Food Protection Course - Free Online Training Questions and Answers Rated A+

Food Protection Course - Free Online Training Questions and Answers Rated A+ All food service establishments must have a current and valid permit issued by the NYC Health Department. 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 the food establishment during an inspection. True According to the NYC Health Code, supervisors of all food service establishments are required to have a Food Protection Certificate. True Food is any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption. True Potentially Hazardous Food (PHF) refers to foods which support rapid growth of microorganisms. True Examples of Potentially Hazardous Foods include: 1) All raw and cooked meats 2) Poultry 3) Milk and milk products 4) Fish 5) Shellfish 6) Tofu 7)Cooked rice pasta 8) Beans 9) Potatoes 10) Cut leafy greens 11) Cut tomatoes and melons 12) Garlic in oil. (Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon) The Temperature Danger Zone is between: 41°F and 140°F. The three thermometers allowed to be used for measuring food temperatures are: 1) Bi-metallic stem (range from 0°F to 220°F) 2) Thermocouple 3) Thermistor (digital). The use of glass thermometers in a food establishment is prohibited by law. Meat inspected by the U.S. Dept. of Agriculture must have a USDA Inspection stamp. Raw shell eggs must be stored at a minimum temperature of: 45°F Smoked fish must be held at 38°F or below because of the bacteria? Clostridium botulinum. All refrigerated food must be held at or below: 41°F (except raw shell eggs 45°F or below and smoked fish 38°F or below) Shellfish must be received with the shellfish tags. These tags must be kept on file for at least 90 days after the product is used up. True Milk and milk products must be pasteurized with sell-by dates of 9 days or ultra-pasteurized with sell-by dates of 45 days. True All fruits and vegetables served raw must be thoroughly washed before being served? True Canned products must be rejected if there are 1) Dents at the seam 2) Swelling 3) Severe rust 4)Leakage or no label. Home canned foods are also unacceptable. All commercial modified atmosphere packaged foods must be used per manufacture specifications. True Vacuum Packaging of any food product in a retail food establishment is prohibited by law unless special authorization is obtained through the Department of Health. True The acronym FIFO means: First In First Out. The first step in implementing FIFO is to date the products. The New York City Health code requires that all