NYC FOOD PROTECTION CERTICATION EXAM 2023/2024 /FOOD
PROTECTION CERTIFICATION NYC ACTUAL EXAM/A+ GRADE
ASSURED !!
Hepatitis A and norovirus contaminate the food supply -
ANSWER -through fecal (human) contaminated waters and food
An excellent way to improve food safety, security and general
work practice is to - ANSWER -Conduct a self-assessment of
food operations on a regular basis.
The most common injuries among restaurant workers in a work
place are: - ANSWER -slips, trips, falls, cuts, lacerations, burns,
muscle strains, sprains and electrocution.
To avoid slips, trips and falls, - ANSWER -slip resistant shoes
must be worn by food workers.
Most harmful microorganisms reproduce rapidly. - ANSWER -
Within The
Temperature Danger Zone
Potentially Hazardous
,Foods (PHF) - ANSWER -Foods that provide suitable
conditions for rapid growth of microorganisms.
165° F - ANSWER -Poultry, stuffed meats, stuffing
158° F - ANSWER -Ground meats
155° F - ANSWER -Pork and Pork Products
145° F - ANSWER -Shell eggs, all meats but pork, poultry &
ground meats
PHF cooling time first half - ANSWER -2 hours when
cooling from 140°F to 70°F
PHF cooling time second half - ANSWER -and more than 4
hours when cooling from 70°F to 41°F or below
Hot water sanitizing - ANSWER -This method
of sanitizing involves the use of hot water and
a three compartment sink.
170°F (not food) - ANSWER -Temperature for 30 seconds to
sanitize
, 6 lbs. - ANSWER -Reduced size to cool Meat roasts, Poultry and
Fish
4 inches. - ANSWER -Depth of pan required to cool
thick foods like chili and refried beans
50 PPM - ANSWER -The strength of sanitizing solution for a
wiping cloth
31°F for 15 hours - ANSWER -Required freezing criteria for any
fish to be consumed raw
Sulfites can be used to - ANSWER -maintain the color and
freshness of cut fruits and vegetables
Under favorable conditions bacteria can double their population
- ANSWER every 20 to 30 minutes
65°F - ANSWER -growth of bacteria possible
6 conditions for the growth of bacteria - ANSWER -food, acidity,
temperature, time, oxygen, moisture
Food types bacteria like - ANSWER -high protein foods of animal
origin
PROTECTION CERTIFICATION NYC ACTUAL EXAM/A+ GRADE
ASSURED !!
Hepatitis A and norovirus contaminate the food supply -
ANSWER -through fecal (human) contaminated waters and food
An excellent way to improve food safety, security and general
work practice is to - ANSWER -Conduct a self-assessment of
food operations on a regular basis.
The most common injuries among restaurant workers in a work
place are: - ANSWER -slips, trips, falls, cuts, lacerations, burns,
muscle strains, sprains and electrocution.
To avoid slips, trips and falls, - ANSWER -slip resistant shoes
must be worn by food workers.
Most harmful microorganisms reproduce rapidly. - ANSWER -
Within The
Temperature Danger Zone
Potentially Hazardous
,Foods (PHF) - ANSWER -Foods that provide suitable
conditions for rapid growth of microorganisms.
165° F - ANSWER -Poultry, stuffed meats, stuffing
158° F - ANSWER -Ground meats
155° F - ANSWER -Pork and Pork Products
145° F - ANSWER -Shell eggs, all meats but pork, poultry &
ground meats
PHF cooling time first half - ANSWER -2 hours when
cooling from 140°F to 70°F
PHF cooling time second half - ANSWER -and more than 4
hours when cooling from 70°F to 41°F or below
Hot water sanitizing - ANSWER -This method
of sanitizing involves the use of hot water and
a three compartment sink.
170°F (not food) - ANSWER -Temperature for 30 seconds to
sanitize
, 6 lbs. - ANSWER -Reduced size to cool Meat roasts, Poultry and
Fish
4 inches. - ANSWER -Depth of pan required to cool
thick foods like chili and refried beans
50 PPM - ANSWER -The strength of sanitizing solution for a
wiping cloth
31°F for 15 hours - ANSWER -Required freezing criteria for any
fish to be consumed raw
Sulfites can be used to - ANSWER -maintain the color and
freshness of cut fruits and vegetables
Under favorable conditions bacteria can double their population
- ANSWER every 20 to 30 minutes
65°F - ANSWER -growth of bacteria possible
6 conditions for the growth of bacteria - ANSWER -food, acidity,
temperature, time, oxygen, moisture
Food types bacteria like - ANSWER -high protein foods of animal
origin
