FOOD PROTECTION COURSE ANSWERS /NYC FOOD PROTECTION
COURSE LESSON 1 ANSWERS UPDATED LATEST VERSION
what is food - CORRECT ANSWER-any edible substance, ice, beverage or ingredient intended for
use, and used or sold for, human consumption.
"potentially hazardous" means - CORRECT ANSWER-Any food that will support the growth of
microorganisms
can you sell/use home-canned goods? - CORRECT ANSWER-no
Exception to potentially hazardous food - CORRECT ANSWER-foods with low water activity,
highly acidic with pH of 4.6 or below, air-cooled hard-boiled eggs with shells intact
what is the temperature "danger zone" (numerically)? - CORRECT ANSWER-between 41 and 140
degrees F where microorganisms replicate
foods in atmosphere packages provide ideal conditions for which microorganism? - CORRECT
ANSWER-clostridium botulinum
what is ready-to-eat food - CORRECT 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? - CORRECT ANSWER-thermometers
three types of thermometers - CORRECT ANSWER-bi-metallic stem, thermocouple, thermistor
(digital)
,steps to use thermometer - CORRECT ANSWER-sanitize; measure internal product temp (entire
sensing portion is inserted), wait 15 seconds until steady, clean and sanitize
2 methods to calibrate bi-metallic stem thermometer - CORRECT ANSWER-boiling-point or ice-
point method
what must all meats have? - CORRECT 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 - CORRECT ANSWER-41; 0
appearance of raw beef should be - CORRECT ANSWER-bright to dark read, no smell
appearance of raw lamb should be - CORRECT ANSWER-light red, firm, elastic, no smell
appearance of raw pork should be - CORRECT ANSWER-light pink, fat white, no smell
appearance of raw chicken/poultry should be - CORRECT ANSWER-white, not discolored or soft,
appearance of raw fresh fish should be - CORRECT ANSWER-cold, clear/bulging eyes, bright red
gills, firm and elastic flesh
Smoked fish must be stored at _____ because of the risk of _____ - CORRECT ANSWER-38
degrees F; Botulinum spores
what type of cans must be removed from circulation? - CORRECT ANSWER-Cans dented on any
seam, severely rusted, severely dented, leaking, or swollen must be removed from circulation
does washing eggs make them safe? - CORRECT ANSWER-no. Salmonella is internal
, fresh eggs must be refrigerated at ___ degrees F - CORRECT ANSWER-45 degrees F
expiration date on pasteurized milk should not exceed ______. ultra-pasteurized should not
exceed ______ - CORRECT 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? -
CORRECT ANSWER-must first have permission from the NYC DOHMH
dry foods should - CORRECT 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?
- CORRECT ANSWER-when the product is used up
4 ways to store food: - CORRECT ANSWER-refrigerate, freeze, dry storage, store in ice
what does FIFO stand for? - CORRECT ANSWER-first in first out. Date products so that older
products are used first.
what type of storage containers can be used? Can't be used? - CORRECT ANSWER-plastic, in
original packaging. DO NOT USE metal, copper, brass, tin, newspaper, cardboard
where should raw foods be stored? - CORRECT ANSWER-below and away from cooked foods to
avoid cross-contamination
fresh meat, poultry, and other potentially hazardous foods should be stored at ___ degrees F -
CORRECT ANSWER-41
COURSE LESSON 1 ANSWERS UPDATED LATEST VERSION
what is food - CORRECT ANSWER-any edible substance, ice, beverage or ingredient intended for
use, and used or sold for, human consumption.
"potentially hazardous" means - CORRECT ANSWER-Any food that will support the growth of
microorganisms
can you sell/use home-canned goods? - CORRECT ANSWER-no
Exception to potentially hazardous food - CORRECT ANSWER-foods with low water activity,
highly acidic with pH of 4.6 or below, air-cooled hard-boiled eggs with shells intact
what is the temperature "danger zone" (numerically)? - CORRECT ANSWER-between 41 and 140
degrees F where microorganisms replicate
foods in atmosphere packages provide ideal conditions for which microorganism? - CORRECT
ANSWER-clostridium botulinum
what is ready-to-eat food - CORRECT 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? - CORRECT ANSWER-thermometers
three types of thermometers - CORRECT ANSWER-bi-metallic stem, thermocouple, thermistor
(digital)
,steps to use thermometer - CORRECT ANSWER-sanitize; measure internal product temp (entire
sensing portion is inserted), wait 15 seconds until steady, clean and sanitize
2 methods to calibrate bi-metallic stem thermometer - CORRECT ANSWER-boiling-point or ice-
point method
what must all meats have? - CORRECT 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 - CORRECT ANSWER-41; 0
appearance of raw beef should be - CORRECT ANSWER-bright to dark read, no smell
appearance of raw lamb should be - CORRECT ANSWER-light red, firm, elastic, no smell
appearance of raw pork should be - CORRECT ANSWER-light pink, fat white, no smell
appearance of raw chicken/poultry should be - CORRECT ANSWER-white, not discolored or soft,
appearance of raw fresh fish should be - CORRECT ANSWER-cold, clear/bulging eyes, bright red
gills, firm and elastic flesh
Smoked fish must be stored at _____ because of the risk of _____ - CORRECT ANSWER-38
degrees F; Botulinum spores
what type of cans must be removed from circulation? - CORRECT ANSWER-Cans dented on any
seam, severely rusted, severely dented, leaking, or swollen must be removed from circulation
does washing eggs make them safe? - CORRECT ANSWER-no. Salmonella is internal
, fresh eggs must be refrigerated at ___ degrees F - CORRECT ANSWER-45 degrees F
expiration date on pasteurized milk should not exceed ______. ultra-pasteurized should not
exceed ______ - CORRECT 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? -
CORRECT ANSWER-must first have permission from the NYC DOHMH
dry foods should - CORRECT 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?
- CORRECT ANSWER-when the product is used up
4 ways to store food: - CORRECT ANSWER-refrigerate, freeze, dry storage, store in ice
what does FIFO stand for? - CORRECT ANSWER-first in first out. Date products so that older
products are used first.
what type of storage containers can be used? Can't be used? - CORRECT ANSWER-plastic, in
original packaging. DO NOT USE metal, copper, brass, tin, newspaper, cardboard
where should raw foods be stored? - CORRECT ANSWER-below and away from cooked foods to
avoid cross-contamination
fresh meat, poultry, and other potentially hazardous foods should be stored at ___ degrees F -
CORRECT ANSWER-41
