NYC Food Protection Practice Test

样题与解析

以下是本题库中的部分真题与完整解析。完整题库请用上方的刷题工具。

1. 1. Foodborne Illness

   The NYC DOHMH food protection course identifies several highly contagious pathogens that an establishment must report and for which it must exclude workers. What does the 'Big 6' refer to?

   • a.Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, and Listeria
   • b.Norovirus, Hepatitis A, Shigella, Shiga toxin-producing E. coli, Salmonella Typhi, and nontyphoidal Salmonella
   • c.Anisakis, tapeworm, roundworm, and fluke
   • d.Botulism, ciguatera, scombroid, and mold toxins

   答案: b

   解析: The Big 6 are highly infectious pathogens easily transmitted by food workers: Norovirus, Hepatitis A, Shigella, Shiga toxin-producing E. coli (such as O157:H7), Salmonella Typhi, and nontyphoidal Salmonella. A worker diagnosed with any of these must be excluded or restricted and reported to the health department. The other choices list toxins, parasites, and toxin-forming bacteria that are not the reportable Big 6.

   依据: NYC Health Code Article 81

2. 2. Foodborne Illness

   A worker was diagnosed with Salmonella Typhi. Before returning to work, the establishment must:

   • a.Simply wait one day
   • b.Let them return immediately with gloves
   • c.Obtain approval from the regulatory authority or medical clearance, since Salmonella Typhi is a reportable Big 6 pathogen
   • d.Reassign them to the cash register only, no clearance needed

   答案: c

   解析: Salmonella Typhi (typhoid) is one of the Big 6 reportable pathogens; a diagnosed worker must be excluded and may return only with clearance from the regulatory authority or a medical release. A single day off or gloves is not adequate. Supervisors must report the diagnosis and follow the health department's return-to-work requirements.

   依据: NYC Health Code Article 81

3. 3. Time & Temperature (NYC)

   A cook reheats yesterday's soup for hot holding on the steam table. To what temperature and within what time must previously cooked TCS food be reheated in NYC?

   • a.145°F within 2 hours
   • b.140°F within 4 hours
   • c.155°F within 1 hour
   • d.165°F for 15 seconds within 2 hours

   答案: d

   解析: TCS food that was cooked, cooled, and is being reheated for hot holding must reach 165°F for 15 seconds within 2 hours. Rapid reheating limits the time in the danger zone, and the 165°F target destroys bacteria that may have grown. Food reheated for immediate service to order has more flexibility, but for hot holding this rule applies.

   依据: NYC Health Code Article 81

4. 4. Time & Temperature (NYC)

   A large pan of lasagna is left to cool covered on a prep table for 3 hours before refrigerating. What is the NYC time-temperature problem?

   • a.There is no problem with this method
   • b.Lasagna is not a TCS food
   • c.It likely stayed in the danger zone too long — it must reach 70°F within 2 hours, and covering plus counter cooling slows heat loss
   • d.Cooling should always take place at room temperature for 6 hours

   答案: c

   解析: Leaving lasagna covered on the counter for 3 hours very likely violates the first cooling stage (140°F to 70°F within 2 hours), because a covered, dense pan on a warm table loses heat slowly and lingers in the danger zone. It should be portioned into shallow pans and cooled with an ice bath or in the cooler, loosely covered. Lasagna's meat, cheese, and sauce make it a TCS food.

   依据: NYC Health Code Article 81

5. 5. Contamination & Hygiene

   A server reports a sore throat accompanied by a fever. In an operation serving the general public, what is the correct action?

   • a.Move the worker to prep raw vegetables
   • b.Restrict the worker from handling food and food-contact surfaces until symptom-free or cleared
   • c.Ignore it since a sore throat is minor
   • d.Require the worker to wear a face mask and keep serving

   答案: b

   解析: A sore throat with fever means the worker must be restricted from working with or around food and clean equipment until they are symptom-free or have a doctor's clearance. In establishments serving high-risk populations, exclusion is required. A mask does not remove the risk of transmitting streptococcal bacteria through food.

   依据: NYC Health Code Article 81

6. 6. Pests & Facilities

   Integrated Pest Management (IPM) focuses on which core strategy to control pests?

   • a.Relying only on the exterminator with no staff involvement
   • b.Denying pests food, water, and harborage (shelter) while monitoring and using licensed control as needed
   • c.Leaving doors open so pests can leave on their own
   • d.Spraying pesticide daily throughout the kitchen

   答案: b

   解析: IPM is a prevention-first approach that denies pests access to food, water, and harborage, backed by inspection, sanitation, sealing entry points, and professional control only as needed. Daily blanket spraying is unsafe and ineffective, and relying solely on the exterminator ignores the sanitation that actually keeps pests out. Removing what pests need is the foundation of control.

7. 7. Pests & Facilities

   Where must a NYC restaurant display its Health Department letter grade card?

   • a.In a place visible to the public, such as the front window or door
   • b.Locked in the manager's office
   • c.It does not need to be displayed
   • d.In the walk-in cooler

   答案: a

   解析: The letter-grade card must be posted where it is easily visible to people passing by or entering, typically the front window or door. Hiding it in an office or cooler defeats the transparency purpose and is itself a violation. Public posting lets customers see the establishment's most recent inspection result.

   依据: NYC Health Code Article 81

8. 8. HACCP

   Reviewing your HACCP records weekly and testing thermometers to confirm the whole system is working is called:

   • a.Verification
   • b.Hazard analysis
   • c.Corrective action
   • d.Monitoring

   答案: a

   解析: Verification, the sixth HACCP principle, is reviewing records and testing to confirm the entire system is working as intended. It is broader than monitoring, which checks a single critical limit in real time.

   依据: NYC Health Code Article 81

9. 9. HACCP

   Why does a supervisor keep temperature logs at each critical control point?

   • a.To replace the need for thermometers
   • b.To decorate the kitchen wall
   • c.To document that critical limits were met and support verification
   • d.Because customers ask to see them

   答案: c

   解析: Temperature logs document that critical limits were met and provide the records used for verification and for inspections. They do not replace thermometers, which are still needed to take the readings.

   依据: NYC Health Code Article 81

10. 10. NYC Regulations (Article 81)

    A NYC hot dog cart operator asks whether the certificate rules apply to mobile vendors. What is correct?

    • a.Only sit-down restaurants are regulated
    • b.Mobile food vendors are also licensed and inspected and need food protection training
    • c.Carts are exempt from all NYC food rules
    • d.Carts never need any permit

    答案: b

    解析: Mobile food vendors and their carts are licensed and inspected under NYC rules, and cart operators need food protection training. They are not exempt simply because they are mobile.

    依据: NYC Health Code Article 81