NYC Food Protection Course Exam |
Questions and Verified Answers |
2024/2025 Guide
All food service establishments must have a current and valid
________ issued by the New York City Health Department.
- Correct Answer - Permit
________ have the right to inspect any operating food service or
food processing establishment. Inspectors must be given access
to all areas of the establishment during an inspection.
- Correct Answer - Health inspectors
According to the New York City Health Code, supervisors of all
food service establishments must have a __________.
- Correct Answer - Food Protection Certificate
__________ is any edible substance, ice, beverage or ingredient
used or sold for human
,consumption.
- Correct Answer - Food
__________ are foods which support rapid growth of
microorganisms.
- Correct Answer - all raw and cooked meats, poultry, milk and
milk products, fish, shellfish, tofu, cooked rice, pasta, beans,
potatoes and garlic in oil
The Temperature Danger Zone is between ____ and _____.
Within this range, most harmful microorganisms reproduce
rapidly.
- Correct Answer - 41°F and 140°F.
Meat inspected by the United States Department of Agriculture
(USDA) must have a ____________.
- Correct Answer - USDA inspection stamp
, Smoked fish must be held at or below _____ to prevent the
growth of the bacteria Clostridium botulinum.
- Correct Answer - 38°F
Shellfish must be received with _____________. These must be
kept on file for at least _________ after the product is used.
- Correct Answer - shellfish tags
90 days
Milk and milk products must either be ___________, with sell-by
dates of ___ days, or ____________, with sell-by dates of ___
days.
- Correct Answer - pasteurized...9
ultra-pasteurized...45
All fruits and vegetables served raw must be ________________
before being served.
- Correct Answer - thoroughly washed
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