Food Protection Course NYC ACTUAL
QUESTIONS AND CORRECT ANSWERS
- what is food - CORRECT ANSWERS any edible substance,
ice, beverage or ingredient intended for use, and used or sold for,
human consumption.
Exception to potentially hazardous food - CORRECT ANSWERS
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 - CORRECT ANSWERS Any
food that will support the growth of microorganisms
can you sell/use home-canned goods? - CORRECT ANSWERS
no
what is the temperature "danger zone" (numerically)? - CORRECT
ANSWERS between 41 and 140 degrees F where
microorganisms replicate
foods in atmosphere packages provide ideal conditions for which
microorganism? - CORRECT ANSWERS clostridium
botulinum
what is ready-to-eat food - CORRECT ANSWERS 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? - CORRECT ANSWERS
thermometers
three types of thermometers - CORRECT ANSWERS bi-
metallic stem, thermocouple, thermistor (digital)
2 methods to calibrate bi-metallic stem thermometer - CORRECT
ANSWERS boiling-point or ice-point method
steps to use thermometer - CORRECT ANSWERS sanitize;
measure internal product temp (entire sensing portion is inserted),
wait 15 seconds until steady, clean and sanitize
what must all meats have? - CORRECT ANSWERS 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 -
CORRECT ANSWERS 41; 0
appearance of raw beef should be - CORRECT ANSWERS
bright to dark read, no smell
appearance of raw lamb should be - CORRECT ANSWERS
light red, firm, elastic, no smell
,appearance of raw pork should be - CORRECT ANSWERS
light pink, fat white, no smell
appearance of raw chicken/poultry should be - CORRECT
ANSWERS white, not discolored or soft,
appearance of raw fresh fish should be - CORRECT ANSWERS
cold, clear/bulging eyes, bright red gills, firm and elastic flesh
Smoked fish must be stored at _____ because of the risk of _____ -
CORRECT ANSWERS 38 degrees F; Botulinum spores
what type of cans must be removed from circulation? - CORRECT
ANSWERS Cans dented on any seam, severely rusted,
severely dented, leaking, or swollen must be removed from
circulation
does washing eggs make them safe? - CORRECT ANSWERS
no. Salmonella is internal
fresh eggs must be refrigerated at ___ degrees F - CORRECT
ANSWERS 45 degrees F
expiration date on pasteurized milk should not exceed ______. ultra-
pasteurized should not exceed ______ - CORRECT ANSWERS
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? - CORRECT ANSWERS must first have
permission from the NYC DOHMH
dry foods should - CORRECT ANSWERS 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? - CORRECT ANSWERS when
the product is used up
4 ways to store food: - CORRECT ANSWERS refrigerate,
freeze, dry storage, store in ice
what does FIFO stand for? - CORRECT ANSWERS first in
first out. Date products so that older products are used first.
what type of storage containers can be used? Can't be used? -
CORRECT ANSWERS plastic, in original packaging. DO
NOT USE metal, copper, brass, tin, newspaper, cardboard
where should raw foods be stored? - CORRECT ANSWERS
below and away from cooked foods to avoid cross-
contamination
QUESTIONS AND CORRECT ANSWERS
- what is food - CORRECT ANSWERS any edible substance,
ice, beverage or ingredient intended for use, and used or sold for,
human consumption.
Exception to potentially hazardous food - CORRECT ANSWERS
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 - CORRECT ANSWERS Any
food that will support the growth of microorganisms
can you sell/use home-canned goods? - CORRECT ANSWERS
no
what is the temperature "danger zone" (numerically)? - CORRECT
ANSWERS between 41 and 140 degrees F where
microorganisms replicate
foods in atmosphere packages provide ideal conditions for which
microorganism? - CORRECT ANSWERS clostridium
botulinum
what is ready-to-eat food - CORRECT ANSWERS 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? - CORRECT ANSWERS
thermometers
three types of thermometers - CORRECT ANSWERS bi-
metallic stem, thermocouple, thermistor (digital)
2 methods to calibrate bi-metallic stem thermometer - CORRECT
ANSWERS boiling-point or ice-point method
steps to use thermometer - CORRECT ANSWERS sanitize;
measure internal product temp (entire sensing portion is inserted),
wait 15 seconds until steady, clean and sanitize
what must all meats have? - CORRECT ANSWERS 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 -
CORRECT ANSWERS 41; 0
appearance of raw beef should be - CORRECT ANSWERS
bright to dark read, no smell
appearance of raw lamb should be - CORRECT ANSWERS
light red, firm, elastic, no smell
,appearance of raw pork should be - CORRECT ANSWERS
light pink, fat white, no smell
appearance of raw chicken/poultry should be - CORRECT
ANSWERS white, not discolored or soft,
appearance of raw fresh fish should be - CORRECT ANSWERS
cold, clear/bulging eyes, bright red gills, firm and elastic flesh
Smoked fish must be stored at _____ because of the risk of _____ -
CORRECT ANSWERS 38 degrees F; Botulinum spores
what type of cans must be removed from circulation? - CORRECT
ANSWERS Cans dented on any seam, severely rusted,
severely dented, leaking, or swollen must be removed from
circulation
does washing eggs make them safe? - CORRECT ANSWERS
no. Salmonella is internal
fresh eggs must be refrigerated at ___ degrees F - CORRECT
ANSWERS 45 degrees F
expiration date on pasteurized milk should not exceed ______. ultra-
pasteurized should not exceed ______ - CORRECT ANSWERS
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? - CORRECT ANSWERS must first have
permission from the NYC DOHMH
dry foods should - CORRECT ANSWERS 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? - CORRECT ANSWERS when
the product is used up
4 ways to store food: - CORRECT ANSWERS refrigerate,
freeze, dry storage, store in ice
what does FIFO stand for? - CORRECT ANSWERS first in
first out. Date products so that older products are used first.
what type of storage containers can be used? Can't be used? -
CORRECT ANSWERS plastic, in original packaging. DO
NOT USE metal, copper, brass, tin, newspaper, cardboard
where should raw foods be stored? - CORRECT ANSWERS
below and away from cooked foods to avoid cross-
contamination
