纽约卫生牌网上考试 卫生模拟考试网上的答案

Lesson 1 Quiz1. All food service establishments must have a current and valid permit issued by the New York CityDepartment Of Health and Mental Hygiene.A. True2. Health Inspectors have the right to inspect a food service or food processing establishment as longas it is in operation. Inspectors must be given access to all areas of establishment during aninspection.A. True3. Obstruction or interference with Health Inspectors in the performance of their duties may result inthe closing of the establishment and revocation of the permit.A. True4. Health Inspectors are authorized to collect permit fees and fines on behalf of the Department.B. False5. Health Inspectors must show their photo identification and badge to the person in charge of anestablishment when requested.A. True

Lesson 2 Quiz1. The term "potentially hazardous food" refers to:D. Any food that will support the growth of microorganisms2. Home canned food products are allowed in commercial food establishments.B. False3. The Temperature Danger Zone is between 41°F and 140°FA. True4. Within the Temperature Danger Zone most harmful microorganism:B. Reproduce rapidly5. The sensing portion of a bi-metallic stem thermometer is:A. At the dimple and downward6.Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The 90-dayperiod begins from:A. When the product is used up7. Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of:B. 41°F8. Foods in modified atmosphere packages provide ideal conditions for the growth of:B. Clostridium botulinum9. Chicken and other poultry are most likely to be contaminated with:B. Salmonella10.Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this productmust be stored at:C. 38°F11. Which of the following cans MUST be removed from circulation?C. A can with a dent on a seam12. All of the following are indications that fish is fresh except:B. There is a fishy odor

Lesson 3 Quiz1. The acronym FIFO means "First In First Out"A. True2. The New York City Health code requires that all food items must be stored at leastB. 6 inches from the floor3. In order to avoid cross-contamination, raw foods in a refrigerator must be storedA. Below cooked foods4. Cold temperatures slow down the growth of microorganisms.A. True5. Food for storage must be kept covered and/or stored in vermin-proof containers.A. True6. Ice intended for human consumption can be used for storing cans and bottles.B. False7. When foods are stored directly in ice, the water from that ice must be drained constantly.A. True

Lesson 4 QuizThe presence of the following in food constitutes a physical hazard:1.Pieces of glass A. True2.Metal shavings A. True3.Piece of wood A. True4.Pebbles and stones A. True5.MSG B. False6.Toothpick A. TrueThe presence of the following in the food constitutes a chemical hazard:7. Ciguatoxin A. True8. Prescription medicines A. True9. Roach spray A. True10.Hair B. False11.False fingernails B. False12.Hair dye A. True13. The most significant threat to food safety is from:C. Biological Hazard14. Bacteria and viruses can be seen under intense source of light known as "candling".B. False15. Sulfites can be used in food preparation as long as their use is disclosed on the menu.B. False16.Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a reliable and trustworthy commercial source.A. True17.Use of MSG ( Monsodium Glutamate) in foods is a very dangerous practice and is not allowedunder any circumstances.17. under any circumstances.B. False

Lesson 5 Quiz1. Which of the following bacteria cause spoilage of food?A. Undesirable bacteria2.Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which ofthe following would provide favorable growth conditions for bacteria?C. Cooked Pork stored at 80°F3. At what temperature is rapid growth of pathogenic bacteria possible?B. 65°F4. In which of the following foods bacteria may grow rapidly?B. Low acid and neutral foods5. Which of the following is a safe method of storing potentially hazardous food?D. None of the above6. What type of bacteria grows best at temperatures between 50°-110°F?A. Mesophilic bacteria7.It may be necessary to remove foods from refrigeration during preparation and seasoning of foods.This process:B. Must be done as rapidly as possible8. Which of the following is true regarding water activity level?C. Water activity is a measure of the available water in the food for biological activity9. Which of the following statements regarding foods that have a very low water activity is true?D. All of the above10. Which of the following statements regarding bacteria is true?D. Pathogenic bacteria cause disease in man11. Which of the following foods would likely be the most shelf stable?C. Instant coffee12. Which of the following food is the least shelf stable?D. Fresh meats

Lesson 6 Quiz1. Most viral food-borne diseases are the result of:B. Poor personal hygiene practice2. A food-borne parasite found in under-cooked pork is:B. Trichinella spiralis3.Raw, marinated or partially cooked fish is made safe by freezing for specified times and temperatures. Whichof the following time and temperature combination is recommended:B. -31°F or lower for 15 hours4. The most popular chemical sanitizer is:A. Chlorine5. Food held under refrigeration must be at or below:A. 41°F6. The reason for refrigerating potentially hazardous foods is to:B. Slow the growth of bacteria7. Heat is effective in destroying microorganisms when the following factors are considered:A. Time and temperature

Lesson 7 Quiz1. Salmonella enteritidis is mainly associated with the following food item:C. Chicken2. Food workers sick with an illness that can be transmitted by contact with food or through food should be:A. At home3. Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate:C. E-Coli 0157:H74. Clostridium botulinum causes the disease known as botulism.A. True5. The microorganism Clostridium botulinum is mainly associated with the following:D. All of the above6. The following illness has been associated with undercooked shell eggs:C. Salmonellosis7. Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by:A. Preventing bare hand contact with ready-to-eat foods8. Shigellosis can be eliminated by:D. All of the above9. Viral Hepatitis is caused by Bacillus cereus.B. False10. Escherichia coli O157:H7 is responsible for causing Hemolytic Uremic Syndrome (HUS) among children.A. True11. Escherichia coli O157:H7 is mainly associated with ground poultry.B. False12. The illness trichinosis is caused by a parasite known as Trichinella spiralis.A. True13.To avoid trichinosis, pork should never be under cooked. New York City Health Code requires pork to becooked to a minimum temperature of:B. 155°F14. Shellfish tags must be kept with the product until it's used up and then filed away for:C. 90 days

Lesson 8 Quiz1. When bacteria from a raw food get into a cooked or ready-to-eat food, this is called:B. Cross-contamination2. The correct cooking temperature for poultry, stuffed meat and stuffing is:C. 165°F3. Thick foods cool faster...:A. In small amounts in small containers4. It is a good practice to thaw frozen foods by leaving them out on the kitchen counter overnight.B. False5. Hot foods placed in a refrigerator for cooling must be covered...B. After being cooled6. To prevent illness, pork must be cooked to an internal temperature of:C. 155°F7. Which of the following procedures cannot be used as an effective rapid cooling technique:C. Placing on the counter overnight8.The Health Code requires that frozen foods be properly thawed before being cooked. The exception to thisrule is:C. A frozen hamburger patty9. Ground meat and foods containing ground meat must be cooked to an internal temperature of:C. 158°F10. All of the following except one may be used when working with ready-to-eat foods:A. Clean bare hands11.When using disposable gloves, they must be changed often to prevent contamination of food under whatcircumstances?D. All of the above12. All of the following, except one are true of a hot holding unit:D. Must be used to reheat refrigerated foods13. Which of the following is not a recommended method for rapid cooling?A. Covering the food and placing the food on a preparation table

Lesson 9 Quiz1. Per New York City Health Code, hands must be washed thoroughly at least 3 times every day.B. False2.Sick food workers who can transmit their illness thorough contact with food should be prevented fromworking until they are well.A. True3. Hands must be washed thoroughly after:E. All of the above4. The hand wash sinks must be provided with:E. A, B, and C5. The NYC Health Code requires that all food workers wear proper hair restraints.A. True6. A food worker with an uninfected cut on his/her hand:C. Can work only if they wear clean bandage and wear sanitary gloves.7. During hand washing hands must be rubbed for at least:C. 20 seconds8. Clean aprons can be used for wiping hands.B. False9. Hand sanitizers can be used in place of hand washing during busy periods.B. False

Lesson 10 Quiz1. All food on display must be protected by packaging, sneeze guards, display cases or through other means.A. True2.Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature ofthe unit.A. True3. Cutting boards must be sanitized at least three times a dayB. False4. Carbon monoxide poisoning can result from a faulty gas-fired hot water unit.A. True5.Equipment, including ice makers and ice storage equipment, should not be located under exposed orunprotected sewer lines, open stairwells or other sources of contamination.A. True6. Bathrooms for employees must be provided:B. Always7. Wiping cloths must be stored in a sanitizing solution with a strength of:B. 50 ppm8. Between each use, cutting boards must be:E. A, B and C9.Both employees and customers can use the same bathroom even if customers have to walk through foodareas to gain access to it.B. False10. When manually washing dishes using hot water sanitizing method, which three of the following statements aretrue: 1. The water must be at 170°F. 2. An immersion basket is needed. 3. A burner or booster is needed to heat the water. 3. A burner or booster is needed to heat the water. 4. A two-compartment sink is necessary.B. 1, 2 and 311. Hand wash sinks must be provided in or near all of the following areas except:C. Customer areas12. During chemical sanitization, the chemical solution must be checked by:D. Test kit

Lesson 11 Quiz1. The reason to prevent backflow in kitchen equipment is to:B. Prevent contamination of potable water and equipment2. In order to prevent backup of sewage waste in a culinary sink, which of the following must be installed?C. An air break3. An air break provides indirect waste for sinks. What is the benefit of the indirect waste at culinary sinks?C. It prevents sewage from reaching the sinks4. The most reliable form of backflow prevention device is a/an:A. Air gap5. Which of the following combination of fixtures must be fitted with an air break?B. Pot wash and culinary sinks6.Backflow may cause contamination of drinking water. Backflow may occur when which of the following ispresent?C. A cross connection7. To prevent backflow at the hose attachment of an equipment sink, which of the following must be installed?C. Hose-bib vacuum breaker8. An example of a SUBMERGED INLET is:A. A hose with one end connected to a faucet and the other end under water

Lesson 12 Quiz1. Which of the following cannot be applied in a restaurant by the supervisor of food operations?C. Chemical insecticides and rodenticides2. Which of the following will be useful in eliminating insects from an establishment?D. All of the above3. Which of the following statements is false?C. Food that has been exposed to rodents must be thorougly cleaned4. Which are potential sources of food for rodents?D. All of the above5. When food is unavailable to mice that have infested a restaurant, they will ...D. Die or move away6. In order to "build out" rodents which of the following should be implemented?D. A and B7. Toxic chemicals used for the destruction of pests must be applied only by:D. Licensed pest control operator8. Which of the following regarding rodents is true?C. The sighting of rats during the day is an indication of severe infestation9. Which of the following is a sign of rodents or rodent infestation?D. All of the above10. Which of the following is not useful in eliminating insect breeding places?D. Fly strips11. Mice are known to enter buildings through openings that are as small as:C. On quarter of an inch12. In insect control, which measures are useful in "building them out"?C. By installing screens on doors and windows13. Fresh rat droppings in a food establishment ...C. Is a critical violation14. Which of the following is not a sign of rodent infestation?D. Decaying vegetables15. Which of the following is true?D. All of the above

Lesson 13 QuizWhich of the following are the seven principles of HACCP?1. Assess the hazards A. True2. Identify the control points B. False3. Identify the critical control points A. True4. Set standards and criteria A. True5. Take corrective actions A. True6. Verify the system is working A. True7. Notify the local Health Department B. False8. Monitor A. True9. Record-keeping A. True10. HACCP is an acronym that stands for:C. Hazards Analysis Critical Control Point11. Which of the hazards is HACCP mostly concerned with?C. Biological12.If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours, thefollowing corrective action should be taken:A. Food should be discarded13. Potentially hazardous foods in the refrigerator storage must be discarded when the temperature is:E. A and B only14. When making cold salads such as tuna, it is recommended that ingredients must be pre-chilled.A. True15. Which of the following steps is a Critical Control Point (CCP) during the food flow for fried chicken?C. Cooking16. Which of the following steps is not a Critical Control Point (CCP) during the food flow for tuna salad?B. Receiving17. Foods can be kept uncovered during the cooling step.A. True

Lesson 14 Quiz1. "First Aid Choking" poster must only be displayed conspicuously in each designated eating area.A. True2. All food establishments must display an "Alcohol and Pregnancy Warning" sign.B. False3. A "Wash Hands" sign must be displayed at all hand washing sinks.A. True

Lesson 15 Quiz1. Smoking may be permitted only at the bars.B. False2. "No Smoking" signs must be posted at all smoke free areas.A. True3. Ashtrays are permitted on dining tables as long as "No Smoking" signs are conspicuously displayed.B. False4. Tobacco vending machines are prohibited in all food service establishments except taverns or bars.A. True5. Any food service establishment that allows onsite consumption of food must provide a cardiopulmonaryresuscitation (CPR) kit in case of an emergency.A. True6. Self-assessment of food operations is an excellent way to improve security, safety and general work practice.A. True7. Three of the following are common injuries among restaurant workers:G. A, C, E8. What causes muscle strains and sprains among restaurant workers:A. Lifting heavy loads and awkward reaches9. Suitable work shoes are (check all that apply):A. Slip resistant10. Who should not be given access to facility food areas?B. Customers11. Store knives in _______ to prevent accidental cuts.A. Designated drawer or racks12. The following foods do not contain trans-fats:D. Corn oil