.Food Protection Course NYC Exam |Questions and Verified Answers| 2023/ 2024 Update
Course
NYC Food Protection Course
Institution
NYC Food Protection Course
Food Protection Course NYC Exam |Questions and Verified Answers| 2023/ 2024 Update Question Places that use vacuum, modified atmosphere, or sous-vide packaging must do what? Answer: Must first have permission from the nyc dohmh Question Dry foods should Answer: Be dry (no moisture), no contamination, no rodent marks Question 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 Question 4 ways to store food: Answer: Refrigerate, freeze, dry storage, store in ice Question What does fifo stand for? Answer: First in first out. Date products so that older products are used first. Question 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 Question Where should raw foods be stored? Answer: Below and away from cooked foods to avoid cross-contamination Question Fresh meat, poultry, and other potentially hazardous foods should be stored at ___ degrees f Answer: 41 Question Can you put large hot pots in fridge? Answer: No - will warm up fridge, wait till cooled Question Can you refreeze thawed food? Answer: No Question Can you use freezer to cool hot foods? Answer: No Question 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 Question 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 Question 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) Question What are physical food hazards? Answer:
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