Food Protection Course - Free Online Training
1. All food service establishments must have a current and valid permit issued by the NYC Health
Department.
️ True
2. Health Inspectors have the right to inspect a food service or food processing establishment as long as
it is in operatio...
Food Protection Course - Free Online Training
1. All food service establishments must have a current and valid permit issued by the NYC Health
Department.
✔️ True
2. 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.
✔️ True
3. According to the NYC Health Code, supervisors of all food service establishments are required to have
a Food Protection Certificate.
✔️ True
4. Food is any edible substance, ice, beverage, or ingredient intended for use and used or sold for
human consumption.
✔️ True
5. Potentially Hazardous Food (PHF) refers to foods that support the rapid growth of microorganisms.
✔️ True
6. Examples of Potentially Hazardous Foods include:
8. The three thermometers allowed to be used for measuring food temperatures are:
- 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.
✔️ True
9. Meat inspected by the U.S. Department of Agriculture must have a USDA Inspection stamp.
✔️ True
10. Raw shell eggs must be stored at a minimum temperature of:
✔️ 45°F.
11. Smoked fish must be held at 38°F or below because of the bacteria:
✔️ Clostridium botulinum.
12. All refrigerated food must be held at or below:
✔️ 41°F (except raw shell eggs at 45°F or below and smoked fish at 38°F or below).
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