Food Protection Course, NYC food handling
permit UPDATED ACTUAL Exam
Questions and CORRECT Answers
potentially hazardous food provide conditions favorable for bacterial growth - CORRECT
ANSWER - true
shellfish tags must be kept with the product and then filed a way for - CORRECT
ANSWER - 90 days
the acronym fifo means - CORRECT ANSWER - first in first out
the first step is date
To show that it is wholesome, meat inspected by the u.s. Department of Agriculture will have
the: - CORRECT ANSWER - USDA inspection stamp
the temperature danger zone for food is between - CORRECT ANSWER - 41 and 140
degree Fahrenheit
at this temperature range harmful bacteria reproduce rapidly
In a refrigerator, raw food products should be stored - CORRECT ANSWER - Below cook
foods. This is to prevent cross-contamination
list three defects which will cause canned foods to be rejected - CORRECT ANSWER -
Top, bottom, side dents
swollen -critical
severe dents -major
slight rust- minor
, a glass thermometer should never be used for measuring food temperature what kinds can be
used - CORRECT ANSWER - the bi-metallic stem
Thermocouple
thermistor- very accurate. called the digital
fresh shell eggs must be stored in a refrigerator at or below 45 degrees - CORRECT
ANSWER - true
all food items must be stored at least - CORRECT ANSWER - 6in off the floor
cold temperatures slow down the growth of bacteria - CORRECT ANSWER - true
people both food workers and customers pose the greatest risk to food safety - CORRECT
ANSWER - true
All food service establishments must have a current and valid permit issued by the New York
City Health Department - CORRECT ANSWER -
Health inspectors have the right to inspect any operating food service or food processing
establishment. - CORRECT ANSWER -
Inspectors must be given access to ________ areas of the establishment during an inspection -
CORRECT ANSWER - ALL
According to the New York City Health Code, supervisors of all food service establishments
must have a _________ ___________ _____________. - CORRECT ANSWER - Food
Protection Certificate
____________ is any edible substance, ice, beverage or ingredient used or sold for human
consumption. - CORRECT ANSWER - FOOD
permit UPDATED ACTUAL Exam
Questions and CORRECT Answers
potentially hazardous food provide conditions favorable for bacterial growth - CORRECT
ANSWER - true
shellfish tags must be kept with the product and then filed a way for - CORRECT
ANSWER - 90 days
the acronym fifo means - CORRECT ANSWER - first in first out
the first step is date
To show that it is wholesome, meat inspected by the u.s. Department of Agriculture will have
the: - CORRECT ANSWER - USDA inspection stamp
the temperature danger zone for food is between - CORRECT ANSWER - 41 and 140
degree Fahrenheit
at this temperature range harmful bacteria reproduce rapidly
In a refrigerator, raw food products should be stored - CORRECT ANSWER - Below cook
foods. This is to prevent cross-contamination
list three defects which will cause canned foods to be rejected - CORRECT ANSWER -
Top, bottom, side dents
swollen -critical
severe dents -major
slight rust- minor
, a glass thermometer should never be used for measuring food temperature what kinds can be
used - CORRECT ANSWER - the bi-metallic stem
Thermocouple
thermistor- very accurate. called the digital
fresh shell eggs must be stored in a refrigerator at or below 45 degrees - CORRECT
ANSWER - true
all food items must be stored at least - CORRECT ANSWER - 6in off the floor
cold temperatures slow down the growth of bacteria - CORRECT ANSWER - true
people both food workers and customers pose the greatest risk to food safety - CORRECT
ANSWER - true
All food service establishments must have a current and valid permit issued by the New York
City Health Department - CORRECT ANSWER -
Health inspectors have the right to inspect any operating food service or food processing
establishment. - CORRECT ANSWER -
Inspectors must be given access to ________ areas of the establishment during an inspection -
CORRECT ANSWER - ALL
According to the New York City Health Code, supervisors of all food service establishments
must have a _________ ___________ _____________. - CORRECT ANSWER - Food
Protection Certificate
____________ is any edible substance, ice, beverage or ingredient used or sold for human
consumption. - CORRECT ANSWER - FOOD
