NYC Food Protection Final Exam Questions Answers 2023

NYC Food Protection Final Exam Questions Answers. The NYC Food Protection Final Exam is a critical component of the Food Protection Course administered by the New York City Department of Health and Mental Hygiene.

This exam is integral to ensuring that food service professionals have a comprehensive understanding of safe food handling practices, aiming to protect the health of New York City’s residents and visitors.

NYC Food Protection Final Exam Questions Answers

The exam consists of multiple-choice questions derived from the material covered in the Food Protection Course. These questions test the participant’s knowledge on a range of topics including, but not limited to:

Proper temperature ranges for storing and cooking various foods
Identifying potential foodborne illnesses and their sources
Safe food storage, preparation, and serving practices
Recognizing and managing potential health hazards, both biological and non-biological
Regulations set by the NYC Health Code relevant to food establishments

Final Exam Questions

To prepare effectively for the exam, candidates should thoroughly review the Food Protection Course manual provided by the NYC Health Department. This manual provides in-depth discussions on all topics covered in the exam.

Final Exam Quiz

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NYC Food Protection Final Exam Questions

NYC Food Protection Final Exam Questions
Test Type: Sample Test 1
Total items: 50
Time Duration: 90 minutes
Passing Marks: 70%

1 / 50

Which of the following is not required for food workers by the New York City Health Code?

(A) Wearing makeup

(B) Wearing clean aprons

(D) Wearing proper hair restraints

2 / 50

According to the New York City Health Code, hand washing sinks must be:

(A) Near all toilets and at least 40 feet from food preparation areas

(B) Readily accessible within 50 feet of all food preparation areas

(D) Readily accessible within 25 feet of all food preparation areas and in or near all toilets

3 / 50

When should hands be washed in a food establishment?

(A) Only after handling raw foods

(B) Only before starting work

(D) Only after using the toilet

4 / 50

What causes scombroid poisoning? (Select all that apply)

(A) Eating undercooked chicken

(B) Consumption of stale bread

(D) Temperature abuse

5 / 50

Which of the following is associated with the bacterium Clostridium botulinum?

(A) Raw meats

(B) Home-canned foods

(D) Aerobic environments

6 / 50

To eliminate E. coli 0157:H7, ground meat must be cooked to a minimum temperature of?

(A) 120°F

(B) 140°F

(D) 180°F

7 / 50

What should food workers with an illness that can be transmitted by contact with food do?

(A) Continue working but wear a mask

(B) Only handle packaged foods

(D) Not work until fully recovered

8 / 50

How can staphylococcal food intoxication be prevented? (Select all that apply)

(A) By avoiding the consumption of raw meats

(B) By increasing the use of preservatives in foods

(D) By maintaining good personal hygiene

9 / 50

What is a unique characteristic of Staphylococcus aureus?

(A) It is commonly found in soil

(B) It is commonly carried by healthy human beings

(D) It is destroyed by freezing

10 / 50

How can the growth of the microorganism Clostridium perfringens be controlled? (Select all that apply)

(A) By freezing food items for extended periods

(B) By rapid cooling, rapid reheating

(D) By adding preservatives to the food

11 / 50

Which of the following is a bacterium commonly found in raw poultry and raw shell eggs?

(A) Anisakis simplex

(B) Trichinella spiralis

(D) Hepatitis A

12 / 50

To prevent trichinosis, you should cook pork to what temperature and for how long?

(A) 100°F for 10 seconds

(B) 130°F for 12 seconds

(D) 170°F for 20 seconds

13 / 50

Which parasite causes trichinosis?

(A) Anisakis simplex

(B) Salmonella enteritidis

(D) Trichinella spiralis

14 / 50

How are Hepatitis A and norovirus transmitted?

(A) Through airborne particles

(B) When someone ingests food contaminated with feces of an infected person

(D) Through undercooked meat

15 / 50

Which of the following are common food-borne viruses?

(A) Salmonella and E. coli

(B) Hepatitis A and norovirus

(D) Listeria and Campylobacter

16 / 50

Can viruses reproduce in food?

(A) Yes, they can reproduce rapidly.

(B) Yes, but only specific viruses.

(D) No, and they cannot be transmitted through food.

17 / 50

Which of the following is NOT a factor that affects bacterial growth?

(A) Food

(B) Light

(D) Moisture

18 / 50

How many phases are there in bacterial growth?

(A) Two

(B) Three

(D) Five

19 / 50

Which phase represents the most rapid growth of bacteria?

(A) Lag

(B) Log

(D) Death

20 / 50

Under favorable conditions, how often can the number of bacteria in food double?

(A) Every 10 to 20 minutes

(B) Every 20 to 30 minutes

(D) Every 40 to 50 minutes

21 / 50

Which of the following is true about foods contaminated with harmful bacteria?

(A) They always have a spoiled taste.

(B) They always appear discolored.

(D) They give off a strong chemical odor.

22 / 50

The presence of bacteria or viruses in food is referred to as which kind of hazard?

(A) Physical

(B) Chemical

(D) All of the above

23 / 50

Harmful chemicals like pesticides or cleaning agents present in food represent which type of hazard?

(A) Biological

(B) Physical

(D) Natural

24 / 50

Which of the following hazards is represented by glass fragments found in food?

(A) Biological

(B) Chemical

(D) All of the above

25 / 50

When harmful chemicals, like cleaning agents, are present in a food, it is called a:

(A) Physical hazard

(B) Chemical hazard

(D) Natural hazard

26 / 50

If a piece of metal is found in a food, it is considered which type of hazard?

(A) Chemical

(B) Biological

(D) Environmental

27 / 50

Which of the following is a main hazard to our health according to food safety standards?

(A) Biological

(B) Physical

(D) All of the above

28 / 50

In a food establishment, where should "No Smoking" signs be displayed?

(A) Only at the entrance

(B) Just in the dining area

(D) Throughout each facility

29 / 50

Where should a "Wash Hands" sign be displayed in a food establishment?

(A) At the entrance of the facility

(B) Near the food prep areas

(D) Next to the cash register

30 / 50

What sign is required to be displayed in food service establishments that serve alcoholic beverages?

(A) "No Smoking Allowed"

(B) "Alcohol and Pregnancy Warning"

(D) "Minors Not Allowed"

31 / 50

Where should the "First Aid Choking" poster be placed in food service establishments?

(A) In the kitchen

(B) In the manager's office

(D) In the restrooms

32 / 50

What must be done when foods are stored directly in ice?

(A) The food should be sealed in plastic

(B) The water from the ice should be added to the food

(D) The water from that ice must be drained constantly

33 / 50

Can ice intended for human consumption be used for storing other products like cans or bottles?

(A) Yes, always

(B) Only for non-alcoholic beverages

(D) Only if it's frozen solid

34 / 50

How should stored food be kept to maintain its safety and hygiene?

(A) In transparent containers

(B) In vermin-proof containers and covered

(D) In open baskets

35 / 50

Which of the following storage guidelines is NOT recommended?

(A) Keeping dry storage areas ventilated

(B) Storing foods at least 6 inches off the floor

(D) Keeping dry storage areas well-lit

36 / 50

What temperature should all cold foods be held at or below?

(A) 38°F

(B) 40°F

(D) 45°F

37 / 50

Why should foods be stored at cold temperatures?

(A) To freeze the food

(B) To enhance flavor

(D) To dehydrate the food

38 / 50

To prevent cross-contamination in a refrigerator, where should raw foods be stored in relation to cooked foods?

(A) Beside cooked foods

(B) Above cooked foods

(D) Raw foods can be stored anywhere

39 / 50

According to the New York City Health Code, how many inches off the floor must all food items be stored?

(A) 3 inches

(B) 6 inches

(D) 18 inches

40 / 50

In a retail food establishment, under what circumstance is vacuum packaging of any food product allowed?

(A) When done in small quantities.

(B) Only for non-perishable foods.

(D) For any seafood products.

41 / 50

How should commercial foods in modified atmosphere packaging be used?

(A) As per the chef's discretion.

(B) Only during morning hours.

(D) Within 3 days of opening.

42 / 50

What is the prerequisite for serving raw fruits and vegetables to customers?

(A) They should be organic.

(B) They must be served with dips.

(D) They should be stored in a cold place.

43 / 50

If milk products are ultra-pasteurized, what should their sell-by date be from production?

(A) 9 days

(B) 45 days

(D) 60 days

44 / 50

For how long must shellfish tags be kept on file after the product is used?

(A) 30 days

(B) 60 days

(D) 120 days

45 / 50

At what temperature must smoked fish be held to prevent the growth of the bacteria Clostridium botulinum?

(A) At or below 32°F

(B) At or below 41°F

(D) At or below 50°F

46 / 50

What must meat have to show that it has been inspected by the United States Department of Agriculture (USDA)?

(A) A blue label

(B) A USDA inspection stamp

(D) A nutrition facts panel

47 / 50

Which type of thermometer is prohibited by law for measuring food temperatures in a food service establishment?

(A) Bimetallic stem

(B) Thermocouple

(D) Glass thermometers

48 / 50

What is the Temperature Danger Zone where most harmful microorganisms reproduce rapidly?

(A) Between 20°F and 60°F

(B) Between 32°F and 100°F

(D) Between 50°F and 150°F

49 / 50

Which of the following items is NOT considered a Potentially Hazardous Food (PHF)?

(A) Cooked rice

(B) Tofu

(D) Raw meat

50 / 50

What is the minimum internal temperature to which ground meat (e.g., hamburgers) must be cooked to eliminate E. coli O157:H7?

(A) 145°F

(B) 150°F

(D) 165°F

Your score is

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