NYC Food Protection Course Exam 2023\/
2024 Update |Questions and Verified Answers
Q: In order to avoid cross-contamination, raw foods in a refrigerator must be stored
Answer:
Below cooked foods
Q: In order to prevent backup of sewage waste in a culinary sink, which of the following must
be installed?
Answer:
An air break
Q: In which of the following foods bacteria may grow rapidly?
Answer:
Low acid and neutral foods
Q: It is a good practice to thaw frozen foods by leaving them out on the kitchen counter
overnight
Answer:
False
Q: It is important to prepare food safely because;
Answer:<\/p>\n\n\n\n
It helps to prevent food poisoning
Q: It may be necessary to remove foods from refrigeration during preparation and seasoning of
foods. This process:
Answer:
Must be done as rapidly as possible
Q: Mice are known to enter buildings through openings that are as small as:
Answer:
On quarter of an inch
Q: Most viralfood-borne diseases are the result of
Answer:
Poor personal hygiene practice
Q: 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.
Answer:
True
Q: Per New York City Health Code, hands must be washed thoroughly at least 3 times every
day
Answer:
False<\/p>\n\n\n\n
Q: Potentially hazardous foods in the refrigerator storage must be discarded when the
temperature is:
Answer:
A and B only ( 70 Deg above & between 41 Deg and 70 Deg for more than 2 hours)
Q: 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:
Answer:
-31\u00b0F or lower for 15 hours
Q: Refrigeration units must contain a numerically scaled thermometer to monitor the ambient
air temperature of
the unit
Answer:
True
Q: Salmonella enteritidis is mainly associated with the following food item:
Answer:
Chicken
Q: Self-assessment of food operations is an excellent way to improve security, safety and
general work practice.
Answer:
True<\/p>\n\n\n\n
Q: Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The
90-day period begins from:
Answer:
When the product is used up
Q: Shellfish tags must be kept with the product until it’s used up and then filed away for:
Answer:
90 days
Q: Shigellosis can be eliminated by:
Answer:
All of the above (Adequate and proper hand washing, Eliminate all flies from the facility &
Rapidly cool foods to 41 Deg or below)
Q: Sick food workers who can transmit their illness thorough contact with food should be
prevented from working until they are well.
Answer:
True
Q: Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this
product must be stored at:
Answer:
38\u00b0F<\/p>\n","protected":false},"excerpt":{"rendered":"
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