Page 1 of 29
NYC Food Protection Final Exam TESTBANK ALL
QUESTIONS AND CORRECT ANSWERS LATEST
UPDATE THIS YEAR
QUESTION: 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
QUESTION: Fresh Shelled eggs must be refrigerated up receipt, at an ambient temperature of: -
ANSWER-45F
QUESTION: Foods in modified atmosphere packages provide ideal conditions for the growth of :
- ANSWER-Clostridium Botulinum
QUESTION: Chicken and other poultry are most likely to be contaminated with: - ANSWER-
Salmonella
QUESTION: Smoked Fish provided ideal conditions for the growth of botulinum spores.
Therefore, this product must be stored at: - ANSWER-38'F
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, Page 2 of 29
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 acronym FIFO means "First In First Out" - ANSWER-True
QUESTION: The New York City Health Code requires that all food items must be stored at least -
ANSWER-6 Inches from the floor
QUESTION: In order to avoid cross-contamination, raw foods in a refrigerator must be stored -
ANSWER-Below Cooked Food
QUESTION: Cold Temperatures slow down the growth of microorganisms - ANSWER-True
2
, Page 3 of 29
QUESTION: Food for storage must be kept covered and/or stored in vermin-proof containers -
ANSWER-True
QUESTION: Ice intended for human consumption can be used for storing can and bottles -
ANSWER-False
QUESTION: When foods are stored directly in ice, the water from the ice must be drained
constantly. - ANSWER-True
Q; 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
QUESTION: 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
3
NYC Food Protection Final Exam TESTBANK ALL
QUESTIONS AND CORRECT ANSWERS LATEST
UPDATE THIS YEAR
QUESTION: 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
QUESTION: Fresh Shelled eggs must be refrigerated up receipt, at an ambient temperature of: -
ANSWER-45F
QUESTION: Foods in modified atmosphere packages provide ideal conditions for the growth of :
- ANSWER-Clostridium Botulinum
QUESTION: Chicken and other poultry are most likely to be contaminated with: - ANSWER-
Salmonella
QUESTION: Smoked Fish provided ideal conditions for the growth of botulinum spores.
Therefore, this product must be stored at: - ANSWER-38'F
1
, Page 2 of 29
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 acronym FIFO means "First In First Out" - ANSWER-True
QUESTION: The New York City Health Code requires that all food items must be stored at least -
ANSWER-6 Inches from the floor
QUESTION: In order to avoid cross-contamination, raw foods in a refrigerator must be stored -
ANSWER-Below Cooked Food
QUESTION: Cold Temperatures slow down the growth of microorganisms - ANSWER-True
2
, Page 3 of 29
QUESTION: Food for storage must be kept covered and/or stored in vermin-proof containers -
ANSWER-True
QUESTION: Ice intended for human consumption can be used for storing can and bottles -
ANSWER-False
QUESTION: When foods are stored directly in ice, the water from the ice must be drained
constantly. - ANSWER-True
Q; 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
QUESTION: 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
3
