NYC FOOD PROTECTION QUIZZES
WITH COMPLETE SOLUTIONS
ALREADY PASSED!!!
Q: All food service establishments must have a current and valid permit
issued by the New York City Department of Health and Mental Hygiene.
True/False – ✔✔ True
Q: 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 the establishment during an inspection.
True/False – ✔✔ True
Q: 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.
True/False – ✔✔ True
Q: Health Inspectors are authorized to collect permit fees and fines on behalf
of the Department.
True/False – ✔✔ False
Q: Health Inspectors must show their photo identification and badge to the
person in charge of an establishment when requested.
True/False – ✔✔ True
True/False - ANSWERS✔✔True
The term "potentially hazardous food" refers to:
,A.) Any food low in protein
B.) Any uncooked food
C.) Any food that will not be heated to 140º F
D.) Any food that will support the growth of microorganisms - ANSWERS✔✔D.)
Any food that will support the growth of microorganisms
Home canned food products are allowed in commercial food establishments.
True/False - ANSWERS✔✔False
The Temperature Danger Zone is between 41°F and 140°F
True/False - ANSWERS✔✔True
Within the Temperature Danger Zone most harmful microorganism:
A.) Die
B.) Reproduce rapidly - ANSWERS✔✔B.) Reproduce rapidly
The sensing portion of a bi-metallic stem thermometer is:
A.) At the dimple and downward
B.) At the dimple upward
C.) On the temperature dial - ANSWERS✔✔A.) 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:
A.) When the product is used up
B.) The date the shellfish is harvested
C.) The date the product is delivered - ANSWERS✔✔A.) When the product is
used up
Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of:
A.) 50°F
B.) 41°F
C.) 45°F - ANSWERS✔✔C.) 45°F
Foods in modified atmosphere packages provide ideal conditions for the growth of:
A.) Salmonella
B.) Clostridium botulinum
C.) Staphylococcus aureus - ANSWERS✔✔B.) Clostridium botulinum
Chicken and other poultry are most likely to be contaminated with:
A.) Trichinella
B.) Salmonella
C.) Clostridium - ANSWERS✔✔B.) Salmonella
, Smoked fish provide ideal conditions for the growth of Botulinum spores.
Therefore, this product must be stored at:
A.) 45°F
B.) 41°F
C.) 38°F - ANSWERS✔✔C.) 38°F
Which of the following cans MUST be removed from circulation?
A.) A can with slight rust on the top
B.) A can with a dent on the side panel
C.) A can with a dent on a seam - ANSWERS✔✔C.) A can with a dent on the
seam
All of the following are indications that fish is fresh except: - ANSWERS✔✔B.
There is a fishy odor
The acronym FIFO means "First In First Out"
True/False - ANSWERS✔✔True
The New York City Health code requires that all food items must be stored at least
A.) 8 inches from the floor
B.) 6 inches from the floor
C.) 4 inches from the floor
WITH COMPLETE SOLUTIONS
ALREADY PASSED!!!
Q: All food service establishments must have a current and valid permit
issued by the New York City Department of Health and Mental Hygiene.
True/False – ✔✔ True
Q: 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 the establishment during an inspection.
True/False – ✔✔ True
Q: 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.
True/False – ✔✔ True
Q: Health Inspectors are authorized to collect permit fees and fines on behalf
of the Department.
True/False – ✔✔ False
Q: Health Inspectors must show their photo identification and badge to the
person in charge of an establishment when requested.
True/False – ✔✔ True
True/False - ANSWERS✔✔True
The term "potentially hazardous food" refers to:
,A.) Any food low in protein
B.) Any uncooked food
C.) Any food that will not be heated to 140º F
D.) Any food that will support the growth of microorganisms - ANSWERS✔✔D.)
Any food that will support the growth of microorganisms
Home canned food products are allowed in commercial food establishments.
True/False - ANSWERS✔✔False
The Temperature Danger Zone is between 41°F and 140°F
True/False - ANSWERS✔✔True
Within the Temperature Danger Zone most harmful microorganism:
A.) Die
B.) Reproduce rapidly - ANSWERS✔✔B.) Reproduce rapidly
The sensing portion of a bi-metallic stem thermometer is:
A.) At the dimple and downward
B.) At the dimple upward
C.) On the temperature dial - ANSWERS✔✔A.) 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:
A.) When the product is used up
B.) The date the shellfish is harvested
C.) The date the product is delivered - ANSWERS✔✔A.) When the product is
used up
Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of:
A.) 50°F
B.) 41°F
C.) 45°F - ANSWERS✔✔C.) 45°F
Foods in modified atmosphere packages provide ideal conditions for the growth of:
A.) Salmonella
B.) Clostridium botulinum
C.) Staphylococcus aureus - ANSWERS✔✔B.) Clostridium botulinum
Chicken and other poultry are most likely to be contaminated with:
A.) Trichinella
B.) Salmonella
C.) Clostridium - ANSWERS✔✔B.) Salmonella
, Smoked fish provide ideal conditions for the growth of Botulinum spores.
Therefore, this product must be stored at:
A.) 45°F
B.) 41°F
C.) 38°F - ANSWERS✔✔C.) 38°F
Which of the following cans MUST be removed from circulation?
A.) A can with slight rust on the top
B.) A can with a dent on the side panel
C.) A can with a dent on a seam - ANSWERS✔✔C.) A can with a dent on the
seam
All of the following are indications that fish is fresh except: - ANSWERS✔✔B.
There is a fishy odor
The acronym FIFO means "First In First Out"
True/False - ANSWERS✔✔True
The New York City Health code requires that all food items must be stored at least
A.) 8 inches from the floor
B.) 6 inches from the floor
C.) 4 inches from the floor
