Food Protection Course NYC Exam (2023/
2024 Update) Questions and Verified
Answers| 100% Correct
Q: Places that use vacuum, modified atmosphere, or sous-vide packaging must do what?
Answer:
Must first have permission from the nyc dohmh
Q: Dry foods should
Answer:
Be dry (no moisture), no contamination, no rodent marks
Q: Shellfish tags must be filed in order of delivery date and kept for a period of 90 days from
when?
Answer:
When the product is used up
Q: 4 ways to store food:
Answer:
Refrigerate, freeze, dry storage, store in ice
Q: What does fifo stand for?
Answer:
First in first out. Date products so that older products are used first.
Q: What type of storage containers can be used? Can’t be used?
Answer:
Plastic, in original packaging. Do not use metal, copper, brass, tin, newspaper, cardboard
Q: Where should raw foods be stored?
Answer:
Below and away from cooked foods to avoid cross-contamination
Q: Fresh meat, poultry, and other potentially hazardous foods should be stored at _ degrees f
Answer:
41
Q: Can you put large hot pots in fridge?
Answer:
No – will warm up fridge, wait till cooled
Q: Can you refreeze thawed food?
Answer:
No
Q: Can you use freezer to cool hot foods?
Answer:
No
Q: Scenario: you receive a shipment of frozen, refrigerated, and non-perishable dry foods. What
do you store first?
Answer:
Frozen first, then refrigerated foods, lastly dry foods
Q: Dry foods should be stored how?
Answer:
Dry (50% humidity or less), low temp (70 f or less), well-lit and ventilated room; 6 inches above
floor (at least); vermin-controlled
Q: How should you store raw food in ice?
Answer:
Make sure that water is constantly being drained so that food remains in ice (not in iced water)
Q: What are physical food hazards?
Answer:
“the presence of a foreign object in food that can cause an injury or an illness”
Q: How can chemical hazards be introduced to food?
Answer:
Insecticides, cleaning agents stored near foods, storing acidic foods in metal containers
Q: Name 2 chemicals used to enhance food’s appearance/taste that can be chemical hazards
Answer:
- Sulfites (color/freshness of cut fruits and veggies)
- Msg (to enhance food flavor)
Q: Can you use msg’s for food?
Answer:
Yes – if in moderation and disclosed to clients
Q: Which toxins occur in fish?
Answer:
Tetrodotoxin (deadly poison in puffer fish), mercury, pcp, ciguatoxin, histidine which leads to
scromboid poisoning
Q: Biological hazards include:
Answer:
Viruses, bacteria, parasites, fungi
Q: Symptoms of food allergies
Answer:
Itching, wheezing, hives, swelling of face/eyes; loss of consciousness (obstructed airways), death