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°F or below at all times
(except smoked fish at 38°F)
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.
"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.
The most rapid growth of bacteria (FATTOM) takes place in what phase
- ANSWER- The log phase causes what of bacteria?
The six factors that affect the growth of bacteria are: - ANSWER- Food,
Acidity (Low acidity), TDZ, Time, Oxygen, Moisture (FATTOM).
Viruses cannot - ANSWER- reproduce in food; they only use food as a
means to get inside the human body.
Hepatitis A and norovirus contaminate the food supply - ANSWERthrough fecal (human) contaminated waters and food
Trichinella spiralis. - ANSWER- The food-borne parasite typically
found in under-cooked pork
Trichinosis parasite - ANSWER- is caused by a parasite known as
Trichinella spiralis.
Trichinella spiralis cooking requirements. - ANSWER- can be
eliminated by cooking pork to 155°F for 15 seconds
Marine fish contain what? - ANSWER- Anisakis simplex is a foodborne parasite found where?
Salmonella enteritidis - ANSWER- Mainly associated with raw poultry
and raw shell eggs.
one must always use pasteurized eggs only. - ANSWER- When
preparing any egg recipe where eggs are not cooked or partially cooked,
Clostridium perfringens growth can be controlled by - ANSWER- rapid
cooling, rapid re-heating and avoid preparing foods in advance
Staphylococcus aureus is carried by? - ANSWER- bacterium that is
commonly carried by healthy human beings.
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