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nyc food protection course quiz 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. Ans: 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. Ans: 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. Ans: True
Health Inspectors are authorized to collect permit fees and fines
on behalf of the Department. Ans: False
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Health Inspectors must show their photo identification and badge
to the person in charge of an establishment when requested. Ans:
True
The term "potentially hazardous food" refers to: Ans: Any food
that will support the growth of microorganisms
Home canned food products are allowed in commercial food
establishments. Ans: False
The Temperature Danger Zone is between 41°F and 140°F Ans:
True
Within the Temperature Danger Zone most harmful
microorganism: Ans: Reproduce rapidly
The sensing portion of a bi-metallic stem thermometer is: Ans: At
the dimple and downward
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Shellfish tags must be filed in order of delivery date and kept for a
period of 90 days. The 90-day period begins from: Ans: When the
product is used up
Fresh shell eggs must be refrigerated upon receipt, at an ambient
temperature of: Ans: 45°F
Foods in modified atmosphere packages provide ideal conditions
for the growth of: Ans: Clostridium botulinum
Chicken and other poultry are most likely to be contaminated with:
Ans: Salmonella
Smoked fish provide ideal conditions for the growth of Botulinum
spores. Therefore, this product must be stored at: Ans: 38°F
Which of the following cans MUST be removed from circulation?
Ans: A can with a dent on a seam
All of the following are indications that fish is fresh except: Ans:
There is a fishy odor
© 2025 All rights reserved
nyc food protection course quiz 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. Ans: 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. Ans: 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. Ans: True
Health Inspectors are authorized to collect permit fees and fines
on behalf of the Department. Ans: False
© 2025 All rights reserved
, 2 | Page
Health Inspectors must show their photo identification and badge
to the person in charge of an establishment when requested. Ans:
True
The term "potentially hazardous food" refers to: Ans: Any food
that will support the growth of microorganisms
Home canned food products are allowed in commercial food
establishments. Ans: False
The Temperature Danger Zone is between 41°F and 140°F Ans:
True
Within the Temperature Danger Zone most harmful
microorganism: Ans: Reproduce rapidly
The sensing portion of a bi-metallic stem thermometer is: Ans: At
the dimple and downward
© 2025 All rights reserved
, 3 | Page
Shellfish tags must be filed in order of delivery date and kept for a
period of 90 days. The 90-day period begins from: Ans: When the
product is used up
Fresh shell eggs must be refrigerated upon receipt, at an ambient
temperature of: Ans: 45°F
Foods in modified atmosphere packages provide ideal conditions
for the growth of: Ans: Clostridium botulinum
Chicken and other poultry are most likely to be contaminated with:
Ans: Salmonella
Smoked fish provide ideal conditions for the growth of Botulinum
spores. Therefore, this product must be stored at: Ans: 38°F
Which of the following cans MUST be removed from circulation?
Ans: A can with a dent on a seam
All of the following are indications that fish is fresh except: Ans:
There is a fishy odor
© 2025 All rights reserved
