Food Protection Course Answers Quiz Lesson 1, 2, 3, 4,
5, 6, 7, 8, 9, 10, 11, 12, & 13 / NYC Food Protection
Course Lesson 1 Answers Updated Latest Version
what is food - ANSWER any edible substance, ice, beverage or ingredient intended
for use, and used or sold for, human consumption.
Exception to potentially hazardous food - ANSWER foods with low water activity,
highly acidic with pH of 4.6 or below, air-cooled hard-boiled eggs with shells intact
"potentially hazardous" means - ANSWER Any food that will support the growth of
microorganisms
can you sell/use home-canned goods? - ANSWER no
what is the temperature "danger zone" (numerically)? - ANSWER between 41 and
140 degrees F where microorganisms replicate
foods in atmosphere packages provide ideal conditions for which microorganism? -
ANSWER clostridium botulinum
what is ready-to-eat food - ANSWER does not require additional heat or washing
treatment
what is the only way to determine whether potentially hazardous foods are out of the
danger zone? - ANSWER thermometers
three types of thermometers - ANSWER bi-metallic stem, thermocouple, thermistor
(digital)
2 methods to calibrate bi-metallic stem thermometer - ANSWER boiling-point or ice-
point method
steps to use thermometer - ANSWER sanitize; measure internal product temp
(entire sensing portion is inserted), wait 15 seconds until steady, clean and sanitize
what must all meats have? - ANSWER USDA inspection stamp (located on side of
carcass or on packaging - NOT to be confused with the USDA grade stamp
fresh meats must be received at ____ degrees F or ___ if frozen - ANSWER 41; 0
appearance of raw beef should be - ANSWER bright to dark read, no smell
appearance of raw lamb should be - ANSWER light red, firm, elastic, no smell
,appearance of raw pork should be - ANSWER light pink, fat white, no smell
appearance of raw chicken/poultry should be - ANSWER white, not discolored or
soft,
appearance of raw fresh fish should be - ANSWER cold, clear/bulging eyes, bright
red gills, firm and elastic flesh
Smoked fish must be stored at _____ because of the risk of _____ - ANSWER 38
degrees F; Botulinum spores
what type of cans must be removed from circulation? - ANSWER Cans dented on
any seam, severely rusted, severely dented, leaking, or swollen must be removed
from circulation
does washing eggs make them safe? - ANSWER no. Salmonella is internal
fresh eggs must be refrigerated at ___ degrees F - ANSWER 45 degrees F
expiration date on pasteurized milk should not exceed ______. ultra-pasteurized
should not exceed ______ - ANSWER 9 calendar days after pasteurization; 45 days
from date of ultra-pasteurization
places that use vacuum, modified atmosphere, or sous-vide packaging must do
what? - ANSWER must first have permission from the NYC DOHMH
dry foods should - ANSWER be dry (no moisture), no contamination, no rodent
marks
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
4 ways to store food: - ANSWER refrigerate, freeze, dry storage, store in ice
what does FIFO stand for? - ANSWER first in first out. Date products so that older
products are used first.
what type of storage containers can be used? Can't be used? - ANSWER plastic, in
original packaging. DO NOT USE metal, copper, brass, tin, newspaper, cardboard
where should raw foods be stored? - ANSWER below and away from cooked foods
to avoid cross-contamination
fresh meat, poultry, and other potentially hazardous foods should be stored at ___
degrees F - ANSWER 41
can you put large hot pots in fridge? - ANSWER no - will warm up fridge, wait till
cooled
can you refreeze thawed food? - ANSWER no
, can you use freezer to cool hot foods? - ANSWER no
scenario: you receive a shipment of frozen, refrigerated, and non-perishable dry
foods. What do you store first? - ANSWER frozen first, then refrigerated foods, lastly
dry foods
dry foods should be stored how? - ANSWER dry (50% humidity or less), low temp
(70 F or less), well-lit and ventilated room; 6 inches above floor (at least); vermin-
controlled
how should you store raw food in ice? - ANSWER Make sure that water is
constantly being drained so that food remains in ice (not in iced water)
what are physical food hazards? - ANSWER "The presence of a foreign object in
food that can cause an injury or an illness"
how can chemical hazards be introduced to food? - ANSWER insecticides, cleaning
agents stored near foods, storing acidic foods in metal containers
name 2 chemicals used to enhance food's appearance/taste that can be chemical
hazards - ANSWER 1. sulfites (color/freshness of cut fruits and veggies)
2. MSG (to enhance food flavor)
can you use MSG's for food? - ANSWER yes - if in moderation and disclosed to
clients
which toxins occur in fish? - ANSWER tetrodotoxin (deadly poison in puffer fish),
mercury, PCP, ciguatoxin, histidine which leads to scromboid poisoning
biological hazards include: - ANSWER viruses, bacteria, parasites, fungi
symptoms of food allergies - ANSWER itching, wheezing, hives, swelling of
face/eyes; loss of consciousness (obstructed airways), death
8 most common allergens - ANSWER fish, peanuts, wheat, soy, tree nuts, eggs,
milk, shell fish
list 3 additives that can trigger allergies - ANSWER 1. nitrites (redness for meat)
2. sulfites (preserve dried fruits/veggies
3. MSG (enhance flavor of food
the most significant threat to food safety is from what kind of hazards? - ANSWER
biological
Y/N: can sulfites be used in food prep as long as they are disclosed? - ANSWER No
what are the different types of bacteria? - ANSWER harmful/pathogenic,
undesirable, beneficial, benign
5, 6, 7, 8, 9, 10, 11, 12, & 13 / NYC Food Protection
Course Lesson 1 Answers Updated Latest Version
what is food - ANSWER any edible substance, ice, beverage or ingredient intended
for use, and used or sold for, human consumption.
Exception to potentially hazardous food - ANSWER foods with low water activity,
highly acidic with pH of 4.6 or below, air-cooled hard-boiled eggs with shells intact
"potentially hazardous" means - ANSWER Any food that will support the growth of
microorganisms
can you sell/use home-canned goods? - ANSWER no
what is the temperature "danger zone" (numerically)? - ANSWER between 41 and
140 degrees F where microorganisms replicate
foods in atmosphere packages provide ideal conditions for which microorganism? -
ANSWER clostridium botulinum
what is ready-to-eat food - ANSWER does not require additional heat or washing
treatment
what is the only way to determine whether potentially hazardous foods are out of the
danger zone? - ANSWER thermometers
three types of thermometers - ANSWER bi-metallic stem, thermocouple, thermistor
(digital)
2 methods to calibrate bi-metallic stem thermometer - ANSWER boiling-point or ice-
point method
steps to use thermometer - ANSWER sanitize; measure internal product temp
(entire sensing portion is inserted), wait 15 seconds until steady, clean and sanitize
what must all meats have? - ANSWER USDA inspection stamp (located on side of
carcass or on packaging - NOT to be confused with the USDA grade stamp
fresh meats must be received at ____ degrees F or ___ if frozen - ANSWER 41; 0
appearance of raw beef should be - ANSWER bright to dark read, no smell
appearance of raw lamb should be - ANSWER light red, firm, elastic, no smell
,appearance of raw pork should be - ANSWER light pink, fat white, no smell
appearance of raw chicken/poultry should be - ANSWER white, not discolored or
soft,
appearance of raw fresh fish should be - ANSWER cold, clear/bulging eyes, bright
red gills, firm and elastic flesh
Smoked fish must be stored at _____ because of the risk of _____ - ANSWER 38
degrees F; Botulinum spores
what type of cans must be removed from circulation? - ANSWER Cans dented on
any seam, severely rusted, severely dented, leaking, or swollen must be removed
from circulation
does washing eggs make them safe? - ANSWER no. Salmonella is internal
fresh eggs must be refrigerated at ___ degrees F - ANSWER 45 degrees F
expiration date on pasteurized milk should not exceed ______. ultra-pasteurized
should not exceed ______ - ANSWER 9 calendar days after pasteurization; 45 days
from date of ultra-pasteurization
places that use vacuum, modified atmosphere, or sous-vide packaging must do
what? - ANSWER must first have permission from the NYC DOHMH
dry foods should - ANSWER be dry (no moisture), no contamination, no rodent
marks
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
4 ways to store food: - ANSWER refrigerate, freeze, dry storage, store in ice
what does FIFO stand for? - ANSWER first in first out. Date products so that older
products are used first.
what type of storage containers can be used? Can't be used? - ANSWER plastic, in
original packaging. DO NOT USE metal, copper, brass, tin, newspaper, cardboard
where should raw foods be stored? - ANSWER below and away from cooked foods
to avoid cross-contamination
fresh meat, poultry, and other potentially hazardous foods should be stored at ___
degrees F - ANSWER 41
can you put large hot pots in fridge? - ANSWER no - will warm up fridge, wait till
cooled
can you refreeze thawed food? - ANSWER no
, can you use freezer to cool hot foods? - ANSWER no
scenario: you receive a shipment of frozen, refrigerated, and non-perishable dry
foods. What do you store first? - ANSWER frozen first, then refrigerated foods, lastly
dry foods
dry foods should be stored how? - ANSWER dry (50% humidity or less), low temp
(70 F or less), well-lit and ventilated room; 6 inches above floor (at least); vermin-
controlled
how should you store raw food in ice? - ANSWER Make sure that water is
constantly being drained so that food remains in ice (not in iced water)
what are physical food hazards? - ANSWER "The presence of a foreign object in
food that can cause an injury or an illness"
how can chemical hazards be introduced to food? - ANSWER insecticides, cleaning
agents stored near foods, storing acidic foods in metal containers
name 2 chemicals used to enhance food's appearance/taste that can be chemical
hazards - ANSWER 1. sulfites (color/freshness of cut fruits and veggies)
2. MSG (to enhance food flavor)
can you use MSG's for food? - ANSWER yes - if in moderation and disclosed to
clients
which toxins occur in fish? - ANSWER tetrodotoxin (deadly poison in puffer fish),
mercury, PCP, ciguatoxin, histidine which leads to scromboid poisoning
biological hazards include: - ANSWER viruses, bacteria, parasites, fungi
symptoms of food allergies - ANSWER itching, wheezing, hives, swelling of
face/eyes; loss of consciousness (obstructed airways), death
8 most common allergens - ANSWER fish, peanuts, wheat, soy, tree nuts, eggs,
milk, shell fish
list 3 additives that can trigger allergies - ANSWER 1. nitrites (redness for meat)
2. sulfites (preserve dried fruits/veggies
3. MSG (enhance flavor of food
the most significant threat to food safety is from what kind of hazards? - ANSWER
biological
Y/N: can sulfites be used in food prep as long as they are disclosed? - ANSWER No
what are the different types of bacteria? - ANSWER harmful/pathogenic,
undesirable, beneficial, benign
