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NYC Food Protection Certificate Exam/190 Questions And Answers (A+)
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NYC Food Protection CertificateExam/190 Questions And Answers
(A+)
Quiz :All food service establishments must have - √Answer :a
current and valid permit issued by the NYC Health Department
Quiz :When do Health Inspectors have the right to inspect a
food service or food processing establishment? - √Answer :as
long as it is in operation
Quiz :During an inspection, inspectors must be given access to
- √Answer :all areas of the food establishment
Quiz :Who is required to have a Food Protection Certificate. -
√Answer :supervisors of all food service establishments
Quiz :Food is defined as - √Answer :any edible substance, ice,
beverage, or ingredient intended for use and used or sold for
human consumption.
Quiz :Potentially Hazardous Food (PHF) refers to? -
√Answer :Foods which support rapid growth of
microorganisms.
Quiz :Examples of Potentially Hazardous Foods -
√Answer :Examples: raw and cooked meats, poultry, milk and
milk products, fish, shellfish, tofu, cooked rice, pasta, beans,
potatoes, 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)
Quiz :Not Potentially Hazardous prepared Foods -
√Answer :Air-cooled hard-boiled eggs with intact shell, beef
jerky, cheese pizza, crispy bacon
,Quiz :The Temperature Danger Zone - √Answer :41°F and
140°F.
Quiz :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)
Quiz :Glass Thermometers - √Answer :Kind of thermometer
which are prohibited by law in a food establishment.
Quiz :Meat inspected by the U.S. Dept. of Agriculture must
have what? - √Answer :must have a USDA inspection stamp.
Quiz :Raw shell eggs must be stored at a minimum
temperature of - √Answer :45°F
Quiz :Smoked fish must be held at - √Answer :38°F or below
Quiz :Smoked fish held above what temperature causes the
growth of which kind of bacteria - √Answer :38°F causes
growth of the bacteria Clostridium botulinum.
Quiz :All refrigerated food must be held at or below -
√Answer :41°F
Quiz :Shellfish must be received with - √Answer :the shellfish
tags
Quiz :After shellfish is used up - √Answer :tags must be kept on
file for at least 90 days
Quiz :Milk and milk products must be pasteurized with sell-by
dates of - √Answer :9 days
Quiz :Milk and milk products must be ultra-pasteurized with
sell-by dates of - √Answer :45 days
, Quiz :All fruits and vegetables served raw must be -
√Answer :thoroughly washed before being served.
Quiz :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)
Quiz :Home canned foods - √Answer :are unacceptable types
of canning
Quiz :All commercial modified atmosphere packaged foods -
√Answer :type of packaged food that must be used per
manufacture specifications
Quiz :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
Quiz :The acronym FIFO means - √Answer :First In First Out
Quiz :The first step in implementing FIFO is to - √Answer :date
the products is the is the first step
Quiz :How far off the floor must all food items must be stored? -
√Answer :6" or more
Quiz :In order to prevent cross-contamination, raw foods in a
refrigerator must be stored - √Answer :below cooked foods
Quiz :Cold temperatures - √Answer :slow down the growth of
microorganisms
Quiz :All cold foods must be held at - √Answer :41°F or below
at all times (except smoked fish at 38°F)
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