1|Page
NYC Stock Worker (NYC Health + Hospitals) Exam
COMPLETE VERIFIED QUESTIONS AND DETAILED
SOLUTIONS LATEST UPDATE.pdf
__________ ______________ of any food product in a
retail food establishment is prohibited by law unless
special authorization is obtained through the New York
City Health Department. - Answer-Vacuum packaging
The New York City Health Code requires that all food
items be stored at least ___________ off the floor. -
Answer-6 inches
There are four phases of bacterial growth: - Answer-lag,
log, stationary and death.
The most rapid growth of bacteria takes place in the ___
phase. - Answer-log
____________ and ___________ are two common food-
borne viruses. These viruses are transmitted when a
person ingests food or water that has been contaminated
with the feces of an infected person. Proper handwashing
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after using the toilet can prevent transmission. - Answer-
Hepatitis A and norovirus
Trichinella spiralis, which causes trichinosis, is a food-
borne parasite typically found in under-cooked _____. To
prevent trichinosis: - Answer-pork; cook pork to 150°F for
15 seconds.
Anisakis simplex is a food-borne parasite typically found in
__________ - Answer-marine fish
Salmonella enteritidis is a bacterium commonly found in -
Answer-raw poultry and raw shell eggs
We can control the growth of the microorganism
Clostridium perfringens by - Answer-rapid cooling, rapid
reheating and by avoiding preparation of foods in advance
Staphylococcus aureus is a bacterium that is commonly
carried by healthy human beings. Staphylococcal food
intoxication is a common cause of food-borne illness
caused by Staphylococcus aureus, which can be
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prevented by - Answer-good personal hygiene and
avoiding bare hand contact with ready-to-eat foods
Ground meat (e.g., hamburgers) must be cooked to a
minimum temperature of ________ to eliminate
________________ - Answer-158°F ; E. coli 0157:H7.
Clostridium botulinum is a bacterium that causes botulism.
It is associated with: - Answer-home-canned foods,
smoked fish, garlic in oil and any food in an anaerobic
(without air) environment
The three types of thermometers that can be used for
measuring food temperatures are: - Answer-bimetallic
stem (range from 0°F to 220°F), thermocouple and
thermistor (digital).
The use of _____________________ in a food service
establishment is prohibited by law. - Answer-glass
thermometers
Smoked fish must be held at or below ____ to prevent the
growth of the bacteria Clostridium botulinum. - Answer-
38°F
, 4|Page
Shellfish must be received with shellfish tags. These tags
must be kept on file for at least ________ after the product
is used. - Answer-90 days
Milk and milk products must either be pasteurized, with
sell-by dates of ________, or ultra-pasteurized, with sell-
by dates of __ days. - Answer-9 days; 45
Scombroid poisoning occurs from eating: - Answer-certain
fish with high levels of histamines (e.g., tuna, mackerel,
bonito, mahi mahi, bluefish) due to time and temperature
abuse
The New York City Health Code requires hand washing
sinks to be readily accessible within __________ of all
food preparation areas and in or near all toilets. - Answer-
25 feet
Poultry, stuffed meat and stuffing must be cooked to an
internal temperature of ________ - Answer-165°F.
NYC Stock Worker (NYC Health + Hospitals) Exam
COMPLETE VERIFIED QUESTIONS AND DETAILED
SOLUTIONS LATEST UPDATE.pdf
__________ ______________ of any food product in a
retail food establishment is prohibited by law unless
special authorization is obtained through the New York
City Health Department. - Answer-Vacuum packaging
The New York City Health Code requires that all food
items be stored at least ___________ off the floor. -
Answer-6 inches
There are four phases of bacterial growth: - Answer-lag,
log, stationary and death.
The most rapid growth of bacteria takes place in the ___
phase. - Answer-log
____________ and ___________ are two common food-
borne viruses. These viruses are transmitted when a
person ingests food or water that has been contaminated
with the feces of an infected person. Proper handwashing
,2|Page
after using the toilet can prevent transmission. - Answer-
Hepatitis A and norovirus
Trichinella spiralis, which causes trichinosis, is a food-
borne parasite typically found in under-cooked _____. To
prevent trichinosis: - Answer-pork; cook pork to 150°F for
15 seconds.
Anisakis simplex is a food-borne parasite typically found in
__________ - Answer-marine fish
Salmonella enteritidis is a bacterium commonly found in -
Answer-raw poultry and raw shell eggs
We can control the growth of the microorganism
Clostridium perfringens by - Answer-rapid cooling, rapid
reheating and by avoiding preparation of foods in advance
Staphylococcus aureus is a bacterium that is commonly
carried by healthy human beings. Staphylococcal food
intoxication is a common cause of food-borne illness
caused by Staphylococcus aureus, which can be
,3|Page
prevented by - Answer-good personal hygiene and
avoiding bare hand contact with ready-to-eat foods
Ground meat (e.g., hamburgers) must be cooked to a
minimum temperature of ________ to eliminate
________________ - Answer-158°F ; E. coli 0157:H7.
Clostridium botulinum is a bacterium that causes botulism.
It is associated with: - Answer-home-canned foods,
smoked fish, garlic in oil and any food in an anaerobic
(without air) environment
The three types of thermometers that can be used for
measuring food temperatures are: - Answer-bimetallic
stem (range from 0°F to 220°F), thermocouple and
thermistor (digital).
The use of _____________________ in a food service
establishment is prohibited by law. - Answer-glass
thermometers
Smoked fish must be held at or below ____ to prevent the
growth of the bacteria Clostridium botulinum. - Answer-
38°F
, 4|Page
Shellfish must be received with shellfish tags. These tags
must be kept on file for at least ________ after the product
is used. - Answer-90 days
Milk and milk products must either be pasteurized, with
sell-by dates of ________, or ultra-pasteurized, with sell-
by dates of __ days. - Answer-9 days; 45
Scombroid poisoning occurs from eating: - Answer-certain
fish with high levels of histamines (e.g., tuna, mackerel,
bonito, mahi mahi, bluefish) due to time and temperature
abuse
The New York City Health Code requires hand washing
sinks to be readily accessible within __________ of all
food preparation areas and in or near all toilets. - Answer-
25 feet
Poultry, stuffed meat and stuffing must be cooked to an
internal temperature of ________ - Answer-165°F.
