NYC Food Protection Course Test Questions
and Answers All Correct
The health Code requires that frozen foods be properly thawed before being cooked.
The exception to this rule is: - Answer-A Frozen hamburger patty
Ground meat and foods containing ground meat must be cooked to an internal
temperature of: - Answer-158'F
All of the Following except one may be used when working with ready-to-eat foods: -
Answer-Clean bare hands
When using disposable gloves, they must be changed often to prevent contamination of
food under what circumstances? - Answer-All of the Above
All of the following, EXCEPT ONE are true of a hot holding unit: - Answer-Must be used
to reheat refrigerated foods
Which of the following is NOT a recommended method of rapid cooling? - Answer-
Covering the food and placing the food on a preparation table
Per New York City Health Codes, hands must be washed thoroughly at least 3 times
every day. - Answer-FALSE
Sick food workers who can transmit their illness thorough contact with with food should
be prevented from working until they are well. - Answer-True
Hands must be washed thoroughly after: - Answer-All of the above
The hand wash sink must be Provided with - Answer-A B and C
The New York City Health Code requires that all food workers wear proper hair
restraints. - Answer-True
A Food worker with an uninfected cut on his/her hand: - Answer-Can Work only if they
wear a clean bandage and wear sanitary golves
During hand washing, hands must be rubbed for at least: - Answer-20 seconds
Clean Aprons can be used for wiping hands. - Answer-False
, Hand sanitizer can be used in place of hand washing during busy periods. - Answer-
False
All food on display must be protected by packaging, sneeze guards, display cases or
through other means - Answer-True
Refrigeration units must contain a numerically scaled thermometer to monitor the
ambient air temperature of the unit. - Answer-True
Cutting Boards must be sanitized at least three times a day - Answer-False
Carbon Monoxide poisoning can result from a faulty gas-fired hot water unit - Answer-
True
Equipment, including ice makers and ice storage equipment, should not be located
under exposed or unprotected sewer lines, open stairwells or other sources of
contamination. - Answer-True
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 it 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
and Answers All Correct
The health Code requires that frozen foods be properly thawed before being cooked.
The exception to this rule is: - Answer-A Frozen hamburger patty
Ground meat and foods containing ground meat must be cooked to an internal
temperature of: - Answer-158'F
All of the Following except one may be used when working with ready-to-eat foods: -
Answer-Clean bare hands
When using disposable gloves, they must be changed often to prevent contamination of
food under what circumstances? - Answer-All of the Above
All of the following, EXCEPT ONE are true of a hot holding unit: - Answer-Must be used
to reheat refrigerated foods
Which of the following is NOT a recommended method of rapid cooling? - Answer-
Covering the food and placing the food on a preparation table
Per New York City Health Codes, hands must be washed thoroughly at least 3 times
every day. - Answer-FALSE
Sick food workers who can transmit their illness thorough contact with with food should
be prevented from working until they are well. - Answer-True
Hands must be washed thoroughly after: - Answer-All of the above
The hand wash sink must be Provided with - Answer-A B and C
The New York City Health Code requires that all food workers wear proper hair
restraints. - Answer-True
A Food worker with an uninfected cut on his/her hand: - Answer-Can Work only if they
wear a clean bandage and wear sanitary golves
During hand washing, hands must be rubbed for at least: - Answer-20 seconds
Clean Aprons can be used for wiping hands. - Answer-False
, Hand sanitizer can be used in place of hand washing during busy periods. - Answer-
False
All food on display must be protected by packaging, sneeze guards, display cases or
through other means - Answer-True
Refrigeration units must contain a numerically scaled thermometer to monitor the
ambient air temperature of the unit. - Answer-True
Cutting Boards must be sanitized at least three times a day - Answer-False
Carbon Monoxide poisoning can result from a faulty gas-fired hot water unit - Answer-
True
Equipment, including ice makers and ice storage equipment, should not be located
under exposed or unprotected sewer lines, open stairwells or other sources of
contamination. - Answer-True
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 it 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
