NYC FOOD PROTECTION COURSE
EXAM WITH VERIFIED ANSWERS
lesson 1 - Correct Answers ----
New York City Department of Health and Mental Hygiene - Correct Answers -The New
York City Department of Health and Mental Hygiene has the jurisdiction to regulate all
matters affecting health in the city and to perform all those functions and operations that
relate to the health of the people of the city.
The Health Code - Correct Answers -This is the set of regulations that were formulated
to allow the Department of Health and Mental Hygiene to effectively protect the health of
the population.
Article 81 of the Health Code - Correct Answers -regulates the operations of food
establishments for the purpose of preventing public health hazards
Sous-vide packaging, in which food is placed in a package, all the air is withdrawn and
the food is cooked in the package.
*Food establishments interested in manufacturing vacuum packed foods, "modified
atmosphere packaged foods", and sous-vide food preparation must first
__________________________________________. - Correct Answers -obtain
permission from NYC DOHMH.
Dry foods such as grains, peas, beans, flour and sugar should be _____ when received.
Moisture will cause growth of molds and deterioration. - Correct Answers -dry
Division of Environmental Health - Correct Answers -the Commission within the
Department of Health and Mental Hygiene that oversees public health and works to
eliminate the incidence of injury and illness caused by environmental factors.
Bureau of Food Safety and Community Sanitation - Correct Answers -There are several
offices and bureaus within the Division of Environmental Health, including the Bureau of
Food Safety and Community Sanitation which is responsible for conducting inspections
of food service and food processing establishments. These inspections are performed
by Public Health Sanitarians.
, Who conducts inspections of food service and food processing establishments? -
Correct Answers -Public Health sanitarians working for the Bureau of Food Safety and
Community Sanitation
During food establishment inspections, public health sanitarians pay particular attention
to the critical violations of the New York City Health Code. These include but are not
limited to: - Correct Answers -Improper time and temperature controls
Improper cooling
Poor personal hygiene
Employee illness
Bare hand contact with ready-to-eat foods
Rodent and other vermin activity
Inadequate equipment and facilities
^these are the factors that contribute to food-borne illness
Although it is impossible to predict how many times a food establishment may be
inspected, generally _____ routine (cycle) inspections are conducted each year. -
Correct Answers -1-2
What does the frequency of cyclical inspections depend on? - Correct Answers -the
complexity of a food establishment's business model.
Each restaurant is assigned a risk category according to (3): - Correct Answers -menu
complex food processes
other public health risk factors
Are food inspections announced? - Correct Answers -no, except for pre-permit
inspections
What is a pre-permit inspection? - Correct Answers -these are conducted prior to the
opening of the food establishment and the issuing of the permit
Routine cyclical inspections are designed to observe, evaluate and, ultimately, educate
food establishment operators in various points of food handling, such as: - Correct
Answers -Receiving
Storage
Preparation
Cooking
Hot-holding
Cooling
Reheating
Service
EXAM WITH VERIFIED ANSWERS
lesson 1 - Correct Answers ----
New York City Department of Health and Mental Hygiene - Correct Answers -The New
York City Department of Health and Mental Hygiene has the jurisdiction to regulate all
matters affecting health in the city and to perform all those functions and operations that
relate to the health of the people of the city.
The Health Code - Correct Answers -This is the set of regulations that were formulated
to allow the Department of Health and Mental Hygiene to effectively protect the health of
the population.
Article 81 of the Health Code - Correct Answers -regulates the operations of food
establishments for the purpose of preventing public health hazards
Sous-vide packaging, in which food is placed in a package, all the air is withdrawn and
the food is cooked in the package.
*Food establishments interested in manufacturing vacuum packed foods, "modified
atmosphere packaged foods", and sous-vide food preparation must first
__________________________________________. - Correct Answers -obtain
permission from NYC DOHMH.
Dry foods such as grains, peas, beans, flour and sugar should be _____ when received.
Moisture will cause growth of molds and deterioration. - Correct Answers -dry
Division of Environmental Health - Correct Answers -the Commission within the
Department of Health and Mental Hygiene that oversees public health and works to
eliminate the incidence of injury and illness caused by environmental factors.
Bureau of Food Safety and Community Sanitation - Correct Answers -There are several
offices and bureaus within the Division of Environmental Health, including the Bureau of
Food Safety and Community Sanitation which is responsible for conducting inspections
of food service and food processing establishments. These inspections are performed
by Public Health Sanitarians.
, Who conducts inspections of food service and food processing establishments? -
Correct Answers -Public Health sanitarians working for the Bureau of Food Safety and
Community Sanitation
During food establishment inspections, public health sanitarians pay particular attention
to the critical violations of the New York City Health Code. These include but are not
limited to: - Correct Answers -Improper time and temperature controls
Improper cooling
Poor personal hygiene
Employee illness
Bare hand contact with ready-to-eat foods
Rodent and other vermin activity
Inadequate equipment and facilities
^these are the factors that contribute to food-borne illness
Although it is impossible to predict how many times a food establishment may be
inspected, generally _____ routine (cycle) inspections are conducted each year. -
Correct Answers -1-2
What does the frequency of cyclical inspections depend on? - Correct Answers -the
complexity of a food establishment's business model.
Each restaurant is assigned a risk category according to (3): - Correct Answers -menu
complex food processes
other public health risk factors
Are food inspections announced? - Correct Answers -no, except for pre-permit
inspections
What is a pre-permit inspection? - Correct Answers -these are conducted prior to the
opening of the food establishment and the issuing of the permit
Routine cyclical inspections are designed to observe, evaluate and, ultimately, educate
food establishment operators in various points of food handling, such as: - Correct
Answers -Receiving
Storage
Preparation
Cooking
Hot-holding
Cooling
Reheating
Service
