NYC Food Protection Course

All food service establishments must have a current and valid permit issued by the New York City Department of Health and Mental Hygiene

Health Inspectors have the right to inspect a food service or food processing establishment as long as it it in operation. Inspectors must be given access to all areas of establishment during an inspection.

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.

Health Inspectors are authorized to collect permit fees and fines on behalf of the department

Health Inspectors must show their photo identification and badge to the person in charge of an establishment when requested.

The term "Potentially Hazardous Food" refers to:

Home canned food products are allowed in commercial food establishments.

The temperature Danger Zone is between 41'F and 140'F

Within the Temperature Danger Zone most harmful microorganism:

The sensing portion of a bi-metallic stem thermometer is:

Shellfish tags must be must be filled in order of delivery date and kept for a period of 90 days. The 90-day period begins from:

Fresh Shelled eggs must be refrigerated up receipt, at an ambient temperature of:

Foods in modified atmosphere packages provide ideal conditions for the growth of :

Chicken and other poultry are most likely to be contaminated with:

Smoked Fish provided ideal conditions for the growth of botulinum spores. Therefore, this product must be stored at:

Which of the following cans MUST be removed from circulation?

All of the following are indications that fish is fresh except:

The acronym FIFO means "First In First Out"

The New York City Health Code requires that all food items must be stored at least

In order to avoid cross-contamination, raw foods in a refrigerator must be stored

Cold Temperatures slow down the growth of microorganisms

Food for storage must be kept covered and/or stored in vermin-proof containers

Ice intended for human consumption can be used for storing can and bottles

When foods are stored directly in ice, the water from the ice must be drained constantly.

The presence of the following in food constitutes a physical hazard: Pieces of Glass

The presence of the following in food constitutes a physical hazard: Metal Shavings

The presence of the following in food constitutes a physical hazard: Pieces of Wood

The presence of the following in food constitutes a physical hazard: Pebbles and Stones

The presence of the following in food constitutes a physical hazard: MSG

The presence of the following in food constitutes a physical hazard: Toothpick

The Presence of the following in the food constitutes a chemical hazard: Ciguatoxin

The Presence of the following in the food constitutes a chemical hazard: Prescription Medicines

The Presence of the following in the food constitutes a chemical hazard: Roach Spray

The Presence of the following in the food constitutes a chemical hazard: Hair

The Presence of the following in the food constitutes a chemical hazard: False Fingernails

The Presence of the following in the food constitutes a chemical hazard: Hair Dye

The most significant threat to food safety is from:

Bacteria and viruses can be seen under intense source of light know as "candling"

Sulfites can be used in food preparation as long as their use is disclosed on the menu.

Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a reliable and trustworthy commercial source.

Use of MSG (Monosodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances.

Which of the following bacteria causes spoilage of food?

Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which of the following would provide favorable growth conditions for bacteria?

At what temperature is a rapid growth of pathogenic bacteria possible?

In Which of the following food bacteria may grow rapidly?

Which of the following is a safe method of storing potentially hazardous food?

What Type of bacteria grows best at temperatures between 50'-110'F?

It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. This Process:

Which of the following is true regarding water activity level?

Which of the following statements regarding foods that have a low water activity is true?

Which of the following statements regarding bacteria is true?

Which of the following foods would likely be the most shelf stable?

Which of the following food is the least shelf stable?

Most viral food-borne diseases are the result of:

A Food-Borne parasite found in under-cooked Pork is:

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:

The most popular chemical sanitizer is:

Food Held under refrigeration must be at or below :

The reason for refrigeration potentially hazardous foods is to :

Heat is effective in destroying microorganisms when the following factors are considered:

Salmonella enteritidis is mainly associated with the following food item:

Food Workers sick with an illness that can be transmitted by contact with food or through food should be:

Ground meats such as hamburgers must be cooked to a minimum temperature of 158'F to eliminate:

Clostidium Botulinum causes the disease known as botulism

The Microorganism Clostridium Botulinum is mainly associated with the following

The Following illness have be associated with undercooked shell eggs:

Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by:

Shigellosis can be eliminated by:

Viral Hepatitis is cause by Bacillus cereus.

Escherichia Coli 0157-H7 is responsible for causeing Hemolytic Urmic Synfrome (HUS) Among Children:

Escherichia Coli 0157-H7 is mainly associated with ground poultry.

The illness trichinosis is cause by a parasite known as Trichinella spiralis:

To avoid trichinosis, Pork should never be under cooked. New York City Health Code requires pork to be cooked to a minimum temperature of:

Shellfish tags must be kept with the product until it's used up and then filed away for:

When bacteria from a raw food gets into a cooked or read-to-eat food this is called:

The Correct cooking temperature for poultry, stuffed meat and stuffing is:

Thick foods cool Faster...

It is good practice to thaw frozen foods by leaving them out on the kitchen counter overnight.

Hot Foods placed in a refrigerator for cooling must be covered...

To prevent illness, Pork must be cooked to an internal temperature of:

Which of the following procedures cannot be used as an effective rapid cooling technique:

The health Code requires that frozen foods be properly thawed before being cooked. The exception to this rule is:

Ground meat and foods containing ground meat must be cooked to an internal temperature of:

All of the Following except one may be used when working with ready-to-eat foods:

When using disposable gloves, they must be changed often to prevent contamination of food under what circumstances?

All of the following, EXCEPT ONE are true of a hot holding unit:

Which of the following is NOT a recommended method of rapid cooling?

Per New York City Health Codes, hands must be washed thoroughly at least 3 times every day.

Sick food workers who can transmit their illness thorough contact with with food should be prevented from working until they are well.

Hands must be washed thoroughly after:

The hand wash sink must be Provided with

The New York City Health Code requires that all food workers wear proper hair restraints.

A Food worker with an uninfected cut on his/her hand:

During hand washing, hands must be rubbed for at least:

Clean Aprons can be used for wiping hands.

Hand sanitizer can be used in place of hand washing during busy periods.

All food on display must be protected by packaging, sneeze guards, display cases or through other means

Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit.

Cutting Boards must be sanitized at least three times a day

Carbon Monoxide poisoning can result from a faulty gas-fired hot water unit

Equipment, including ice makers and ice storage equipment, should not be located under exposed or unprotected sewer lines, open stairwells or other sources of contamination.

Bathrooms for employees must be provided:

Wiping cloths must be stored in a sanitizing solution with a strength of:

Between each use, cutting boards must be :

Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it.

When Manually washing dishes using hot water sanitizing method, which of the following statements are true:

Hand Washing sinks must be provided in or near all of the following EXCEPT:

During chemical sensitization, the chemical solution must be checked by:

The reason to prevent backflow in kitchen equipment is to:

In order to prevent backup of sewage waste in a culinary sink, which of the following must be installed?

An Air Break provides indirect waste for sinks. What is the benefit of the indirect was at culinary sinks?

The most reliable form of backflow prevention device is a/an?

Which of the following combination of fixtures must be fitted with an air break?

Back-flow may causes contamination of drinking water. Backflow may occur when which of the following is present?

To prevent backflow at the hose attachment of an equipment sink, which of the following must be installed?.

An example of a SUBMERGED INLET is:

Which of the following cannot be applied in a restaurant by the supervisor of food operations?

Which of the following will be useful in eliminating insects from an establishment?

Which of the following statements is false?

Which are Potential sources of food for rodents?

when food is unavailable to mice that have infested a restaurant, they will...:

In order to "build out" rodents which of the following should be implemented?

Toxic Chemicals used for the destruction of pests must be applied only by:

Which of the following regarding rodents is true?

Which of the following is a sign of rodents or rodent infestation?

Which of the following is NOT useful in eliminating insect breeding places?

Mice are known to enter buildings through openings that are as small as:

In insect control, which measures are useful in "building them out"?

Fresh rat droppings in a food establishment...:

Which of the following is not a sign of rodent infestation?

Which of the following is true?

Which of the following are the seven Principles of HACCP: Asses the hazards

Which of the following are the seven Principles of HACCP: Identify the control Points

Which of the following are the seven Principles of HACCP: Identify the critical control points

Which of the following are the seven Principles of HACCP: Set standards and cireria

Which of the following are the seven Principles of HACCP: Take Corrective actions

Which of the following are the seven Principles of HACCP: Verify the system is working

Which of the following are the seven Principles of HACCP: Notify the local Health Department

Which of the following are the seven Principles of HACCP: Monitor

Which of the following are the seven Principles of HACCP: Record Keeping

HACCP is an acronym that stands for:

Which of the hazards in HACCP mostly concerned with?

If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours, the following corrective action should be taken:

Potentially hazardous foods in the refrigerator storage must be discarded when the temperature is:

When making cold salads such as tuna , it is recommended that ingredients must be pre-chilled.

Which of the following steps in a Critical Control Point (CCP) during the food Flow for fried chicken?

Which of the following steps is NOT a Critical Control Point (CCP) during the food Flow For Tuna Salad?

Foods Can be kept uncovered during the cooling step

"First Aid Choking" Posters must only be displayed conspicuously in each designated eating area.

All food establishments must display an "Alcohol and Pregnancy Warning" sign.

A "Wash Hands" sign must be displayed at all hand washing sinks

Smoking may be permitted only at the bars

"No Smoking" signs must be posted at all smoke free areas

Ashtrays are permitted on dining tables as long as "No Smoking" signs are conspicuously displayed

Tobacco Vending Machines are prohibited in all food service establishments except taverns or bars

Any Food service establishment that allows onsite consumption of food must provide a cardiopulmonary resuscitation (CPR) kit in case of an emergency

Self-assessment of food operations is an excellent way to improve security, safety and general work practice.

Three of the following are common injuries among restaurant workers

What causes muscle strains and sprains among restaurant workers:

Suitable work shoes are (check all that apply):

Who should not be given access to facility food areas?

Store Knives in ______________ to prevent accidental cuts.

The Following foods do no contain trans-fats: