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!!!)

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

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.

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

2. Determine the critical control points

3. Establish critical limits

4. Establish monitoring procedures

5. Establish corrective actions

6. Establish verification procedures

7. Establish record-keeping and documentation procedures

What are the 7 principles of HACCP? - ANSWER- 1) identify hazards,

2) determine Critical Control Points (CCP), 3) set up critical limits, 4)

monitor CCP, 5) take corrective actions, 6) verify the system is working

7) keep records.