NYC Food Protection Course

All food service establishments must have a current and valid permit issued by the NYC Department of Health and Mental Hygiene

True

Health inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of establishment during an inspection.

True

Obstruction or interference with Health Inspectors in the performance of their duties may result in the closing of the establishment and revocation of the permit.

True

Health inspectors are authorized to collect permit fees and fines on behalf of the department

False

Health inspectors must show their photo identification and badge to the person in charge of an establishment when requested.

True

The term “potentially hazardous food” refers to…

any food that will support the growth of microorganisms

Home canned food products are allowed in commercial food establishments

False

The temperature Danger Zone is between 41ºF and 140ºF

True

Within the Temperature Danger Zone most harmful microorganisms…

reproduce rapidly

The sensing portion of a bi-metallic stem thermometer is…

the dimple and downward

Shellfish tags must be filled in order of delivery date and kept for a period of 90 days. The 90-day period begins from…

when the product is used up

Fresh shelled eggs must be refrigerated upon receipt, at an ambient temperature of…

45ºF

Foods in modified atmosphere packages provide ideal conditions for the growth of…

Clostridium Botulinum

Chicken and other poultry are most likely to be contaminated with…

salmonella

Smoked fish provide ideal conditions for the growth of botulinum spores. Therefore, this product must be stored at…

38ºF

Which of the following cans MUST be removed from circulation?

A can with a dent on the seam

All of the following are indications that fish is fresh except…

there is a fishy odor

The acronym FIFO means “First In First Out”

True

The New York City Health Code requires that all food items must be stored at least…

6 inches from the floor

In order to avoid cross-contamination, raw foods in a refrigerator must be stored…

below cooked food

Cold temperatures slow down the growth of microorganisms

True

Food for storage must be kept covered and/or stored in vermin-proof containers

True

Ice intended for human consumption can be used for storing cans and bottles

False

When foods are stored directly in ice, the water from the ice must be drained constantly.

True

The presence of the following in food constitutes a physical hazard:

Pieces of Glass

True

The presence of the following in food constitutes a physical hazard:

Metal Shavings

True

The presence of the following in food constitutes a physical hazard:

Pieces of Wood

True

The presence of the following in food constitutes a physical hazard:

Pebbles and Stones

True

The presence of the following in food constitutes a physical hazard:

MSG

False

The presence of the following in food constitutes a physical hazard:

Toothpick

True

The presence of the following in the food constitutes a chemical hazard:

Ciguatoxin

True

The presence of the following in the food constitutes a chemical hazard:

Prescription Medicines

True

The presence of the following in the food constitutes a chemical hazard:

Roach Spray

True

The presence of the following in the food constitutes a chemical hazard:

Hair

False

The presence of the following in the food constitutes a chemical hazard:

False Fingernails

False

The presence of the following in the food constitutes a chemical hazard:

Hair Dye

True

The most significant threat to food safety is from…

biological hazards

Bacteria and viruses can be seen under intense source of light known as “candling”

False

Sulfites can be used in food preparation as long as their use is disclosed on the menu

False

Some wild mushrooms can be very toxic; therefore, mushrooms must always be purchased from a reliable and trustworthy commercial source

True

Use of MSG in foods is a very dangerous practice and is not allowed under any circumstances

False

Which of the following bacteria causes spoilage of food?

Undesirable Bacteria

Under favorable conditions, bacteria can double their population every 20 to 30 minutes. Which of the following would provide favorable growth conditions for bacteria?

Cooked pork stored at 80ºF

At what temperature is a rapid growth of pathogenic bacteria possible?

65ºF

In which of the following food bacteria may grow rapidly?

Low acid and neutral foods

Which of the following is a safe method of storing potentially hazardous food?

There isn’t a safe way to store potentially hazardous food

What type of bacteria grows best at temperatures between 50º-110ºF?

Mesophilic bacteria

It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. This process…

must be done as rapidly as possible

Which of the following is true regarding water activity level?

Water activity is a measure of the available water in the food for biological activity

As water activity decreases, the safety and shelf-life of a food increases.

True

What are the six conditions necessary for bacteria growth

FATTOM: Food, Acidity, Temperature, Time, Oxygen, Moisture

Which of the following statements regarding foods that have a low water activity is true?

A. They have a long shelf life.

B. They are safer from bacterial contamination.

C. Both pathogenic and undesirable bacteria are unable to reproduce on them

D. All of the above

D. All of the above

Which of the following statements regarding bacteria is true?

Pathogenic bacteria cause disease in humans

Which of the following foods would likely be the most shelf stable?

A. Instant coffee

B. Raw meat

C. Fresh fruits/veggies

A. Instant coffee

Which of the following foods is the least shelf stable?

A. Fresh fruits/veggies

B. Instant coffee

C. Raw meat

C. Raw meat

Most viral food-borne diseases are the result of…

poor personal hygiene practice

A food-borne parasite found in under-cooked pork is…

Trichinella Spiralis

Raw, marinated, or partially cooked fish is made safe by freezing for specified times and temperatures. Which of the following time and temperature combination is recommended?

A. -4ºF or lower for 7 days

B. -31ºF or lower for 15 hours

B. -31ºF or lower for 15 hours

The most popular chemical sanitizer is…

chlorine

Food held under refrigeration must be at or below…

41ºF

The reason for refrigerating potentially hazardous foods is to…

slow the growth of bacteria

Heat is effective in destroying microorganisms when the following factors are considered:

time and temperature

Salmonella enteritidis is mainly associated with what food item?

Chicken

Food workers sick with an illness that can be transmitted by contact with food or through food should be…

at home

Ground meats such as hamburgers must be cooked to a minimum temperature of 158ºF to eliminate…

E-Coli 0157:H7

Clostridium Botulinum causes the disease known as botulism

True

The microorganism clostridium botulinum is mainly associated with the following:

A. Home-canned/jarred foods

B. Smoked fish

C. Garlic in oil

D. All of the above

D. All of the above

The following illness has been associated with undercooked shell eggs:

Salmonellosis

Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by…

preventing bare hand contact with ready-to-eat foods

Shigellosis can be eliminated by:

A. Adequate and proper hand washing
B. Eliminate all flies from the facility
C. Rapidly cool foods to 41ºF or below
D. All of the above

D. All of the above

Viral hepatitis is caused by bacillus cereus

False (caused by Hepatitis A)

E-Coli 0157-H7 is responsible for causing Hemolytic Urmic Syndrome (HUS) among children

True

E-coli is mainly associated with ground poultry

False

The illness trichinosis is caused by a parasite known as Trichinella spiralis

True

To avoid trichinosis, pork should never be undercooked. NYC Health Code requires pork to be cooked to a minimum temperature of…

150ºF

Shellfish tags must be kept with the product until it’s used up and then filed away for…

90 days

When bacteria from a raw food gets into a cooked or ready-to-eat food, this is called:

Cross-contamination

The correct cooking temperature for poultry, stuffed meat, and stuffing is…

165ºF

What temperature should pork be cooked to?

150ºF

What temperature should poultry be cooked to?

165ºF

Thick foods cool faster…

In small amounts in small containers

It is good practice to thaw frozen foods by leaving them out on the kitchen counter overnight.

False

Hot foods placed in a refrigerator for cooling must be covered…

after being coold

To prevent illness, pork must be cooked to an internal temperature of

150ºF

Which of the following cannot be used as an effective rapid cooling technique?

A. Placing under cold running water

B. Placing in a rapid cooling fridge

C. Placing on the counter overnight

C. Placing on the counter overnight

The health code requires that frozen foods be properly thawed before being cooked. The exception to this rule is…

a frozen hamburger patty

Ground meat and foods containing ground meat must be cooked to an internal temperature of…

158ºF

Ground meat should be cooked to

158ºF

All of the following except one may be used when working with ready-to-eat foods:

A. Clean bare hands
B. Tongs
C. Spatula
D. Deli paper

A. Clean bare hands

When using disposable gloves, they must be changed often to prevent contamination of food under what circumstances?

A. After handling raw foods
B. After leaving the food preparation area
C. After being torn
D. All of the above

D. All of the above

All of the following, EXCEPT ONE are true of a hot holding unit:

A. They must be of adequate size
B. The must work efficiently
C. They must be preheated so that hot foods are placed on a hot unit
D. Must be used to reheat refrigerated foods.

D. Must be used to reheat refrigerated foods

Which of the following is NOT a recommended method of rapid cooling?

Covering the food and placing the food on a preparation table

Per NYC Health Codes, hands must be washed thoroughly at least 3 times every day

False

Sick food workers who can transmit their illness through contact with food should be prevented from working until they are well

True

Hands must be washed thoroughly after:

A. Sneezing
B. Coughing
C. Smoking
D. Eating and drinking
E. All of the above

E. All of the above

The hand wash sink must be provided with…

Hot and cold running water, soap, and paper towels or a hot air dryer

The NYC Health Code requires that all food workers wear proper hair restraints

True

A food worker with an uninfected cut on their hand…

can work only if they wear a clean bandage and wear sanitary gloves

During hand washing, hands must be rubbed for at least…

20 seconds

Clean aprons can be used for wiping hands

False