NYC Food Protection Certificate Exam Practice Questions and Answers
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Course
Food safety manager
Institution
Food Safety Manager
NYC Food Protection Certificate Exam
Practice Questions and Answers
All food service establishments must have - Answer️️ -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? - An...
Not Potentially Hazardous prepared Foods - Answer✔️✔️-Air-cooled hard-
boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon
The Temperature Danger Zone - Answer✔️✔️-41°F and 140°F.
The three thermometers allowed to be used for measuring food
temperatures: - Answer✔️✔️-Examples: Bi-metallic stem (range from 0°F to
220°F), thermocouple, and thermistor (digital)
Glass Thermometers - 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? -
Answer✔️✔️-must have a USDA inspection stamp.
Raw shell eggs must be stored at a minimum temperature of - Answer✔️✔️-
45°F
Smoked fish must be held at - Answer✔️✔️-38°F or below
Smoked fish held above what temperature causes the growth of which
kind of bacteria - Answer✔️✔️-38°F causes growth of the bacteria
Clostridium botulinum.
All refrigerated food must be held at or below - Answer✔️✔️-41°F
Shellfish must be received with - Answer✔️✔️-the shellfish tags
After shellfish is used up - Answer✔️✔️-tags must be kept on file for at least
90 days
Milk and milk products must be pasteurized with sell-by dates of -
Answer✔️✔️-9 days
Milk and milk products must be ultra-pasteurized with sell-by dates of -
Answer✔️✔️-45 days
All fruits and vegetables served raw must be - Answer✔️✔️-thoroughly
washed before being served.
Canned products must be rejected if there are - Answer✔️✔️-Dents at the
seam, swelling, severe rust, leakage or no label. . (exception: slight dent on
the body of the can)
Home canned foods - Answer✔️✔️-are unacceptable types of canning
All commercial modified atmosphere packaged foods - Answer✔️✔️-type of
packaged food that must be used per manufacture specifications
Vacuum Packaging of any food product in a retail food establishment -
Answer✔️✔️-Prohibited by law unless special authorization is obtained
through the Department of Health
The acronym FIFO means - Answer✔️✔️-First In First Out
The first step in implementing FIFO is to - Answer✔️✔️-date the products is
the is the first step
How far off the floor must all food items must be stored? - Answer✔️✔️-6"
or more
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