NYC FOOD PROTECTION COURSE

NYC FOOD PROTECTION COURSE

PRACTICE TEST QUESTIONS &

ANSWER

Foodborne illnesses commonly result from:

• Proper handling of food
• Strict temperature control
• Contamination through unsafe food handing practices
• Sourcing food from approved vendors - Correct Answers -c. Contamination through

unsafe food handing practices Handling of thermometers requires

• Occasional calibration only during inspections
• No sanitation between uses
• Regular calibration and sanitation
• Immediate disposal if it gives incorrect readings - Correct Answers -c. Regular

calibration and sanitation A food worker's obligation during illness involves

• Reporting the illness to a supervisor and staying off food-handling duties
• Washing hands more frequently
• Continuing work as usual
• Increasing personal hygiene practices - Correct Answers -a. Reporting the illness to a

supervisor and staying off food-handling duties The optimal storage temperature for refrigerated foods to prevent bacterial growth is:

• 45°F
• 41°F or below
• 50°F
• 32°F - Correct Answers -b. 41°F or below

Individuals particularly vulnerable to foodborne illnesses include

• Adults aged 20-40
• Healthy teenagers
• Children, elderly, and those with compromised immune systems
• People following strict diets - Correct Answers -c. Children, elderly, and those with

compromised immune systems

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