NYC Food Protection Course Exam
Questions With Correct Solutions
\.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 it 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-a the dimple and
downward
\.Shellfish tags must be must be filled 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 Shelled eggs must be refrigerated up receipt, at an ambient temperature of: - Answer-
45F
\.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 provided 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 the 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 Food
\.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 can and bottles - Answer-False
\.When foods are stored directly in ice, the water from the ice must be drained constantly. -
Answer-True
\.The presence of the following in food constitutes a physical hazard:
Pieces of Glass - Answer-True
\.The presence of the following in food constitutes a physical hazard:
Metal Shavings - Answer-True
\.The presence of the following in food constitutes a physical hazard:
Pieces of Wood - Answer-True
Questions With Correct Solutions
\.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 it 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-a the dimple and
downward
\.Shellfish tags must be must be filled 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 Shelled eggs must be refrigerated up receipt, at an ambient temperature of: - Answer-
45F
\.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 provided 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 the 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 Food
\.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 can and bottles - Answer-False
\.When foods are stored directly in ice, the water from the ice must be drained constantly. -
Answer-True
\.The presence of the following in food constitutes a physical hazard:
Pieces of Glass - Answer-True
\.The presence of the following in food constitutes a physical hazard:
Metal Shavings - Answer-True
\.The presence of the following in food constitutes a physical hazard:
Pieces of Wood - Answer-True
