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Guide for NYC Food Protection Course Practice Test

Quiz NYC Food Protection Course Practice Test

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/ 10

Quiz

1/10
Cleaning and Sanitizing
What is the difference between cleaning and sanitizing?
Select the answer
1 correct answer
A.
A. Cleaning removes dirt and debris, while sanitizing kills bacteria and viruses
B.
B. Cleaning kills bacteria and viruses, while sanitizing removes dirt and debris
C.
C. Cleaning and sanitizing are the same thing
D.
D. Cleaning and sanitizing are not necessary in the food industry

Quiz

2/10
Pest Control
What is the first step to take when dealing with a pest infestation?
Select the answer
1 correct answer
A.
Exterminate the pests immediately
B.
Identify the type of pest and level of infestation
C.
Close down the establishment temporarily

Quiz

3/10
HACCP Principles
What is the primary purpose of implementing a HACCP system in a food establishment?
Select the answer
1 correct answer
A.
To ensure food safety by preventing, eliminating, or reducing hazards
B.
To enhance the aesthetic quality of food
C.
To reduce food waste
D.
To guarantee customer satisfaction

Quiz

4/10
Cross-contamination
Which of the following is an example of cross-contamination in a commercial kitchen?
Select the answer
1 correct answer
A.
Using the same cutting board for raw meat and vegetables without cleaning in between
B.
Storing raw meat above ready-to-eat foods in the refrigerator
C.
Using separate utensils for raw and cooked foods
D.
Implementing strict hand washing protocols

Quiz

5/10
Personal hygiene
What is the recommended frequency for washing hands to maintain personal hygiene?
Select the answer
1 correct answer
A.
Once a day
B.
Before and after meals
C.
Once a week
D.
Only when they look dirty

Quiz

6/10
Cleaning and Sanitizing
Why is it important to follow proper cleaning and sanitizing procedures in a food establishment?
Select the answer
1 correct answer
A.
A. To save time and money
B.
B. To prevent foodborne illnesses and ensure food safety
C.
C. To avoid getting in trouble with health inspectors
D.
D. To make the kitchen look clean

Quiz

7/10
Cleaning and Sanitizing
What is the recommended temperature for sanitizing dishes and utensils in a commercial dishwasher?
Select the answer
1 correct answer
A.
A. 100°F (38°C)
B.
B. 120°F (49°C)
C.
C. 140°F (60°C)
D.
D. 160°F (71°C)

Quiz

8/10
Pest Control
Why is it important to regularly inspect the establishment for signs of pests?
Select the answer
1 correct answer
A.
To maintain a clean and organized workplace
B.
To prevent the spread of diseases carried by pests
C.
To reduce costs on pest control services

Quiz

9/10
Pest Control
What should be done with food items that have been contaminated by pests?
Select the answer
1 correct answer
A.
Discard the contaminated food items immediately
B.
Store the contaminated food items separately
C.
Use the contaminated food items for non-food purposes

Quiz

10/10
HACCP Principles
Which of the following is one of the core principles of HACCP?
Select the answer
1 correct answer
A.
Identifying and controlling critical control points
B.
Relying solely on end-product testing
C.
Focusing only on cleaning procedures post-production
D.
Implementing customer feedback mechanisms
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Info quiz:

  • Quiz name:NYC Food Protection Course Practice Test
  • Total number of questions:716
  • Number of questions for the test:50
  • Pass score:70%
  • Number of topics:9 Topics
Study topics:Number of questions:
  • Cleaning and Sanitizing:48 Questions
  • Cross-contamination:48 Questions
  • Food Allergens:91 Questions
  • Foodborne Illness:89 Questions
  • HACCP Principles:48 Questions
  • Personal hygiene:186 Questions
  • Pest Control:48 Questions
  • Safe Food Handling Practices:70 Questions
  • Time and Temperature Control:88 Questions

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