NYC FOOD PROTECTION COURSE ACTUAL EXAMS QUESTIONS AND CORRECT 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
it 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) a the dimple and downward
Shellfish tags must be must be filled 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 Shelled eggs must be refrigerated up receipt, at an ambient temperature of: - (answer) 45F
, NYC FOOD PROTECTION COURSE ACTUAL EXAMS QUESTIONS AND CORRECT ANSWERS
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 provided 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 the
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 Food
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 can and bottles - (answer) False
When foods are stored directly in ice, the water from the ice must be drained constantly. - (answer)
True
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
it 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) a the dimple and downward
Shellfish tags must be must be filled 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 Shelled eggs must be refrigerated up receipt, at an ambient temperature of: - (answer) 45F
, NYC FOOD PROTECTION COURSE ACTUAL EXAMS QUESTIONS AND CORRECT ANSWERS
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 provided 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 the
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 Food
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 can and bottles - (answer) False
When foods are stored directly in ice, the water from the ice must be drained constantly. - (answer)
True
