Nyc food handlers Study guides, Class notes & Summaries

NYC Food Handler's study guide with 100% correct answers |Verified

true or false: It is illegal to handle ready-to-eat foods with bare hands - true true or false: workers must use gloves when handling foods that will be cooked - false what are three acceptable methods of thawing frozen foods - refrigerate place under cold running water microwave oven with continuous cooking afterwards what is the correct cooking temperature for poultry, stuffed meat and stuffing is - 165F ground meat and foods containing ground meat must be cooked to an internal temperatu...

NYC food handlers

NYC Food Protection Course Exam |Questions and Verified Answers| 100% Correct (2023/ 2024 Update) Q: Food Workers sick with an illness that can be transmitted by contact with food or through food should be: Answer: At Home Q: Ground meats such as hamburgers must be cooked to a minimum temperature of 158'F to eliminate: Answer: E-Coli 0157:H7 Q: Clostidium Botulinum causes the disease known as botulism Answer: True Q: The Microorganism Clostridium Botuli...

Food Protection Course NYC Exam (2023/ 2024 Update) Questions and Verified Answers| 100% Correct Q: Places that use vacuum, modified atmosphere, or sous-vide packaging must do what? Answer: Must first have permission from the nyc dohmh Q: Dry foods should Answer: Be dry (no moisture), no contamination, no rodent marks Q: Shellfish tags must be filed in order of delivery date and kept for a period of 90 days from when? Answer: When the product is used up ...

NYC Food Protection Course Exam 2023/ 2024 Update |Questions and Verified Answers Q: In order to avoid cross-contamination, raw foods in a refrigerator must be stored Answer: Below cooked foods Q: In order to prevent backup of sewage waste in a culinary sink, which of the following must be installed? Answer: An air break Q: In which of the following foods bacteria may grow rapidly? Answer: Low acid and neutral foods Q: It is a good practice to thaw froz...

Food Protection Course NYC Exam |Questions and Verified Answers| 2023/ 2024 Update Question Places that use vacuum, modified atmosphere, or sous-vide packaging must do what? Answer: Must first have permission from the nyc dohmh Question Dry foods should Answer: Be dry (no moisture), no contamination, no rodent marks Question Shellfish tags must be filed in order of delivery date and kept for a period of 90 days from when? Answer: When the product is used up ...

NYC Food Protection Course Exam (2023/ 2024) Questions and Verified Answers| 100% Correct QUESTION Smoked Fish provided ideal conditions for the growth of botulinum spores. Therefore, this product must be stored at: Answer: 38'F QUESTION Which of the following cans MUST be removed from circulation? Answer: A can with a dent on the seam QUESTION All of the following are indications that fish is fresh except: Answer: There is a fishy odor QUESTION The...