Food Protection Course NYC UPDATED
ACTUAL Exam Questions and CORRECT
Answers
what is food - CORRECT ANSWER - any edible substance, ice, beverage or ingredient
intended for use, and used or sold for, human consumption.
Exception to potentially hazardous food - CORRECT 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 - CORRECT ANSWER - Any food that will support the
growth of microorganisms
can you sell/use home-canned goods? - CORRECT ANSWER - no
what is the temperature "danger zone" (numerically)? - CORRECT ANSWER - between
41 and 140 degrees F where microorganisms replicate
foods in atmosphere packages provide ideal conditions for which microorganism? - CORRECT
ANSWER - clostridium botulinum
what is ready-to-eat food - CORRECT 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? - CORRECT ANSWER - thermometers
three types of thermometers - CORRECT ANSWER - bi-metallic stem, thermocouple,
thermistor (digital)
,2 methods to calibrate bi-metallic stem thermometer - CORRECT ANSWER - boiling-
point or ice-point method
steps to use thermometer - CORRECT ANSWER - sanitize; measure internal product temp
(entire sensing portion is inserted), wait 15 seconds until steady, clean and sanitize
what must all meats have? - CORRECT 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 - CORRECT ANSWER -
41; 0
appearance of raw beef should be - CORRECT ANSWER - bright to dark read, no smell
appearance of raw lamb should be - CORRECT ANSWER - light red, firm, elastic, no
smell
appearance of raw pork should be - CORRECT ANSWER - light pink, fat white, no smell
appearance of raw chicken/poultry should be - CORRECT ANSWER - white, not
discolored or soft,
appearance of raw fresh fish should be - CORRECT ANSWER - cold, clear/bulging eyes,
bright red gills, firm and elastic flesh
Smoked fish must be stored at _____ because of the risk of _____ - CORRECT
ANSWER - 38 degrees F; Botulinum spores
what type of cans must be removed from circulation? - CORRECT ANSWER - Cans
dented on any seam, severely rusted, severely dented, leaking, or swollen must be removed from
circulation
, does washing eggs make them safe? - CORRECT ANSWER - no. Salmonella is internal
fresh eggs must be refrigerated at ___ degrees F - CORRECT ANSWER - 45 degrees F
expiration date on pasteurized milk should not exceed ______. ultra-pasteurized should not
exceed ______ - CORRECT 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? -
CORRECT ANSWER - must first have permission from the NYC DOHMH
dry foods should - CORRECT 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?
- CORRECT ANSWER - when the product is used up
4 ways to store food: - CORRECT ANSWER - refrigerate, freeze, dry storage, store in ice
what does FIFO stand for? - CORRECT 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? - CORRECT ANSWER -
plastic, in original packaging. DO NOT USE metal, copper, brass, tin, newspaper, cardboard
where should raw foods be stored? - CORRECT ANSWER - below and away from cooked
foods to avoid cross-contamination
ACTUAL Exam Questions and CORRECT
Answers
what is food - CORRECT ANSWER - any edible substance, ice, beverage or ingredient
intended for use, and used or sold for, human consumption.
Exception to potentially hazardous food - CORRECT 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 - CORRECT ANSWER - Any food that will support the
growth of microorganisms
can you sell/use home-canned goods? - CORRECT ANSWER - no
what is the temperature "danger zone" (numerically)? - CORRECT ANSWER - between
41 and 140 degrees F where microorganisms replicate
foods in atmosphere packages provide ideal conditions for which microorganism? - CORRECT
ANSWER - clostridium botulinum
what is ready-to-eat food - CORRECT 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? - CORRECT ANSWER - thermometers
three types of thermometers - CORRECT ANSWER - bi-metallic stem, thermocouple,
thermistor (digital)
,2 methods to calibrate bi-metallic stem thermometer - CORRECT ANSWER - boiling-
point or ice-point method
steps to use thermometer - CORRECT ANSWER - sanitize; measure internal product temp
(entire sensing portion is inserted), wait 15 seconds until steady, clean and sanitize
what must all meats have? - CORRECT 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 - CORRECT ANSWER -
41; 0
appearance of raw beef should be - CORRECT ANSWER - bright to dark read, no smell
appearance of raw lamb should be - CORRECT ANSWER - light red, firm, elastic, no
smell
appearance of raw pork should be - CORRECT ANSWER - light pink, fat white, no smell
appearance of raw chicken/poultry should be - CORRECT ANSWER - white, not
discolored or soft,
appearance of raw fresh fish should be - CORRECT ANSWER - cold, clear/bulging eyes,
bright red gills, firm and elastic flesh
Smoked fish must be stored at _____ because of the risk of _____ - CORRECT
ANSWER - 38 degrees F; Botulinum spores
what type of cans must be removed from circulation? - CORRECT ANSWER - Cans
dented on any seam, severely rusted, severely dented, leaking, or swollen must be removed from
circulation
, does washing eggs make them safe? - CORRECT ANSWER - no. Salmonella is internal
fresh eggs must be refrigerated at ___ degrees F - CORRECT ANSWER - 45 degrees F
expiration date on pasteurized milk should not exceed ______. ultra-pasteurized should not
exceed ______ - CORRECT 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? -
CORRECT ANSWER - must first have permission from the NYC DOHMH
dry foods should - CORRECT 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?
- CORRECT ANSWER - when the product is used up
4 ways to store food: - CORRECT ANSWER - refrigerate, freeze, dry storage, store in ice
what does FIFO stand for? - CORRECT 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? - CORRECT ANSWER -
plastic, in original packaging. DO NOT USE metal, copper, brass, tin, newspaper, cardboard
where should raw foods be stored? - CORRECT ANSWER - below and away from cooked
foods to avoid cross-contamination
