NYC FOOD PROTECTION COURSE
QUESTIONS AND ANSWERS
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 downward
Shellfish tags must be filed in order of delivery date and kept for a period of 90 days.
The 90-day period begins from: - Answer- When the product is used up
Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of: -
Answer- 45°F
Foods in modified atmosphere packages provide ideal conditions for the growth of: -
Answer- Clostridium botulinum
Chicken and other poultry are most likely to be contaminated with: - Answer-
Salmonella
, Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore,
this product must be stored at: - Answer- 38°F
Which of the following cans MUST be removed from circulation? - Answer- A can
with a dent on a seam
All of the following are indications that fish is fresh except: - Answer- There is a fishy
odor
The acronym FIFO means "First In First Out" - Answer- True
The New York City Health code requires that all food items must be stored at least -
Answer- 6 inches from the floor
In order to avoid cross-contamination, raw foods in a refrigerator must be stored -
Answer- Below cooked foods
Cold temperatures slow down the growth of microorganisms. - Answer- True
Food for storage must be kept covered and/or stored in vermin-proof containers. -
Answer- True
Ice intended for human consumption can be used for storing cans and bottles. -
Answer- False
When foods are stored directly in ice, the water from that ice must be drained
constantly. - Answer- True
The presence of the following in food constitutes a physical hazard: - Answer- Pieces
of glass, Metal shavings, Piece of wood, Pebbles and stones, Toothpick
The presence of the following in the food constitutes a chemical hazard: - Answer-
Ciguatoxin, Prescription medicines, Roach spray, Hair dye
The most significant threat to food safety is from: - Answer- Biological Hazard
Bacteria and viruses can be seen under intense source of light known as "candling".
- Answer- False
Sulfites can be used in food preparation as long as their use is disclosed on the
menu. - Answer- False
Some wild mushrooms can be very toxic; therefore mushrooms must always be
purchased from a reliable and trustworthy commercial source. - Answer- True
Use of MSG ( Monsodium Glutamate) in foods is a very dangerous practice and is
not allowed under any circumstances. - Answer- False
Which of the following bacteria cause spoilage of food? - Answer- Undesirable
bacteria
QUESTIONS AND ANSWERS
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 downward
Shellfish tags must be filed in order of delivery date and kept for a period of 90 days.
The 90-day period begins from: - Answer- When the product is used up
Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of: -
Answer- 45°F
Foods in modified atmosphere packages provide ideal conditions for the growth of: -
Answer- Clostridium botulinum
Chicken and other poultry are most likely to be contaminated with: - Answer-
Salmonella
, Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore,
this product must be stored at: - Answer- 38°F
Which of the following cans MUST be removed from circulation? - Answer- A can
with a dent on a seam
All of the following are indications that fish is fresh except: - Answer- There is a fishy
odor
The acronym FIFO means "First In First Out" - Answer- True
The New York City Health code requires that all food items must be stored at least -
Answer- 6 inches from the floor
In order to avoid cross-contamination, raw foods in a refrigerator must be stored -
Answer- Below cooked foods
Cold temperatures slow down the growth of microorganisms. - Answer- True
Food for storage must be kept covered and/or stored in vermin-proof containers. -
Answer- True
Ice intended for human consumption can be used for storing cans and bottles. -
Answer- False
When foods are stored directly in ice, the water from that ice must be drained
constantly. - Answer- True
The presence of the following in food constitutes a physical hazard: - Answer- Pieces
of glass, Metal shavings, Piece of wood, Pebbles and stones, Toothpick
The presence of the following in the food constitutes a chemical hazard: - Answer-
Ciguatoxin, Prescription medicines, Roach spray, Hair dye
The most significant threat to food safety is from: - Answer- Biological Hazard
Bacteria and viruses can be seen under intense source of light known as "candling".
- Answer- False
Sulfites can be used in food preparation as long as their use is disclosed on the
menu. - Answer- False
Some wild mushrooms can be very toxic; therefore mushrooms must always be
purchased from a reliable and trustworthy commercial source. - Answer- True
Use of MSG ( Monsodium Glutamate) in foods is a very dangerous practice and is
not allowed under any circumstances. - Answer- False
Which of the following bacteria cause spoilage of food? - Answer- Undesirable
bacteria
