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?<\/p>\n\n\n\n
Answer: Q: Can you use freezer to cool hot foods? Answer: Food Protection Course NYC Exam (2023\/2024 Update) Questions and VerifiedAnswers| 100% CorrectQ: Places that use vacuum, modified atmosphere, or sous-vide packaging must do what?Answer:Must first have permission from the nyc dohmhQ: Dry foods shouldAnswer:Be dry (no moisture), no contamination, no rodent marksQ: Shellfish tags must be filed in order of delivery date and kept for […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[],"tags":[],"class_list":["post-111629","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts\/111629","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/comments?post=111629"}],"version-history":[{"count":0,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts\/111629\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/media?parent=111629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/categories?post=111629"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/tags?post=111629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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 _<\/em> 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<\/p>\n\n\n\n
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?<\/p>\n\n\n\n
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:<\/p>\n\n\n\n\n
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
<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"