Food Protection Course

Front 1

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

Back 1

True.

Front 2

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

Back 2

True.

Front 3

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.

Back 3

True.

Front 4

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

Back 4

False.

Front 5

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

Back 5

True.

Front 6

The term "potentially hazardous food" refers to:

Back 6

Any food that will support the growth of microorganisms.

Front 7

Home canned food products are allowed in commercial food establishments.

Back 7

False.

Front 8

The Temperature Danger Zone is between 41°F and 140°F

Back 8

True.

Front 9

Within the Temperature Danger Zone most harmful microorganism:

Back 9

Reproduce rapidly

Front 10

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

Back 10

At the dimple and downward

Front 11

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

Back 11

When the product is used up

Front 12

Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of:

Back 12

45 degrees

Front 13

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

Back 13

Clostridium botulinum

Front 14

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

Back 14

Salmonella

Front 15

Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at:

Back 15

38 degrees

Front 16

Which of the following cans MUST be removed from circulation?

Back 16

A can with a dent on a seam

Front 17

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

Back 17

There is a fishy odor.

Front 18

The acronym FIFO means "First In First Out"

Back 18

True.

Front 19

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

Back 19

6 inches from the floor

Front 20

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

Back 20

Below cooked foods

Front 21

Cold temperatures slow down the growth of microorganisms.

Back 21

True

Front 22

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

Back 22

True

Front 23

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

Back 23

False

Front 24

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

Back 24

True

Front 25

The most significant threat to food safety is from:

Back 25

Biological hazard

Front 26

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

Back 26

False

Front 27

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

Back 27

False

Front 28

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

Back 28

True

Front 29

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

Back 29

False

Front 30

Which of the following bacteria cause spoilage of food?

Back 30

Undesirable bacteria

Front 31

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

Back 31

Cooked pork stored at 80 degrees

Front 32

At what temperature is rapid growth of pathogenic bacteria possible?

Back 32

65 degrees

Front 33

In which of the following foods bacteria may grow rapidly?

Back 33

Low acid and neutral foods

Front 34

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

Back 34

None of the above

Front 35

What type of bacteria grows best at temperatures between 50°-110°F?

Back 35

Mesophilic bacteria

Front 36

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

Back 36

Must be done as rapidly as possible

Front 37

Which of the following is true regarding water activity level?

Back 37

Water activity is a measure of the available water in the food for biological activity

Front 38

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

Back 38

All of the above

Front 39

Which of the following statements regarding bacteria is true?

Back 39

Pathogenic bacteria cause disease in man

Front 40

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

Back 40

Instant coffee

Front 41

Which of the following food is the least shelf stable?

Back 41

Fresh meats

Front 42

Most viral food-borne diseases are the result of:

Back 42

Poor personal hygiene practice

Front 43

A food-borne parasite found in under-cooked pork is:

Back 43

Trichinella spiralis

Front 44

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:

Back 44

-31 degrees or lower for 15 hours

Front 45

The most popular chemical sanitizer is:

Back 45

Chlorine

Front 46

Food held under refrigeration must be at or below:

Back 46

41 degrees

Front 47

The reason for refrigerating potentially hazardous foods is to:

Back 47

Slow the growth of bacteria

Front 48

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

Back 48

Time and temperature

Front 49

Salmonella enteritidis is mainly associated with the following food item:

Back 49

Chicken

Front 50

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

Back 50

At home

Front 51

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

Back 51

E-Coli 0157:H7

Front 52

Clostridium botulinum causes the disease known as botulism.

Back 52

True

Front 53

The microorganism Clostridium botulinum is mainly associated with the following:

Back 53

All of the above

Front 54

The following illness has been associated with undercooked shell eggs:

Back 54

Salmonellosis

Front 55

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

Back 55

Preventing bare-hand contact with ready-to-eat foods

Front 56

Shigellosis can be eliminated by:

Back 56

All of the above

Front 57

Viral Hepatitis is caused by Bacillus cereus.

Back 57

False

Front 58

Escherichia coli O157:H7 is responsible for causing Hemolytic Uremic Syndrome (HUS) among children.

Back 58

True

Front 59

Escherichia coli O157:H7 is mainly associated with ground poultry.

Back 59

False

Front 60

The illness trichinosis is caused by a parasite known as Trichinella spiralis.

Back 60

True

Front 61

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

Back 61

155 degrees

Front 62

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

Back 62

90 days

Front 63

When bacteria from a raw food get into a cooked or ready-to-eat food, this is called:

Back 63

Cross-contamination

Front 64

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

Back 64

165 degrees

Front 65

Thick foods cool faster...:

Back 65

In small amounts in small containers

Front 66

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

Back 66

False

Front 67

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

Back 67

After being cooled

Front 68

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

Back 68

155 degrees

Front 69

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

Back 69

Placing on the counter overnight

Front 70

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

Back 70

A frozen hamburger patty

Front 71

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

Back 71

158 degrees

Front 72

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

Back 72

Clean bare hands

Front 73

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

Back 73

All of the above

Front 74

All of the following, except one are true of a hot holding unit:

Back 74

Must be used to reheat refrigerated foods

Front 75

Which of the following is not a recommended method for rapid cooling?

Back 75

Covering the food and placing the food on a preparation table

Front 76

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

Back 76

False

Front 77

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

Back 77

True

Front 78

Hands must be washed thoroughly after:

Back 78

All of the above

Front 79

The hand wash sinks must be provided with:

Back 79

A, B, and C

Front 80

The NYC Health Code requires that all food workers wear proper hair restraints.

Back 80

True

Front 81

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

Back 81

Can work only if they wear clean bandage and wear sanitary gloves

Front 82

During hand washing hands must be rubbed for at least:

Back 82

20 seconds

Front 83

Clean aprons can be used for wiping hands.

Back 83

False

Front 84

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

Back 84

False

Front 85

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

Back 85

True

Front 86

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

Back 86

True

Front 87

Cutting boards must be sanitized at least three times a day

Back 87

False

Front 88

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

Back 88

True

Front 89

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.

Back 89

True

Front 90

Bathrooms for employees must be provided:

Back 90

Always

Front 91

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

Back 91

50 ppm

Front 92

Between each use, cutting boards must be:

Back 92

A, B, and C

Front 93

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

Back 93

False

Front 94

Hand wash sinks must be provided in or near all of the following areas except:

Back 94

Customer areas

Front 95

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

Back 95

Test kit

Front 96

The reason to prevent backflow in kitchen equipment is to:

Back 96

Prevent contamination of potable water and equipment

Front 97

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

Back 97

An air break

Front 98

An air break provides indirect waste for sinks. What is the benefit of the indirect waste at culinary sinks?

Back 98

It prevents sewage from reaching the sinks

Front 99

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

Back 99

Air gap

Front 100

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

Back 100

Pot wash and culinary sinks

Front 101

Backflow may cause contamination of drinking water. Backflow may occur when which of the following is present?

Back 101

A cross connection

Front 102

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

Back 102

Hose-bib vacuum breaker

Front 103

An example of a SUBMERGED INLET is:

Back 103

A hose with one end connected to a faucet and the other end underwater

Front 104

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

Back 104

Chemical insecticides and rodenticides

Front 105

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

Back 105

All of the above

Front 106

Which of the following statements is false?

Back 106

Food that has been exposed to rodents must be thoroughly cleaned

Front 107

Which are potential sources of food for rodents?

Back 107

All of the above

Front 108

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

Back 108

Die or move away

Front 109

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

Back 109

A and B

Front 110

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

Back 110

Licensed pest control operator

Front 111

Which of the following regarding rodents is true?

Back 111

The sighting of rats during the day is an indication of severe infestation

Front 112

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

Back 112

All of the above

Front 113

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

Back 113

Fly strips

Front 114

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

Back 114

A quarter of an inch

Front 115

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

Back 115

By installing screens on doors and windows

Front 116

Fresh rat droppings in a food establishment ...

Back 116

Is a critical violation

Front 117

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

Back 117

Decaying vegetables

Front 118

HACCP is an acronym that stands for:

Back 118

Hazards Analysis Critical Control Point

Front 119

Which of the hazards is HACCP mostly concerned with?

Back 119

Biological

Front 120

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

Back 120

Food should be discarded

Front 121

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

Back 121

A and B only

Front 122

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

Back 122

True

Front 123

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

Back 123

Cooking

Front 124

Which of the following steps is not a Critical Control Point (CCP) during the food flow for tuna salad?

Back 124

Receiving

Front 125

Foods can be kept uncovered during the cooling step.

Back 125

True

Front 126

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

Back 126

True

Front 127

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

Back 127

False

Front 128

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

Back 128

True

Front 129

Smoking may be permitted only at the bars.

Back 129

False

Front 130

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

Back 130

True

Front 131

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

Back 131

False

Front 132

Tobacco vending machines are prohibited in all food service establishments except taverns or bars.

Back 132

True

Front 133

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

Back 133

True

Front 134

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

Back 134

True

Front 135

Three of the following are common injuries among restaurant workers:

Back 135

A, C, and E

Front 136

What causes muscle strains and sprains among restaurant workers:

Back 136

Lifting heavy loads and awkward reaches

Front 137

Suitable work shoes are (check all that apply):

Back 137

Slip resistant

Front 138

Who should not be given access to facility food areas?

Back 138

Customers

Front 139

Store knives in _______ to prevent accidental cuts.

Back 139

Designated drawer or racks

Front 140

The following foods do not contain trans-fats:

Back 140

Corn oil