Food Protection Course - Free Online
Training—Exam Questions With
Verified Answers
\.All food service establishments must have a current and valid permit issued by the NYC Health
Department. - 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 the food establishment
during an inspection. - Answer-True
\.According to the NYC Health Code, supervisors of all food service establishments are required
to have a Food Protection Certificate. - Answer-True
\.Food is any edible substance, ice, beverage, or ingredient intended for use and used or sold for
human consumption. - Answer-True
\.Potentially Hazardous Food (PHF) refers to foods which support rapid growth of
microorganisms. - Answer-True
\.Examples of Potentially Hazardous Foods include: - Answer-1) All raw and cooked meats
2) Poultry
3) Milk and milk products
4) Fish
5) Shellfish
6) Tofu
, 7)Cooked rice pasta
8) Beans
9) Potatoes
10) Cut leafy greens
11) Cut tomatoes and melons
12) Garlic in oil.
(Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon)
\.The Temperature Danger Zone is between: - Answer-41°F and 140°F.
\.The three thermometers allowed to be used for measuring food temperatures are: - Answer-1)
Bi-metallic stem (range from 0°F to 220°F)
2) Thermocouple
3) Thermistor (digital).
The use of glass thermometers in a food establishment is prohibited by law.
\.Meat inspected by the U.S. Dept. of Agriculture must have a USDA - Answer-Inspection stamp.
\.Raw shell eggs must be stored at a minimum temperature of: - Answer-45°F
\.Smoked fish must be held at 38°F or below because of the bacteria? - Answer-Clostridium
botulinum.
\.All refrigerated food must be held at or below: - Answer-41°F (except raw shell eggs 45°F or
below and smoked fish 38°F or below)
Training—Exam Questions With
Verified Answers
\.All food service establishments must have a current and valid permit issued by the NYC Health
Department. - 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 the food establishment
during an inspection. - Answer-True
\.According to the NYC Health Code, supervisors of all food service establishments are required
to have a Food Protection Certificate. - Answer-True
\.Food is any edible substance, ice, beverage, or ingredient intended for use and used or sold for
human consumption. - Answer-True
\.Potentially Hazardous Food (PHF) refers to foods which support rapid growth of
microorganisms. - Answer-True
\.Examples of Potentially Hazardous Foods include: - Answer-1) All raw and cooked meats
2) Poultry
3) Milk and milk products
4) Fish
5) Shellfish
6) Tofu
, 7)Cooked rice pasta
8) Beans
9) Potatoes
10) Cut leafy greens
11) Cut tomatoes and melons
12) Garlic in oil.
(Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon)
\.The Temperature Danger Zone is between: - Answer-41°F and 140°F.
\.The three thermometers allowed to be used for measuring food temperatures are: - Answer-1)
Bi-metallic stem (range from 0°F to 220°F)
2) Thermocouple
3) Thermistor (digital).
The use of glass thermometers in a food establishment is prohibited by law.
\.Meat inspected by the U.S. Dept. of Agriculture must have a USDA - Answer-Inspection stamp.
\.Raw shell eggs must be stored at a minimum temperature of: - Answer-45°F
\.Smoked fish must be held at 38°F or below because of the bacteria? - Answer-Clostridium
botulinum.
\.All refrigerated food must be held at or below: - Answer-41°F (except raw shell eggs 45°F or
below and smoked fish 38°F or below)
