NYC FOOD PROTECTION COURSE AND NYC FOOD
PROTECTION CERTICATION EXAM ACTUAL EXAMS
QUESTIONS AND CORRECT ANSWERS|AGRADE
what can the NYC Dept of Health and Mental Hygiene do? - ANSWER: they can
regulate all matters affecting health in the city
what is The Health Code - ANSWER: regulations that the Dept of Health and Mental
Hygiene can enforce
what is Article 81 of the Health Code - ANSWER: a regulation of food establishment
operations to prevent pub health issues
what is the Bureau of Food Asafety and Community SAnitation - ANSWER: an office
within the NYC Dept of Health and Mental Hygiene that conduct inspections of food
establishments.
who perfoms inspections conducted by the Bureau of Food Safety and COmmunity
Sanitation - ANSWER: Public Health Sanitarians
if you get below 13 points at initial inspection, what happens - ANSWER: you get an
A grade
if you get above 13 points at initial inspection, what happens - ANSWER: you arent
graded until re-inspection.
at re-inspection, if you get an A, what happens - ANSWER: you post the grade
at re-inspection, if you get a B or C what happens - ANSWER: you post a grade-
pending card or the B or C card until you have. achance to be heard at the Health
Department's Administrative tribunal
can health inspectors collect permit fees and fines on behalf of the department -
ANSWER: no, thats considered bribery
can home canned foods and foods prepped at home be received by a food service
establishment - ANSWER: no
what temperatures do foodborne illness microorganisms grow in - ANSWER:
between 41F and 140F
what is the name of the meats stamp that says the meat is from an approved source
- ANSWER: USDA inspection stamp
what is the stamp that attests the quality of the meats - ANSWER: USDA grade stamp
, what is the proper temperature for smoked salmon - ANSWER: at or below 38F
why can shellfish from unsafe waters be poisonous - ANSWER: they are filter feeders,
meaning the absorb and accumulate microorgs that can be harmful to human
how are vacuum packed foods even susceptible to micro orgos - ANSWER:
clostridium botulinum grows anaerobically
at what temp should eggs be kept at - ANSWER: 45F
must you remove a can with dust on the top or a can with dent on the seam -
ANSWER: dent on seam. you dont have to throw away a slightly rusted can, only a
severely rusted can
the sensing portions of a bi-metallic stem thermometer is? - ANSWER: the tip of the
probe to the indentation
how long must a restaurant keep a shellfish tag - ANSWER: 90 days after the product
is used.
plastic is a recommeded storage material. what is not - ANSWER: cardboard,
newspaper, metal
why is it especiialy important for prepacked foods to be stored at cold temps -
ANSWER: that smoked fish has got to be 38F or below. everything else refridgerated
is 41F except eggs which is 45F.
why not put high temp foods in refridge - ANSWER: itll cause the fridge to heat up.
would cooked food be stored above or below raw food - ANSWER: above.
when storing dry foods what should the humiditiy be - ANSWER: 50% or less, no
sunlight
what toxin do pufferfish produce - ANSWER: tetrodotoxin
what is ciguatoxin and can it be destroyed by cooking - ANSWER: toxin found in
predatory fish from algae, cannot be destroyed by cooking
how do you get scombroid poisoning - ANSWER: fish from Scombroidae family tuna
and mackeral, and some non-Scombroidae relatives like bluefish, dolphins, and
amberjacks, these fish have lots of histidine in theur flesh. as the fish decompose
histidine is coverted to histamine. cooking will not destroy histadine so if you do not
immediately gut and and refridgerate the scombroidae, you'll get poisoned.
what is the acronym Food Problems Will Send The E.M.S. - ANSWER: Fish, Peanuts,
Wheat, Soy, Tree Nuts, Eggs, Milk, Shell Fish
PROTECTION CERTICATION EXAM ACTUAL EXAMS
QUESTIONS AND CORRECT ANSWERS|AGRADE
what can the NYC Dept of Health and Mental Hygiene do? - ANSWER: they can
regulate all matters affecting health in the city
what is The Health Code - ANSWER: regulations that the Dept of Health and Mental
Hygiene can enforce
what is Article 81 of the Health Code - ANSWER: a regulation of food establishment
operations to prevent pub health issues
what is the Bureau of Food Asafety and Community SAnitation - ANSWER: an office
within the NYC Dept of Health and Mental Hygiene that conduct inspections of food
establishments.
who perfoms inspections conducted by the Bureau of Food Safety and COmmunity
Sanitation - ANSWER: Public Health Sanitarians
if you get below 13 points at initial inspection, what happens - ANSWER: you get an
A grade
if you get above 13 points at initial inspection, what happens - ANSWER: you arent
graded until re-inspection.
at re-inspection, if you get an A, what happens - ANSWER: you post the grade
at re-inspection, if you get a B or C what happens - ANSWER: you post a grade-
pending card or the B or C card until you have. achance to be heard at the Health
Department's Administrative tribunal
can health inspectors collect permit fees and fines on behalf of the department -
ANSWER: no, thats considered bribery
can home canned foods and foods prepped at home be received by a food service
establishment - ANSWER: no
what temperatures do foodborne illness microorganisms grow in - ANSWER:
between 41F and 140F
what is the name of the meats stamp that says the meat is from an approved source
- ANSWER: USDA inspection stamp
what is the stamp that attests the quality of the meats - ANSWER: USDA grade stamp
, what is the proper temperature for smoked salmon - ANSWER: at or below 38F
why can shellfish from unsafe waters be poisonous - ANSWER: they are filter feeders,
meaning the absorb and accumulate microorgs that can be harmful to human
how are vacuum packed foods even susceptible to micro orgos - ANSWER:
clostridium botulinum grows anaerobically
at what temp should eggs be kept at - ANSWER: 45F
must you remove a can with dust on the top or a can with dent on the seam -
ANSWER: dent on seam. you dont have to throw away a slightly rusted can, only a
severely rusted can
the sensing portions of a bi-metallic stem thermometer is? - ANSWER: the tip of the
probe to the indentation
how long must a restaurant keep a shellfish tag - ANSWER: 90 days after the product
is used.
plastic is a recommeded storage material. what is not - ANSWER: cardboard,
newspaper, metal
why is it especiialy important for prepacked foods to be stored at cold temps -
ANSWER: that smoked fish has got to be 38F or below. everything else refridgerated
is 41F except eggs which is 45F.
why not put high temp foods in refridge - ANSWER: itll cause the fridge to heat up.
would cooked food be stored above or below raw food - ANSWER: above.
when storing dry foods what should the humiditiy be - ANSWER: 50% or less, no
sunlight
what toxin do pufferfish produce - ANSWER: tetrodotoxin
what is ciguatoxin and can it be destroyed by cooking - ANSWER: toxin found in
predatory fish from algae, cannot be destroyed by cooking
how do you get scombroid poisoning - ANSWER: fish from Scombroidae family tuna
and mackeral, and some non-Scombroidae relatives like bluefish, dolphins, and
amberjacks, these fish have lots of histidine in theur flesh. as the fish decompose
histidine is coverted to histamine. cooking will not destroy histadine so if you do not
immediately gut and and refridgerate the scombroidae, you'll get poisoned.
what is the acronym Food Problems Will Send The E.M.S. - ANSWER: Fish, Peanuts,
Wheat, Soy, Tree Nuts, Eggs, Milk, Shell Fish
