NYC Food Protection Course Exam
Questions with 100% Correct
Answers
What administration oversees workplace safety of employees? - Answer-OSHA
Occupational Safety and Health Administration
Ways to prevent injuries among workers: - Answer-training, check workplace for safety
(trips, slips, falls), avoid electrocution and fires
What do bike delivery workers need for safety? - Answer-helmet, lamp, bell, brakes,
reflectors
What are the 3 types of bacteria that produce best at the 3 temp ranges? - Answer-
psychrophilic - cold (below 50)
mesophilic - mid-range (50-110)
thermophilic - heat (110-150)
What is water activity? - Answer-is not the same as water content but rather describes
the amount of water available in food for biological activity
Bacteria prefer what level of acidity? - Answer-mainly neutral, only slightly alkaline (NOT
acidic)
What microorganisms can also be found in food? - Answer-viruses, parasites, yeast,
mold
T/F: Viruses can reproduce in food - Answer-false.
Most viral food-borne diseases are due to... - Answer-poor personal hygiene (feces)
What are the 2 most common types of virus found in food? - Answer-Hepatitis A and
Norovirus
What are the common injuries among resto workers? - Answer-trips, slips, falls; muscle
strain and sprain; cuts and lacerations
Where should knives be stored? - Answer-in designated drawer or racks
,What are suitable work shoes? - Answer-slip resistant ones
Does corn oil have trans fats? - Answer-no
Ciguatera Intoxication is caused by ______, and found in __________. - Answer-when
small fish eat a toxic red algae, and larger fish then consume the small ones. When
humans eat the fish, they ingest accumulated toxins/ found in fish,
what is food - Answer-any edible substance, ice, beverage or ingredient intended for
use, and used or sold for, human consumption.
Exception to potentially hazardous food - Answer-foods with low water activity, highly
acidic with pH of 4.6 or below, air-cooled hard-boiled eggs with shells intact
"potentially hazardous" means - Answer-Any food that will support the growth of
microorganisms
can you sell/use home-canned goods? - Answer-no
what is the temperature "danger zone" (numerically)? - Answer-between 41 and 140
degrees F where microorganisms replicate
foods in atmosphere packages provide ideal conditions for which microorganism? -
Answer-clostridium botulinum
what is ready-to-eat food - 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? - Answer-thermometers
three types of thermometers - Answer-bi-metallic stem, thermocouple, thermistor
(digital)
2 methods to calibrate bi-metallic stem thermometer - Answer-boiling-point or ice-point
method
steps to use thermometer - Answer-sanitize; measure internal product temp (entire
sensing portion is inserted), wait 15 seconds until steady, clean and sanitize
what must all meats have? - 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 - Answer-41; 0
, appearance of raw beef should be - Answer-bright to dark read, no smell
appearance of raw lamb should be - Answer-light red, firm, elastic, no smell
appearance of raw pork should be - Answer-light pink, fat white, no smell
appearance of raw chicken/poultry should be - Answer-white, not discolored or soft,
appearance of raw fresh fish should be - Answer-cold, clear/bulging eyes, bright red
gills, firm and elastic flesh
Smoked fish must be stored at _____ because of the risk of _____ - Answer-38 degrees
F; Botulinum spores
what type of cans must be removed from circulation? - Answer-Cans dented on any
seam, severely rusted, severely dented, leaking, or swollen must be removed from
circulation
does washing eggs make them safe? - Answer-no. Salmonella is internal
fresh eggs must be refrigerated at ___ degrees F - Answer-45 degrees F
expiration date on pasteurized milk should not exceed ______. ultra-pasteurized should
not exceed ______ - 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? -
Answer-must first have permission from the NYC DOHMH
dry foods should - 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? - Answer-when the product is used up
4 ways to store food: - Answer-refrigerate, freeze, dry storage, store in ice
what does FIFO stand for? - 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? - Answer-plastic, in
original packaging. DO NOT USE metal, copper, brass, tin, newspaper, cardboard
where should raw foods be stored? - Answer-below and away from cooked foods to
avoid cross-contamination
Questions with 100% Correct
Answers
What administration oversees workplace safety of employees? - Answer-OSHA
Occupational Safety and Health Administration
Ways to prevent injuries among workers: - Answer-training, check workplace for safety
(trips, slips, falls), avoid electrocution and fires
What do bike delivery workers need for safety? - Answer-helmet, lamp, bell, brakes,
reflectors
What are the 3 types of bacteria that produce best at the 3 temp ranges? - Answer-
psychrophilic - cold (below 50)
mesophilic - mid-range (50-110)
thermophilic - heat (110-150)
What is water activity? - Answer-is not the same as water content but rather describes
the amount of water available in food for biological activity
Bacteria prefer what level of acidity? - Answer-mainly neutral, only slightly alkaline (NOT
acidic)
What microorganisms can also be found in food? - Answer-viruses, parasites, yeast,
mold
T/F: Viruses can reproduce in food - Answer-false.
Most viral food-borne diseases are due to... - Answer-poor personal hygiene (feces)
What are the 2 most common types of virus found in food? - Answer-Hepatitis A and
Norovirus
What are the common injuries among resto workers? - Answer-trips, slips, falls; muscle
strain and sprain; cuts and lacerations
Where should knives be stored? - Answer-in designated drawer or racks
,What are suitable work shoes? - Answer-slip resistant ones
Does corn oil have trans fats? - Answer-no
Ciguatera Intoxication is caused by ______, and found in __________. - Answer-when
small fish eat a toxic red algae, and larger fish then consume the small ones. When
humans eat the fish, they ingest accumulated toxins/ found in fish,
what is food - Answer-any edible substance, ice, beverage or ingredient intended for
use, and used or sold for, human consumption.
Exception to potentially hazardous food - Answer-foods with low water activity, highly
acidic with pH of 4.6 or below, air-cooled hard-boiled eggs with shells intact
"potentially hazardous" means - Answer-Any food that will support the growth of
microorganisms
can you sell/use home-canned goods? - Answer-no
what is the temperature "danger zone" (numerically)? - Answer-between 41 and 140
degrees F where microorganisms replicate
foods in atmosphere packages provide ideal conditions for which microorganism? -
Answer-clostridium botulinum
what is ready-to-eat food - 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? - Answer-thermometers
three types of thermometers - Answer-bi-metallic stem, thermocouple, thermistor
(digital)
2 methods to calibrate bi-metallic stem thermometer - Answer-boiling-point or ice-point
method
steps to use thermometer - Answer-sanitize; measure internal product temp (entire
sensing portion is inserted), wait 15 seconds until steady, clean and sanitize
what must all meats have? - 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 - Answer-41; 0
, appearance of raw beef should be - Answer-bright to dark read, no smell
appearance of raw lamb should be - Answer-light red, firm, elastic, no smell
appearance of raw pork should be - Answer-light pink, fat white, no smell
appearance of raw chicken/poultry should be - Answer-white, not discolored or soft,
appearance of raw fresh fish should be - Answer-cold, clear/bulging eyes, bright red
gills, firm and elastic flesh
Smoked fish must be stored at _____ because of the risk of _____ - Answer-38 degrees
F; Botulinum spores
what type of cans must be removed from circulation? - Answer-Cans dented on any
seam, severely rusted, severely dented, leaking, or swollen must be removed from
circulation
does washing eggs make them safe? - Answer-no. Salmonella is internal
fresh eggs must be refrigerated at ___ degrees F - Answer-45 degrees F
expiration date on pasteurized milk should not exceed ______. ultra-pasteurized should
not exceed ______ - 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? -
Answer-must first have permission from the NYC DOHMH
dry foods should - 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? - Answer-when the product is used up
4 ways to store food: - Answer-refrigerate, freeze, dry storage, store in ice
what does FIFO stand for? - 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? - Answer-plastic, in
original packaging. DO NOT USE metal, copper, brass, tin, newspaper, cardboard
where should raw foods be stored? - Answer-below and away from cooked foods to
avoid cross-contamination
