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 - 13 Answers Updated Latest Version
LESSON 1
Health Inspectors are authorized to collect permit fees and fines on behalf of the
department - answers-False
Health Inspectors must show their photo identification and badge to the person in
charge of an establishment when requested. - answers-True
All food service establishments must have a current and valid permit issued by the New
York City Department of Health and Mental Hygiene - answers-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. - answers-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. - answers-
True
LESSON 2
If potentially hazardous foods are left in the Temperature Danger Zone for more than
two hours, the following corrective action should be taken: - answers-Food Should be
discarded
Potentially hazardous foods in the refrigerator storage must be discarded when the
temperature is: - answers-A and B only
When making cold salads such as tuna , it is recommended that ingredients must be
pre-chilled. - answers-True
, Which of the following steps in a Critical Control Point (CCP) during the food Flow for
fried chicken? - answers-Cooking
Which of the following steps is NOT a Critical Control Point (CCP) during the food Flow
For Tuna Salad? - answers-Receiving
Foods Can be kept uncovered during the cooling step - answers-True
Which of the following are the seven Principles of HACCP:
1. Asses the hazards - answers-True
Which of the following are the seven Principles of HACCP:
2. Identify the control Points - answers-False
Which of the following are the seven Principles of HACCP:
3. Identify the critical control points - answers-True
Which of the following are the seven Principles of HACCP:
4. Set standards and cireria - answers-True
Which of the following are the seven Principles of HACCP:
5. Take Corrective actions - answers-True
Which of the following are the seven Principles of HACCP:
5. Verify the system is working - answers-True
Which of the following are the seven Principles of HACCP:
7. Notify the local Health Department - answers-False
Which of the following are the seven Principles of HACCP:
8. Monitor - answers-True
Which of the following are the seven Principles of HACCP:
9. Record Keeping - answers-True
4, 5, 6, 7, 8, 9, 10, 11, 12, & 13 / NYC Food Protection
Course Lesson 1 - 13 Answers Updated Latest Version
LESSON 1
Health Inspectors are authorized to collect permit fees and fines on behalf of the
department - answers-False
Health Inspectors must show their photo identification and badge to the person in
charge of an establishment when requested. - answers-True
All food service establishments must have a current and valid permit issued by the New
York City Department of Health and Mental Hygiene - answers-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. - answers-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. - answers-
True
LESSON 2
If potentially hazardous foods are left in the Temperature Danger Zone for more than
two hours, the following corrective action should be taken: - answers-Food Should be
discarded
Potentially hazardous foods in the refrigerator storage must be discarded when the
temperature is: - answers-A and B only
When making cold salads such as tuna , it is recommended that ingredients must be
pre-chilled. - answers-True
, Which of the following steps in a Critical Control Point (CCP) during the food Flow for
fried chicken? - answers-Cooking
Which of the following steps is NOT a Critical Control Point (CCP) during the food Flow
For Tuna Salad? - answers-Receiving
Foods Can be kept uncovered during the cooling step - answers-True
Which of the following are the seven Principles of HACCP:
1. Asses the hazards - answers-True
Which of the following are the seven Principles of HACCP:
2. Identify the control Points - answers-False
Which of the following are the seven Principles of HACCP:
3. Identify the critical control points - answers-True
Which of the following are the seven Principles of HACCP:
4. Set standards and cireria - answers-True
Which of the following are the seven Principles of HACCP:
5. Take Corrective actions - answers-True
Which of the following are the seven Principles of HACCP:
5. Verify the system is working - answers-True
Which of the following are the seven Principles of HACCP:
7. Notify the local Health Department - answers-False
Which of the following are the seven Principles of HACCP:
8. Monitor - answers-True
Which of the following are the seven Principles of HACCP:
9. Record Keeping - answers-True
