NYC Food Protection Course Exam
Questions And Correct Answers
All food service establishments must have a current and valid permit issued by the
New York City Department Of Health and Mental Hygiene, True or False?
True
Health Inspectors have the right to inspect a food service or food processing
establishment as long as it is in operation. Inspectors must be given access to all areas
of establishment during an inspection. True or False.
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. True or
False.
True
Health Inspectors are authorized to collect permit fees and fines on behalf of the
Department. True or False.
False
,Health Inspectors must show their photo identification and badge to the person in
charge of an establishment when requested. True or False.
True
The Term "potentially hazardous food" refers to:
Any food that will support the growth of microorganisms.
Home canned food products are allowed in commercial establishments. True or False.
False
The Temperature Danger Zone is between 41F and 140F. True or False.
True.
Within the Temperature Danger Zone most harmful microorganisms:
Reproduce rapidly
The sensing portion of a bi-metallic stem thermometer is:
At the dimple and downward
, Shellfish tags must be filed in order of delivery date and kept for a period of 90 days.
The 90 period begins from:
When the product is used up.
Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of:
45F
Foods in modified atmosphere packages provide ideal conditions for the growth of:
Clostridium botulinum
Chicken and other poultry are most likely to be contaminated with:
Salmonella
Smoked fish provide ideal conditions for growth of Botulinum spore. Therefore, this
product must be stored at:
38F
What cans MUST be removed from circulation?
Questions And Correct Answers
All food service establishments must have a current and valid permit issued by the
New York City Department Of Health and Mental Hygiene, True or False?
True
Health Inspectors have the right to inspect a food service or food processing
establishment as long as it is in operation. Inspectors must be given access to all areas
of establishment during an inspection. True or False.
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. True or
False.
True
Health Inspectors are authorized to collect permit fees and fines on behalf of the
Department. True or False.
False
,Health Inspectors must show their photo identification and badge to the person in
charge of an establishment when requested. True or False.
True
The Term "potentially hazardous food" refers to:
Any food that will support the growth of microorganisms.
Home canned food products are allowed in commercial establishments. True or False.
False
The Temperature Danger Zone is between 41F and 140F. True or False.
True.
Within the Temperature Danger Zone most harmful microorganisms:
Reproduce rapidly
The sensing portion of a bi-metallic stem thermometer is:
At the dimple and downward
, Shellfish tags must be filed in order of delivery date and kept for a period of 90 days.
The 90 period begins from:
When the product is used up.
Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of:
45F
Foods in modified atmosphere packages provide ideal conditions for the growth of:
Clostridium botulinum
Chicken and other poultry are most likely to be contaminated with:
Salmonella
Smoked fish provide ideal conditions for growth of Botulinum spore. Therefore, this
product must be stored at:
38F
What cans MUST be removed from circulation?
