NYC Food Protection Certificate Exam with Verified Answers
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Course
NYC Food Protection Certificate
Institution
NYC Food Protection Certificate
NYC Food Protection Certificate Exam with Verified Answers
1. All food service establishments must
have
2. When do Health Inspectors have the
right to inspect a food service or food
processing establishment?
3. During an inspection, inspectors must
be given access to
4. Who is required to h...
NYC Food Protection Certificate Exam with Verified Answers
1. All food service establishments must a current and valid permit issued
have by the NYC Health Department
2. When do Health Inspectors have the as long as it is in operation
right to inspect a food service or food
processing establishment?
3. During an inspection, inspectors must all areas of the food establish-
be given access to ment
4. Who is required to have a Food Protec- supervisors of all food service es-
tion Certificate. tablishments
5. Food is defined as any edible substance, ice, bev-
erage, or ingredient intended for
use and used or sold for human
consumption.
6. Potentially Hazardous Food (PHF) Foods which support rapid
refers to? growth of microorganisms.
7. Examples of Potentially Hazardous Examples: raw and cooked
Foods meats, poultry, milk and milk
products, fish, shellfish, tofu,
cooked rice, pasta, beans, pota-
toes, cut leafy greens, cut
tomatoes and melons, garlic in
oil etc. (Exceptions: Air-cooled
hard-boiled eggs with intact shell,
beef jerky, cheese pizza, crispy
bacon)
8. Not Potentially Hazardous prepared Air-cooled hard-boiled eggs with
Foods intact shell, beef jerky, cheese
pizza, crispy bacon
9. The Temperature Danger Zone 41°F and 140°F.
10. The three thermometers allowed to be Examples: Bi-metallic stem
used for measuring food temperatures: (range from 0°F to 220°F), ther-
, NYC Food Protection Certificate Exam with Verified Answers
mocouple, and thermistor (digi-
tal)
11. Glass Thermometers Kind of thermometer which are
prohibited by law in a food estab-
lishment.
12. Meat inspected by the U.S. Dept. of Agri- must have a USDA inspection
culture must have what? stamp.
13. Raw shell eggs must be stored at a min- 45°F
imum temperature of
14. Smoked fish must be held at 38°F or below
15. Smoked fish held above what tempera- 38°F causes growth of the bacte-
ture causes the growth of which kind of ria Clostridium botulinum.
bacteria
16. All refrigerated food must be held at or 41°F
below
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 pas- 9 days
teurized with sell-by dates of
20. Milk and milk products must be ul- 45 days
tra-pasteurized with sell-by dates of
21. All fruits and vegetables served raw thoroughly washed before being
must be served.
22. Canned products must be rejected if Dents at the seam, swelling, se-
there are vere rust, leakage or no label.
. (exception: slight dent on the
body of the can)
, NYC Food Protection Certificate Exam with Verified Answers
23. Home canned foods are unacceptable types of can-
ning
24. All commercial modified atmosphere type of packaged food that must
packaged foods be used per manufacture specifi-
cations
25. Vacuum Packaging of any food product Prohibited by law unless special
in a retail food establishment 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 is the is the first
step
28. How far off the floor must all food items 6" or more
must be stored?
29. In order to prevent cross-contamina- below cooked foods
tion, raw foods in a refrigerator must be
stored
30. Cold temperatures slow down the growth of microor-
ganisms
31. All cold foods must be held at 41°F or below at all times (except
smoked fish at 38°F)
32. Dry storage areas Must be kept well lighted and ven-
tilated
33. Never store foods under waste water lines
34. Qualities of food for storage must be kept covered and stored in ver-
min-proof containers
35. Ice intended for human consumption cannot be used for storing cans,
bottles or other food products
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