NYC FOOD PROTECTION COURSE /FOOD
PROTECTION COURSE 2024 LATEST EXAM
WITH 200 QUESTIONS AND CORRECT
ANSWERS WITH RATIONELES ALREADY
GRADED A+
What are exceptions to potentially hazardous food rules?
- ANSWER- Foods with a low water activity (.85 or less) or those that are highly acidic
with a pH of 4.6 or below. Air-cooled hard-boiled eggs with shells intact.
What kind of thermometer is prohibited in a food establishment?
- ANSWER- Glass Thermometer
What temperature does poultry, stuffing, and stuffed meats need to be cooked to? -
ANSWER- 165 degrees
What temperature does smoked fish need to be held at?
- ANSWER- 38 degrees or below
Holding smoked fish at the appropriate temperature will prevent the growth of what kind
of bacteria? - ANSWER- Clostridium Botulin
Until when do shellfish tags need to be stored?
- ANSWER- At least 90 days after the product has been used
What is the sell by date of pasteurized milk and milk products?
,- ANSWER- 9 days from pasteurization
What is the sell by date of ultra-pasteurized milk and milk products?
- ANSWER- 45 days from pasteurization
Vacuum packaging of food products is not allowed without special authorization from
the Health Department. - ANSWER- True
What is FIFO?
- ANSWER- First in, First out. It's a system to ensure old product is used before new
product.
How far from the floor should food be stored to prevent pest infestation?
- ANSWER- at least 6 inches
Where should raw foods be stored in a refrigerator to prevent cross contamination? -
ANSWER- Below cooked foods
What do cold temperatures do to microorganisms?
- ANSWER- Slow down the growth
All cold foods must be held at what temperature? What is the exception to this rule? -
ANSWER- 41 degrees or below; the exception is smoked fish which must be stored at
38 degrees or below
What are the three main hazards to our health?
- ANSWER- Physical, biological, and chemical
What is a physical hazard?
, - ANSWER- The presence of a foreign object (glass fragments, pieces of metal, etc.)
in food.
What is a chemical hazard?
- ANSWER- The presence of harmful chemicals (pesticide, cleaning agents,
prescription medicine, etc) in food.
What is a biological hazard?
- ANSWER- The presence of microorganisms (bacteria, viruses, parasites, and fungi)
in food.
How can you tell if a food has been contaminated with pathogenic bacteria? -
ANSWER- You cannot tell, there is no change in appearance, taste, or smell
How long does it take for the number of bacteria to double?
- ANSWER- 20-30 minutes
What are the phases of bacterial growth?
- ANSWER- lag, log, stationary, and death
During what phase do bacteria grow most rapidly?
- ANSWER- Log
What are the six factors that affect bacteria growth?
- ANSWER- Food, Activity, Temperature, Time, Oxygen, and Moisture
What is the difference between viruses and bacteria?
- ANSWER- Viruses cannot reproduce in food. However, they can be transmitted to
people if they get into food.
What are two common food-borne viruses?
PROTECTION COURSE 2024 LATEST EXAM
WITH 200 QUESTIONS AND CORRECT
ANSWERS WITH RATIONELES ALREADY
GRADED A+
What are exceptions to potentially hazardous food rules?
- ANSWER- Foods with a low water activity (.85 or less) or those that are highly acidic
with a pH of 4.6 or below. Air-cooled hard-boiled eggs with shells intact.
What kind of thermometer is prohibited in a food establishment?
- ANSWER- Glass Thermometer
What temperature does poultry, stuffing, and stuffed meats need to be cooked to? -
ANSWER- 165 degrees
What temperature does smoked fish need to be held at?
- ANSWER- 38 degrees or below
Holding smoked fish at the appropriate temperature will prevent the growth of what kind
of bacteria? - ANSWER- Clostridium Botulin
Until when do shellfish tags need to be stored?
- ANSWER- At least 90 days after the product has been used
What is the sell by date of pasteurized milk and milk products?
,- ANSWER- 9 days from pasteurization
What is the sell by date of ultra-pasteurized milk and milk products?
- ANSWER- 45 days from pasteurization
Vacuum packaging of food products is not allowed without special authorization from
the Health Department. - ANSWER- True
What is FIFO?
- ANSWER- First in, First out. It's a system to ensure old product is used before new
product.
How far from the floor should food be stored to prevent pest infestation?
- ANSWER- at least 6 inches
Where should raw foods be stored in a refrigerator to prevent cross contamination? -
ANSWER- Below cooked foods
What do cold temperatures do to microorganisms?
- ANSWER- Slow down the growth
All cold foods must be held at what temperature? What is the exception to this rule? -
ANSWER- 41 degrees or below; the exception is smoked fish which must be stored at
38 degrees or below
What are the three main hazards to our health?
- ANSWER- Physical, biological, and chemical
What is a physical hazard?
, - ANSWER- The presence of a foreign object (glass fragments, pieces of metal, etc.)
in food.
What is a chemical hazard?
- ANSWER- The presence of harmful chemicals (pesticide, cleaning agents,
prescription medicine, etc) in food.
What is a biological hazard?
- ANSWER- The presence of microorganisms (bacteria, viruses, parasites, and fungi)
in food.
How can you tell if a food has been contaminated with pathogenic bacteria? -
ANSWER- You cannot tell, there is no change in appearance, taste, or smell
How long does it take for the number of bacteria to double?
- ANSWER- 20-30 minutes
What are the phases of bacterial growth?
- ANSWER- lag, log, stationary, and death
During what phase do bacteria grow most rapidly?
- ANSWER- Log
What are the six factors that affect bacteria growth?
- ANSWER- Food, Activity, Temperature, Time, Oxygen, and Moisture
What is the difference between viruses and bacteria?
- ANSWER- Viruses cannot reproduce in food. However, they can be transmitted to
people if they get into food.
What are two common food-borne viruses?
