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NYC Food Protection Course Exam | Study Questions and Answers Graded A+ | Latest 2024/2025 $10.49   Add to cart

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NYC Food Protection Course Exam | Study Questions and Answers Graded A+ | Latest 2024/2025

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NYC Food Protection Course Exam | Study Questions and Answers Graded A+ | Latest 2024/2025 NYC Food Protection Course Exam | Study Questions and Answers Graded A+ | Latest 2024/2025

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  • October 3, 2024
  • 24
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • NYC Food Protection
  • NYC Food Protection
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nursehailey
NYC Food Protection Course
Exam | Study Questions and
Answers Graded A+ | Latest
2024/2025
What is a biological hazard?

The presence of microorganisms in food



How does food contaminated with harmful, pathogenic bacteria,
often appear?

They often appear not contaminated, there is no change in
appearance, taste, or smell



Under favorable conditions, the number of bacteria in a food can
double every...

20-30 min



What are 4 phases of bacteria growth?

,Lag, log, stationary, death



In which phase of bacteria growth does bacteria grow the most
rapidly?

Log phase



What are 6 factors that affect the growth of bacteria?

FATTOM: Food, Acidity, Temperature, Time, Oxygen, Moisture



How do viruses spread?

Viruses cannot reproduce in food. However, viruses can be
transmitted to people if they get into food.



What are 2 common food-borne viruses?

Hepatitis A and norovirus



How are hepatitis A and norovirus transmitted? How can this be
prevented?

, They are transmitted when a person ingests food or water that
has been contaminated with the feces of an infected person. It
can be prevented by proper handwashing after using the toilet.



What is Trichinella spiralis?

A food-borne parasite (which causes the disease trichinosis) often
found in under-cooked pork



How can trichinosis be prevented?

Cook pork to 150 degrees for 15 seconds



What is Anisakis simplex?

Food-borne parasite typically found in marine fish



What is Salmonella enteritidis?

Bacterium commonly found in raw poultry and raw shell eggs



How can we control the growth of the microorganism Clostridium
perfringens?

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