FOOD PROTECTION COURSE
COMPREHENSIVE EXAM QUESTIONS AND
CORRECT ANSWERS STUDY GUIDE
●● Health Inspectors have the right
Answer: to inspect a food service or food processing establishment as
long as it is in operation.
●● Inspectors must be given
Answer: access to all areas of the food establishment during an
inspection.
●● According to the NYC Health Code,
Answer: supervisors of all food service establishments are required to
have a Food Protection Certificate.
●● Food is
Answer: any edible substance, ice, beverage, or ingredient intended for
use and used or sold for human consumption.
●● Potentially Hazardous Food (PHF) refers to
Answer: foods which support rapid growth of microorganisms.
,●● Examples of Potentially Hazardous Foods include
Answer: all raw and cooked meats, poultry, milk and milk products, fish,
shellfish, tofu, cooked rice, pasta, beans, potatoes, cut leafy greens, cut
tomatoes and melons, garlic in oil etc.
●● Exceptions of PHF are
Answer: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese
pizza, crispy bacon.
●● The Temperature Danger Zone is
Answer: between 41°F and 140°F.
●● Within the Temperature Danger Zone,
Answer: most harmful microorganisms reproduce rapidly.
●● The three thermometers allowed to be used for measuring food
temperatures are:
Answer: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and
thermistor (digital).
●● The use of glass thermometers
Answer: in a food establishment is prohibited by law.
, ●● Meat inspected by the U.S. Dept. of Agriculture
Answer: must have a USDA inspection stamp.
●● Raw shell eggs must
Answer: be stored at a minimum temperature of 45°F.
●● Smoked fish must
Answer: be held at 38°F or below because of the bacteria Clostridium
botulinum.
●● All refrigerated food must
Answer: be held at or below 41°F
●● Refrigerated food exceptions are
Answer: raw shell eggs 45°F or below and smoked fish 38°F or below
●● Shellfish must
Answer: be received with the proper tags. These tags must be kept on
file for at least 90 days after the product is used up.
●● Milk and milk products must
Answer: be pasteurized with sell-by dates of 9 days or ultra-pasteurized
with sell-by dates of 45 days.
COMPREHENSIVE EXAM QUESTIONS AND
CORRECT ANSWERS STUDY GUIDE
●● Health Inspectors have the right
Answer: to inspect a food service or food processing establishment as
long as it is in operation.
●● Inspectors must be given
Answer: access to all areas of the food establishment during an
inspection.
●● According to the NYC Health Code,
Answer: supervisors of all food service establishments are required to
have a Food Protection Certificate.
●● Food is
Answer: any edible substance, ice, beverage, or ingredient intended for
use and used or sold for human consumption.
●● Potentially Hazardous Food (PHF) refers to
Answer: foods which support rapid growth of microorganisms.
,●● Examples of Potentially Hazardous Foods include
Answer: all raw and cooked meats, poultry, milk and milk products, fish,
shellfish, tofu, cooked rice, pasta, beans, potatoes, cut leafy greens, cut
tomatoes and melons, garlic in oil etc.
●● Exceptions of PHF are
Answer: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese
pizza, crispy bacon.
●● The Temperature Danger Zone is
Answer: between 41°F and 140°F.
●● Within the Temperature Danger Zone,
Answer: most harmful microorganisms reproduce rapidly.
●● The three thermometers allowed to be used for measuring food
temperatures are:
Answer: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and
thermistor (digital).
●● The use of glass thermometers
Answer: in a food establishment is prohibited by law.
, ●● Meat inspected by the U.S. Dept. of Agriculture
Answer: must have a USDA inspection stamp.
●● Raw shell eggs must
Answer: be stored at a minimum temperature of 45°F.
●● Smoked fish must
Answer: be held at 38°F or below because of the bacteria Clostridium
botulinum.
●● All refrigerated food must
Answer: be held at or below 41°F
●● Refrigerated food exceptions are
Answer: raw shell eggs 45°F or below and smoked fish 38°F or below
●● Shellfish must
Answer: be received with the proper tags. These tags must be kept on
file for at least 90 days after the product is used up.
●● Milk and milk products must
Answer: be pasteurized with sell-by dates of 9 days or ultra-pasteurized
with sell-by dates of 45 days.
