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
NYC FOOD PROTECTION COURSE \/FOOD PROTECTION COURSE
NYC 2023-2024 ACTUAL EXAM 200 QUESTIONS AND CORRECT
DETAILED ANSWERS (100%CORRECT AND VERIFIED ANSWERS)
|ALREADY GRADED A (BRAND NEW!!!)
What are the three main hazards to our health? – ANSWER- Physical,
biological, and chemical
What is a physical hazard? – ANSWER- The presence of a foreign
object (glass fragments, pieces of metal, etc) in food.
What is a chemical hazard? – ANSWER- The presence of harmful
chemicals (pesticide, cleaning agents, prescription medicine, etc) in
food.
What is a biological hazard? – ANSWER- The presence of
microorganisms (bacteria, viruses, parasites, and fungi) in food.
How can you tell if a food has been contaminated with pathogenic
bacteria? – ANSWER- You cannot tell, there is no change in appearance,
taste, or smell
How long does it take for the number of bacteria to double? –
ANSWER- 20-30 minutes
What are the phases of bacterial growth? – ANSWER- lag, log,
stationary, and death
During what phase does bacteria grow most rapidly? – ANSWER- Log
What are the six factors that affect bacteria growth? – ANSWER- Food,
Activity, Temperature, Time, Oxygen, and Moisture<\/p>\n\n\n\n
What is the difference between viruses and bacteria? – ANSWERViruses cannot reproduce in food. However, they can be transmitted to
people if they get into food.
What are two common food-borne viruses? – ANSWER- Hepatitis A
and norovirus
How do food-borne viruses often get transmitted? – ANSWER- When a
person ingests food or water contaminated with the feces of an infected
person
What kind of parasite is typically found in undercooked pork? –
ANSWER- Trichinella spiralis
What can the bacteria found in under-cooked pork cause? – ANSWERTrichinosis
What kind of food-borne parasite is typically found in marine fish? –
ANSWER- Anisakis simplex
What is a common bacteria found in raw poultry and raw shell eggs –
ANSWER- Salmonella enteritidis
How can we control the growth of Clostridium Perfringens? –
ANSWER- Rapid cooling, rapid reheating, and not preparing food in
advance.
Where do handwashing sinks need to be located? – ANSWER- Within
25 feet of all food preparation areas and in or near all toilets.
All hot foods in a hot holding unit must be held at what minimum
temperature? – ANSWER- 140 degrees
Grease can only be dumped in sinks with what? – ANSWER- A proper
grease interceptor.<\/p>\n\n\n\n
How do you hot water sanitize? – ANSWER- Immerse utensils in 170
degree water for at least 30 seconds.
How do you prepare a 50 PPM chlorine based sanitizing solution? –
ANSWER- Add 1\/2 an ounce of bleach to 1 gallon of water.
What is 100 PPM solution used for? – ANSWER- wiping, spraying, and
pouring.
When must bathrooms for patrons be provided? – ANSWER- When
there are 20 seats or more in the establishment.
Key Strategies of Integrated Pest Management – ANSWER- starve them,
build them out, and destroy them.
What does HACCP stand for? – ANSWER- Hazard Analysis and
Critical Control Point
What is HACCP? – ANSWER- A system of food safety to control the
growth of harmful microorganisms
What are the 7 principles of HACCP? – ANSWER- 1. Conduct a hazard
analysis<\/p>\n\n\n\n
2023 NYC FOOD PROTECTION CERTICATION EXAM \/FOODPROTECTION CERTIFICATION NYC ACTUAL EXAM 200 QUESTIONSAND CORRECT DETAILED ANSWERS (100%CORRECT ANDVERIFIED ANSWERS) |ALREADY GRADED A (BRAND NEW!!!)The first step in implementing FIFO is to – ANSWER- date the productsis the is the first stepHow far off the floor must all food items must be stored? – ANSWER6″ or […]<\/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":[25],"tags":[],"class_list":["post-116953","post","type-post","status-publish","format-standard","hentry","category-exams-certification"],"_links":{"self":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts\/116953","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=116953"}],"version-history":[{"count":0,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts\/116953\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/media?parent=116953"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/categories?post=116953"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/tags?post=116953"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}