NYC FOOD PROTECTION COURSE /FOOD PROTECTION COURSE
NYC 2023-2024 ACTUAL EXAM 200 QUESTIONS AND CORRECT
DETAILED ANSWERS (100%CORRECT AND VERIFIED ANSWERS)
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What are the three main hazards to our health? – ANSWER- Physical,
biological, and chemical
What is a physical hazard? – ANSWER- The presence of a foreign
object (glass fragments, pieces of metal, etc) in food.
What is a chemical hazard? – ANSWER- The presence of harmful
chemicals (pesticide, cleaning agents, prescription medicine, etc) in
food.
What is a biological hazard? – ANSWER- The presence of
microorganisms (bacteria, viruses, parasites, and fungi) in food.
How can you tell if a food has been contaminated with pathogenic
bacteria? – ANSWER- You cannot tell, there is no change in appearance,
taste, or smell
How long does it take for the number of bacteria to double? –
ANSWER- 20-30 minutes
What are the phases of bacterial growth? – ANSWER- lag, log,
stationary, and death
During what phase does bacteria grow most rapidly? – ANSWER- Log
What are the six factors that affect bacteria growth? – ANSWER- Food,
Activity, Temperature, Time, Oxygen, and Moisture
What is the difference between viruses and bacteria? – ANSWERViruses cannot reproduce in food. However, they can be transmitted to
people if they get into food.
What are two common food-borne viruses? – ANSWER- Hepatitis A
and norovirus
How do food-borne viruses often get transmitted? – ANSWER- When a
person ingests food or water contaminated with the feces of an infected
person
What kind of parasite is typically found in undercooked pork? –
ANSWER- Trichinella spiralis
What can the bacteria found in under-cooked pork cause? – ANSWERTrichinosis
What kind of food-borne parasite is typically found in marine fish? –
ANSWER- Anisakis simplex
What is a common bacteria found in raw poultry and raw shell eggs –
ANSWER- Salmonella enteritidis
How can we control the growth of Clostridium Perfringens? –
ANSWER- Rapid cooling, rapid reheating, and not preparing food in
advance.
Where do handwashing sinks need to be located? – ANSWER- Within
25 feet of all food preparation areas and in or near all toilets.
All hot foods in a hot holding unit must be held at what minimum
temperature? – ANSWER- 140 degrees
Grease can only be dumped in sinks with what? – ANSWER- A proper
grease interceptor.
How do you hot water sanitize? – ANSWER- Immerse utensils in 170
degree water for at least 30 seconds.
How do you prepare a 50 PPM chlorine based sanitizing solution? –
ANSWER- Add 1/2 an ounce of bleach to 1 gallon of water.
What is 100 PPM solution used for? – ANSWER- wiping, spraying, and
pouring.
When must bathrooms for patrons be provided? – ANSWER- When
there are 20 seats or more in the establishment.
Key Strategies of Integrated Pest Management – ANSWER- starve them,
build them out, and destroy them.
What does HACCP stand for? – ANSWER- Hazard Analysis and
Critical Control Point
What is HACCP? – ANSWER- A system of food safety to control the
growth of harmful microorganisms
What are the 7 principles of HACCP? – ANSWER- 1. Conduct a hazard
analysis
- Determine the critical control points
- Establish critical limits
- Establish monitoring procedures
- Establish corrective actions
- Establish verification procedures
- Establish record-keeping and documentation procedures
What are the 7 principles of HACCP? – ANSWER- 1) identify hazards,
2) determine Critical Control Points (CCP), 3) set up critical limits, 4)
monitor CCP, 5) take corrective actions, 6) verify the system is working
7) keep records.