2024 NYC FOOD PROTECTIVE COURSE EXAM WITH
180+ QUESTIONS & CORRECT ANSWERS
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
Health Inspectors have the right to inspect a food service or food processing
establishment as long
as it is in operation. Inspectors must be given access to all areas of establishment
during an
inspection. - ANSWER-True
Obstruction or interference with Health Inspectors in the performance of their
duties may result in
the closing of the establishment and revocation of the permit. - ANSWER-True
Health Inspectors are authorized to collect permit fees and fines on behalf of the
Department. - ANSWER-False
Health Inspectors must show their photo identification and badge to the person in
charge of an
establishment when requested. - ANSWER-True
The term "potentially hazardous food" refers to: - ANSWER-Any food that will
support the growth of microorganisms
,Home canned food products are allowed in commercial food establishments -
ANSWER-False
The Temperature Danger Zone is between 41°F and 140°F - ANSWER-True
Within the Temperature Danger Zone most harmful microorganism: - ANSWER-
Reproduce rapidly
The sensing portion of a bi-metallic stem thermometer is: - ANSWER-At the
dimple and downward
Shellfish tags must be filed 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
Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of: -
ANSWER-45°F
Foods in modified atmosphere packages provide ideal conditions for the growth of:
- ANSWER-Clostridium botulinum
Chicken and other poultry are most likely to be contaminated with: - ANSWER-
Salmonella
Smoked fish provide ideal conditions for the growth of Botulinum spores.
Therefore, this product must be stored at: - ANSWER-38°F
Which of the following cans MUST be removed from circulation? - ANSWER-A
can with a dent on a seam
, All of the following are indications that fish is fresh except: - ANSWER-There is a
fishy odor
The acronym FIFO means "First In First Out" - ANSWER-True
The New York City Health code requires that all food items must be stored at least
- ANSWER-6 inches from the floor
In order to avoid cross-contamination, raw foods in a refrigerator must be stored -
ANSWER-Below cooked foods
Cold temperatures slow down the growth of microorganisms. - ANSWER-True
Food for storage must be kept covered and/or stored in vermin-proof containers -
ANSWER-True
Ice intended for human consumption can be used for storing cans and bottles -
ANSWER-False
When foods are stored directly in ice, the water from that ice must be drained
constantly. - ANSWER-True
The presence of the following in food constitutes a physical hazard Piece of Glass -
ANSWER-True
The presence of the following in food constitutes a physical hazard Metal Shaving
- ANSWER-True
180+ QUESTIONS & CORRECT ANSWERS
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
Health Inspectors have the right to inspect a food service or food processing
establishment as long
as it is in operation. Inspectors must be given access to all areas of establishment
during an
inspection. - ANSWER-True
Obstruction or interference with Health Inspectors in the performance of their
duties may result in
the closing of the establishment and revocation of the permit. - ANSWER-True
Health Inspectors are authorized to collect permit fees and fines on behalf of the
Department. - ANSWER-False
Health Inspectors must show their photo identification and badge to the person in
charge of an
establishment when requested. - ANSWER-True
The term "potentially hazardous food" refers to: - ANSWER-Any food that will
support the growth of microorganisms
,Home canned food products are allowed in commercial food establishments -
ANSWER-False
The Temperature Danger Zone is between 41°F and 140°F - ANSWER-True
Within the Temperature Danger Zone most harmful microorganism: - ANSWER-
Reproduce rapidly
The sensing portion of a bi-metallic stem thermometer is: - ANSWER-At the
dimple and downward
Shellfish tags must be filed 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
Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of: -
ANSWER-45°F
Foods in modified atmosphere packages provide ideal conditions for the growth of:
- ANSWER-Clostridium botulinum
Chicken and other poultry are most likely to be contaminated with: - ANSWER-
Salmonella
Smoked fish provide ideal conditions for the growth of Botulinum spores.
Therefore, this product must be stored at: - ANSWER-38°F
Which of the following cans MUST be removed from circulation? - ANSWER-A
can with a dent on a seam
, All of the following are indications that fish is fresh except: - ANSWER-There is a
fishy odor
The acronym FIFO means "First In First Out" - ANSWER-True
The New York City Health code requires that all food items must be stored at least
- ANSWER-6 inches from the floor
In order to avoid cross-contamination, raw foods in a refrigerator must be stored -
ANSWER-Below cooked foods
Cold temperatures slow down the growth of microorganisms. - ANSWER-True
Food for storage must be kept covered and/or stored in vermin-proof containers -
ANSWER-True
Ice intended for human consumption can be used for storing cans and bottles -
ANSWER-False
When foods are stored directly in ice, the water from that ice must be drained
constantly. - ANSWER-True
The presence of the following in food constitutes a physical hazard Piece of Glass -
ANSWER-True
The presence of the following in food constitutes a physical hazard Metal Shaving
- ANSWER-True
