FOOD PROTECTION COURSE
QUESTIONS AND ANSWERS WITH
COMPLETE SOLUTIONS 100%
CORRECT!!!
Q: True or false: "First Aid Choking" poster must only be displayed
conspicuously in each designated eating area.
A: True ✔✔
Q: True or false: All food establishments must display an "Alcohol and
Pregnancy Warning" sign.
A: False ✔✔
Q: True or false: A "Wash Hands" sign must be displayed at all hand
washing sinks.
A: True ✔✔
Lesson 1
✔✔---
Q: What is the New York City Department of Health and Mental Hygiene?
A: It is the agency responsible for regulating all matters related to public health in
NYC and carrying out health-related functions to protect the city's population ✔✔
Q: What is the Health Code?
A: A set of public health regulations enforced by the NYC Department of Health to
protect community health ✔✔
,Q: What is Article 81 of the Health Code?
A: The section that governs the operation of food service establishments to prevent
public health hazards ✔✔
Q: What is the Division of Environmental Health?
A: A division within the NYC Health Department that addresses public health
issues caused by environmental factors ✔✔
Q: What is the Bureau of Food Safety and Community Sanitation responsible
for?
A: Inspecting food service and food processing establishments ✔✔
Q: Who conducts inspections of food establishments in NYC?
A: 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: - 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. -
ANSWERS✔✔1-2
What does the frequency of cyclical inspections depend on? - ANSWERS✔✔the
complexity of a food establishment's business model.
Each restaurant is assigned a risk category according to (3): - ANSWERS✔✔menu
complex food processes
other public health risk factors
Are food inspections announced? - ANSWERS✔✔no, except for pre-permit
inspections
What is a pre-permit inspection? - 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: -
ANSWERS✔✔Receiving
Storage
Preparation
Cooking
Hot-holding
QUESTIONS AND ANSWERS WITH
COMPLETE SOLUTIONS 100%
CORRECT!!!
Q: True or false: "First Aid Choking" poster must only be displayed
conspicuously in each designated eating area.
A: True ✔✔
Q: True or false: All food establishments must display an "Alcohol and
Pregnancy Warning" sign.
A: False ✔✔
Q: True or false: A "Wash Hands" sign must be displayed at all hand
washing sinks.
A: True ✔✔
Lesson 1
✔✔---
Q: What is the New York City Department of Health and Mental Hygiene?
A: It is the agency responsible for regulating all matters related to public health in
NYC and carrying out health-related functions to protect the city's population ✔✔
Q: What is the Health Code?
A: A set of public health regulations enforced by the NYC Department of Health to
protect community health ✔✔
,Q: What is Article 81 of the Health Code?
A: The section that governs the operation of food service establishments to prevent
public health hazards ✔✔
Q: What is the Division of Environmental Health?
A: A division within the NYC Health Department that addresses public health
issues caused by environmental factors ✔✔
Q: What is the Bureau of Food Safety and Community Sanitation responsible
for?
A: Inspecting food service and food processing establishments ✔✔
Q: Who conducts inspections of food establishments in NYC?
A: 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: - 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. -
ANSWERS✔✔1-2
What does the frequency of cyclical inspections depend on? - ANSWERS✔✔the
complexity of a food establishment's business model.
Each restaurant is assigned a risk category according to (3): - ANSWERS✔✔menu
complex food processes
other public health risk factors
Are food inspections announced? - ANSWERS✔✔no, except for pre-permit
inspections
What is a pre-permit inspection? - 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: -
ANSWERS✔✔Receiving
Storage
Preparation
Cooking
Hot-holding
