Food Protection Course- NYC UPDATED
ACTUAL Exam Questions and CORRECT
Answers
(True or false?) All food service establishments must have a current and valid permit issued by
the New York City Department Of Health and Mental Hygiene. - CORRECT ANSWER -
True
Health inspectors have the right to inspect any operating food service or food processing
establishment. Inspectors must be given access to all areas of the establishment during an
inspection. (True or false?) - CORRECT ANSWER - True
What is considered food? - CORRECT ANSWER - any edible substance, ice, beverage, or
ingredient intended for use and used or sold for human consumption.
What are Potentially Hazardous Foods? (PHFs) - CORRECT ANSWER - Foods which
support rapid growth of microorganisms.
What is the temperature danger zone? - CORRECT ANSWER - Between 41 and 140
degrees Fahrenheit. Within this range, most harmful microorganisms reproduce rapidly.
What are the three types of thermometers that can be used for measuring food temperatures? -
CORRECT ANSWER - bimetallic stem (range from 0°F to 220°F), thermocouple and
thermistor (digital). The use of glass thermometers in a food service establishment is prohibited
by law.
Meat inspected by the United States Department of agriculture must have a USDA inspection
stamp (true or false?) - CORRECT ANSWER - True
At what temperature must smoked fish be held? - CORRECT ANSWER - at or below
38°F to prevent the growth of the bacteria Clostridium botulinum.
, How must shellfish be received? - CORRECT ANSWER - with shellfish tags. These tags
must be kept on file for at least 90 days after the product is used
How should milk and milk products be? - CORRECT ANSWER - either be pasteurized,
with sell-by dates of 9 days, or ultra-pasteurized, with sell-by dates of 45 days.
What should you do with fruits and vegetables before being served raw? - CORRECT
ANSWER - must be thoroughly washed before being served.
How should all commercial foods in modified atmosphere packaging be used? - CORRECT
ANSWER - per manufacturer's specifications.
Vacuum packaging of any food product in a retail food establishment is prohibited by law unless
special authorization is obtained through the New York City Health Department. (True or false?)
- CORRECT ANSWER - True
FIFO means what? - CORRECT ANSWER - First In First Out. The first step in
implementing the FIFO method is to date the products.
All food items should be stored how many inches off the floor? - CORRECT ANSWER -
The New York City Health Code requires that all food items be stored at least 6 inches off the
floor.
How do you prevent cross-contamination? - CORRECT ANSWER - raw foods in a
refrigerator must be stored below cooked foods.
Cold temperatures slow down the growth of microorganisms. (True or false?) - CORRECT
ANSWER - True
ACTUAL Exam Questions and CORRECT
Answers
(True or false?) All food service establishments must have a current and valid permit issued by
the New York City Department Of Health and Mental Hygiene. - CORRECT ANSWER -
True
Health inspectors have the right to inspect any operating food service or food processing
establishment. Inspectors must be given access to all areas of the establishment during an
inspection. (True or false?) - CORRECT ANSWER - True
What is considered food? - CORRECT ANSWER - any edible substance, ice, beverage, or
ingredient intended for use and used or sold for human consumption.
What are Potentially Hazardous Foods? (PHFs) - CORRECT ANSWER - Foods which
support rapid growth of microorganisms.
What is the temperature danger zone? - CORRECT ANSWER - Between 41 and 140
degrees Fahrenheit. Within this range, most harmful microorganisms reproduce rapidly.
What are the three types of thermometers that can be used for measuring food temperatures? -
CORRECT ANSWER - bimetallic stem (range from 0°F to 220°F), thermocouple and
thermistor (digital). The use of glass thermometers in a food service establishment is prohibited
by law.
Meat inspected by the United States Department of agriculture must have a USDA inspection
stamp (true or false?) - CORRECT ANSWER - True
At what temperature must smoked fish be held? - CORRECT ANSWER - at or below
38°F to prevent the growth of the bacteria Clostridium botulinum.
, How must shellfish be received? - CORRECT ANSWER - with shellfish tags. These tags
must be kept on file for at least 90 days after the product is used
How should milk and milk products be? - CORRECT ANSWER - either be pasteurized,
with sell-by dates of 9 days, or ultra-pasteurized, with sell-by dates of 45 days.
What should you do with fruits and vegetables before being served raw? - CORRECT
ANSWER - must be thoroughly washed before being served.
How should all commercial foods in modified atmosphere packaging be used? - CORRECT
ANSWER - per manufacturer's specifications.
Vacuum packaging of any food product in a retail food establishment is prohibited by law unless
special authorization is obtained through the New York City Health Department. (True or false?)
- CORRECT ANSWER - True
FIFO means what? - CORRECT ANSWER - First In First Out. The first step in
implementing the FIFO method is to date the products.
All food items should be stored how many inches off the floor? - CORRECT ANSWER -
The New York City Health Code requires that all food items be stored at least 6 inches off the
floor.
How do you prevent cross-contamination? - CORRECT ANSWER - raw foods in a
refrigerator must be stored below cooked foods.
Cold temperatures slow down the growth of microorganisms. (True or false?) - CORRECT
ANSWER - True
