NYC Food Protection Course QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED
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Practice questions for this set
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All food service establishments must have a current and valid permit issued by
the New York City Department of Health and Mental Hygiene
Choose an answer
1 True 2 False
Don't know?
Terms in this set (163)
,All food service True
establishments must have
a current and valid permit
issued by the New York
City Department of Health
and Mental Hygiene
Health Inspectors have True
the right to inspect a food
service or food
processing establishment
as long as it it in operation.
Inspectors must be given
access to all areas of
establishment during an
inspection.
Obstruction or True
interference with Health
Inspectors in the
performance of their
duties may result in the
closing of the
establishment and
revocation of the permit.
Health Inspectors are False
authorized to collect
permit fees and fines on
behalf of the department
Health Inspectors must True
show their photo
identification and badge
to the person in charge of
an establishment when
requested.
, The term "Potentially Any food that will support the growth of
Hazardous Food" refers microorganisms
to:
Home canned food False
products are allowed in
commercial food
establishments.
The temperature Danger True
Zone is between 41'F and
140'F
Within the Temperature Reproduce Rapidly
Danger Zone most
harmful microorganism:
The sensing portion of a a the dimple and downward
bi-metallic stem
thermometer is:
Shellfish tags must be When the Product is used up
must be filled in order of
delivery date and kept for
a period of 90 days. The
90-day period begins
from:
Fresh Shelled eggs must 45F
be refrigerated up receipt,
at an ambient temperature
of:
Foods in modified Clostridium Botulinum
atmosphere packages
provide ideal conditions
for the growth of :
Chicken and other poultry Salmonella
are most likely to be
contaminated with:
CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) |ALREADY GRADED A+||BRAND
NEW!!
Save
Practice questions for this set
Learn 1 /7 Study with Learn
All food service establishments must have a current and valid permit issued by
the New York City Department of Health and Mental Hygiene
Choose an answer
1 True 2 False
Don't know?
Terms in this set (163)
,All food service True
establishments must have
a current and valid permit
issued by the New York
City Department of Health
and Mental Hygiene
Health Inspectors have True
the right to inspect a food
service or food
processing establishment
as long as it it in operation.
Inspectors must be given
access to all areas of
establishment during an
inspection.
Obstruction or True
interference with Health
Inspectors in the
performance of their
duties may result in the
closing of the
establishment and
revocation of the permit.
Health Inspectors are False
authorized to collect
permit fees and fines on
behalf of the department
Health Inspectors must True
show their photo
identification and badge
to the person in charge of
an establishment when
requested.
, The term "Potentially Any food that will support the growth of
Hazardous Food" refers microorganisms
to:
Home canned food False
products are allowed in
commercial food
establishments.
The temperature Danger True
Zone is between 41'F and
140'F
Within the Temperature Reproduce Rapidly
Danger Zone most
harmful microorganism:
The sensing portion of a a the dimple and downward
bi-metallic stem
thermometer is:
Shellfish tags must be When the Product is used up
must be filled in order of
delivery date and kept for
a period of 90 days. The
90-day period begins
from:
Fresh Shelled eggs must 45F
be refrigerated up receipt,
at an ambient temperature
of:
Foods in modified Clostridium Botulinum
atmosphere packages
provide ideal conditions
for the growth of :
Chicken and other poultry Salmonella
are most likely to be
contaminated with:
