Food Protection Course Answers Quiz Lesson 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, & 13 / NYC Food Protection Course Lesson
- Answers Updated Latest Version
Question 1: All food service establishments must have a
current and valid permit issued by the New York City Department of Health and Mental Hygiene
CORRECT ANSWER: true
Question 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.
CORRECT ANSWER: true
Question 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.
CORRECT ANSWER: true
Question 4: Health Inspectors are authorized to collect permit
fees and fines on behalf of the Department.
CORRECT ANSWER: false
Question 5: Health Inspectors must show their photo
identification and badge to the person in charge of an establishment when requested.
CORRECT ANSWER: true
Question 1: The term "potentially hazardous food" refers to: Any food that will support the growth of microorganisms
CORRECT ANSWER: Any food that will support the growth
of microorganisms
Question 2: Home canned food products are allowed in
commercial food establishments.False
CORRECT ANSWER: False
Question 3: The Temperature Danger Zone is between 41°F
and 140°F True
CORRECT ANSWER: True
Question 4: Within the Temperature Danger Zone, most
harmful microorganisms:
Reproduce Rapidly
CORRECT ANSWER: Reproduce Rapidly
Question 5: The sensing portion of a bi-metallic stem
thermometer is:
At the dimple and downward
CORRECT ANSWER: At the dimple and downward
Question 6: Shellfish tags must be filed in order of delivery
date and kept for a period of 90 days. The 90-day period
begins from:
When the product is used up
CORRECT ANSWER: When the product is used up
Question 7: Fresh shell eggs must be refrigerated upon
receipt, at an ambient temperature of:
45F
