Nyc food protection course Study guides, Study notes & Summaries

Food Protection Course Answers Quiz Lesson 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, & 13 / NYC Food Protection Course Lesson 1 Answers Updated 2023-2024 Latest Version

NYC Food Protection Course Exam Questions and Verified Answers | 2023/ 2024 Update QUESTION Food held under refrigeration must be at or below: Answer: 41°F QUESTION Food workers sick with an illness that can be transmitted by contact with food or through food should be: Answer: At home QUESTION Foods can be kept uncovered during the cooling step Answer: True QUESTION Foods in modified atmosphere packages provide ideal conditions for the growth of: ...

NYC Food Protection Course 2023 - Questions and Answers Raw, marinated or partially cooked fish is made safe by freezing for specified times and temperatures. Which of the following time and temperature combination is recommended: -31°F or lower for 15 hours The most popular chemicalsanitizer is: Chlorine Food held under refrigeration must be at or below: 41°F The reason for refrigerating potentially hazardous foods is to: Slow the growth of bacteria Heat is effective in destroying microorgan...

All food service establishments must have a current and valid permit issued by the New York City Department Of Health and Mental Hygiene. - 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 establishment during an inspection. - correct answer True Obstruction or interference with Health Inspectors in the performance of their duties may result in the c...

NYC FOOD PROTECTION COURSE /FOOD PROTECTION COURSE NYC 2023-2024 ACTUAL EXAM 200 QUESTIONS AND CORRECT DETAILED ANSWERS (100%CORRECT AND VERIFIED ANSWERS) |ALREADY GRADED A (BRAND NEW!!!)

NYC Food Protection Course Review Study Guide Questions and Answers with Complete Solutions

NYC Food Protection Course Exam |Questions and Verified Answers| 100% Correct (2023/ 2024 Update) Q: Food Workers sick with an illness that can be transmitted by contact with food or through food should be: Answer: At Home Q: Ground meats such as hamburgers must be cooked to a minimum temperature of 158'F to eliminate: Answer: E-Coli 0157:H7 Q: Clostidium Botulinum causes the disease known as botulism Answer: True Q: The Microorganism Clostridium Botuli...

NYC Food Protection Course/ NYC Food Handlers Exam Study Questions and Verified Answers | 2023/ 2024 New Update Q: Backflow may cause contamination of drinking water. Backflow may occur when which of the following is present? Answer: A cross connection Q: To prevent backflow at the hose attachment of an equipment sink, which of the following must be installed? Answer: Hose-bib vacuum breaker Q: Which of the following cannot be applied in a restaurant by the supervi...

NYC Food Protection Course Exam Questions With 100% Correct Answers 2024

Food Protection Course NYC Exam (2023/ 2024 Update) Questions and Verified Answers| 100% Correct Q: Places that use vacuum, modified atmosphere, or sous-vide packaging must do what? Answer: Must first have permission from the nyc dohmh Q: Dry foods should Answer: Be dry (no moisture), no contamination, no rodent marks Q: Shellfish tags must be filed in order of delivery date and kept for a period of 90 days from when? Answer: When the product is used up ...