NYC Food Protection Certificate Exam| 190 Questions| With Complete Solutions
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Course
Food Protection Certificate
Institution
Food Protection Certificate
All food service establishments must have correct answer: a current and valid permit issued by the NYC Health Department
When do Health Inspectors have the right to inspect a food service or food processing establishment? correct answer: as long as it is in operation
During an inspection, i...
NYC Food Protection Certificate Exam| 190
Questions| With Complete Solutions
All food service establishments must have correct answer: a current and valid permit issued by the NYC Health Department
When do Health Inspectors have the right to inspect a food service or food processing establishment? correct answer: as long as it is in operation
During an inspection, inspectors must be given access to correct answer: all areas of the food establishment
Who is required to have a Food Protection Certificate. correct answer: supervisors of all food service establishments
Food is defined as correct answer: any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption.
Potentially Hazardous Food (PHF) refers to? correct answer: Foods which support rapid growth of microorganisms.
Examples of Potentially Hazardous Foods correct answer: Examples: raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes,
cut leafy greens, cut tomatoes and melons, garlic in oil etc. (Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon) Not Potentially Hazardous prepared Foods correct answer: Air-
cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon
The Temperature Danger Zone correct answer: 41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures: correct answer: Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital)
Glass Thermometers correct answer: Kind of thermometer which are prohibited by law in a food establishment.
Meat inspected by the U.S. Dept. of Agriculture must have what? correct answer: must have a USDA inspection stamp.
Raw shell eggs must be stored at a minimum temperature of correct answer: 45°F
Smoked fish must be held at correct answer: 38°F or below
Smoked fish held above what temperature causes the growth of which kind of bacteria correct answer: 38°F causes growth of the bacteria Clostridium botulinum.
All refrigerated food must be held at or below correct answer: 41°F Shellfish must be received with correct answer: the shellfish tags
After shellfish is used up correct answer: tags must be kept on file for at least 90 days
Milk and milk products must be pasteurized with sell-by dates of
correct answer: 9 days
Milk and milk products must be ultra-pasteurized with sell-by dates of correct answer: 45 days
All fruits and vegetables served raw must be correct answer: thoroughly washed before being served.
Canned products must be rejected if there are correct answer: Dents at the seam, swelling, severe rust, leakage or no label. . (exception: slight dent on the body of the can)
Home canned foods correct answer: are unacceptable types of canning
All commercial modified atmosphere packaged foods correct answer: type of packaged food that must be used per manufacture specifications
Vacuum Packaging of any food product in a retail food establishment correct answer: Prohibited by law unless special authorization is obtained through the Department of Health
The acronym FIFO means correct answer: First In First Out
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