NYC Food Protection Course 2023 - Questions and Answers
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NYC Food Protection Course 2023 - Questions and Answers Raw, marinated or partially cooked fish is made safe by freezing for specified times and temperatures. Which of the following time and temperat ... ure combination is recommended: -31°F or lower for 15 hours The most popular chemicalsanitizer is: Chlorine Food held under refrigeration must be at or below: 41°F The reason for refrigerating potentially hazardous foods is to: Slow the growth of bacteria Heat is effective in destroying microorganisms when the following factors are considered: Time and temperature Salmonella enteritidis is mainly associated with the following food item: Chicken Food workers sick with an illness that can be transmitted by contact with food or through food should be: At home Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate: E-Coli 0157:H7 Clostridium botulinum causes the disease known as botulism. True The microorganism Clostridium botulinum is mainly associated with the following: All of the above (Home canned or jarred food, Smoked fish & Garlic in oil) The following illness has been associated with undercooked shell eggs: Salmonellosis Staphylococcalfood intoxication is a common cause of food-borne illness that can be prevented by: Preventing bare hand contact with ready-to-eat foods Shigellosis can be eliminated by: All of the above (Adequate and proper hand washing, Eliminate all flies from the facility & Rapidly cool foods to 41 Deg or below) Viral Hepatitis is caused by Bacillus cereus. False Escherichia coli O157:H7 is responsible for causing Hemolytic Uremic Syndrome (HUS) among children True Escherichia coli O157:H7 is mainly associated with ground poultry False The illness trichinosis is caused by a parasite known as Trichinella spiralis. True To avoid trichinosis, pork should never be under cooked. New York City Health Code requires pork to be cooked to a minimum temperature of: 150°F Shellfish tags must be kept [Show More]
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