2023 NYC FOOD PROTECTION CERTICATION EXAM
/FOOD PROTECTION CERTIFICATION NYC ACTUAL
EXAM/A+ GRADE ASSURED
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
/FOOD PROTECTION CERTIFICATION NYC ACTUAL
EXAM/A+ GRADE ASSURED
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
