NYC FOOD PROTECTION COURSE
REVIEW STUDY GUIDE
All food service establishments must - Correct Answers -have a current and valid permit
issued by the NYC Health Department.
Health Inspectors have the right - Correct Answers -to inspect a food service or food
processing establishment as long as it is in operation.
Inspectors must be given - Correct Answers -access to all areas of the food
establishment during an inspection.
If potentially hazardous foods are left in the Temperature Danger Zone for more than
two hours, - Correct Answers -then the food must be discarded as it is no longer
considered safe.
Whenever making cold salads such as tuna, - Correct Answers -it is recommended that
ingredients are pre-chilled.
Artificial trans fat increases LDL - Correct Answers -the bad cholesterol, leading to heart
disease.
Artificial trans fat are - Correct Answers -banned from all Restaurant foods.
According to the NYC Health Code, - Correct Answers -supervisors of all food service
establishments are required to have a Food Protection Certificate.
Food is - Correct Answers -any edible substance, ice, beverage, or ingredient intended
for use and used or sold for human consumption.
Potentially Hazardous Food (PHF) refers to - Correct Answers -foods which support
rapid growth of microorganisms.
Examples of Potentially Hazardous Foods include - Correct Answers -all raw and
cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta,
beans, potatoes, cut leafy greens, cut tomatoes and melons, garlic in oil etc.
Exceptions of PHF are - Correct Answers -Air-cooled hard-boiled eggs with intact shell,
beef jerky, cheese pizza, crispy bacon.
, The Temperature Danger Zone is - Correct Answers -between 41°F and 140°F.
Within the Temperature Danger Zone, - Correct Answers -most harmful microorganisms
reproduce rapidly.
The three thermometers allowed to be used for measuring food temperatures are: -
Correct Answers -Bi-metallic stem (range from 0°F to 220°F), thermocouple, and
thermistor (digital).
The use of glass thermometers - Correct Answers -in a food establishment is prohibited
by law.
Meat inspected by the U.S. Dept. of Agriculture - Correct Answers -must have a USDA
inspection stamp.
Raw shell eggs must - Correct Answers -be stored at a minimum temperature of 45°F.
Smoked fish must - Correct Answers -be held at 38°F or below because of the bacteria
Clostridium botulinum.
All refrigerated food must - Correct Answers -be held at or below 41°F
Refrigerated food exceptions are - Correct Answers -raw shell eggs 45°F or below and
smoked fish 38°F or below
Shellfish must - Correct Answers -be received with the proper tags. These tags must be
kept on file for at least 90 days after the product is used up.
Milk and milk products must - Correct Answers -be pasteurized with sell-by dates of 9
days or ultra-pasteurized with sell-by dates of 45 days.
All fruits and vegetables served raw must - Correct Answers -be thoroughly washed
before being served.
Canned products must - Correct Answers -be rejected if there are dents at the seam,
swelling, severe rust, leakage or no label.
Home canned foods - Correct Answers -are also unacceptable
Exception of canned foods - Correct Answers -slight dent on the body of the can
All commercial modified atmosphere packaged foods must - Correct Answers -be used
per manufacture specifications.
REVIEW STUDY GUIDE
All food service establishments must - Correct Answers -have a current and valid permit
issued by the NYC Health Department.
Health Inspectors have the right - Correct Answers -to inspect a food service or food
processing establishment as long as it is in operation.
Inspectors must be given - Correct Answers -access to all areas of the food
establishment during an inspection.
If potentially hazardous foods are left in the Temperature Danger Zone for more than
two hours, - Correct Answers -then the food must be discarded as it is no longer
considered safe.
Whenever making cold salads such as tuna, - Correct Answers -it is recommended that
ingredients are pre-chilled.
Artificial trans fat increases LDL - Correct Answers -the bad cholesterol, leading to heart
disease.
Artificial trans fat are - Correct Answers -banned from all Restaurant foods.
According to the NYC Health Code, - Correct Answers -supervisors of all food service
establishments are required to have a Food Protection Certificate.
Food is - Correct Answers -any edible substance, ice, beverage, or ingredient intended
for use and used or sold for human consumption.
Potentially Hazardous Food (PHF) refers to - Correct Answers -foods which support
rapid growth of microorganisms.
Examples of Potentially Hazardous Foods include - Correct Answers -all raw and
cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta,
beans, potatoes, cut leafy greens, cut tomatoes and melons, garlic in oil etc.
Exceptions of PHF are - Correct Answers -Air-cooled hard-boiled eggs with intact shell,
beef jerky, cheese pizza, crispy bacon.
, The Temperature Danger Zone is - Correct Answers -between 41°F and 140°F.
Within the Temperature Danger Zone, - Correct Answers -most harmful microorganisms
reproduce rapidly.
The three thermometers allowed to be used for measuring food temperatures are: -
Correct Answers -Bi-metallic stem (range from 0°F to 220°F), thermocouple, and
thermistor (digital).
The use of glass thermometers - Correct Answers -in a food establishment is prohibited
by law.
Meat inspected by the U.S. Dept. of Agriculture - Correct Answers -must have a USDA
inspection stamp.
Raw shell eggs must - Correct Answers -be stored at a minimum temperature of 45°F.
Smoked fish must - Correct Answers -be held at 38°F or below because of the bacteria
Clostridium botulinum.
All refrigerated food must - Correct Answers -be held at or below 41°F
Refrigerated food exceptions are - Correct Answers -raw shell eggs 45°F or below and
smoked fish 38°F or below
Shellfish must - Correct Answers -be received with the proper tags. These tags must be
kept on file for at least 90 days after the product is used up.
Milk and milk products must - Correct Answers -be pasteurized with sell-by dates of 9
days or ultra-pasteurized with sell-by dates of 45 days.
All fruits and vegetables served raw must - Correct Answers -be thoroughly washed
before being served.
Canned products must - Correct Answers -be rejected if there are dents at the seam,
swelling, severe rust, leakage or no label.
Home canned foods - Correct Answers -are also unacceptable
Exception of canned foods - Correct Answers -slight dent on the body of the can
All commercial modified atmosphere packaged foods must - Correct Answers -be used
per manufacture specifications.
