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 Latest Version

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 Latest Version

All food service establishments must have a current and valid permit issued by the
New York City Department Of Health and Mental Hygiene. - 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. - ANSWER True

Obstruction or interference with Health Inspectors in the performance of their duties
may result in
the closing of the establishment and revocation of the permit. - ANSWER True

Health Inspectors are authorized to collect permit fees and fines on behalf of the
Department. - ANSWER False

Health Inspectors must show their photo identification and badge to the person in
charge of an
establishment when requested. - ANSWER True

The term "potentially hazardous food" refers to: - ANSWER Any food that will
support the growth of microorganisms

Home canned food products are allowed in commercial food establishments -
ANSWER False

The Temperature Danger Zone is between 41°F and 140°F - ANSWER True

Within the Temperature Danger Zone most harmful microorganism: - ANSWER
Reproduce rapidly

The sensing portion of a bi-metallic stem thermometer is: - ANSWER At the dimple and
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downward
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Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The
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90-day period begins from: - ANSWER When the product is used up
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Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of: -
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ANSWER 45°F
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, Foods in modified atmosphere packages provide ideal conditions for the growth of: -
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ANSWER Clostridium botulinum
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Chicken and other poultry are most likely to be contaminated with: - ANSWER odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq




Salmonella
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Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq odlewq




this product must be stored at: - ANSWER 38°F
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Which of the following cans MUST be removed from circulation? - ANSWER A can
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with a dent on a seam
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All of the following are indications that fish is fresh except: - ANSWER There is a
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fishy odor
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The acronym FIFO means "First In First Out" - ANSWER True
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The New York City Health code requires that all food items must be stored at least -
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ANSWER 6 inches from the floor
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In order to avoid cross-contamination, raw foods in a refrigerator must be stored -
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ANSWER Below cooked foods
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Cold temperatures slow down the growth of microorganisms. - ANSWER True
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Food for storage must be kept covered and/or stored in vermin-proof containers -
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ANSWER True
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Ice intended for human consumption can be used for storing cans and bottles -
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ANSWER False
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When foods are stored directly in ice, the water from that ice must be drained
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constantly. - ANSWER True
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The presence of the following in food constitutes a physical hazard Piece of Glass -
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ANSWER True
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The presence of the following in food constitutes a physical hazard Metal Shaving -
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ANSWER True
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The presence of the following in food constitutes a physical hazard Piece of Wood -
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ANSWER True
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The presence of the following in food constitutes a physical hazard Pebbles and
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Stones - ANSWER True
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The presence of the following in food constitutes a physical hazard MSG - ANSWER
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False
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