Food Protection Course NYC Exam (2023/ 2024 Update) Questions and Verified Answers| 100% Correct
Q: Places that use vacuum, modified atmosphere, or sous-vide packaging must do what?
Answer:
Must first have permission from the nyc dohmh
Q: Dry foods should
Answer:
Be dry (no mo...
Food Protection Course NYC Exam (2023/ 2024 Update ) Questions and Verified Answers | 100% Correct Q: Places that use vacuum, modified atmosphere, or sous -vide packaging must do what? Answer: Must first have permission from the nyc dohmh Q: Dry foods should Answer: Be dry (no moisture), no contamination, no rodent marks Q: Shellfish tags must be filed in order of delivery date and kept for a period of 90 days from when? Answer: When the product is used up Q: 4 ways to store food: Answer: Refrigerate, freeze, dry storage, store in ice Q: What does fifo stand for? Answer: First in first out. Date products so that older products are used first. Q: What type of storage containers can be used? Can't be used? Answer: Plastic, in original packaging. Do not use metal, copper, brass, tin, newspaper, cardboard Q: Where should raw foods be stored? Answer: Below and away from cooked foods to avoid cross -contamination Q: Fresh meat, poultry, and other potentially hazardous foods should be stored at ___ degrees f Answer: 41 Q: Can you put large hot pots in fridge? Answer: No - will warm up fridge, wait till cooled Q: Can you refreeze thawed food? Answer: No Q: Can you use freezer to cool hot foods? Answer: No Q: Scenario: you receive a shipment of frozen, refrigerated, and non -perishable dry foods. What do you store first? Answer: Frozen first, then refrigerated foods, lastly dry foods Q: Dry foods should be stored how? 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 Q: How should you store raw food in ice? Answer: Make sure that water is constantly being drained so that food remains in ice (not in iced water) Q: What are physical food hazards? Answer: "the presence of a foreign object in food that can cause an injury or an illness" Q: How can chemical hazards be introduced to food? Answer: Insecticides, cleaning agents stored near foods, storing acidic foods in metal containers Q: Name 2 chemicals used to enhance food's appearance/taste that can be chemical hazards Answer: 1. Sulfites (color/freshness of cut fruits and veggies) 2. Msg (to enhance food flavor) Q: Can you use msg's for food? Answer: Yes - if in moderation and disclosed to clients Q: Which toxins occur in fish? Answer: Tetrodotoxin (deadly poison in puffer fish), mercury, pcp, ciguatoxin, histidine which leads to scromboid poisoning Q: Biological hazards include: Answer: Viruses, bacteria, parasites, fungi Q: Symptoms of food allergies Answer: Itching, wheezing, hives, swelling of face/eyes; loss of consciousness (obstructed airways), death
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