FOOD PROTECTION COURSE - FREE
ONLINE TRAINING QUESTIONS AND
ANSWERS WITH COMPLETE
SOLUTIONS 100% CORRECT RATED
A+
Q: All food service establishments must have a current and valid permit
issued by the NYC Health Department.
A: True ✔✔
Q: Health inspectors have the authority to inspect any food service or food
processing business while it is operating. They must be granted access to all
parts of the facility.
A: True ✔✔
Q: According to NYC Health Code, who must hold a Food Protection
Certificate?
A: Supervisors of all food service establishments ✔✔
Q: How is food defined under health and safety regulations?
A: Any edible substance, ice, beverage, or ingredient intended for use and sold or
used for human consumption ✔✔
Q: What does the term "Potentially Hazardous Food (PHF)" refer to?
A: Foods that allow for the rapid growth of harmful microorganisms ✔✔
Q: What are examples of Potentially Hazardous Foods?
A:
, 1. Raw and cooked meats
2. Poultry
3. Milk and milk products
4. Fish
5. Shellfish
6. Tofu
7. Cooked rice and pasta
8. Beans
9. Potatoes
10.Cut leafy greens
11.Cut tomatoes and melons
12.Garlic in oil
Exceptions include: Air-cooled hard-boiled eggs with intact shell, beef
jerky, cheese pizza, and crispy bacon ✔✔
The Temperature Danger Zone is between: - ANSWERS✔✔41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures are: -
ANSWERS✔✔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 -
ANSWERS✔✔Inspection stamp.
, Raw shell eggs must be stored at a minimum temperature of: -
ANSWERS✔✔45°F
Smoked fish must be held at 38°F or below because of the bacteria? -
ANSWERS✔✔Clostridium botulinum.
All refrigerated food must be held at or below: - ANSWERS✔✔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. - ANSWERS✔✔True
Milk and milk products must be pasteurized with sell-by dates of 9 days or ultra-
pasteurized with sell-by dates of 45 days. - ANSWERS✔✔True
All fruits and vegetables served raw must be thoroughly washed before being
served? - ANSWERS✔✔True
Canned products must be rejected if there are - ANSWERS✔✔1) Dents at the
seam
2) Swelling
3) Severe rust
4)Leakage or no label.
Home canned foods are also unacceptable.
All commercial modified atmosphere packaged foods must be used per
manufacture specifications. - ANSWERS✔✔True
ONLINE TRAINING QUESTIONS AND
ANSWERS WITH COMPLETE
SOLUTIONS 100% CORRECT RATED
A+
Q: All food service establishments must have a current and valid permit
issued by the NYC Health Department.
A: True ✔✔
Q: Health inspectors have the authority to inspect any food service or food
processing business while it is operating. They must be granted access to all
parts of the facility.
A: True ✔✔
Q: According to NYC Health Code, who must hold a Food Protection
Certificate?
A: Supervisors of all food service establishments ✔✔
Q: How is food defined under health and safety regulations?
A: Any edible substance, ice, beverage, or ingredient intended for use and sold or
used for human consumption ✔✔
Q: What does the term "Potentially Hazardous Food (PHF)" refer to?
A: Foods that allow for the rapid growth of harmful microorganisms ✔✔
Q: What are examples of Potentially Hazardous Foods?
A:
, 1. Raw and cooked meats
2. Poultry
3. Milk and milk products
4. Fish
5. Shellfish
6. Tofu
7. Cooked rice and pasta
8. Beans
9. Potatoes
10.Cut leafy greens
11.Cut tomatoes and melons
12.Garlic in oil
Exceptions include: Air-cooled hard-boiled eggs with intact shell, beef
jerky, cheese pizza, and crispy bacon ✔✔
The Temperature Danger Zone is between: - ANSWERS✔✔41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures are: -
ANSWERS✔✔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 -
ANSWERS✔✔Inspection stamp.
, Raw shell eggs must be stored at a minimum temperature of: -
ANSWERS✔✔45°F
Smoked fish must be held at 38°F or below because of the bacteria? -
ANSWERS✔✔Clostridium botulinum.
All refrigerated food must be held at or below: - ANSWERS✔✔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. - ANSWERS✔✔True
Milk and milk products must be pasteurized with sell-by dates of 9 days or ultra-
pasteurized with sell-by dates of 45 days. - ANSWERS✔✔True
All fruits and vegetables served raw must be thoroughly washed before being
served? - ANSWERS✔✔True
Canned products must be rejected if there are - ANSWERS✔✔1) Dents at the
seam
2) Swelling
3) Severe rust
4)Leakage or no label.
Home canned foods are also unacceptable.
All commercial modified atmosphere packaged foods must be used per
manufacture specifications. - ANSWERS✔✔True
