NYC Food Protection Course
Exam | Study Questions and
Answers Graded A+ | Latest
2024/2025
What are effective ways to rapidly cool foods?
Immerse food in ice-water bath with stirring, pour food 2 inches
deep into 4 inch deep cooling pans, use a rapid chill unit, cut food
into smaller pieces (6 lb or less)
When must hot foods placed in the fridge for cooling be covered?
Only after they've cooled to 41 degrees or below
How must previously cooked and refrigerated foods, served from
a hot holding united, be prepared?
They must be rapidly reheated to 165 degrees using a stove or
oven.
,Can you use a hot holding unit to reheat food?
No
What can you use to work with ready-to-eat food?
Never bare hands. Always gloves, tongs, spatula, deli paper, or
serving spoon
When using disposable gloves...
Change them often to prevent contamination of food
Where must air breaks be provided?
In all culinary and pot/dish washing sinks
Where must Atmospheric Vacuum Breakers (AVB) be installed?
In any equipment that has a direct connection with a potable
water supply. Ex: ice machines, coffee machines, dishwashers
How can cross-connection be prevented?
, By installing a hose-bib vacuum breaker.
What are the requirements for installing a gas-fired hot water
heater?
They must be installed by a licensed plumber and must be
monitored for back draft
NYC laws make it illegal to dump grease in any sink that...
Does not have a proper grease interceptor
What is the proper sequence to wash dishes by hand?
Wash, rinse, sanitize, air-dry
Between each use, cutting boards must be...
Washed, rinsed, sanitized
How do you hot-water sanitize?
Immerse utensils in 170°F water for at least 30 seconds
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