Food Protection Course Answers Quiz Lesso n 1, 2, 3, 4, 5, 6, 7, 8, 9 , 10, 11, 12, & 13 / NYC Food Protection Course Lesson 1 Answers Up dated 2023 -2024 Latest Version Lesson 1 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 Obstru ction or interference with Health Inspectors in the performance of their duties may result in the closing of the establishment and revocation of the permit. -------- Correct Answer --------- true Health Inspectors are authorized to collect permit fees and fines on behalf of the Department. -------- Correct Answer --------- false Health Inspectors must show their photo identification and badge to the person in charge of an establishment when requested. -------- Correct Answer --------- true Lesson 2 The term "potentially hazardous food" refers to: ---------- Correct Answer -------- Any food that will support the growth of microorganisms Home canned food products are allowed in com mercial food establishments. ---------- Correct Answer -------- False The Temperature Danger Zone is between 41°F and 140°F ---------- Correct Answer -----
--- True Within the Temperature Danger Zone, most harmful microorganisms: ---------- Correct Answer -------- Reproduce Rapidly The sensing portion of a bi -metallic stem thermometer is: ---------- Correct Answer -------- At the dimple and downward Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The 90 -day period begins from: ---------- Correct Answer -------- When the product is used up Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of: --------
-- Correct Answer -------- 45F Foods in modified atmosphere packages provide ideal cond itions for the growth of: ------
---- Correct Answer -------- C.B Chicken and other poultry are most likely to be contaminated with: ---------- Correct Answer -------- Salmonella Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at: ---------- Correct Answer -------- 38F Which of the following cans MUST be removed from circulation? ---------- Correct Answer -------- A can with a dent on a seam All of the following are indications that fish is fresh except: ---------- Correct Answer -------
- There is a fishy oder Lesson 3 The acronym FIFO means "First In First Out" --------- Correct Answer ---------- true The New York City Hea lth code requires that all food items must be stored at least -------
-- Correct Answer ---------- 6 inches from the floor In order to avoid cross -contamination, raw foods in a refrigerator must be stored --------- Correct Answer ---------- below cooked fo ods Cold temperatures slow down the growth of microorganisms. --------- Correct Answer ----
------ true Food for storage must be kept covered and/or stored in vermin -proof containers. --------- Correct Answer ---------- true Ice intended for human consum ption can be used for storing cans and bottles. --------- Correct Answer ---------- false When foods are stored directly in ice, the water from that ice must be drained constantly. --------- Correct Answer ---------- true Lesson 4 True or false: The presence of pieces of glass in food constitutes a physical hazard: -----
---- Correct Answer ---------- True
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