NYC Food Protection Course\/ NYC Food
Handlers Exam Study Questions and Verified
Answers | 2023\/ 2024 New Update
Q: Backflow may cause contamination of drinking water. Backflow may occur when which of
the following is present?
Answer:
A cross connection
Q: To prevent backflow at the hose attachment of an equipment sink, which of the following
must be installed?
Answer:
Hose-bib vacuum breaker
Q: Which of the following cannot be applied in a restaurant by the supervisor of food
operations?
Answer:
Chemical insecticides and rodenticides
Q: An example of a SUBMERGED INLET is:
Answer:
A hose with one end connected to a faucet and the other end underwater<\/p>\n\n\n\n
Q: Which of the following will be useful in eliminating insects from an establishment?
Answer:
Food that has been exposed to rodents must be thoroughly cleaned
Q: Which of the following statements is false?
Answer:
All of the above
Q: When food is unavailable to mice that have infested a restaurant, they will \u2026
Answer:
Die or move away
Q: In order to “build out” rodents which of the following should be implemented?
Answer:
A and B
Q: Toxic chemicals used for the destruction of pests must be applied only by:
Answer:
Licensed pest control operator<\/p>\n\n\n\n
Q: Which of the following regarding rodents is true?
Answer:
The sighting of rats during the day is an indication of severe infestation
Q: Which of the following is a sign of rodents or rodent infestation?
Answer:
All of the above
Q: Which of the following is not useful in eliminating insect breeding places?
Answer:
Fly strips
Q: Mice are known to enter buildings through openings that are as small as:
Answer:
A quarter of an inch
Q: In insect control, which measures are useful in “building them out”?
Answer:
By installing screens on doors and windows<\/p>\n\n\n\n
Q: Fresh rat droppings in a food establishment \u2026
Answer:
Is a critical violation
Q: Which of the following is not a sign of rodent infestation?
Answer:
Decaying vegetables
Q: HACCP is an acronym that stands for:
Answer:
Hazards Analysis Critical Control Point
Q: Which of the hazards is HACCP mostly concerned with?
Answer:
Biological
Q: If potentially hazardous foods are left in the Temperature Danger Zone for more than two
hours, the following corrective action should be taken:
Answer:
Food should be discarded<\/p>\n","protected":false},"excerpt":{"rendered":"
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