All food service establishments must have a current and valid permit issued by the NYC Health Department.
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.
Health Inspectors are authorized to collect permit fees and fines on behalf of the Department.
Health Inspectors must show their photo identification and badge to the person in charge of an establishment.
According to the NYC Health Code, who is required to have a Food Protection Certificate?
The term "potentially hazardous food" refers to foods which do not support rapid growth of microorganisms.
Foods in Modified Atmosphere Packages provide ideal conditions for the growth of:
Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at:_____°F
Safe temperatures for holding potentially hazardous foods are: _____°F or below and _____°F or above
41°F or below and 140°F or above
What are the four types of defective canned products that must be removed from circulation? ______, ______, _____, _____
rusted, dented, leaking, swollen
Which of the following is an indication that fish is not fresh?: _clear eyes _fishy odor _firm flesh
The New York City Health code requires that all food items must be stored at least ______ off the floor.
In order to prevent cross-contamination, raw foods in a refrigerator must be stored ______ cooked foods.
Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a reliable and trustworthy commercial source.
Use of MSG (Monsodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances.
Foods that have been contaminated with pathogenic bacteria (_will _will not) change in taste and smell.
What are the six factors that affect the growth of bacteria?_______, _______, _______, ________, ________, ________.
food, acidity, temperature, time, oxygen, moisture
Which of the following foods may encourage rapid growth of bacteria?: Cooked rice/Hard boiled air cooled shell egg
Hard boiled air cooled shell egg
What type of bacteria grows best at temperatures between 50°-110°F? _______________
In the life cycle of bacteria, during which phase do bacteria grow most quickly? _______________
Raw, marinated or partially cooked fish is made safe by freezing at ______°F for ______ Hours.
31°F for 15 hours
What are the eight most common food allergies?
fish, peanuts, wheat, soy, tree nuts, eggs, milk, shellfish
Food workers sick with an illness that can be transmitted by contact with food or through food should be:
We can control the growth of the microorganism clostridium perfringens by _________ ,_________, ___________.
hand washing, heating meat dishes rapidly, cooling meat dishes rapidly
Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate:
The microorganism Clostridium botulinum is mainly associated with the following: Smoked fish/tuna fish
Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by cooking foods thoroughly.
Escherichia coli O157:H7 is responsible for causing Hemolytic Uremic Syndrome (HUS) among children.
Sick food workers who can transmit their illness thorough contact with food should be prevented from working until they are well.
Hands must be washed thoroughly after: ________, __________, ___________, ___________, __________, __________.
using the toilet; handling raw food; touching hair, beard or any part of the body; sneezing or coughing; smoking, eating or drinking; touching anything that may contaminate the hands
The NYC Health Code requires hand wash sinks to be readily accessible at all ____________ and ______________.
food preparation areas, toilet facilities
The hand wash sinks must be provided with: ________ and ________ running water, _________ and _________.
hot, cold, soap, paper towels
Previously cooked and refrigerated foods that will be served from a hot holding unit must be rapidly reheated to 165°F using:
a stove or oven
When bacteria from a raw food get into a cooked or ready-to-eat food, this is called:
It is a good practice to thaw frozen foods by leaving them out on the kitchen counter overnight.
The Health Code requires that frozen foods be properly thawed before being cooked. The exception to this rule is: _________
a single serving may be cooked from a single, frozen serving
Hot holding units can be used for reheating foods as long as the temperature reaches 165°F within two hours:
HACCP is an acronym that stands for: ______ ______ ______ ______ ________.
Hazard Analysis Critical Control Point
What are the seven principles of HACCP?
Identify hazards and assess their severity and risks; Determine Critical Control Points; Institute Control Measures and Establish Criteria to Ensure Control (Determine Critical Limits); Monitor Critical Control Points and Record Data; Take Actions Whenever Monitoring Results Indicate Criteria Are Not Met; Verify That the System Is Working As Planned; Record-Keeping
What is a Critical Control Point (CCP)?
the step at which action must be taken to prevent, reduce or eliminate a hazard.
If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours, what corrective action should be taken?
The food should be discarded
Potentially hazardous foods in the refrigerator storage must be discarded
when the temperature reaches _____°F
Insecticides and rodenticides can only be applied in a restaurant by the supervisor of food operations?
List four potential sources of food for rodents ___________, ___________,
food storage containers, spilled over food, improperly stored garbage, standing water
When food is unavailable to mice that have infested a restaurant, they will ______________________
What are some of the signs of rodents or rodent infestation? ___________,
rodent droppings, gnawing, rodent runs
In insect control, which measures are useful in keeping them out? ___________,
install screens on doors and windows, clean drains, fill all holes
What is the proper sequence for the manual dish washing operations? ________, ________, ________, ________.
pre-rinse, wash, rinse, sanitize, drain
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.
Between each use, cutting boards must be: ________, ________, and ________.
washed, rinsed, sanitized
Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it:
When manually washing dishes using hot water sanitizing method, which of the following statements are true: _ A. The water must be at 170°F. _ B. An immersion basket is needed. _ C. A burner or booster is needed to heat the water. _ D. A two-compartment sink is necessary.
The water must be at 170°F; An immersion basket is needed; a burner or booster is needed to heat water;
Reheating equipment must be capable of raising the internal temperature of potentially hazardous foods to at least _____°F within ___ hours and held at _____°F or above until served.
165°F within 2 hours, 140°F
"First Aid Choking" poster must only be displayed conspicuously in each designated eating area:
The "How Are We Doing" sign must be posted at or by the entrance of all food establishments in New York City.
Ashtrays are permitted on dining tables as long as "No Smoking" signs are conspicuously displayed.
Tobacco vending machines are prohibited in all food service establishments except taverns or bars.
Any food service establishment that allows on-site consumption of food must provide a cardiopulmonary resuscitation (CPR) kit in case of an emergency.
A glass thermometer should never be used for measuring food temperature. What kinds can be used?
bimetallic thermometer, thermocouple thermometer, thermistor (digital) thermometer
Clostridium perfringens is associated with foods in deep pots. We can control it by _________________ and _________________ meat dishes rapidly.
heating and cooling
Smoked fish must be stored at or below 38°F. This is to control the growth of the microorganism _______________________.
List three situations when hands must be washed thoroughly:
Before starting work; Before putting on gloves; After using the toilet; After handling raw foods; After touching hair, beard or any part of the body; After sneezing or coughing; After smoking, eating or drinking; After touching anything that may contaminate the hands
The disease _______________________ is
commonly associated with undercooked pork. Pork should therefore be cooked to a minimum temperature of ____________°F
When using raw shell eggs in a food that will not be cooked or will only be cooked lightly, we should use ___________________ eggs instead.
An air break is necessary in the waste line of the _ potwash and handwash sinks_ potwash and culinary sinks
potwash and culinary sinks
Potentially hazardous foods must be cooled adequately so that all of the food is reduced from ___°F to ___°F within ____ hours, and from ____°F to ___°F or below within _____ additional hours.
140°F to 70°F; 2 hours; 70°F to 41°F or below within four additional hours