NYC Food Protection Course Exam
|Questions and Verified Answers| 100%
Correct (2023\/ 2024 Update)
Q: Food Workers sick with an illness that can be transmitted by contact with food or through
food should be:
Answer:
At Home
Q: Ground meats such as hamburgers must be cooked to a minimum temperature of 158’F to
eliminate:
Answer:
E-Coli 0157:H7
Q: Clostidium Botulinum causes the disease known as botulism
Answer:
True
Q: The Microorganism Clostridium Botulinum is mainly associated with the following
Answer:
ALL of the Above
Q: The Following illness have be associated with undercooked shell eggs:<\/p>\n\n\n\n
Answer:
Salmonellosis
Q: Staphylococcal food intoxication is a common cause of food-borne illness that can be
prevented by:
Answer:
Preventing bare hand contact with ready-to-eat foods
Q: Shigellosis can be eliminated by:
Answer:
All of the above
Q: Viral Hepatitis is cause by Bacillus cereus.
Answer:
False
Q: Escherichia Coli 0157-H7 is responsible for causeing Hemolytic Urmic Synfrome (HUS)
Among Children:
Answer:
True
Q: Escherichia Coli 0157-H7 is mainly associated with ground poultry.
Answer:
False<\/p>\n\n\n\n
Q: The illness trichinosis is cause by a parasite known as Trichinella spiralis:
Answer:
True
Q: To avoid trichinosis, Pork should never be under cooked. New York City Health Code
requires pork to be cooked to a minimum temperature of:
Answer:
150’F
Q: Shellfish tags must be kept with the product until it’s used up and then filed away for:
Answer:
90 days
Q: When bacteria from a raw food gets into a cooked or read-to-eat food this is called:
Answer:
Cross-Contamination
Q: The Correct cooking temperature for poultry, stuffed meat and stuffing is:
Answer:
165’F<\/p>\n\n\n\n
Q: Thick foods cool Faster\u2026
Answer:
In Small Amounts in Small containers
Q: It is good practice to thaw frozen foods by leaving them out on the kitchen counter
overnight.
Answer:
False
Q: Hot Foods placed in a refrigerator for cooling must be covered\u2026
Answer:
after being cooled
Q: To prevent illness, Pork must be cooked to an internal temperature of:
Answer:
150’F
Q: Which of the following procedures cannot be used as an effective rapid cooling technique:
Answer:
Placing on the counter overnight
Q: The health Code requires that frozen foods be properly thawed before being cooked. The
exception to this rule is:
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