question

food inspectors cannot

answer

charge fines

question

the term "potentially hazardous food" refers to:

answer

any food that will support the growth of microorganisms

question

home canned food products are allowed in commercial food establishments, t or f

answer

false

question

what is the temperature danger zone

answer

between 4f and 140 f

question

within the temperature danger zone most harmful microorganisms _____

answer

reproduce rapidly

question

the sensing portion of a bi metallic stem thermometer is

answer

at the dimple and downward

question

shellfish tags must be filled in order of delivery date and kept for a period of 90 days. the 90 day period begins

answer

the date its packaged (not delivered or harvested)

question

fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of

answer

41 degrees F

question

foods in modified atmosphere packages provide ideal conditions for the growth of

answer

clostridium botulinum

question

chicken and other poultry are most likely to be contaminated with

answer

salmonella

question

smoked fish provide ideal conditions for the growth of botulinum spores, therefore, this product must be stored at

answer

38 F

question

which of the following cans MUST be removed from circulation

answer

a can with a dent on a seam

question

all of the following are indications fish are fresh except

answer

a fishy smell

question

FIFO means

answer

first in first out

question

the nyc health code requires that all food is stored

answer

6 inches from the floor

question

in order to avoid cross contaminatio, raw foods in refridgerator must be stored

answer

below cooked foods

question

cold tempeartures slow down tthe growth of microorganisms

answer

true

question

food for storage must be kept covered and or stored in vermin proof containers t or f

answer

true

question

ice intended for human consumption can be used for storing cansand bottles t or f

answer

false

question

when foods are stored directly in ice, the water from that ice must be drained constantly t or f

answer

true

question

what kind of hazards are picees of glass, metal shaving, pieces of wood, ,pebbles, toothpicks, hair, false fingernails

answer

physical hazards

question

what kind of hazards are ciguatoxin, prescription meds, roach spray hair dye

answer

chemical hazards

question

the most significant threat to food saety is from what kind of hazards

answer

biological

question

bacteria and viruses can be seen under intense source of light known as candling true or false

answer

false

question

sulfites can be used in food prepeartion as long as their use is disclosed on the menu t or f

answer

false

question

Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a reliable and trustworthy commercial source. t or f

answer

true

question

Use of MSG ( Monsodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances. t or f

answer

false

question

which of the following bacteria cause spoilage of food?

answer

undesirable bacteria

question

under favorable conditions bacteria can double their population every 20 to 30 mins. which of the following is most prone

answer

cooked pork stored at 80 F

question

at what temp is rapid growth of pathogenic bacteria possible

answer

65 F

question

in which of the following foods bacteria may grow rapidly?

answer

low acid and neutral foods

question

what type of bacteria grows best at temps between 50-110 F

answer

mesophillic

question

it may be necessary to remove foods from rifridgeration during prepartion and seasoning. this process

answer

must be done as rapidly as possible

question

which of the following is true about water activity level

answer

water activity is a measure of the available water in the food for biological activity

question

which of the following steaments regarding foods that have a very low water activity is true?

answer

all of the above

question

which of the following staements regarding bacteria is true?

answer

pahogenic bacteria cause disease in man

question

most viral food-borne dieseases are the result of:

answer

poor personal hygiene practice

question

a food borne parasite found in under cooked pork is

answer

trichinella spiralis

question

raw marinated or partially cooked fish is made safe by freezing for specified times and temps. which of the following time and temp combo is recommended?

answer

-31 F or lower for 15 hours

question

the most popular chemical sanitizer is

answer

chlorine

question

food held under refrigeration must be at or below

answer

41 F

question

the reason for refirgerating potentially hazardous foods is to

answer

slow the growth of bacteria

question

heat is effective in destroying microorganisms when the following factors are considered

answer

time and temperature

question

salmonella enteritidis is mainly associated with the following food item

answer

chicken

question

food workers sick with an illniess that can be transmitted by contact with food or through food should be

answer

at home

question

ground meats such as hamburgers must be cooked to a minimum of158 F to elimnate

answer

e coli

question

clostridum botulinum causes the diesease known as botulism t or f

answer

true

question

Home-canned foods, smoked and vacuum packaged fish, garlic products in oil and baked potatoes is associated with what organism

answer

clostridium botulinum

question

the following illness has been assocaited with undercooked shell eggs

answer

salmonellosis

question

staphylococcal food intoxication is a common cause of food borne illness that can beprevented by

answer

preventing bare hand contact with ready to eat foods

question

ways to elimintae shigellosis

answer

proper hand washing, cool foods at 41 F or below, eliminate flies from establishment

question

viral hepatitis is caused by bacillius cereus t or f

answer

false

question

e coli is responsible for causing hemolytic uremic syndrome among children t or f

answer

true

question

e coli is mainly assoicated with ground poultry t or f

answer

false

question

the illness trichionisis is caused by parasite known as trichinella spiralis t ro f

answer

true

question

to avoid trichionsis, pork should never be undrecooked. nyc health code requires pork to be cooked at a min temp of

answer

155 F

question

shellfish tags must be kept with the product until it's used up and then filed away for

answer

90 days

question

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

answer

cross contamination

question

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

answer

165 F

question

Thick foods cool faster...:

answer

in small amounts in small containers

question

It is a good practice to thaw frozen foods by leaving them out on the kitchen counter overnight. t or f

answer

false

question

Hot foods placed in a refrigerator for cooling must be covered...

answer

after being cooled

question

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

answer

155 F

question

Which of the following procedures cannot be used as an effective rapid cooling technique:

answer

placing on the counter overnight

question

The Health Code requires that frozen foods be properly thawed before being cooked. The exception to this rule is:

answer

a frozen hamburger patty

question

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

answer

158 F

question

All of the following except one may be used when working with ready-to-eat foods:

answer

clean bare hands

question

All of the following, except one are true of a hot holding unit:

answer

must be used to reheat refrigerated foods

question

Which of the following is not a recommended method for rapid cooling?

answer

covering the food and placing the food on a preperation table

question

Per New York City Health Code, hands must be washed thoroughly at least 3 times every day. t or f

answer

false

question

Sick food workers who can transmit their illness thorough contact with food should be prevented from working until they are well. t or f

answer

true

question

The NYC Health Code requires that all food workers wear proper hair restraints. t or f

answer

true

question

A food worker with an uninfected cut on his/her hand:

answer

can work only if they wear clean bandage and wear sanitary gloves

question

During hand washing hands must be rubbed for at least:

answer

20 seconds

question

Clean aprons can be used for wiping hands. t or f

answer

false

question

Hand sanitizers can be used in place of hand washing during busy periods. t or f

answer

false

question

All food on display must be protected by packaging, sneeze guards, display cases or through other means. t or f

answer

true

question

Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit. t or f

answer

true

question

Cutting boards must be sanitized at least three times a day t or f

answer

false

question

Carbon monoxide poisoning can result from a faulty gas-fired hot water unit. t or f

answer

true

question

Equipment, including ice makers and ice storage equipment, should not be located under exposed or unprotected sewer lines, open stairwells or other sources of contamination. t or f

answer

true

question

Bathrooms for employees must be provided:

answer

always

question

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

answer

50 ppm

question

Between each use, cutting boards must be:

answer

washed rinsed and sanitized

question

Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it. t or f

answer

false

question

When manually washing dishes using hot water sanitizing method, which three of the following statements are true: 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. 4. A two-compartment sink is necessary.

answer

1, 2, 3

question

Hand wash sinks must be provided in or near all of the following areas except:

answer

customer areas

question

During chemical sanitization, the chemical solution must be checked by:

answer

test kit

question

The reason to prevent backflow in kitchen equipment is to:

answer

prevent contamination of water and equipment

question

In order to prevent backup of sewage waste in a culinary sink, which of the following must be installed?

answer

an air break

question

An air break provides indirect waste for sinks. What is the benefit of the indirect waste at culinary sinks?

answer

it prevents sewage from reaching the sinks

question

The most reliable form of backflow prevention device is a/an:

answer

air gap

question

Which of the following combination of fixtures must be fitted with an air break?

answer

pot wash and culinary sinks

question

Backflow may cause contamination of drinking water. Backflow may occur when which of the following is present?

answer

cross connection

question

To prevent backflow at the hose attachment of an equipment sink, which of the following must be installed?

answer

horse-bib vaccum breaker

question

An example of a SUBMERGED INLET is:

answer

a hose with one end connected to faucet and the other end under water

question

Which of the following cannot be applied in a restaurant by the supervisor of food operations?

answer

chemical incesticides and rodenticides

question

Which of the following will be useful in eliminating insects from an establishment?

answer

eliminating breeding places, incesticides, storing trash in tight can

question

Which of the following statement is false?

answer

food that has been exposed to rodents must be thouroughly cleaned

question

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

answer

die or move away

question

Toxic chemicals used for the destruction of pests must be applied only by:

answer

licsenced pest control operator

question

In order to "build out" rodents which of the following should be implemented?

answer

cover all holes of entry, conduct frequent inspections

question

Which of the following is a sign of rodents or rodent infestation?

answer

all of the above

question

Which of the following is not useful in eliminating insect breeding places?

answer

fly strips

question

Mice are known to enter buildings through openings that are as small as:

answer

1/4 inch

question

In insect control, which measures are useful in "building them out"?

answer

installing screens and doors and windows

question

Fresh rat droppings in a food establishment ...

answer

is a critical violation

question

which of the following regarding rodents is true

answer

the sighting of mice during the day is a sign of severe infestation

question

Which of the following are the seven principles of HACCP?

answer

NOT Identify the control points and contact local health dept

question

HACCP is an acronym that stands for:

answer

hazards analysis critical control point

question

Which of the hazards is HACCP mostly concerned with?

answer

biological

question

If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours, the following corrective action should be taken:

answer

food should be discarded

question

Potentially hazardous foods in the refrigerator storage must be discarded when the temperature is:

answer

two hours more between 41 and 70, 70 and above

question

When making cold salads such as tuna, it is recommended that ingredients must be pre-chilled. t or f

answer

true

question

Which of the following steps is a Critical Control Point (CCP) during the food flow for fried chicken?

answer

cooking

question

Which of the following steps is not a Critical Control Point (CCP) during the food flow for tuna salad?

answer

Receiving

question

Foods can be kept uncovered during the cooling step.

answer

True

question

Smoking may be permitted only at the bars. t or f

answer

false

question

"No Smoking" signs must be posted at all smoke free areas. t or f

answer

true

question

Ashtrays are permitted on dining tables as long as "No Smoking" signs are conspicuously displayed. t or f

answer

false

question

Tobacco vending machines are prohibited in all food service establishments except taverns or bars. t or f

answer

true

question

Any food service establishment that allows onsite consumption of food must provide a cardiopulmonary resuscitation (CPR) kit in case of an emergency. t or f

answer

true

question

Self-assessment of food operations is an excellent way to improve security, safety and general work practice. t or f

answer

true

question

Three of the following are common injuries among restaurant workers:

answer

slips, trips, and falls, cuts, and muscle strains and sprains

question

What causes muscle strains and sprains among restaurant workers:

answer

lifting heavy loads and awkward reaches

question

Suitable work shoes are:

answer

slip resistant

question

Who should not be given access to facility food areas?

answer

customers

question

Store knives in _______ to prevent accidental cuts.

answer

designated drawers or racks

question

The following foods do not contain trans-fats:

answer

corn oil

question

Health Inspectors are authorized to collect permit fees and fines on behalf of the Department. t or f

answer

false

question

All food service establishments must have a current and valid permit issued by the New York City Department Of Health and Mental Hygiene.

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 establishment during an inspection.

answer

true

question

Obstruction or interference with Health Inspectors in the performance of their duties may result in the closing of the establishment and revocation of the permit.

answer

true

question

Health Inspectors must show their photo identification and badge to the person in charge of an establishment when requested.

answer

true

question

Which of the following are the seven principles of HACCP?

answer

assess the hazards Identify the critical control points Set standards and criteria take corrective action Verify the system is working monitor record-keeping

question

"First Aid Choking" poster must only be displayed conspicuously in each designated eating area. t or f

answer

true

question

All food establishments must display an "Alcohol and Pregnancy Warning" sign. t or f

answer

false

question

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

answer

true

food handler’s – Flashcards

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