NYC Food Protection Course Study
Questions | Correctly Answered and
Graded A+ | 2024/2025 Guide
HACCP stands for
Hazard Analysis and Critical Control Point.
What is HACCP?
HACCP is a system of food safety to control the growth of harmful
microorganisms.
The seven principles of HACCP are:
identify hazards, determine Critical Control Points (CCP), set up
critical limits, monitor CCP, take corrective actions, verify the
system is working and keep records.
What is a CCP (critical control point)?
,A CCP is any point in the food flow where action must be taken to
eliminate the hazard.
T/F: If potentially hazardous foods are left in the Temperature
Danger Zone for more than 2 hours, then the food is no longer
safe and must be discarded.
True
Whenever making cold salads, such as tuna, the best practice is
to
pre-chill the ingredients.
T/F: Artificial trans fat is banned from all restaurant foods.
True
What is FIFO
First in, First out. it's a system to ensure old product is used
before new product.
, How does one enforce FIFO?
Date products
The New York City Health Code requires that all food items be
stored at least ________ inches off the floor.
Six inches
In order to prevent cross-contamination, raw foods in a
refrigerator must be stored above or below cooked foods?
Below
T/F Cold temperatures prevent the growth of microorganisms.
False. They only slow down the growth.
T/F: All cold foods must be held at or below 41°F (except smoked
fish, which must be held at or below 38°F) at all times.
True
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