NYC FOOD PROTECTION COURSE
REVIEW STUDY GUIDE QUESTIONS
AND ANSWERS WITH VERIFIED 100%
CORRECT!!!
Q: All food service establishments must
A: Have a current and valid permit issued by the NYC Health Department ✔✔
Q: Health Inspectors have the right
A: To inspect a food service or food processing establishment as long as it is in
operation ✔✔
Q: Inspectors must be given
A: Access to all areas of the food establishment during an inspection ✔✔
Q: According to the NYC Health Code
A: Supervisors of all food service establishments are required to have a Food
Protection Certificate ✔✔
Q: Food is
A: Any edible substance, ice, beverage, or ingredient intended for use and used or
sold for human consumption ✔✔
Q: Potentially Hazardous Food (PHF) refers to
A: Foods which support rapid growth of microorganisms ✔✔
Q: Examples of Potentially Hazardous Foods include
A: All raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu,
, cooked rice, pasta, beans, potatoes, cut leafy greens, cut tomatoes and melons,
garlic in oil ✔✔
Exceptions of PHF are - ANSWERS✔✔Air-cooled hard-boiled eggs with intact
shell, beef jerky, cheese pizza, crispy bacon.
The Temperature Danger Zone is - ANSWERS✔✔between 41°F and 140°F.
Within the Temperature Danger Zone, - ANSWERS✔✔most harmful
microorganisms reproduce rapidly.
The three thermometers allowed to be used for measuring food temperatures are: -
ANSWERS✔✔Bi-metallic stem (range from 0°F to 220°F), thermocouple, and
thermistor (digital).
The use of glass thermometers - ANSWERS✔✔in a food establishment is
prohibited by law.
Meat inspected by the U.S. Dept. of Agriculture - ANSWERS✔✔must have a
USDA inspection stamp.
Raw shell eggs must - ANSWERS✔✔be stored at a minimum temperature of
45°F.
Smoked fish must - ANSWERS✔✔be held at 38°F or below because of the
bacteria Clostridium botulinum.
All refrigerated food must - ANSWERS✔✔be held at or below 41°F
REVIEW STUDY GUIDE QUESTIONS
AND ANSWERS WITH VERIFIED 100%
CORRECT!!!
Q: All food service establishments must
A: Have a current and valid permit issued by the NYC Health Department ✔✔
Q: Health Inspectors have the right
A: To inspect a food service or food processing establishment as long as it is in
operation ✔✔
Q: Inspectors must be given
A: Access to all areas of the food establishment during an inspection ✔✔
Q: According to the NYC Health Code
A: Supervisors of all food service establishments are required to have a Food
Protection Certificate ✔✔
Q: Food is
A: Any edible substance, ice, beverage, or ingredient intended for use and used or
sold for human consumption ✔✔
Q: Potentially Hazardous Food (PHF) refers to
A: Foods which support rapid growth of microorganisms ✔✔
Q: Examples of Potentially Hazardous Foods include
A: All raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu,
, cooked rice, pasta, beans, potatoes, cut leafy greens, cut tomatoes and melons,
garlic in oil ✔✔
Exceptions of PHF are - ANSWERS✔✔Air-cooled hard-boiled eggs with intact
shell, beef jerky, cheese pizza, crispy bacon.
The Temperature Danger Zone is - ANSWERS✔✔between 41°F and 140°F.
Within the Temperature Danger Zone, - ANSWERS✔✔most harmful
microorganisms reproduce rapidly.
The three thermometers allowed to be used for measuring food temperatures are: -
ANSWERS✔✔Bi-metallic stem (range from 0°F to 220°F), thermocouple, and
thermistor (digital).
The use of glass thermometers - ANSWERS✔✔in a food establishment is
prohibited by law.
Meat inspected by the U.S. Dept. of Agriculture - ANSWERS✔✔must have a
USDA inspection stamp.
Raw shell eggs must - ANSWERS✔✔be stored at a minimum temperature of
45°F.
Smoked fish must - ANSWERS✔✔be held at 38°F or below because of the
bacteria Clostridium botulinum.
All refrigerated food must - ANSWERS✔✔be held at or below 41°F
