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NYC Food Protection Course Exam | Questions and Answers Graded and Rated A+ | Latest 2024/2025 $11.49   Add to cart

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NYC Food Protection Course Exam | Questions and Answers Graded and Rated A+ | Latest 2024/2025

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NYC Food Protection Course Exam | Questions and Answers Graded and Rated A+ | Latest 2024/2025 NYC Food Protection Course Exam | Questions and Answers Graded and Rated A+ | Latest 2024/2025 NYC Food Protection Course Exam | Questions and Answers Graded and Rated A+ | Latest 2024/2025

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  • NYC Food Protection Course
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NurseMeg
NYC Food Protection Course Exam |
Questions and Answers Graded and
Rated A+ | Latest 2024/2025
What is food

- Correct Answer - any edible substance, ice, beverage or
ingredient intended for use, and used or sold for, human
consumption.



What is ready-to-eat food

- Correct Answer - does not require additional heat or washing
treatment



What does FIFO stand for?

- Correct Answer - first in first out. Date products so that older
products are used first.



What type of storage containers can be used? Can't be used?

,- Correct Answer - plastic, in original packaging. DO NOT USE
metal, copper, brass, tin, newspaper, cardboard



Where should raw foods be stored?

- Correct Answer - below and away from cooked foods to avoid
cross-contamination



Places that use vacuum, modified atmosphere, or sous-vide
packaging must do what?

- Correct Answer - must first have permission from the NYC
DOHMH



Dry foods should

- Correct Answer - be dry (no moisture), no contamination, no
rodent marks



Shellfish tags must be filed in order of delivery date and kept for a
period of 90 days from when?

- Correct Answer - when the product is used up

,4 ways to store food:

- Correct Answer - refrigerate, freeze, dry storage, store in ice



How can chemical hazards be introduced to food?

- Correct Answer - insecticides, cleaning agents stored near
foods, storing acidic foods in metal containers



Name 2 chemicals used to enhance food's appearance/taste that
can be chemical hazards

- Correct Answer - 1. Sulfites (color/freshness of cut fruits and
veggies)

2. MSG (to enhance food flavor)



Can you use MSG's for food?

- Correct Answer - yes - if in moderation and disclosed to clients



Fresh meat, poultry, and other potentially hazardous foods should
be stored at ___ degrees F

- Correct Answer - 41

, Can you put large hot pots in fridge?

- Correct Answer - no - will warm up fridge, wait till cooled



Can you refreeze thawed food?

- Correct Answer - no



Can you use freezer to cool hot foods?

- Correct Answer - no



Scenario: you receive a shipment of frozen, refrigerated, and non-
perishable dry foods. What do you store first?

- Correct Answer - frozen first, then refrigerated foods, lastly dry
foods



Dry foods should be stored how?

- Correct Answer - dry (50% humidity or less), low temp (70 F or
less), well-lit and ventilated room; 6 inches above floor (at least);
vermin-controlled

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