Food Protection Course - Free Online
Training UPDATED ACTUAL Exam
Questions and CORRECT Answers
All food service establishments must have a current and valid permit issued by the NYC Health
Department. - CORRECT ANSWER - 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. - CORRECT ANSWER - True
According to the NYC Health Code, supervisors of all food service establishments are required
to have a Food Protection Certificate. - CORRECT ANSWER - True
Food is any edible substance, ice, beverage, or ingredient intended for use and used or sold for
human consumption. - CORRECT ANSWER - True
Potentially Hazardous Food (PHF) refers to foods which support rapid growth of
microorganisms. - CORRECT ANSWER - True
Examples of Potentially Hazardous Foods include: - CORRECT ANSWER - 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: - CORRECT ANSWER - 41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures are: - CORRECT
ANSWER - 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 - CORRECT
ANSWER - Inspection stamp.
Raw shell eggs must be stored at a minimum temperature of: - CORRECT ANSWER -
45°F
Smoked fish must be held at 38°F or below because of the bacteria? - CORRECT
ANSWER - Clostridium botulinum.
All refrigerated food must be held at or below: - CORRECT ANSWER - 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. - CORRECT ANSWER - True
Training UPDATED ACTUAL Exam
Questions and CORRECT Answers
All food service establishments must have a current and valid permit issued by the NYC Health
Department. - CORRECT ANSWER - 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. - CORRECT ANSWER - True
According to the NYC Health Code, supervisors of all food service establishments are required
to have a Food Protection Certificate. - CORRECT ANSWER - True
Food is any edible substance, ice, beverage, or ingredient intended for use and used or sold for
human consumption. - CORRECT ANSWER - True
Potentially Hazardous Food (PHF) refers to foods which support rapid growth of
microorganisms. - CORRECT ANSWER - True
Examples of Potentially Hazardous Foods include: - CORRECT ANSWER - 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: - CORRECT ANSWER - 41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures are: - CORRECT
ANSWER - 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 - CORRECT
ANSWER - Inspection stamp.
Raw shell eggs must be stored at a minimum temperature of: - CORRECT ANSWER -
45°F
Smoked fish must be held at 38°F or below because of the bacteria? - CORRECT
ANSWER - Clostridium botulinum.
All refrigerated food must be held at or below: - CORRECT ANSWER - 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. - CORRECT ANSWER - True
