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What temperature should refrigerated foods be held at? And what are the exceptions? - correct answer ✅41 F or below. Exceptions include: smoked fish which should be held at 38 F or below. Raw shell eggs which should be held at 45 F or below. What should shellfish have upon arrival in store? - correct answer ✅Shellfish tags. How long should shellfish tags be kept? - correct answer ✅Shellfish tags should be kept 90 days AFTER the product has been used up. Milk and Milk products should have what? - correct answer ✅Must be pasteurized with sell by dates of 9 days. Or: Must be ultra pasteurized with sell by dates of 45 days.
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Before serving raw fruits and vegetables what must take place? - correct answer ✅They must be thoroughly washed. WHen should canned products be rejected from use? - correct answer ✅If there are dents at the seams, swelling, severe rust, leakage, no label, home canned. Exceptions: slight dent on SIDE of can. Special authorization from the DOH is needed to use what kind of food in a retail food establishment? - correct answer ✅Vacuum packaged food. What does the acronym FIFO mean? - correct answer ✅First in, first out. What is the first rule of FIFO? - correct answer ✅Date the products when received. How high off the floor does the NYC DOH require all food items to be? - correct answer ✅atleast 6 inches.
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When foods are stored directly in ice, it is imperative that the ice be what? - correct answer ✅Drained constantly. What kind of a sign should be displayed conspicuously in every eating area? - correct answer ✅First Aid Choking sign. All food service establishments must have what from the NYC DOH? - correct answer ✅A valid permit issued by the NYC DOH. DOH inspectors have the right to what areas of the food establishment during inspections? - correct answer ✅All areas. Health inspectors have the right to inspect the food service or food processing establishment as long as what? - correct answer ✅As long as it is in operation. According to the NYC Health Code supervisors of all food establishments must have what? - correct answer ✅Food protection Certificate.
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What is food? - correct answer ✅Food is any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption. What does PHF mean? - correct answer ✅Potentially Hazardous Food What refers to food that supports the rapid growth of microorganisms? - correct answer ✅Potentially hazardous food Examples of PHF: - correct answer ✅Raw and cooked meats Poultry Milk and milk products Fish and shellfish Tofu Cooked rice and pasta Beans Potatoes Cut leafy greens, tomatoes, and melons Garlic in oil
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What must meat that is inspected by the US Dept of Agriculture have? - correct answer ✅A USDA inspection Stamp What is the minimum temperature that raw shell eggs can be stored at? - correct answer ✅45 F Smoked fish not stored at 38 F or below can possibly be contaminated with what bacteria? - correct answer ✅Clostridium Botulinum What sign are food establishments that serve alcoholic beverages required to display? - correct answer ✅The Alcohol and Pregnancy Warning sign. What kind of sign is required to be displayed at all hand washing sinks? - correct answer ✅A Wash Hands sign. What kind of sign is required to be displayed all throughout the facility? - correct answer ✅No Smoking sign.
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What is the presence of a foreign object (glass fragments, pieces of metal, etc.) in a food? - correct answer ✅A physical hazard. What are the three main hazards to our health in a food establishment? - correct answer ✅Physical Chemical Biological What is the presence of harmful chemicals (pesticides, cleaning agents, prescription medication, etc.) in food? - correct answer ✅A chemical hazard. What is the presence of microorganisms (bacteria, viruses, parasites, and fungi) in food? - correct answer ✅A biological hazard. Foods that are contaminated but have no change in appearance, taste, or smell are contaminated with what? - correct answer ✅Pathogenic Bacteria Under favorable conditions, what happens to bacteria in foods? - correct answer ✅Bacteria can double their population every 20 to 30 minutes.
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What cannot reproduce in food, but uses food as a means to get inside the human body? - correct answer ✅Viruses. What are two common types of food borne viruses that typically contaminate our food supply through fecal contaminated waters and food? - correct answer ✅Hepatitis A Norovirus What food borne parasite is typically found in under cooked pork? - correct answer ✅Trichinella Spiralis What illness is caused by the Trichinella Spiralis? - correct answer ✅Trichinosis How can trichinella spiralis be eliminated from pork? - correct answer ✅By cooking pork to 150 F for 15 seconds
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What food borne parasite typically can be found in marine fish? - correct answer ✅Anisakis simplex What illness is mainly associated with raw poultry and raw shell eggs? - correct answer ✅Salmonella enteritidis What kind of eggs should be used in foods that are not cooked or partially cooked? - correct answer ✅Pasteurized eggs How can we control the growth of the microorganism Clostridium perfringens? - correct answer ✅By rapid cooling Rapid re-heating Avoiding preparing foods in advance What type of bacterium is commonly carried by healthy human beings? - correct answer ✅Staphylococcus aureus
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The bacterium botulism is associated with what types of foods? - correct answer ✅home canned foods swollen cans smoked fish garlic in oil Any anaerobic (without air) environment What occurs during warm weather wen toxic red algae in the water are eaten by small fish? (the food chain takes place and ends with human consumption of larger fish that have eaten the smaller intoxicated fish.) - correct answer ✅Ciguatera Intoxication What poisoning occurs from eating fish such as tuna, mackerel, bonito, mahi mahi, blue fish, etc. with high levels of histamines due to temperature abuse? - correct answer ✅Scombroid poisoning When should hands be washed? - correct answer ✅When hands have become contaminated. Before work
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After handling raw foods Coughing Sneezing Smoking Eating Drinking Scratching What is the NYC DOH requirements for hand washing sinks? - correct answer ✅They must be located within 25 feet of each food preparation, food service and ware washing area and in or adjacent to employee and patron bathrooms. Hand washing sinks must have what? - correct answer ✅Soap Hot and cold running water Disposable towels or a hand dryer A wash hands sign
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Microwave with continuous cooking afterwards What is cross contamination? - correct answer ✅When bacteria from raw foods get into cooked or ready to eat foods. What is the correct cooking temperature for poultry, stuffed meat, and stuffing? - correct answer ✅165 F What temperature should ground meat and foods containing ground meat be cooked to? - correct answer ✅An internal temperature of 158 F To prevent illness, what temperature must pork be cooked to? - correct answer ✅An internal temperature of 150 F What temperature should fish, shellfish, lamb, and other meats be cooked to? - correct answer ✅A minimum of 140 F What temperature should shell eggs be cooked to? - correct answer ✅A minimum of 145 F
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All hot foods stored on hot holding units must be held at what temperature?
- correct answer ✅140 F or higher What are proper ways to effectively rapid cool foods? - correct answer ✅Immersion in an ice water bath with occasional stirring cutting solid foods into smaller pieces (6 lbs or less) use of 4 inch shallow cooling pans with a proper depth of 1 to 2 inches using a rapid chill unit When can hot foods be covered in a refrigerator for cooling? - correct answer ✅Only after they have completely cooled to 41 F or below. Using a stove or oven, previously cooked and refrigerated foods that will be served from a hot holding unit must be rapidly reheated to what temperature? - correct answer ✅165 F What should be provided in all culinary (food related) and pot/dish washing sinks? - correct answer ✅Air breaks
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Air Dry Between each use, cutting boards must be: - correct answer ✅Washed Rinsed Sanitized What is hot water sanitizing? - correct answer ✅Immersing utensils in water with a temperature of 170 F for atleast 30 seconds How does one prepare 50 PPM chlorine based sanitizing solution? - correct answer ✅by adding 1/2 ounce of bleach to 1 gallon of water. How does one prepare a 100 PPM chlorine based sanitizing solution? - correct answer ✅By adding one ounce of bleach to 1 gallon of water. Wiping cloths must be stored in a sanitizing solution of what strength? - correct answer ✅50 PPM
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During chemical sanitization, how must the chemical solution be checked? - correct answer ✅with a test kit How is 50 PPM sanitizing solution used? - correct answer ✅for immersion/soaking of utensils for at east 1 minute How is 100 PPM sanitizing solution used? - correct answer ✅Used typically for wiping, spraying, or pouring. When should bathrooms be provided for patrons? - correct answer ✅When there are 20 or more seats in the dining area of a food establishment. What are three key strategies of Integrated Pest Management? - correct answer ✅Starve them Build the out Destroy them When will mice move out of a restaurant? - correct answer ✅When food becomes unavailable
