NYC Food Protection Course
Hide definitions
The acronym FIFO means "First In First Out"
True
An Air Break provides indirect waste for sinks. What is the benefit of the indirect was at culinary sinks?
It prevents sewage from reaching the sink
All food establishments must display an "Alcohol and Pregnancy Warning" sign.
False
All food on display must be protected by packaging, sneeze guards, display cases or through other means
True
All food service establishments must have a current and valid permit issued by the New York City Department
of Health and Mental Hygiene
True
, NYC Food Protection Course
All of the following are indications that fish is fresh except:
There is a fishy odor
All of the following, EXCEPT ONE are true of a hot holding unit:
Must be used to reheat refrigerated foods
All of the Following except one may be used when working with ready-to-eat foods:
Clean bare hands
Any Food service establishment that allows onsite consumption of food must provide a cardiopulmonary
resuscitation (CPR) kit in case of an emergency
True
Ashtrays are permitted on dining tables as long as "No Smoking" signs are conspicuously displayed
False
, NYC Food Protection Course
At what temperature is a rapid growth of pathogenic bacteria possible?
65'F
Back-flow may causes contamination of drinking water. Backflow may occur when which of the following is
present?
A cross connection
Bacteria and viruses can be seen under intense source of light know as "candling"
False
Bathrooms for employees must be provided:
Always
Between each use, cutting boards must be :
A B and C
, NYC Food Protection Course
Both employees and customers can use the same bathroom even if customers have to walk through food
areas to gain access to it.
False
Carbon Monoxide poisoning can result from a faulty gas-fired hot water unit
True
Chicken and other poultry are most likely to be contaminated with:
Salmonella
Clean Aprons can be used for wiping hands.
False
Clostidium Botulinum causes the disease known as botulism
True
Hide definitions
The acronym FIFO means "First In First Out"
True
An Air Break provides indirect waste for sinks. What is the benefit of the indirect was at culinary sinks?
It prevents sewage from reaching the sink
All food establishments must display an "Alcohol and Pregnancy Warning" sign.
False
All food on display must be protected by packaging, sneeze guards, display cases or through other means
True
All food service establishments must have a current and valid permit issued by the New York City Department
of Health and Mental Hygiene
True
, NYC Food Protection Course
All of the following are indications that fish is fresh except:
There is a fishy odor
All of the following, EXCEPT ONE are true of a hot holding unit:
Must be used to reheat refrigerated foods
All of the Following except one may be used when working with ready-to-eat foods:
Clean bare hands
Any Food service establishment that allows onsite consumption of food must provide a cardiopulmonary
resuscitation (CPR) kit in case of an emergency
True
Ashtrays are permitted on dining tables as long as "No Smoking" signs are conspicuously displayed
False
, NYC Food Protection Course
At what temperature is a rapid growth of pathogenic bacteria possible?
65'F
Back-flow may causes contamination of drinking water. Backflow may occur when which of the following is
present?
A cross connection
Bacteria and viruses can be seen under intense source of light know as "candling"
False
Bathrooms for employees must be provided:
Always
Between each use, cutting boards must be :
A B and C
, NYC Food Protection Course
Both employees and customers can use the same bathroom even if customers have to walk through food
areas to gain access to it.
False
Carbon Monoxide poisoning can result from a faulty gas-fired hot water unit
True
Chicken and other poultry are most likely to be contaminated with:
Salmonella
Clean Aprons can be used for wiping hands.
False
Clostidium Botulinum causes the disease known as botulism
True
