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Terms in this set (118)
The term "potentially hazardous food" refers to:
any food that will support the growth of microorganism
Home canned food products are allowed in commercial food establishments.
The Temperature Danger Zone is between 41°F and 140°F
Within the Temperature Danger Zone most harmful microorganism:
The sensing portion of a bi-metallic stem thermometer is:
at the dimple and downward
Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The 90-day period begins from:
when the product is used up
Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of:
Foods in modified atmosphere packages provide ideal conditions for the growth of:
Chicken and other poultry are most likely to be contaminated with:
Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at:
Which of the following cans MUST be removed from circulation?
a can with a dent on a seam
All of the following are indications that fish is fresh except:
there is a fishy odor
The acronym FIFO means "First In First Out"
The New York City Health code requires that all food items must be stored at least
6 inches from the floor
In order to avoid cross-contamination, raw foods in a refrigerator must be stored
below cooked foods
Cold temperatures slow down the growth of microorganisms.
Food for storage must be kept covered and/or stored in vermin-proof containers.
Ice intended for human consumption can be used for storing cans and bottles.
When foods are stored directly in ice, the water from that ice must be drained constantly.
The presence of the following in food constitutes a physical hazard:
pieces of glass
piece of wood
pebbles and stones
The presence of the following in the food constitutes a chemical hazard:
The most significant threat to food safety is from:
Bacteria and viruses can be seen under intense source of light known as "candling".
Sulfites can be used in food preparation as long as their use is disclosed on the menu.
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.
Which of the following bacteria cause spoilage of food?
Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which of the following would provide favorable growth conditions for bacteria?
cooked pork stored at 80
At what temperature is rapid growth of pathogenic bacteria possible?
In which of the following foods bacteria may grow rapidly?
low acid and neutral foods
What type of bacteria grows best at temperatures between 50°-110°F?
It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. This process:
must be done as rapid as possible
Which of the following is true regarding water activity level?
water activity is a measure of the available water in the food for biological activity
Which of the following statements regarding bacteria is true?
pathogenic bacteria cause disease in man
Most viral food-borne diseases are the result of:
poor personal hygiene practice
A food-borne parasite found in under-cooked pork is:
Raw, marinated or partially cooked fish is made safe by freezing for specified times and temperatures. Which of the following time and temperature combination is recommended:
-31 or lower for 15 hours
The most popular chemical sanitizer is:
Food held under refrigeration must be at or below:
The reason for refrigerating potentially hazardous foods is to:
slow the growth of bacteria
Heat is effective in destroying microorganisms when the following factors are considered:
time and temperature
Salmonella enteritidis is mainly associated with the following food item:
Food workers sick with an illness that can be transmitted by contact with food or through food should be:
Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate:
Clostridium botulinum causes the disease known as botulism.
The following illness has been associated with undercooked shell eggs:
Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by:
preventing bare hand contact with ready-to- eat- foods
Viral Hepatitis is caused by Bacillus cereus.
Escherichia coli O157:H7 is responsible for causing Hemolytic Uremic Syndrome (HUS) among children.
Escherichia coli O157:H7 is mainly associated with ground poultry.
The illness trichinosis is caused by a parasite known as Trichinella spiralis.
To avoid trichinosis, pork should never be under cooked. New York City Health Code requires pork to be cooked to a minimum temperature of:
Shellfish tags must be kept with the product until it's used up and then filed away for:
When bacteria from a raw food get into a cooked or ready-to-eat food, this is called:
The correct cooking temperature for poultry, stuffed meat and stuffing is:
Thick foods cool faster...:
in small amounts in small container
It is a good practice to thaw frozen foods by leaving them out on the kitchen counter overnight.
Hot foods placed in a refrigerator for cooling must be covered...
after being cooled
To prevent illness, pork must be cooked to an internal temperature of:
Which of the following procedures cannot be used as an effective rapid cooling technique:
placing on the counter overnight
The Health Code requires that frozen foods be properly thawed before being cooked. The exception to this rule is:
a frozen hamburger patty
Ground meat and foods containing ground meat must be cooked to an internal temperature of:
All of the following except one may be used when working with ready-to-eat foods:
clean bare hands
Per New York City Health Code, hands must be washed thoroughly at least 3 times every day.
Sick food workers who can transmit their illness thorough contact with food should be prevented from working until they are well.
The NYC Health Code requires that all food workers wear proper hair restraints.
A food worker with an uninfected cut on his/her hand:
can whorl only if they wear clean bandage and wear sanitary gloves
During hand washing hands must be rubbed for at least:
Clean aprons can be used for wiping hands.
Hand sanitizers can be used in place of hand washing during busy periods.
All food on display must be protected by packaging, sneeze guards, display cases or through other means.
Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit.
Cutting boards must be sanitized at least three times a day
Carbon monoxide poisoning can result from a faulty gas-fired hot water unit.
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.
Bathrooms for employees must be provided:
Wiping cloths must be stored in a sanitizing solution with a strength of:
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 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.
Hand wash sinks must be provided in or near all of the following areas except:
During chemical sanitization, the chemical solution must be checked by:
The reason to prevent backflow in kitchen equipment is to:
prevent contamination of portable water and equipment
In order to prevent backup of sewage waste in a culinary sink, which of the following must be installed?
an air break
An air break provides indirect waste for sinks. What is the benefit of the indirect waste at culinary sinks?
it prevents sewage from reaching the sinks
The most reliable form of backflow prevention device is a/an:
Which of the following combination of fixtures must be fitted with an air break?
pot wash and culinary sinks
Backflow may cause contamination of drinking water. Backflow may occur when which of the following is present?
To prevent backflow at the hose attachment of an equipment sink, which of the following must be installed?
hose bib vacuum breaker
An example of a SUBMERGED INLET is:
a hose with one end connected to a faucet and the other end under water
Which of the following cannot be applied in a restaurant by the supervisor of food operations?
chemical insecticides and rodenticides
When food is unavailable to mice that have infested a restaurant, they will ...
die or move away
Toxic chemicals used for the destruction of pests must be applied only by:
licensed pest control operator
Which of the following regarding rodents is true?
the sighting of rats during the day is an indication of severe infestation
Which of the following is not useful in eliminating insect breeding places?
Mice are known to enter buildings through openings that are as small as:
on quarter of an inch
In insect control, which measures are useful in "building them out"?
by installing screens on doors and windows
Fresh rat droppings in a food establishment ...
is a critical violation
Which of the following is not a sign of rodent infestation?
Which of the following are the seven principles of HACCP?
access the hazards
identify the control points
identify the critical control points
set standards and criteria
take corrective actions
verify the system is working
HACCP is an acronym that stands for:
hazards analysis critical control point
Which of the hazards is HACCP mostly concerned with?
If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours, the following corrective action should be taken:
food should be discarded
When making cold salads such as tuna, it is recommended that ingredients must be pre-chilled.
Which of the following steps is a Critical Control Point (CCP) during the food flow for fried chicken?
Which of the following steps is not a Critical Control Point (CCP) during the food flow for tuna salad?
Foods can be kept uncovered during the cooling step.
"First Aid Choking" poster must only be displayed conspicuously in each designated eating area.
All food establishments must display an "Alcohol and Pregnancy Warning" sign.
A "Wash Hands" sign must be displayed at all hand washing sinks.
Smoking may be permitted only at the bars.
"No Smoking" signs must be posted at all smoke free areas.
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 onsite consumption of food must provide a cardiopulmonary resuscitation (CPR) kit in case of an emergency.
Self-assessment of food operations is an excellent way to improve security, safety and general work practice.
What causes muscle strains and sprains among restaurant workers:
lifting heavy loads and awkward reaches
Store knives in _______ to prevent accidental cuts.
designated drawer or racks
The following foods do not contain trans-fats:
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