Food Protection Course Answers Quiz Lesson 1, 2, 3, 4,
5, 6, 7, 8, 9, 10, 11, 12, & 13 / NYC Food Protection
Course Lesson 1 Answers Updated Latest Version
All food service establishments must have a current and valid permit issued by the
New York City Department of Health and Mental Hygiene - ANSWER True
Health Inspectors have 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. - ANSWER True
Obstruction or interference with Health Inspectors in the performance of their duties
may result in the closing of the establishment and revocation of the permit. -
ANSWER True
Health Inspectors are authorized to collect permit fees and fines on behalf of the
department - ANSWER False
Health Inspectors must show their photo identification and badge to the person in
charge of an establishment when requested. - ANSWER True
The term "Potentially Hazardous Food" refers to: - ANSWER Any food that will
support the growth of microorganisms
Home canned food products are allowed in commercial food establishments. -
ANSWER False
The temperature Danger Zone is between 41'F and 140'F - ANSWER True
Within the Temperature Danger Zone most harmful microorganism: - ANSWER
Reproduce Rapidly
The sensing portion of a bi-metallic stem thermometer is: - ANSWER a the dimple
and downward
Shellfish tags must be must be filled in order of delivery date and kept for a period of
90 days. The 90-day period begins from: - ANSWER When the Product is used up
Fresh Shelled eggs must be refrigerated up receipt, at an ambient temperature of: -
ANSWER 45F
Foods in modified atmosphere packages provide ideal conditions for the growth of : -
ANSWER Clostridium Botulinum
, Chicken and other poultry are most likely to be contaminated with: - ANSWER
Salmonella
Smoked Fish provided ideal conditions for the growth of botulinum spores.
Therefore, this product must be stored at: - ANSWER 38'F
Which of the following cans MUST be removed from circulation? - ANSWER A can
with a dent on the seam
All of the following are indications that fish is fresh except: - ANSWER There is a
fishy odor
The acronym FIFO means "First In First Out" - ANSWER True
The New York City Health Code requires that all food items must be stored at least -
ANSWER 6 Inches from the floor
In order to avoid cross-contamination, raw foods in a refrigerator must be stored -
ANSWER Below Cooked Food
Cold Temperatures slow down the growth of microorganisms - ANSWER True
Food for storage must be kept covered and/or stored in vermin-proof containers -
ANSWER True
Ice intended for human consumption can be used for storing can and bottles -
ANSWER False
When foods are stored directly in ice, the water from the ice must be drained
constantly. - ANSWER True
The presence of the following in food constitutes a physical hazard:
Pieces of Glass - ANSWER True
The presence of the following in food constitutes a physical hazard:
Metal Shavings - ANSWER True
The presence of the following in food constitutes a physical hazard:
Pieces of Wood - ANSWER True
The presence of the following in food constitutes a physical hazard:
Pebbles and Stones - ANSWER True
The presence of the following in food constitutes a physical hazard:
MSG - ANSWER False
5, 6, 7, 8, 9, 10, 11, 12, & 13 / NYC Food Protection
Course Lesson 1 Answers Updated Latest Version
All food service establishments must have a current and valid permit issued by the
New York City Department of Health and Mental Hygiene - ANSWER True
Health Inspectors have 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. - ANSWER True
Obstruction or interference with Health Inspectors in the performance of their duties
may result in the closing of the establishment and revocation of the permit. -
ANSWER True
Health Inspectors are authorized to collect permit fees and fines on behalf of the
department - ANSWER False
Health Inspectors must show their photo identification and badge to the person in
charge of an establishment when requested. - ANSWER True
The term "Potentially Hazardous Food" refers to: - ANSWER Any food that will
support the growth of microorganisms
Home canned food products are allowed in commercial food establishments. -
ANSWER False
The temperature Danger Zone is between 41'F and 140'F - ANSWER True
Within the Temperature Danger Zone most harmful microorganism: - ANSWER
Reproduce Rapidly
The sensing portion of a bi-metallic stem thermometer is: - ANSWER a the dimple
and downward
Shellfish tags must be must be filled in order of delivery date and kept for a period of
90 days. The 90-day period begins from: - ANSWER When the Product is used up
Fresh Shelled eggs must be refrigerated up receipt, at an ambient temperature of: -
ANSWER 45F
Foods in modified atmosphere packages provide ideal conditions for the growth of : -
ANSWER Clostridium Botulinum
, Chicken and other poultry are most likely to be contaminated with: - ANSWER
Salmonella
Smoked Fish provided ideal conditions for the growth of botulinum spores.
Therefore, this product must be stored at: - ANSWER 38'F
Which of the following cans MUST be removed from circulation? - ANSWER A can
with a dent on the seam
All of the following are indications that fish is fresh except: - ANSWER There is a
fishy odor
The acronym FIFO means "First In First Out" - ANSWER True
The New York City Health Code requires that all food items must be stored at least -
ANSWER 6 Inches from the floor
In order to avoid cross-contamination, raw foods in a refrigerator must be stored -
ANSWER Below Cooked Food
Cold Temperatures slow down the growth of microorganisms - ANSWER True
Food for storage must be kept covered and/or stored in vermin-proof containers -
ANSWER True
Ice intended for human consumption can be used for storing can and bottles -
ANSWER False
When foods are stored directly in ice, the water from the ice must be drained
constantly. - ANSWER True
The presence of the following in food constitutes a physical hazard:
Pieces of Glass - ANSWER True
The presence of the following in food constitutes a physical hazard:
Metal Shavings - ANSWER True
The presence of the following in food constitutes a physical hazard:
Pieces of Wood - ANSWER True
The presence of the following in food constitutes a physical hazard:
Pebbles and Stones - ANSWER True
The presence of the following in food constitutes a physical hazard:
MSG - ANSWER False
