Answers -no
scenario: you receive a shipment of frozen, refrigerated, and non-perishable dry foods.
What do you store first? - Correct Answers -frozen first, then refrigerated foods, lastly
dry foods
dry foods should be stored how? - Correct Answers -dry (50% humidity or less), low
temp (70 F or less), well-lit and ventilated room; 6 inches above floor (at least); vermin-
controlled
how should you store raw food in ice? - Correct Answers -Make sure that water is
constantly being drained so that food remains in ice (not in iced water)
what are physical food hazards? - Correct Answers -"The presence of a foreign object in
food that can cause an injury or an illness"
how can chemical hazards be introduced to food? - Correct Answers -insecticides,
cleaning agents stored near foods, storing acidic foods in metal containers
EXAM QUESTIONS WITH COMPLETE
SOLUTIONS
what is food - Correct Answers -any edible substance, ice, beverage or ingredient
intended for use, and used or sold for, human consumption.
Exception to potentially hazardous food - Correct 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 - Correct Answers -Any food that will support the growth
of microorganisms
what do bike delivery workers need for safety? - Correct Answers -helmet, lamp, bell,
brakes, reflectors
what are the common injuries among resto workers? - Correct Answers -trips, slips,
falls; muscle strain and sprain; cuts and lacerations
where should knives be stored? - Correct Answers -in designated drawer or racks
what are suitable work shoes? - Correct Answers -slip resistant ones
can you sell/use home-canned goods? - Correct Answers -no
what is the temperature "danger zone" (numerically)? - Correct Answers -between 41
and 140 degrees F where microorganisms replicate
foods in atmosphere packages provide ideal conditions for which microorganism? -
Correct Answers -clostridium botulinum
what is ready-to-eat food - Correct Answers -does not require additional heat or
washing treatment
what is the only way to determine whether potentially hazardous foods are out of the
danger zone? - Correct Answers -thermometers
,three types of thermometers - Correct Answers -bi-metallic stem, thermocouple,
thermistor (digital)
2 methods to calibrate bi-metallic stem thermometer - Correct Answers -boiling-point or
ice-point method
steps to use thermometer - Correct Answers -sanitize; measure internal product temp
(entire sensing portion is inserted), wait 15 seconds until steady, clean and sanitize
what must all meats have? - Correct 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 - Correct Answers -41;
0
appearance of raw beef should be - Correct Answers -bright to dark read, no smell
appearance of raw lamb should be - Correct Answers -light red, firm, elastic, no smell
appearance of raw pork should be - Correct Answers -light pink, fat white, no smell
appearance of raw chicken/poultry should be - Correct Answers -white, not discolored
or soft,
appearance of raw fresh fish should be - Correct Answers -cold, clear/bulging eyes,
bright red gills, firm and elastic flesh
Smoked fish must be stored at _____ because of the risk of _____ - Correct Answers -
38 degrees F; Botulinum spores
what type of cans must be removed from circulation? - Correct Answers -Cans dented
on any seam, severely rusted, severely dented, leaking, or swollen must be removed
from circulation
does washing eggs make them safe? - Correct Answers -no. Salmonella is internal
fresh eggs must be refrigerated at ___ degrees F - Correct Answers -45 degrees F
expiration date on pasteurized milk should not exceed ______. ultra-pasteurized should
not exceed ______ - Correct 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? -
Correct Answers -must first have permission from the NYC DOHMH
, dry foods should - Correct 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? - Correct Answers -when the product is used up
4 ways to store food: - Correct Answers -refrigerate, freeze, dry storage, store in ice
what does FIFO stand for? - Correct 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? - Correct Answers -
plastic, in original packaging. DO NOT USE metal, copper, brass, tin, newspaper,
cardboard
where should raw foods be stored? - Correct 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 - Correct Answers -41
can you put large hot pots in fridge? - Correct Answers -no - will warm up fridge, wait till
cooled
can you refreeze thawed food? - Correct Answers -no
can you use freezer to cool hot foods? - Correct Answers -no
scenario: you receive a shipment of frozen, refrigerated, and non-perishable dry foods.
What do you store first? - Correct Answers -frozen first, then refrigerated foods, lastly
dry foods
dry foods should be stored how? - Correct Answers -dry (50% humidity or less), low
temp (70 F or less), well-lit and ventilated room; 6 inches above floor (at least); vermin-
controlled
how should you store raw food in ice? - Correct Answers -Make sure that water is
constantly being drained so that food remains in ice (not in iced water)
what are physical food hazards? - Correct Answers -"The presence of a foreign object in
food that can cause an injury or an illness"
how can chemical hazards be introduced to food? - Correct Answers -insecticides,
cleaning agents stored near foods, storing acidic foods in metal containers
