NYC Food Protection Certificate Exam Rated A
1. All food service establishments must have:
️ A current and valid permit issued by the NYC Health Department.
2. When do Health Inspectors have the right to inspect a food service or food processing establishment?
️ As long as it is in ...
10. The three thermometers allowed to be used for measuring food temperatures:
✔️ Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital).
11. Glass Thermometers:
✔️ A type of thermometer which is prohibited by law in a food establishment.
12. Meat inspected by the U.S. Dept. of Agriculture must have:
✔️ A USDA inspection stamp.
13. Raw shell eggs must be stored at a minimum temperature of:
✔️ 45°F.
14. Smoked fish must be held at:
✔️ 38°F or below.
15. Smoked fish held above what temperature causes the growth of which kind of bacteria?
✔️ Above 38°F causes growth of the bacteria Clostridium botulinum.
16. All refrigerated food must be held at or below:
✔️ 41°F.
17. Shellfish must be received with:
✔️ The shellfish tags.
18. After shellfish is used up:
✔️ Tags must be kept on file for at least 90 days.
, 19. Milk and milk products must be pasteurized with sell-by dates of:
✔️ 9 days.
20. Milk and milk products must be ultra-pasteurized with sell-by dates of:
✔️ 45 days.
21. All fruits and vegetables served raw must be:
✔️ Thoroughly washed before being served.
22. Canned products must be rejected if there are:
✔️ Dents at the seam, swelling, severe rust, leakage, or no label. (Exception: slight dent on the body of
the can).
23. Home canned foods:
✔️ Are unacceptable types of canning.
24. All commercial modified atmosphere packaged foods:
✔️ Must be used per manufacturer specifications.
25. Vacuum Packaging of any food product in a retail food establishment:
✔️ Prohibited by law unless special authorization is obtained through the Department of Health.
26. The acronym FIFO means:
✔️ First In First Out.
27. The first step in implementing FIFO is to:
✔️ Date the products.
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