Food Protection Course NYC TEST
COMPLETE QUESTIONS WITH
OUTLINED ANSWERS
\.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.
COMPLETE QUESTIONS WITH
OUTLINED ANSWERS
\.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.
