FOOD PROTECTION COURSE
QUESTIONS & ANSWERS
All food service establishments must have a current and valid permit issued by the
NYC Health Department. - Answer- 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 the food establishment during an inspection. - Answer- True
According to the NYC Health Code, supervisors of all food service establishments
are required to have a Food Protection Certificate. - Answer- True
Food is any edible substance, ice, beverage, or ingredient intended for use and used
or sold for human consumption. - Answer- True
Potentially Hazardous Food (PHF) refers to foods which support rapid growth of
microorganisms. - Answer- True
Examples of Potentially Hazardous Foods include: - Answer- 1) All raw and cooked
meats
2) Poultry
3) Milk and milk products
4) Fish
5) Shellfish
6) Tofu
7)Cooked rice pasta
8) Beans
9) Potatoes
10) Cut leafy greens
11) Cut tomatoes and melons
12) Garlic in oil.
(Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza,
crispy bacon)
The Temperature Danger Zone is between: - Answer- 41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures are: -
Answer- 1) Bi-metallic stem (range from 0°F to 220°F)
2) Thermocouple
3) Thermistor (digital).
The use of glass thermometers in a food establishment is prohibited by law.
Meat inspected by the U.S. Dept. of Agriculture must have a USDA - Answer-
Inspection stamp.
Raw shell eggs must be stored at a minimum temperature of: - Answer- 45°F
, Smoked fish must be held at 38°F or below because of the bacteria? - Answer-
Clostridium botulinum.
All refrigerated food must be held at or below: - Answer- 41°F (except raw shell eggs
45°F or below and smoked fish 38°F or below)
Shellfish must be received with the shellfish tags. These tags must be kept on file for
at least 90 days after the product is used up. - Answer- True
Milk and milk products must be pasteurized with sell-by dates of 9 days or ultra-
pasteurized with sell-by dates of 45 days. - Answer- True
All fruits and vegetables served raw must be thoroughly washed before being
served? - Answer- True
Canned products must be rejected if there are - Answer- 1) Dents at the seam
2) Swelling
3) Severe rust
4)Leakage or no label.
Home canned foods are also unacceptable.
All commercial modified atmosphere packaged foods must be used per manufacture
specifications. - Answer- True
Vacuum Packaging of any food product in a retail food establishment is prohibited by
law unless special authorization is obtained through the Department of Health. -
Answer- True
The acronym FIFO means: - Answer- First In First Out. The first step in implementing
FIFO is to date the products.
The New York City Health code requires that all food items must be stored at least 6
inches off the floor? - Answer- True
In order to prevent cross-contamination, raw foods in a refrigerator must be stored
below cooked foods? - Answer- True
Cold temperatures slow down the growth of microorganisms? - Answer- True
All cold foods must be held at 41°F or below at all times. (except smoked fish at
38°F) - Answer- True
We should keep dry storage areas well lighted and ventilated? - Answer- True
We should store foods under waste water lines. - Answer- False
Food for storage must be kept un-covered and stored in vermin-proof containers. -
Answer- False
QUESTIONS & ANSWERS
All food service establishments must have a current and valid permit issued by the
NYC Health Department. - Answer- 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 the food establishment during an inspection. - Answer- True
According to the NYC Health Code, supervisors of all food service establishments
are required to have a Food Protection Certificate. - Answer- True
Food is any edible substance, ice, beverage, or ingredient intended for use and used
or sold for human consumption. - Answer- True
Potentially Hazardous Food (PHF) refers to foods which support rapid growth of
microorganisms. - Answer- True
Examples of Potentially Hazardous Foods include: - Answer- 1) All raw and cooked
meats
2) Poultry
3) Milk and milk products
4) Fish
5) Shellfish
6) Tofu
7)Cooked rice pasta
8) Beans
9) Potatoes
10) Cut leafy greens
11) Cut tomatoes and melons
12) Garlic in oil.
(Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza,
crispy bacon)
The Temperature Danger Zone is between: - Answer- 41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures are: -
Answer- 1) Bi-metallic stem (range from 0°F to 220°F)
2) Thermocouple
3) Thermistor (digital).
The use of glass thermometers in a food establishment is prohibited by law.
Meat inspected by the U.S. Dept. of Agriculture must have a USDA - Answer-
Inspection stamp.
Raw shell eggs must be stored at a minimum temperature of: - Answer- 45°F
, Smoked fish must be held at 38°F or below because of the bacteria? - Answer-
Clostridium botulinum.
All refrigerated food must be held at or below: - Answer- 41°F (except raw shell eggs
45°F or below and smoked fish 38°F or below)
Shellfish must be received with the shellfish tags. These tags must be kept on file for
at least 90 days after the product is used up. - Answer- True
Milk and milk products must be pasteurized with sell-by dates of 9 days or ultra-
pasteurized with sell-by dates of 45 days. - Answer- True
All fruits and vegetables served raw must be thoroughly washed before being
served? - Answer- True
Canned products must be rejected if there are - Answer- 1) Dents at the seam
2) Swelling
3) Severe rust
4)Leakage or no label.
Home canned foods are also unacceptable.
All commercial modified atmosphere packaged foods must be used per manufacture
specifications. - Answer- True
Vacuum Packaging of any food product in a retail food establishment is prohibited by
law unless special authorization is obtained through the Department of Health. -
Answer- True
The acronym FIFO means: - Answer- First In First Out. The first step in implementing
FIFO is to date the products.
The New York City Health code requires that all food items must be stored at least 6
inches off the floor? - Answer- True
In order to prevent cross-contamination, raw foods in a refrigerator must be stored
below cooked foods? - Answer- True
Cold temperatures slow down the growth of microorganisms? - Answer- True
All cold foods must be held at 41°F or below at all times. (except smoked fish at
38°F) - Answer- True
We should keep dry storage areas well lighted and ventilated? - Answer- True
We should store foods under waste water lines. - Answer- False
Food for storage must be kept un-covered and stored in vermin-proof containers. -
Answer- False
