NYC Food Protection Course Final Exam Questions and Answers 100% Correct Updated 2023-2024/ Food Protection Course NYC Answers
Ground meats such as hamburgers must be cooked to a minimum temperature of -------
- Correct Answer ---------- 158°F to eliminate E. coli 0157:H7
- coli 0157:H7 is caused by -------- Correct Answer ---------- ground meat not cooked
over 158°F causes
botulism is caused by -------- Correct Answer ---------- Clostridium botulinum
What virus is home-canned foods associated with? -------- Correct Answer ---------- Clostridium botulinum bacterium
Ciguatera Intoxication occurs in what kind of environmental conditions -------- Correct Answer ---------- warm weather when toxic red algae in the water are eaten by small fish.The small fish are then eaten by certain predatory fish (barracuda, red snapper etc.,)
Humans become sick from predatory fish with accumulated toxins from -------- Correct Answer ---------- red algae
Scombroid poisoning occurs from -------- Correct Answer ---------- eating certain fish (e.g., tuna, mackerel, bonito, mahi mahi, blue fish, etc.) with high levels of histamines due to time and temperature abuse.
Hands must be washed thoroughly after -------- Correct Answer ---------- any activity in which the hands have become contaminated. For example, before starting work, after handling raw foods, coughing, sneezing, smoking, eating, drinking, scratching, etc.
hands become contaminated -------- Correct Answer ---------- before starting work, after handling raw foods, coughing, sneezing, smoking, eating, drinking, scratching.
The NYC Health Code requires that hand-washing sinks must be located -------- Correct Answer ---------- within 25 feet of each food preparation, food service and ware-washing area and in or adjacent to employee and patron bathrooms.
The hand wash sinks must be provided with -------- Correct Answer ---------- soap, hot and cold running water, disposable towels or a hand dryer and a "wash hands" sign.
The NYC Health Code requires that all food workers wear -------- Correct Answer ---------
- proper hair restraints, clean aprons and outer garments, abstain from wearing jewelry
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and wearing make-up.
It is illegal to handle ready-to-eat foods -------- Correct Answer ---------- with bare hands.Workers must use gloves, tongs, deli paper, spatula or other clean and sanitary utensils. Foods that will be cooked (e.g. raw beef for stew, raw dough for bread, etc.) may be handled with clean bare hands.
To handle ready to eat foods workers must use -------- Correct Answer ---------- gloves, tongs, deli paper, spatula or other clean and sanitary utensils.
Clean bare hands con only touch food -------- Correct Answer ---------- that will be cooked
The three acceptable methods of thawing frozen foods are to -------- Correct Answer ---- ------ refrigerate them, place under cold running water or in a microwave oven with continuous cooking afterwards.
cross contamination -------- Correct Answer ---------- is when bacteria from a raw food get into a cooked or ready-to-eat food
The correct cooking temperature for poultry, stuffed meat and stuffing is -------- Correct Answer ---------- 165°F
Ground meat and foods containing ground meat must be cooked to an internal temperature of -------- Correct Answer ---------- 158°F
To prevent illness, pork must be cooked to an internal temperature of -------- Correct Answer ---------- 155°F
Eggs, fish, shellfish, lamb, and other meats must be cooked to a minimum temperature of -------- Correct Answer ---------- 145°F
All hot foods stored on a hot-holding unit must be held at -------- Correct Answer ---------- 140°F or higher
Some of the effective ways to rapidly cool foods are: -------- Correct Answer ---------- immersion in an ice-water bath with occasional stirring, use of 4 inches shallow cooling pans with a product depth of 1 to 2 inches, using a rapid-chill unit, and cutting solid foods into smaller pieces (6 lbs. or less).
Hot foods placed in a refrigerator for cooling must be covered only after they have completely cooled to -------- Correct Answer ---------- 41°F or below
All food service establishments must have -------- Correct Answer ---------- a current and valid permit issued by the NYC Health Department
When do Health Inspectors have the right to inspect a food service or food processing establishment? -------- Correct Answer ---------- as long as it is in operation
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