NYC Food Protection Course 2014 review – Flashcards

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• All food service establishments must have a current and valid permit issued by the NYC Health Department. True or False?
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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?
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True
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• According to the NYC Health Code Who is required to have a Food Protection Certificate
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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
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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?
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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
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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
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The first step in implementing FIFO is
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to date the products.
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In order to prevent cross-contamination raw foods in a refrigerator must be stored ____ cooked foods,
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below
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Cold temperatures slow down the growth of microorganisms. True or False?
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True
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All cold foods must be held at ___ or below
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41°F (except smoked fish at 38°F) at all times.
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dry storage areas must be well
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lit and ventilated.
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You can store foods under waste water lines. True or False?
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False
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Food for storage must be kept covered and stored in
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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
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False
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When foods are stored directly in ice the water from that ice must be
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drained constantly
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"First Aid Choking" poster must be displayed conspicuously in each designated eating area
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True
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All Food establishments are required to display the "Alcohol and Pregnancy Warning" sign
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False. Only those that serve Alcoholic Beverages are
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What are three main hazards to our health in a food establishment
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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
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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?
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True
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True or False? Foods that have been contaminated with pathogenic bacteria have changed in appearance taste or smell
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False
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Under favorable conditions bacteria can double their population every
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20 to 30 minutes.
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What are the 4 phases of bacterial growth
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Lag, Log, Stationary and Death
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The most rapid growth of bacteria takes place in the ____ Phase
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Log
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All commercial modified atmosphere packaged foods must be used per who's specifications
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Manufacture
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True or False? A "Wash Hands" sign must be displayed at all hand washing sinks
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true
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"No smoking" signs must be displayed throughout each facility
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true
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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
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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 ____
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fecal (human) contaminated waters and food.
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The food-borne parasite typically found in under-cooked pork is called
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Trichinella spiralis.
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The illness trichinosis is caused by a parasite known as
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Trichinella spiralis.
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Trichinella spiralis can be eliminated by cooking pork to
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155°F for 15 seconds
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A food-borne parasite typically found in marine fish is called
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Anisakis simplex.
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Salmonella enteritidis is mainly associated with
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raw poultry and raw shell eggs.
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When preparing any egg recipe where eggs are not cooked or partially cooked one must always use,
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pasteurized eggs only.
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We can control the growth of the microorganism Clostridium perfringens
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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
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good personal hygiene and avoiding bare hands contact with ready-to-eat foods.
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True or False? Staphylococcus aureus is a bacterium that is commonly carried by healthy human beings
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true
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Food workers sick with an illness that can be transmitted by contact with food or through food should be
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prevented from working until fully recovered.
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Ground meats such as hamburgers must be cooked to a minimum temperature of _____ to eliminate _____
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158°F E. Coli
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Ciguatera Intoxication occurs in humans when
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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.
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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,
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histamines due to time and temperature abuse.
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Hands must be washed thoroughly after any activity in which the hands have become
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contaminated. For example, before starting work, after handling raw foods, coughing, sneezing, smoking, eating, drinking, scratching, etc.
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The NYC Health Code requires that hand-washing sinks must be located within 25 feet of
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Food service area and employee/patron bathrooms.
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The hand wash sinks must be provided with
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soap, hot and cold running water, disposable towels or a hand dryer and a "wash hands" sign.
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Workers should abstain from wearing jewelry and wearing make-up
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true
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The NYC Health Code requires that all food workers wear proper hair restraints clean aprons and outer garments
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true
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It is illegal to handle ready-to-eat foods with bare hands. Workers must use
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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
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True
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The three acceptable methods of thawing frozen foods are to
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refrigerate them, place under cold running water or in a microwave oven with continuous cooking afterwards.
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When bacteria from a raw food get into a cooked or ready-to-eat food this is called
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cross contamination
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The correct cooking temperature for poultry stuffed meat and stuffing is
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165°F.
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Ground meat and foods containing ground meat must be cooked to an internal temperature of
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158°F.
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To prevent illness pork must be cooked to an internal temperature of
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155°F.
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Eggs fish, shellfish, lamb, and other meats must be cooked to a minimum temperature of,
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145°F
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All hot foods stored on a hot-holding unit must be held at
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140°F or higher.
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Hot foods placed in a refrigerator for cooling must be covered only after they have completely cooled to
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41°F or below.
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Previously cooked and refrigerated foods that will be served from a hot holding unit must be rapidly reheated to 165°F using a
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stove or an oven.
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True or False? Always use a hot-holding unit to reheat foods
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False
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When using disposable gloves they must be changed often to prevent
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contamination of food.
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Air-breaks must be provided in all ______ and ______ sinks
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culinary (food related) and pot/dish washing sinks.
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Atmospheric Vacuum Breakers (AVB) must be installed in any equipment that has a direct connection with
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potable water supply. Examples include ice-machine, coffee machines, dishwashers, etc.
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All gas-fired hot water heaters must be installed by a licensed plumber and must be monitored for
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back draft.
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NYC laws make it illegal to dump grease in any sink that does not have a
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proper grease interceptor.
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The proper sequence for the manual dish washing operations is
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Wash, Rinse, Sanitize and Air-dry.
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Between each use cutting boards must be
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Washed, Rinsed and Sanitized.
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Hot-water sanitizing can be done by immersing utensils in water with a temperature of ______ for at least ______ seconds
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170°F for at least 30 seconds.
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To prepare a ____ PPM chlorine based sanitizing solution add 1/2 ounce of bleach to 1 gallon of water,
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50
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Wiping cloths must be stored in a sanitizing solution with strength of
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50 PPM
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During chemical sanitization the chemical solution must be checked with a
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test kit.
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50 PPM sanitizing solution is used for
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immersion/soaking of utensils for at least 1 minute.
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100 PPM sanitizing solution is typically used for
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wiping spraying or pouring.
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Bathrooms for patrons must be provided when there are ___ seats or more in the dining area of a food establishment
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19
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The three key strategies of Integrated Pest Management are
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Starve them, Build them out and Destroy them.
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When food is unavailable to mice that have infested a restaurant they will
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leave.
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Rats are known to enter buildings through openings that are as small as the size of
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¼ inch
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True or False? Presence of fresh rat droppings in a food establishment is a critical violation
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True
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The best method of eliminating flies and roaches from an establishment is
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through proper cleaning and sanitizing.
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Insecticides and rodenticides can only be applied in a restaurant by
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a Licensed Pest Control Officer.
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NYC Health code requires that a pest control officer must inspect a food establishment at least once a _____
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month
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HACCP is an acronym that stands for
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Hazard Analysis and Critical Control Point
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Some of the effective ways to rapidly cool foods are
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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).
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Clostridium botulinum causes the disease known as botulism. This bacterium is associated
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with home-canned foods, swollen cans, smoked fish, garlic in oil and any food in an anaerobic (without air) environment
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The seven principles of HACCP are
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Identify hazards, Determine Critical Control Points (CCP), Set up Critical Limits, Monitor CCP, Take Corrective Actions, Verify the system is working, and Record Keeping.
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HACCP is a system of food safety which is mainly concerned with the control of
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harmful microorganisms.
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A Critical Control Point (CCP) is any point in the food flow where
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action must be taken to eliminate the hazard.
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If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours then,
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the food must be discarded as it is no longer considered safe.
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Whenever making cold salads such as tuna it is recommended that ingredients are
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pre-chilled.
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Artificial trans fat are banned from all Restaurant foods
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True
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