{"id":112267,"date":"2023-08-15T12:17:52","date_gmt":"2023-08-15T12:17:52","guid":{"rendered":"https:\/\/learnexams.com\/blog\/?p=112267"},"modified":"2023-08-15T12:17:54","modified_gmt":"2023-08-15T12:17:54","slug":"2023-nyc-food-protection-certication-exam-food-protection-certification-nyc-actual-exam-200-questions-and-correct-detailed-answers-100correct-and-verified-answers-already-graded-a-brand-new","status":"publish","type":"post","link":"https:\/\/www.learnexams.com\/blog\/2023\/08\/15\/2023-nyc-food-protection-certication-exam-food-protection-certification-nyc-actual-exam-200-questions-and-correct-detailed-answers-100correct-and-verified-answers-already-graded-a-brand-new\/","title":{"rendered":"2023 NYC FOOD PROTECTION CERTICATION EXAM \/FOOD PROTECTION CERTIFICATION NYC ACTUAL EXAM 200 QUESTIONS AND CORRECT DETAILED ANSWERS (100%CORRECT AND VERIFIED ANSWERS) |ALREADY GRADED A (BRAND NEW!!!)"},"content":{"rendered":"\n

2023 NYC FOOD PROTECTION CERTICATION EXAM \/FOOD
PROTECTION CERTIFICATION NYC ACTUAL EXAM 200 QUESTIONS
AND CORRECT DETAILED ANSWERS (100%CORRECT AND
VERIFIED ANSWERS) |ALREADY GRADED A (BRAND NEW!!!)
The first step in implementing FIFO is to – ANSWER- date the products
is the is the first step
How far off the floor must all food items must be stored? – ANSWER6″ or more
In order to prevent cross-contamination, raw foods in a refrigerator must
be stored – ANSWER- below cooked foods
Cold temperatures – ANSWER- slow down the growth of
microorganisms
All cold foods must be held at – ANSWER- 41\u00b0F or below at all times
(except smoked fish at 38\u00b0F)
Dry storage areas – ANSWER- Must be kept well lighted and ventilated
Never store foods – ANSWER- under waste water lines
Qualities of food for storage must be – ANSWER- kept covered and
stored in vermin-proof containers
Ice intended for human consumption – ANSWER- cannot be used for
storing cans, bottles or other food products
When foods are stored directly in ice – ANSWER- The water from that
ice must be drained constantly.<\/p>\n\n\n\n

“First Aid Choking” poster – ANSWER- must be displayed
conspicuously in each designated eating area.
Food establishments which serve alcoholic beverages are required to
display – ANSWER- the “Alcohol and Pregnancy Warning” sign.
A “Wash Hands” sign – ANSWER- must be displayed at all hand
washing sinks.
“No smoking” signs – ANSWER- must be displayed throughout each
facility.
There are three main hazards to our health in a food establishment: –
ANSWER- physical, chemical and biological.
A physical hazard in food – ANSWER- The presence of a foreign object
(glass fragments, pieces of metal, etc.)
a chemical hazard. – ANSWER- Presence of harmful chemicals
(pesticide, cleaning agents, prescription medicine etc.) in a food
The presence of microorganisms (bacteria, viruses, parasites and fungi)
in food is what kind of hazard? – ANSWER- Biological
Foods that have been contaminated with pathogenic bacteria –
ANSWER- have no change in appearance, taste or smell.
Under favorable conditions bacteria can double their population in what
amount of time? – ANSWER- Bacteria can double their population every
20 to 30 minutes in what conditions?
There are 4 phases of bacterial growth: – ANSWER- Lag, Log,
Stationary and Death.<\/p>\n\n\n\n

The most rapid growth of bacteria (FATTOM) takes place in what phase<\/p>\n\n\n\n