NYC FOOD PROTECTION EXAM
QUESTIONS AND CORRECT ANSWERS!!
All food service establishments must have a current and valid permit issued by the New
York City Department of Health and Mental Hygiene
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.
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.
True
Health Inspectors are authorized to collect permit fees and fines on behalf of the
department
False
Health Inspectors must show their photo identification and badge to the person in charge
of an establishment when requested.
True
The term "Potentially Hazardous Food" refers to:
Any food that will support the growth of microorganisms
Home canned food products are allowed in commercial food establishments.
False
The temperature Danger Zone is between 41'F and 140'F
True
,Within the Temperature Danger Zone most harmful microorganism:
Reproduce Rapidly
The sensing portion of a bi-metallic stem thermometer is:
a the dimple and downward
Shellfish tags must be must be filled in order of delivery date and kept for a period of 90
days. The 90-day period begins from:
When the Product is used up
Fresh Shelled eggs must be refrigerated up receipt, at an ambient temperature of:
45F
Foods in modified atmosphere packages provide ideal conditions for the growth of :
Clostridium Botulinum
Chicken and other poultry are most likely to be contaminated with:
Salmonella
Smoked Fish provided ideal conditions for the growth of botulinum spores. Therefore, this
product must be stored at:
38'F
Which of the following cans MUST be removed from circulation?
A can with a dent on the seam
All of the following are indications that fish is fresh except:
There is a fishy odor
The acronym FIFO means "First In First Out"
True
The New York City Health Code requires that all food items must be stored at least
, 6 Inches from the floor
In order to avoid cross-contamination, raw foods in a refrigerator must be stored
Below Cooked Food
Cold Temperatures slow down the growth of microorganisms
True
Food for storage must be kept covered and/or stored in vermin-proof containers
True
Ice intended for human consumption can be used for storing can and bottles
False
When foods are stored directly in ice, the water from the ice must be drained constantly.
True
The presence of the following in food constitutes a physical hazard:
Pieces of Glass
True
The presence of the following in food constitutes a physical hazard:
Metal Shavings
True
The presence of the following in food constitutes a physical hazard:
Pieces of Wood
True
QUESTIONS AND CORRECT ANSWERS!!
All food service establishments must have a current and valid permit issued by the New
York City Department of Health and Mental Hygiene
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.
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.
True
Health Inspectors are authorized to collect permit fees and fines on behalf of the
department
False
Health Inspectors must show their photo identification and badge to the person in charge
of an establishment when requested.
True
The term "Potentially Hazardous Food" refers to:
Any food that will support the growth of microorganisms
Home canned food products are allowed in commercial food establishments.
False
The temperature Danger Zone is between 41'F and 140'F
True
,Within the Temperature Danger Zone most harmful microorganism:
Reproduce Rapidly
The sensing portion of a bi-metallic stem thermometer is:
a the dimple and downward
Shellfish tags must be must be filled in order of delivery date and kept for a period of 90
days. The 90-day period begins from:
When the Product is used up
Fresh Shelled eggs must be refrigerated up receipt, at an ambient temperature of:
45F
Foods in modified atmosphere packages provide ideal conditions for the growth of :
Clostridium Botulinum
Chicken and other poultry are most likely to be contaminated with:
Salmonella
Smoked Fish provided ideal conditions for the growth of botulinum spores. Therefore, this
product must be stored at:
38'F
Which of the following cans MUST be removed from circulation?
A can with a dent on the seam
All of the following are indications that fish is fresh except:
There is a fishy odor
The acronym FIFO means "First In First Out"
True
The New York City Health Code requires that all food items must be stored at least
, 6 Inches from the floor
In order to avoid cross-contamination, raw foods in a refrigerator must be stored
Below Cooked Food
Cold Temperatures slow down the growth of microorganisms
True
Food for storage must be kept covered and/or stored in vermin-proof containers
True
Ice intended for human consumption can be used for storing can and bottles
False
When foods are stored directly in ice, the water from the ice must be drained constantly.
True
The presence of the following in food constitutes a physical hazard:
Pieces of Glass
True
The presence of the following in food constitutes a physical hazard:
Metal Shavings
True
The presence of the following in food constitutes a physical hazard:
Pieces of Wood
True
