FOOD PROTECTION COURSE UPDATED
ACTUAL QUESTIONS AND CORRECT
ANSWERS COMPREHENSIVE STUDY GUIDE
●● Exception to potentially hazardous food
Answer: foods with low water activity, highly acidic with pH of 4.6 or
below, air-cooled hard-boiled eggs with shells intact
●● "potentially hazardous" means
Answer: Any food that will support the growth of microorganisms
●● can you sell/use home-canned goods?
Answer: no
●● what is the temperature "danger zone" (numerically)?
Answer: between 41 and 140 degrees F where microorganisms replicate
●● foods in atmosphere packages provide ideal conditions for which
microorganism?
Answer: clostridium botulinum
●● what is ready-to-eat food
,Answer: does not require additional heat or washing treatment
●● what is the only way to determine whether potentially hazardous
foods are out of the danger zone?
Answer: thermometers
●● three types of thermometers
Answer: bi-metallic stem, thermocouple, thermistor (digital)
●● 2 methods to calibrate bi-metallic stem thermometer
Answer: boiling-point or ice-point method
●● steps to use thermometer
Answer: sanitize; measure internal product temp (entire sensing portion
is inserted), wait 15 seconds until steady, clean and sanitize
●● what must all meats have?
Answer: USDA inspection stamp (located on side of carcass or on
packaging - NOT to be confused with the USDA grade stamp
●● fresh meats must be received at ____ degrees F or ___ if frozen
Answer: 41; 0
,●● appearance of raw beef should be
Answer: bright to dark read, no smell
●● appearance of raw lamb should be
Answer: light red, firm, elastic, no smell
●● appearance of raw pork should be
Answer: light pink, fat white, no smell
●● appearance of raw chicken/poultry should be
Answer: white, not discolored or soft,
●● appearance of raw fresh fish should be
Answer: cold, clear/bulging eyes, bright red gills, firm and elastic flesh
●● Smoked fish must be stored at _____ because of the risk of _____
Answer: 38 degrees F; Botulinum spores
●● what type of cans must be removed from circulation?
Answer: Cans dented on any seam, severely rusted, severely dented,
leaking, or swollen must be removed from circulation
, ●● does washing eggs make them safe?
Answer: no. Salmonella is internal
●● fresh eggs must be refrigerated at ___ degrees F
Answer: 45 degrees F
●● expiration date on pasteurized milk should not exceed ______. ultra-
pasteurized should not exceed ______
Answer: 9 calendar days after pasteurization; 45 days from date of ultra-
pasteurization
●● places that use vacuum, modified atmosphere, or sous-vide
packaging must do what?
Answer: must first have permission from the NYC DOHMH
●● dry foods should
Answer: be dry (no moisture), no contamination, no rodent marks
●● 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
●● 4 ways to store food:
ACTUAL QUESTIONS AND CORRECT
ANSWERS COMPREHENSIVE STUDY GUIDE
●● Exception to potentially hazardous food
Answer: foods with low water activity, highly acidic with pH of 4.6 or
below, air-cooled hard-boiled eggs with shells intact
●● "potentially hazardous" means
Answer: Any food that will support the growth of microorganisms
●● can you sell/use home-canned goods?
Answer: no
●● what is the temperature "danger zone" (numerically)?
Answer: between 41 and 140 degrees F where microorganisms replicate
●● foods in atmosphere packages provide ideal conditions for which
microorganism?
Answer: clostridium botulinum
●● what is ready-to-eat food
,Answer: does not require additional heat or washing treatment
●● what is the only way to determine whether potentially hazardous
foods are out of the danger zone?
Answer: thermometers
●● three types of thermometers
Answer: bi-metallic stem, thermocouple, thermistor (digital)
●● 2 methods to calibrate bi-metallic stem thermometer
Answer: boiling-point or ice-point method
●● steps to use thermometer
Answer: sanitize; measure internal product temp (entire sensing portion
is inserted), wait 15 seconds until steady, clean and sanitize
●● what must all meats have?
Answer: USDA inspection stamp (located on side of carcass or on
packaging - NOT to be confused with the USDA grade stamp
●● fresh meats must be received at ____ degrees F or ___ if frozen
Answer: 41; 0
,●● appearance of raw beef should be
Answer: bright to dark read, no smell
●● appearance of raw lamb should be
Answer: light red, firm, elastic, no smell
●● appearance of raw pork should be
Answer: light pink, fat white, no smell
●● appearance of raw chicken/poultry should be
Answer: white, not discolored or soft,
●● appearance of raw fresh fish should be
Answer: cold, clear/bulging eyes, bright red gills, firm and elastic flesh
●● Smoked fish must be stored at _____ because of the risk of _____
Answer: 38 degrees F; Botulinum spores
●● what type of cans must be removed from circulation?
Answer: Cans dented on any seam, severely rusted, severely dented,
leaking, or swollen must be removed from circulation
, ●● does washing eggs make them safe?
Answer: no. Salmonella is internal
●● fresh eggs must be refrigerated at ___ degrees F
Answer: 45 degrees F
●● expiration date on pasteurized milk should not exceed ______. ultra-
pasteurized should not exceed ______
Answer: 9 calendar days after pasteurization; 45 days from date of ultra-
pasteurization
●● places that use vacuum, modified atmosphere, or sous-vide
packaging must do what?
Answer: must first have permission from the NYC DOHMH
●● dry foods should
Answer: be dry (no moisture), no contamination, no rodent marks
●● 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
●● 4 ways to store food:
