NYC Food Protection Final Exam Questions Answers

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

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?

2 / 50

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

3 / 50

When should hands be washed in a food establishment?

4 / 50

What causes scombroid poisoning? (Select all that apply)

5 / 50

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

6 / 50

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

7 / 50

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

8 / 50

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

9 / 50

What is a unique characteristic of Staphylococcus aureus?

10 / 50

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

11 / 50

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

12 / 50

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

13 / 50

Which parasite causes trichinosis?

14 / 50

How are Hepatitis A and norovirus transmitted?

15 / 50

Which of the following are common food-borne viruses?

16 / 50

Can viruses reproduce in food?

17 / 50

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

18 / 50

How many phases are there in bacterial growth?

19 / 50

Which phase represents the most rapid growth of bacteria?

20 / 50

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

21 / 50

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

22 / 50

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

23 / 50

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

24 / 50

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

25 / 50

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

26 / 50

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

27 / 50

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

28 / 50

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

29 / 50

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

30 / 50

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

31 / 50

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

32 / 50

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

33 / 50

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

34 / 50

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

35 / 50

Which of the following storage guidelines is NOT recommended?

36 / 50

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

37 / 50

Why should foods be stored at cold temperatures?

38 / 50

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

39 / 50

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

40 / 50

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

41 / 50

How should commercial foods in modified atmosphere packaging be used?

42 / 50

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

43 / 50

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

44 / 50

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

45 / 50

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

46 / 50

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

47 / 50

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

48 / 50

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

49 / 50

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

50 / 50

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

Your score is

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