2023 NYC FOOD PROTECTION CERTICATION EXAM /FOOD
PROTECTION CERTIFICATION NYC ACTUAL EXAM 200 QUESTIONS
AND CORRECT DETAILED ANSWERS (100%CORRECT AND
VERIFIED ANSWERS) |ALREADY GRADED A (BRAND NEW!!!)
The first step in implementing FIFO is to – ANSWER- date the products
is the is the first step
How far off the floor must all food items must be stored? – ANSWER6″ or more
In order to prevent cross-contamination, raw foods in a refrigerator must
be stored – ANSWER- below cooked foods
Cold temperatures – ANSWER- slow down the growth of
microorganisms
All cold foods must be held at – ANSWER- 41°F or below at all times
(except smoked fish at 38°F)
Dry storage areas – ANSWER- Must be kept well lighted and ventilated
Never store foods – ANSWER- under waste water lines
Qualities of food for storage must be – ANSWER- kept covered and
stored in vermin-proof containers
Ice intended for human consumption – ANSWER- cannot be used for
storing cans, bottles or other food products
When foods are stored directly in ice – ANSWER- The water from that
ice must be drained constantly.
“First Aid Choking” poster – ANSWER- must be displayed
conspicuously in each designated eating area.
Food establishments which serve alcoholic beverages are required to
display – ANSWER- the “Alcohol and Pregnancy Warning” sign.
A “Wash Hands” sign – ANSWER- must be displayed at all hand
washing sinks.
“No smoking” signs – ANSWER- must be displayed throughout each
facility.
There are three main hazards to our health in a food establishment: –
ANSWER- physical, chemical and biological.
A physical hazard in food – ANSWER- The presence of a foreign object
(glass fragments, pieces of metal, etc.)
a chemical hazard. – ANSWER- Presence of harmful chemicals
(pesticide, cleaning agents, prescription medicine etc.) in a food
The presence of microorganisms (bacteria, viruses, parasites and fungi)
in food is what kind of hazard? – ANSWER- Biological
Foods that have been contaminated with pathogenic bacteria –
ANSWER- have no change in appearance, taste or smell.
Under favorable conditions bacteria can double their population in what
amount of time? – ANSWER- Bacteria can double their population every
20 to 30 minutes in what conditions?
There are 4 phases of bacterial growth: – ANSWER- Lag, Log,
Stationary and Death.
The most rapid growth of bacteria (FATTOM) takes place in what phase
- ANSWER- The log phase causes what of bacteria?
The six factors that affect the growth of bacteria are: – ANSWER- Food,
Acidity (Low acidity), TDZ, Time, Oxygen, Moisture (FATTOM).
Viruses cannot – ANSWER- reproduce in food; they only use food as a
means to get inside the human body.
Hepatitis A and norovirus contaminate the food supply – ANSWERthrough fecal (human) contaminated waters and food
Trichinella spiralis. – ANSWER- The food-borne parasite typically
found in under-cooked pork
Trichinosis parasite – ANSWER- is caused by a parasite known as
Trichinella spiralis.
Trichinella spiralis cooking requirements. – ANSWER- can be
eliminated by cooking pork to 155°F for 15 seconds
Marine fish contain what? – ANSWER- Anisakis simplex is a foodborne parasite found where?
Salmonella enteritidis – ANSWER- Mainly associated with raw poultry
and raw shell eggs.
one must always use pasteurized eggs only. – ANSWER- When
preparing any egg recipe where eggs are not cooked or partially cooked,
Clostridium perfringens growth can be controlled by – ANSWER- rapid
cooling, rapid re-heating and avoid preparing foods in advance
Staphylococcus aureus is carried by? – ANSWER- bacterium that is
commonly carried by healthy human beings.