NYC FOOD PROTECTION FINAL EXAM
QUESTIONS AND CORRECT ANSWERS!!
T/F: All food service establishments must have a current and valid permit issued by the
New York City Health Department.
True
T/F: Health inspectors have the right to inspect any operating food service or food
processing establishment. Inspectors must be given access to all areas of the establishment
during an inspection.
True
T/F: Obstruction or interference w/ the Health Inspectors in the performance of their
duties may result in the closing of the establishment and the revocation of the permit
True
T/F: Health inspectors are authorized to collect permit fees and fines on behalf of the
Department.
False
T/F: Health Inspectors must show their photo identification and badge to the person in
charge of an establishment when requested.
True
What is FIFO?
First in, First out. it's a system to ensure old product is used before new product.
The NYC 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 foods
, T/F: Cold temperatures slow down the growth of microorganisms.
Ture
T/F: Food for storage must be kept covered and/or stored in vermin-proof containers.
True
T/F: Ice intended for human consumption can be used for storing cans and bottles.
False
T/F: When foods are stored directly in ice, the water from that ice must be drained
constantly.
True
Which of the following constitute as a physical hazard? Piece of glass, Metal Shavings,
Piece of wood, Pebbles and stones, MSG, Toothpick.
Piece of glass, Metal shavings, Piece of Wood, Pebbles and stones, toothpick.
Which of the following constitute as a chemical hazard? Ciguatoxin, prescription
medicines, roach spray, hair, false fingernails, hair dye
Ciguatoxin, prescription medicines, roach spray, hair dye
The most significant threat to food safety is from:
biological hazard
T/F: bacteria and viruses can be seen under intense source of light known as "candling".
False
T/F: Sulfites can be used in food preparation as long as their use is disclosed on the menu.
False
T/F: Some wild mushrooms can be very toxic; therefore mushrooms must always be
purchased from a reliable and trustworthy commercial source.
True
QUESTIONS AND CORRECT ANSWERS!!
T/F: All food service establishments must have a current and valid permit issued by the
New York City Health Department.
True
T/F: Health inspectors have the right to inspect any operating food service or food
processing establishment. Inspectors must be given access to all areas of the establishment
during an inspection.
True
T/F: Obstruction or interference w/ the Health Inspectors in the performance of their
duties may result in the closing of the establishment and the revocation of the permit
True
T/F: Health inspectors are authorized to collect permit fees and fines on behalf of the
Department.
False
T/F: Health Inspectors must show their photo identification and badge to the person in
charge of an establishment when requested.
True
What is FIFO?
First in, First out. it's a system to ensure old product is used before new product.
The NYC 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 foods
, T/F: Cold temperatures slow down the growth of microorganisms.
Ture
T/F: Food for storage must be kept covered and/or stored in vermin-proof containers.
True
T/F: Ice intended for human consumption can be used for storing cans and bottles.
False
T/F: When foods are stored directly in ice, the water from that ice must be drained
constantly.
True
Which of the following constitute as a physical hazard? Piece of glass, Metal Shavings,
Piece of wood, Pebbles and stones, MSG, Toothpick.
Piece of glass, Metal shavings, Piece of Wood, Pebbles and stones, toothpick.
Which of the following constitute as a chemical hazard? Ciguatoxin, prescription
medicines, roach spray, hair, false fingernails, hair dye
Ciguatoxin, prescription medicines, roach spray, hair dye
The most significant threat to food safety is from:
biological hazard
T/F: bacteria and viruses can be seen under intense source of light known as "candling".
False
T/F: Sulfites can be used in food preparation as long as their use is disclosed on the menu.
False
T/F: Some wild mushrooms can be very toxic; therefore mushrooms must always be
purchased from a reliable and trustworthy commercial source.
True
