Food Protection Certification NYC Actual Exam 200 Questions and Correct Detailed Answers
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Course
FOOD PROTECTION CERTIFICATION NYC
Institution
FOOD PROTECTION CERTIFICATION NYC
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, ins...
Food Protection Certification NYC Actual
Exam 200 Questions and Correct
Detailed Answers
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.
FOOD PROTECTION CERTIFICATION NYC ACTUAL EXAM
, FOOD PROTECTION CERTIFICATION NYC ACTUAL EXAM
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
The first step in implementing FIFO is to -Correct Answer ✔date the products is the is
the first step
How far off the floor must all food items must be stored? -Correct Answer ✔6" or more
FOOD PROTECTION CERTIFICATION NYC ACTUAL EXAM
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