question

All food service establishments must have a current and valid permit issued by the NYC Health Department.

answer

True

question

Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of the food establishment during an inspection.

answer

True

question

According to the NYC Health Code, supervisors of all food service establishments are required to have a Food Protection Certificate.

answer

True

question

Food is any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption.

answer

True

question

Potentially Hazardous Food (PHF) refers to foods which support rapid growth of microorganisms.

answer

True

question

Examples of Potentially Hazardous Foods include:

answer

1) All raw and cooked meats 2) Poultry 3) Milk and milk products 4) Fish 5) Shellfish 6) Tofu 7)Cooked rice pasta 8) Beans 9) Potatoes 10) Cut leafy greens 11) Cut tomatoes and melons 12) Garlic in oil. (Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon)

question

The Temperature Danger Zone is between:

answer

41°F and 140°F.

question

The three thermometers allowed to be used for measuring food temperatures are:

answer

1) Bi-metallic stem (range from 0°F to 220°F) 2) Thermocouple 3) Thermistor (digital). The use of glass thermometers in a food establishment is prohibited by law.

question

Meat inspected by the U.S. Dept. of Agriculture must have a USDA

answer

Inspection stamp.

question

Raw shell eggs must be stored at a minimum temperature of:

answer

45°F

question

Smoked fish must be held at 38°F or below because of the bacteria?

answer

Clostridium botulinum.

question

All refrigerated food must be held at or below:

answer

41°F (except raw shell eggs 45°F or below and smoked fish 38°F or below)

question

Shellfish must be received with the shellfish tags. These tags must be kept on file for at least 90 days after the product is used up.

answer

True

question

Milk and milk products must be pasteurized with sell-by dates of 9 days or ultra-pasteurized with sell-by dates of 45 days.

answer

True

question

All fruits and vegetables served raw must be thoroughly washed before being served?

answer

True

question

Canned products must be rejected if there are

answer

1) Dents at the seam 2) Swelling 3) Severe rust 4)Leakage or no label. Home canned foods are also unacceptable.

question

All commercial modified atmosphere packaged foods must be used per manufacture specifications.

answer

True

question

Vacuum Packaging of any food product in a retail food establishment is prohibited by law unless special authorization is obtained through the Department of Health.

answer

True

question

The acronym FIFO means:

answer

First In First Out. The first step in implementing FIFO is to date the products.

question

The New York City Health code requires that all food items must be stored at least 6 inches off the floor?

answer

True

question

In order to prevent cross-contamination, raw foods in a refrigerator must be stored below cooked foods?

answer

True

question

Cold temperatures slow down the growth of microorganisms?

answer

True

question

All cold foods must be held at 41°F or below at all times. (except smoked fish at 38°F)

answer

True

question

We should keep dry storage areas well lighted and ventilated?

answer

True

question

We should store foods under waste water lines.

answer

False

question

Food for storage must be kept un-covered and stored in vermin-proof containers.

answer

False

question

Ice intended for human consumption cannot be used for storing cans, bottles or other food products?

answer

True

question

When foods are stored directly in ice, the water from that ice must be drained constantly.

answer

True

question

Food for storage must be kept covered and stored in vermin-proof containers?

answer

True

question

First Aid Choking poster must be displayed conspicuously in each designated eating area.

answer

True

question

Food establishments which serve alcoholic beverages are required to display the "Alcohol and Pregnancy Warning" sign?

answer

True

question

A "Wash Hands" sign must be displayed at all hand washing sinks.

answer

True

question

"No smoking" signs must be displayed throughout each facility.

answer

True

question

There are three main hazards to our health in a food establishment:

answer

1) Physical 2) chemical 3) Biological.

question

The presence of a foreign object (glass fragments, pieces of metal, etc.) in a food is considered a physical hazard?

answer

True

question

Presence of harmful chemicals (pesticide, cleaning agents, prescription medicine etc.) in a food is called a chemical hazard?

answer

True

question

Biological hazard is the presence of microorganisms (bacteria, viruses, parasites and fungi) in the food.

answer

True

question

Foods that have been contaminated with pathogenic bacteria have no change in appearance, taste or smell?

answer

True

question

Under favorable conditions bacteria can double their population every:

answer

20 to 30 minutes.

question

Which are the 4 phases of bacterial growth:

answer

1) Lag 2) Log 3) Stationary 4) Death.

question

The most rapid growth of bacteria takes place in the lag phase?

answer

False

question

Which are the six known factors that affect the growth of bacteria?

answer

1) Food 2) Acidity (Low acidity) 3) Temperature Danger Zone 4) Time 5) Oxygen (or lack of oxygen) 6) Moisture (FATTOM).

question

Can viruses reproduce in food?

answer

They only use food as a means to get inside the human body.

question

Hepatitis A and Norovirus are two common food-borne viruses that typically contaminate our food supply through fecal (human) contaminated waters and food.

answer

True

question

The food-borne parasite typically found in under-cooked pork is called

answer

Trichinella spiralis.

question

The illness trichinosis is caused by a parasite known as:

answer

Trichinella spiralis.

question

Trichinella spiralis can be eliminated by:

answer

Cooking pork to 155°F for 15 seconds

question

A food-borne parasite typically found in marine fish is called:

answer

Anisakis simplex.

question

Salmonella enteritidis is mainly associated with raw poultry and raw shell eggs?

answer

True

question

When preparing any egg recipe where eggs are not cooked or partially cooked, one must always use?

answer

Pasteurized eggs only.

question

We can control the growth of the microorganism Clostridium Perfringens by:

answer

1) Rapid cooling 2) Rapid re-heating 3) Avoid preparing foods in advance.

question

Staphylococcus aureus is a bacterium that is commonly carried by healthy human beings?

answer

True

question

Staphylococcal food intoxication is a common cause of food-borne illness caused by Staphylococcus aureus, which can be prevented by:

answer

Good personal hygiene and avoiding bare hands contact with ready-to-eat foods.

question

Food workers sick with an illness that can be transmitted by contact with food or through food should be stay working?

answer

False

question

Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate

answer

E. coli 0157:H7

question

Clostridium botulinum causes the disease known as

answer

Botulism.

question

botulism bacterium is associated with:

answer

1) Home-canned foods 2) Swollen cans 3) Smoked fish 4) Garlic in oil 5) Any food in an anaerobic (without air) environment.

question

Ciguatera Intoxication occurs during cold weather when toxic red algae in the water are eaten by small fish?

answer

False

question

Food workers sick with an illness that can be transmitted by contact with food or through food should be prevented from working until fully recovered?

answer

True

question

Scombroid poisoning occurs from eating certain fish (e.g., tuna, mackerel, bonito, mahi mahi, blue fish, etc.) with high levels of histamines due to time and temperature abuse?

answer

True

question

Ciguatera Intoxication occurs during warm weather when toxic red algae in the water are eaten by small fish?

answer

True

question

Hands must be washed thoroughly after any activity in which the hands have become contaminated. For example:

answer

1) Before starting work 2) After handling raw foods 3) Coughing 4) Sneezing 5) Smoking 6) Eating 7) Drinking 8) Scratching

question

Humans become sick once they eat the predatory fish with accumulated toxins from red algae?

answer

True

question

The NYC Health Code requires that hand-washing sinks must be located within?

answer

25 feet of each food preparation areas, food service and ware-washing area and in or adjacent to employee and patron bathrooms.

question

The hand wash sinks must be provided with

answer

1) Soap 2) Hot and Cold running water 4) Disposable Paper towels 5) Hand dryer 6) Wash hands sign.

question

The NYC Health Code requires that all food workers wear proper?

answer

1) Hair restraints 2) Clean aprons and outer garments 3) Abstain from wearing jewelry 4) Wearing make-up.

question

It is legal to handle ready-to-eat foods with bare hands?

answer

False.

question

which are the three acceptable methods of thawing frozen foods?

answer

1) Refrigerate them 2) Place under cold running water 3) Microwave oven with continuous cooking afterwards.

question

When bacteria from a raw food get into a cooked or ready-to-eat food, this is called?

answer

Cross contamination

question

It is illegal to handle ready-to-eat foods with bare hands?

answer

True. Workers must use gloves, tongs, deli paper, spatula or other clean and sanitary utensils. Foods that will be cooked (e.g. raw beef for stew, raw dough for bread, etc.) may be handled with clean bare hands.

question

The correct cooking temperature for poultry, stuffed meat and stuffing is?

answer

165°F.

question

Ground meat and foods containing ground meat must be cooked to an internal temperature of ?

answer

158°F.

question

To prevent illness, pork must be cooked to an internal temperature of ?

answer

155°F.

question

Eggs, fish, shellfish, lamb, and other meats must be cooked to a minimum temperature of ?

answer

145°F

question

All hot foods stored on a hot-holding unit must be held at 140°F or higher.

answer

True

question

Hot foods placed in a refrigerator for cooling must be covered only after they have completely cooled to 41°F or below?

answer

True

question

Previously cooked and refrigerated foods that will be served from a hot holding unit must be rapidly reheated to 165°F using a:

answer

stove or an oven. Never use a hot-holding unit to reheat foods.

question

Bare hands may never be used when working with ready-to-eat foods?

answer

True

question

Bare hands may never be used when working with ready-to-eat foods. always use utensils such as clean and sanitary pair of gloves, tongs, spatula, deli paper, spoon, knife, etc.

answer

True.

question

All hot foods stored on a hot-holding unit must be held at 70°F or higher.

answer

False

question

Some of the effective ways to rapidly cool foods are:

answer

1) Immersion in an ice-water bath with occasional stirring 2) Use of 4 inches shallow cooling pans with a product depth of 1 to 2 inches 3) Using a rapid-chill unit 4) Cutting solid foods into smaller pieces (6 lbs. or less).

question

When using disposable gloves, they must be changed often to prevent contamination of food?

answer

True

question

Air-breaks must be provided in all culinary:

answer

1) Food related areas 2)Pot/dish washing sinks.

question

Atmospheric Vacuum Breakers (AVB) must be installed in any equipment that has a direct connection with:

answer

Potable water supply. Examples: 1) Ice-machine 2) Coffee machines 3) Dishwashers.

question

Cross-connection can be prevented by installing a:

answer

hose-bib vacuum breaker.

question

All gas-fired hot water heaters must be installed by a Manager and must be monitored for back draft.

answer

False.

question

NYC laws make it illegal to dump grease in any sink that does not have a proper grease interceptor.

answer

True

question

The proper sequence for the manual dish washing operations is?

answer

1) Wash 2) Rinse 3) Sanitize 4) Air-dry.

question

All gas-fired hot water heaters must be installed by a licensed plumber and must be monitored for back draft.

answer

True

question

Between each use, cutting boards must be:

answer

1) Washed 2) Rinsed 3)Sanitized.

question

Hot-water sanitizing can be done by immersing utensils in water with a temperature of 170°F for at least

answer

30 seconds.

question

To prepare a 50 PPM chlorine based sanitizing solution should we?

answer

add 1/2 ounce of bleach to 1 gallon of water.

question

To prepare a 100PPM chlorine based sanitizing solution should we?

answer

add 1 ounce of bleach to 1 gallon of water.

question

50 PPM sanitizing solution is used for immersion/soaking of utensils for at least?

answer

1 minute.

question

100 PPM sanitizing solution is typically used for?

answer

1) Wiping 2) Spraying 3) pouring.

question

Wiping cloths must be stored in a sanitizing solution with strength of?

answer

50 PPM.

question

During chemical sanitization, the chemical solution must be checked with a?

answer

Test kit.

question

Bathrooms for patrons must be provided when there are 20 seats or more in the dining area of a food establishment?

answer

True

question

The three key strategies of Integrated Pest Management are:

answer

1) Starve them 2) Build them out 3) Destroy them.

question

When food is unavailable to mice that have infested a restaurant, they will?

answer

Move out.

question

Presence of fresh rat droppings in a food establishment is a critical violation?

answer

True

question

The best method of eliminating flies and roaches from an establishment is through?

answer

Proper cleaning and sanitizing.

question

Insecticides and rodenticides can only be applied in a restaurant by?

answer

A Licensed Pest Control Officer.

question

NYC Health code requires that a pest control officer must inspect a food establishment at least once a month.

answer

True

question

HACCP is an acronym that stands for?

answer

Hazard Analysis and Critical Control Point

question

Rats are known to enter buildings through openings that are as small as the size of?

answer

A quarter.

question

The seven principles of HACCP are:

answer

1) Identify hazards 2) Determine (CCP) 3) Set up Critical Limits 4) Monitor CCP 5) Take Corrective Actions 6)Verify the system is working 7)Record Keeping.

question

NYC Health code requires that a pest control officer must inspect a food establishment at least once a year.

answer

False

question

HACCP is a system of?

answer

Food safety. Is mainly concerned with the control of harmful microorganisms.

question

what is A Critical Control Point (CCP)

answer

Is any point in the food flow where action must be taken to prevent reduce or eliminate the hazard.

question

If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours, then the food must be?

answer

Discarded as it is no longer considered safe.

question

Whenever making cold salads such as tuna, it is recommended that ingredients are?

answer

Pre-chilled.

question

Artificial trans fat increases LDL - the bad cholesterol, leading to heart disease?

answer

True

question

Artificial trans fat are banned from all Restaurant foods?

answer

True

question

An excellent way to improve food safety, security and general work practice is to conduct a self-assessment of food operations on a regular basis?

answer

True

question

The most common injuries among restaurant workers in a work place are:

answer

1) Slips 2) Trips 3) Falls 4) Cuts 5) Lacerations 6) Burns 7 Muscle strains 8) Sprains 9) Electrocution.

question

To avoid slips, trips and falls, slip resistant shoes must be worn by food workers.

answer

True

Food Protection Course – Free Online Training – Flashcards

Unlock all answers in this set

Haven't found what you were looking for?

Search for samples, answers to your questions and flashcards