Food Protection Course Exam
Questions with 100% Correct
Answers
The NYC Health Code requires that hand-washing sinks be located... - Answer-Within
25 feet of each
•Food preparation
•Food service and ware-washing area
•In or adjacent to employee and patron bathrooms
The hand washing sinks must be provided with... - Answer-•Soap
•Hot and Cold running water
•disposable towels and/ or hand dryer
• A "wash hands" sign
Health code requires that all food workers wear... - Answer-Proper hair restraints, clean
aprons and outer garments, abstain from wearing jewelry and wearing make-up
It is illegal to handle ready-to-eat foods with bare hands - Answer-True
Raw foods may be handle with bare hands - Answer-True
The three acceptable methods to thawing frozen foods: - Answer-•Refrigerate them
•Place them under cold running water
•In a microwave oven with continuous cooking afterwards
When bacteria from raw food get into a cooked or ready-to-eat food, this is called... -
Answer-Cross-contamination
The correct cooking temperature for poultry, stuffed meat and stuffing... - Answer-165
Ground beef and foods containing ground meat must be cooked to an internal
temperature of... - Answer-158
Pork must be cooked to an internal temperature of... - Answer-155
To prevent illness
, Eggs, fish, shellfish, lamb, and other meats must be cooked to a minimum temperature
of... - Answer-145
All hot foods stored on a hot-holding unit must be held at... - Answer-140 or higher
Some of the effective ways to rapidly cooling foods are: - Answer-•Immersion in an ice
bath with occasional stirring
•Use of 4 inches shallow cooling pans with a product depth of 1 to 2 inches
•Using a rapid-chill unit
•Cutting solid foods into smaller pieces (6 lbs. or less)
Hot foods placed in a refrigerator for cooking must be covered only after they have
completely cooked to 41 or below - Answer-True
Previously cooked and refrigerated foods that will be served from a hot holding unit
must be rapidly reheated to... - Answer-165 using a stove or oven
(Never use hot holding unit to reheat foods)
When using disposable gloves, they must be changed... - Answer-Often to avoid
contamination
___ must be provided in all culinary and pot/dish washing sinks - Answer-Air- breaks
______ must be installed in any equipment that has direct connection with potable
water supply - Answer-Atmospheric Vacuum Breakers (AVB)
(Examples include: ice-machine, coffee machines, dishwashers, ect)
Cross-contamination can be prevented by installing a... - Answer-Hose-bib vacuum
breaker
All gas-fired hot water heaters must be installed by a licensed plumber and must be
monitored for back draft - Answer-True
NYC laws make it illegal to dump grease in any sink that does not have a proper... -
Answer-Grease interceptor
The proper sequence for the manual dish washing operations: - Answer-Wash, rinse,
sanitize, and air-dry
Cutting boards must be washed, rinsed, and sanitized... - Answer-Between each use
Questions with 100% Correct
Answers
The NYC Health Code requires that hand-washing sinks be located... - Answer-Within
25 feet of each
•Food preparation
•Food service and ware-washing area
•In or adjacent to employee and patron bathrooms
The hand washing sinks must be provided with... - Answer-•Soap
•Hot and Cold running water
•disposable towels and/ or hand dryer
• A "wash hands" sign
Health code requires that all food workers wear... - Answer-Proper hair restraints, clean
aprons and outer garments, abstain from wearing jewelry and wearing make-up
It is illegal to handle ready-to-eat foods with bare hands - Answer-True
Raw foods may be handle with bare hands - Answer-True
The three acceptable methods to thawing frozen foods: - Answer-•Refrigerate them
•Place them under cold running water
•In a microwave oven with continuous cooking afterwards
When bacteria from raw food get into a cooked or ready-to-eat food, this is called... -
Answer-Cross-contamination
The correct cooking temperature for poultry, stuffed meat and stuffing... - Answer-165
Ground beef and foods containing ground meat must be cooked to an internal
temperature of... - Answer-158
Pork must be cooked to an internal temperature of... - Answer-155
To prevent illness
, Eggs, fish, shellfish, lamb, and other meats must be cooked to a minimum temperature
of... - Answer-145
All hot foods stored on a hot-holding unit must be held at... - Answer-140 or higher
Some of the effective ways to rapidly cooling foods are: - Answer-•Immersion in an ice
bath with occasional stirring
•Use of 4 inches shallow cooling pans with a product depth of 1 to 2 inches
•Using a rapid-chill unit
•Cutting solid foods into smaller pieces (6 lbs. or less)
Hot foods placed in a refrigerator for cooking must be covered only after they have
completely cooked to 41 or below - Answer-True
Previously cooked and refrigerated foods that will be served from a hot holding unit
must be rapidly reheated to... - Answer-165 using a stove or oven
(Never use hot holding unit to reheat foods)
When using disposable gloves, they must be changed... - Answer-Often to avoid
contamination
___ must be provided in all culinary and pot/dish washing sinks - Answer-Air- breaks
______ must be installed in any equipment that has direct connection with potable
water supply - Answer-Atmospheric Vacuum Breakers (AVB)
(Examples include: ice-machine, coffee machines, dishwashers, ect)
Cross-contamination can be prevented by installing a... - Answer-Hose-bib vacuum
breaker
All gas-fired hot water heaters must be installed by a licensed plumber and must be
monitored for back draft - Answer-True
NYC laws make it illegal to dump grease in any sink that does not have a proper... -
Answer-Grease interceptor
The proper sequence for the manual dish washing operations: - Answer-Wash, rinse,
sanitize, and air-dry
Cutting boards must be washed, rinsed, and sanitized... - Answer-Between each use
