NYC Food Protection Course 2023 - Questions and Answers

NYC Food Protection Course 2023 - Questions and Answers Raw, marinated or partially cooked fish is made safe by freezing for specified times and temperatures. Which of the following time and temperature combination is recommended: -31°F or lower for 15 hours The most popular chemicalsanitizer is: Chlorine Food held under refrigeration must be at or below: 41°F The reason for refrigerating potentially hazardous foods is to: Slow the growth of bacteria Heat is effective in destroying microorganisms when the following factors are considered: Time and temperature Salmonella enteritidis is mainly associated with the following food item: Chicken Food workers sick with an illness that can be transmitted by contact with food or through food should be: At home Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate: E-Coli 0157:H7 Clostridium botulinum causes the disease known as botulism. True The microorganism Clostridium botulinum is mainly associated with the following: All of the above (Home canned or jarred food, Smoked fish & Garlic in oil) The following illness has been associated with undercooked shell eggs: Salmonellosis Staphylococcalfood intoxication is a common cause of food-borne illness that can be prevented by: Preventing bare hand contact with ready-to-eat foods Shigellosis can be eliminated by: All of the above (Adequate and proper hand washing, Eliminate all flies from the facility & Rapidly cool foods to 41 Deg or below) Viral Hepatitis is caused by Bacillus cereus. False Escherichia coli O157:H7 is responsible for causing Hemolytic Uremic Syndrome (HUS) among children True Escherichia coli O157:H7 is mainly associated with ground poultry False The illness trichinosis is caused by a parasite known as Trichinella spiralis. True To avoid trichinosis, pork should never be under cooked. New York City Health Code requires pork to be cooked to a minimum temperature of: 150°F Shellfish tags must be kept