Food protection course - Study guides, Class notes & Summaries

NYC Food Protection Course Exam Questions With 100% Correct Answers 2024

NYC Food Protection Course Exam With 100% Correct Answers 2024

Food Protection Course Training Manual

NYC FOOD PROTECTION COURSE EXAM 2024 LATEST QUESTIONS WITH PASSED SOLUTIONS

NYC Food Protection Course Review Study Guide Questions and Answers with Complete Solutions

All food service establishments must have a current and valid permit issued by the New York City Department of Health and Mental Hygiene - correct answer True Health Inspectors have the right to inspect a food service or food processing establishment as long as it it in operation. Inspectors must be given access to all areas of establishment during an inspection. - correct answer True Obstruction or interference with Health Inspectors in the performance of their duties may result in the cl...

Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA) -ANSWER Laws that provide federal control of pesticide distribution, sale, and use. EPA carries out enforcement. Users must take exams for certification as applicators. EPA must register new pesticides and re-register all existing pesticides. Applies to people who manufacture, market, distribute, use, or dispose of pesticide products. What are the two main pesticide classifications? -ANSWER General use and restricted use Gen...

All food service establishments must - correct answer have a current and valid permit issued by the NYC Health Department. Health Inspectors have the right - correct answer to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given - correct answer access to all areas of the food establishment during an inspection. According to the NYC Health Code, - correct answer supervisors of all food service establishments are required to have...

Food Protection Course NYC Questions and Answers Already Graded A what is food any edible substance, ice, beverage or ingredient intended for use, and used or sold for, human consumption. Exception to potentially hazardous food foods with low water activity, highly acidic with pH of 4.6 or below, air-cooled hard-boiled eggs with shells intact "potentially hazardous" means Any food that will support the growth of microorganisms can you sell/use home-canned goods? no what is the temperature ...