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• All food service establishments must have a current and valid permit issued by the NYC Health Department. True or False?

answer

True

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• 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. True or False?

answer

True

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• According to the NYC Health Code Who is required to have a Food Protection Certificate

answer

Supervisors

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• Food is any edible substance such as

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ice, beverage, or ingredient intended for use and used or sold for human consumption.

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

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Microorganisms

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• The Temperature Danger Zone is between

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41°F and 140°F

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

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Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital). The use of glass thermometers in a food establishment is prohibited by law.

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

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A USDA inspection stamp

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Raw shell eggs must be stored at a minimum temperature of

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45°F.

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

answer

Clostridium botulinum.

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All refrigerated food must be held at or below

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

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Shellfish must be received with the shellfish tags. These tags must be kept on file for at least

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90 days after the product is used up.

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Milk and milk products must be pasteurized with sell-by dates of

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9 days or ultra-pasteurized with sell-by dates of 45 days.

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All fruits and vegetables served raw must be

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thoroughly washed before being served.

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Canned products must be rejected if there are

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dents at the seam, swelling, severe rust, leakage or no label. (exception: slight dent on the body of the can)

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Home canned foods are also acceptable at Food service establishments. true or false?

answer

False

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The New York City Health code requires that all food items must be stored at least ___ height off the floor

answer

6 inches

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Vacuum Packaging of any food product in a retail food establishment is prohibited by law unless

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special authorization is obtained through the Department of Health.

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The acronym FIFO means

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First In First Out

question

The first step in implementing FIFO is

answer

to date the products.

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

answer

below

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Cold temperatures slow down the growth of microorganisms. True or False?

answer

True

question

All cold foods must be held at ___ or below

answer

41°F (except smoked fish at 38°F) at all times.

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dry storage areas must be well

answer

lit and ventilated.

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You can store foods under waste water lines. True or False?

answer

False

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Food for storage must be kept covered and stored in

answer

vermin-proof containers.

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True or False? Ice intended for human consumption can be used for storing cans bottles or other food products

answer

False

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When foods are stored directly in ice the water from that ice must be

answer

drained constantly

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

answer

True

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All Food establishments are required to display the "Alcohol and Pregnancy Warning" sign

answer

False. Only those that serve Alcoholic Beverages are

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What are three main hazards to our health in a food establishment

answer

physical, chemical and biological.

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The presence of a foreign object in a food is considered a physical hazard

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true

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

answer

False. it's a Chemical Hazard

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

answer

True

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True or False? Foods that have been contaminated with pathogenic bacteria have changed in appearance taste or smell

answer

False

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Under favorable conditions bacteria can double their population every

answer

20 to 30 minutes.

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What are the 4 phases of bacterial growth

answer

Lag, Log, Stationary and Death

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The most rapid growth of bacteria takes place in the ____ Phase

answer

Log

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All commercial modified atmosphere packaged foods must be used per who's specifications

answer

Manufacture

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True or False? A "Wash Hands" sign must be displayed at all hand washing sinks

answer

true

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"No smoking" signs must be displayed throughout each facility

answer

true

question

The six factors that affect the growth of bacteria are

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Food, Acidity (Low acidity), Temperature Danger Zone, Time, Oxygen (or lack of oxygen) and Moisture (FATTOM).

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True or False? Viruses cannot reproduce in food

answer

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

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Hepatitis A and norovirus are two common food-borne viruses that typically contaminate our food supply through ____ or contaminated _____ and ____

answer

fecal (human) contaminated waters and food.

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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 cooking pork to

answer

155°F for 15 seconds

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

answer

Anisakis simplex.

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Salmonella enteritidis is mainly associated with

answer

raw poultry and raw shell eggs.

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

answer

by rapid cooling, rapid re-heating and avoid preparing foods in advance.

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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

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

answer

true

question

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

answer

prevented from working until fully recovered.

question

Ground meats such as hamburgers must be cooked to a minimum temperature of _____ to eliminate _____

answer

158°F E. Coli

question

Ciguatera Intoxication occurs in humans when

answer

during warm weather when toxic red algae in the water are eaten by small fish. The small fish are then eaten by certain predatory fish (barracuda, red snapper etc.,) Humans become sick once they eat the predatory fish with accumulated toxins from red algae.

question

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

answer

histamines due to time and temperature abuse.

question

Hands must be washed thoroughly after any activity in which the hands have become

answer

contaminated. For example, before starting work, after handling raw foods, coughing, sneezing, smoking, eating, drinking, scratching, etc.

question

The NYC Health Code requires that hand-washing sinks must be located within 25 feet of

answer

Food service area and employee/patron bathrooms.

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The hand wash sinks must be provided with

answer

soap, hot and cold running water, disposable towels or a hand dryer and a "wash hands" sign.

question

Workers should abstain from wearing jewelry and wearing make-up

answer

true

question

The NYC Health Code requires that all food workers wear proper hair restraints clean aprons and outer garments

answer

true

question

It is illegal to handle ready-to-eat foods with bare hands. Workers must use

answer

gloves, tongs, deli paper, spatula or other clean and sanitary utensils.

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True or False? Foods that will be cooked (e.g. raw beef for stew raw dough for bread, etc.) may be handled with clean bare hands

answer

True

question

The three acceptable methods of thawing frozen foods are to

answer

refrigerate them, place under cold running water or in a 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

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

answer

140°F or higher.

question

Hot foods placed in a refrigerator for cooling must be covered only after they have completely cooled to

answer

41°F or below.

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.

question

True or False? Always use a hot-holding unit to reheat foods

answer

False

question

When using disposable gloves they must be changed often to prevent

answer

contamination of food.

question

Air-breaks must be provided in all ______ and ______ sinks

answer

culinary (food related) and 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 include ice-machine, coffee machines, dishwashers, etc.

question

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

answer

back draft.

question

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

answer

proper grease interceptor.

question

The proper sequence for the manual dish washing operations is

answer

Wash, Rinse, Sanitize and Air-dry.

question

Between each use cutting boards must be

answer

Washed, Rinsed and Sanitized.

question

Hot-water sanitizing can be done by immersing utensils in water with a temperature of ______ for at least ______ seconds

answer

170°F for at least 30 seconds.

question

To prepare a ____ PPM chlorine based sanitizing solution add 1/2 ounce of bleach to 1 gallon of water,

answer

50

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

50 PPM sanitizing solution is used for

answer

immersion/soaking of utensils for at least 1 minute.

question

100 PPM sanitizing solution is typically used for

answer

wiping spraying or pouring.

question

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

answer

19

question

The three key strategies of Integrated Pest Management are

answer

Starve them, Build them out and Destroy them.

question

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

answer

leave.

question

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

answer

¼ inch

question

True or False? 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

answer

through 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 _____

answer

month

question

HACCP is an acronym that stands for

answer

Hazard Analysis and Critical Control Point

question

Some of the effective ways to rapidly cool foods are

answer

immersion in an ice-water bath with occasional stirring, use of 4 inches shallow cooling pans with a product depth of 1 to 2 inches, using a rapid-chill unit, and cutting solid foods into smaller pieces (6 lbs. or less).

question

Clostridium botulinum causes the disease known as botulism. This bacterium is associated

answer

with home-canned foods, swollen cans, smoked fish, garlic in oil and any food in an anaerobic (without air) environment

question

The seven principles of HACCP are

answer

Identify hazards, Determine Critical Control Points (CCP), Set up Critical Limits, Monitor CCP, Take Corrective Actions, Verify the system is working, and Record Keeping.

question

HACCP is a system of food safety which is mainly concerned with the control of

answer

harmful microorganisms.

question

A Critical Control Point (CCP) is any point in the food flow where

answer

action must be taken to eliminate the hazard.

question

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

answer

the food must be 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 are banned from all Restaurant foods

answer

True

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