Food Protection Course- NYC UPDATED
Exam Questions and CORRECT Answers
What are exceptions to potentially hazardous food rules? - CORRECT ANSWER - Foods
with a low water activity (.85 or less) or those that are highly acidic with a pH of 4.6 or below.
Air-cooled hard-boiled eggs with shells intact.
What kind of thermometer is prohibited in a food establishment? - CORRECT ANSWER -
Glass Thermometer
What temperature does poultry, stuffing, and stuffed meats need to be cooked to? - CORRECT
ANSWER - 165 degrees
What temperature does smoked fish need to be held at? - CORRECT ANSWER - 38
degrees or below
Holding smoked fish at the appropriate temperature will prevent the growth of what kind of
bacteria? - CORRECT ANSWER - Clostridium Botulinum
Until when do shellfish tags need to be stored? - CORRECT ANSWER - At least 90 days
after the product has been used
What is the sell by date of pasteurized milk and milk products? - CORRECT ANSWER -9
days from pasteurization
What is the sell by date of ultra pasteurized milk and milk products? - CORRECT
ANSWER - 45 days from pasteurization
True or False: Vacuum packaging of food products is not allowed without special authorization
from the Health Department. - CORRECT ANSWER - True
, What is FIFO? - CORRECT ANSWER - First in, First out. It's a system to ensure old
product is used before new product.
How far from the floor should food be stored to prevent pest infestation? - CORRECT
ANSWER - at least 6 inches
Where should raw foods be stored in a refrigerator to prevent cross contamination? - CORRECT
ANSWER - Below cooked foods
What do cold temperatures do to microorganisms? - CORRECT ANSWER - Slow down
the growth
All cold foods must be held at what temperature? What is the exception to this rule? -
CORRECT ANSWER - 41 degrees or below; the exception is smoked fish which must be
stored at 38 degrees or below
What are the three main hazards to our health? - CORRECT ANSWER - Physical,
biological, and chemical
What is a physical hazard? - CORRECT ANSWER - The presence of a foreign object
(glass fragments, pieces of metal, etc) in food.
What is a chemical hazard? - CORRECT ANSWER - The presence of harmful chemicals
(pesticide, cleaning agents, prescription medicine, etc) in food.
What is a biological hazard? - CORRECT ANSWER - The presence of microorganisms
(bacteria, viruses, parasites, and fungi) in food.
How can you tell if a food has been contaminated with pathogenic bacteria? - CORRECT
ANSWER - You cannot tell, there is no change in appearance, taste, or smell
Exam Questions and CORRECT Answers
What are exceptions to potentially hazardous food rules? - CORRECT ANSWER - Foods
with a low water activity (.85 or less) or those that are highly acidic with a pH of 4.6 or below.
Air-cooled hard-boiled eggs with shells intact.
What kind of thermometer is prohibited in a food establishment? - CORRECT ANSWER -
Glass Thermometer
What temperature does poultry, stuffing, and stuffed meats need to be cooked to? - CORRECT
ANSWER - 165 degrees
What temperature does smoked fish need to be held at? - CORRECT ANSWER - 38
degrees or below
Holding smoked fish at the appropriate temperature will prevent the growth of what kind of
bacteria? - CORRECT ANSWER - Clostridium Botulinum
Until when do shellfish tags need to be stored? - CORRECT ANSWER - At least 90 days
after the product has been used
What is the sell by date of pasteurized milk and milk products? - CORRECT ANSWER -9
days from pasteurization
What is the sell by date of ultra pasteurized milk and milk products? - CORRECT
ANSWER - 45 days from pasteurization
True or False: Vacuum packaging of food products is not allowed without special authorization
from the Health Department. - CORRECT ANSWER - True
, What is FIFO? - CORRECT ANSWER - First in, First out. It's a system to ensure old
product is used before new product.
How far from the floor should food be stored to prevent pest infestation? - CORRECT
ANSWER - at least 6 inches
Where should raw foods be stored in a refrigerator to prevent cross contamination? - CORRECT
ANSWER - Below cooked foods
What do cold temperatures do to microorganisms? - CORRECT ANSWER - Slow down
the growth
All cold foods must be held at what temperature? What is the exception to this rule? -
CORRECT ANSWER - 41 degrees or below; the exception is smoked fish which must be
stored at 38 degrees or below
What are the three main hazards to our health? - CORRECT ANSWER - Physical,
biological, and chemical
What is a physical hazard? - CORRECT ANSWER - The presence of a foreign object
(glass fragments, pieces of metal, etc) in food.
What is a chemical hazard? - CORRECT ANSWER - The presence of harmful chemicals
(pesticide, cleaning agents, prescription medicine, etc) in food.
What is a biological hazard? - CORRECT ANSWER - The presence of microorganisms
(bacteria, viruses, parasites, and fungi) in food.
How can you tell if a food has been contaminated with pathogenic bacteria? - CORRECT
ANSWER - You cannot tell, there is no change in appearance, taste, or smell
