Download NYC Food Protection Certificate Exam: Questions and Answers and more Exams Food science in PDF only on Docsity!
190 A+ Guaranteed.
NYC Food Protection Certificate Exam
190 A+ Guaranteed.
All food service establishments must have - ANSWER-a current and valid permit issued by the NYC Health Department When do Health Inspectors have the right to inspect a food service or food processing establishment? - ANSWER-as long as it is in operation During an inspection, inspectors must be given access to - ANSWER-all areas of the food establishment Who is required to have a Food Protection Certificate. - ANSWER-supervisors of all food service establishments Food is defined as - ANSWER-any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption. Potentially Hazardous Food (PHF) refers to? - ANSWER-Foods which support rapid growth of microorganisms. Examples of Potentially Hazardous Foods - ANSWER-Examples: raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes, cut leafy greens, cut tomatoes and melons, garlic in oil etc. (Exceptions: Air- cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon) Not Potentially Hazardous prepared Foods - ANSWER-Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon The Temperature Danger Zone - ANSWER-41°F and 140°F. The three thermometers allowed to be used for measuring food temperatures: - ANSWER-Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital) Glass Thermometers - ANSWER-Kind of thermometer which are prohibited by law in a food establishment. Meat inspected by the U.S. Dept. of Agriculture must have what? - ANSWER-must have a USDA inspection stamp.
190 A+ Guaranteed.
Raw shell eggs must be stored at a minimum temperature of - ANSWER-45°F Smoked fish must be held at - ANSWER-38°F or below Smoked fish held above what temperature causes the growth of which kind of bacteria - ANSWER-38°F causes growth of the bacteria Clostridium botulinum. All refrigerated food must be held at or below - ANSWER-41°F Shellfish must be received with - ANSWER-the shellfish tags After shellfish is used up - ANSWER-tags must be kept on file for at least 90 days Milk and milk products must be pasteurized with sell-by dates of - ANSWER-9 days Milk and milk products must be ultra-pasteurized with sell-by dates of - ANSWER- 45 days All fruits and vegetables served raw must be - ANSWER-thoroughly washed before being served. Canned products must be rejected if there are - ANSWER-Dents at the seam, swelling, severe rust, leakage or no label.. (exception: slight dent on the body of the can) Home canned foods - ANSWER-are unacceptable types of canning All commercial modified atmosphere packaged foods - ANSWER-type of packaged food that must be used per manufacture specifications Vacuum Packaging of any food product in a retail food establishment - ANSWER- Prohibited by law unless special authorization is obtained through the Department of Health The acronym FIFO means - ANSWER-First In First Out The first step in implementing FIFO is to - ANSWER-date the products is the is the first step How far off the floor must all food items must be stored? - ANSWER-6" or more In order to prevent cross-contamination, raw foods in a refrigerator must be stored - ANSWER-below cooked foods Cold temperatures - ANSWER-slow down the growth of microorganisms
190 A+ Guaranteed.
Under favorable conditions bacteria can double their population in what amount of time?
- ANSWER-Bacteria can double their population every 20 to 30 minutes in what conditions? There are 4 phases of bacterial growth: - ANSWER-Lag, Log, Stationary and Death. The most rapid growth of bacteria (FATTOM) takes place in what phase - ANSWER- The log phase causes what of bacteria? The six factors that affect the growth of bacteria are: - ANSWER-Food, Acidity (Low acidity), TDZ, Time, Oxygen, Moisture (FATTOM). Viruses cannot - ANSWER-reproduce in food; they only use food as a means to get inside the human body. Hepatitis A and norovirus contaminate the food supply - ANSWER-through fecal (human) contaminated waters and food Trichinella spiralis. - ANSWER-The food-borne parasite typically found in under-cooked pork Trichinosis parasite - ANSWER-is caused by a parasite known as Trichinella spiralis. Trichinella spiralis cooking requirements. - ANSWER-can be eliminated by cooking pork to 155°F for 15 seconds Marine fish contain what? - ANSWER-Anisakis simplex is a food-borne parasite found where? Salmonella enteritidis - ANSWER-Mainly associated with raw poultry and raw shell eggs. one must always use pasteurized eggs only. - ANSWER-When preparing any egg recipe where eggs are not cooked or partially cooked, Clostridium perfringens growth can be controlled by - ANSWER-rapid cooling, rapid re- heating and avoid preparing foods in advance Staphylococcus aureus is carried by? - ANSWER-bacterium that is commonly carried by healthy human beings. Staphylococcal food intoxication - ANSWER-is caused by Staphylococcus aureus
190 A+ Guaranteed.
food-borne illness Staphylococcal food intoxication can be prevented by - ANSWER- good personal hygiene and avoiding bare hands contact with ready-to-eat foods. 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. Ground meats such as hamburgers must be cooked to a minimum temperature of - ANSWER-158°F to eliminate E. coli 0157:H E. coli 0157:H7 is caused by - ANSWER-ground meat not cooked over 158°F causes botulism is caused by - ANSWER-Clostridium botulinum What virus is home-canned foods associated with? - ANSWER-Clostridium botulinum bacterium Ciguatera Intoxication occurs in what kind of environmental conditions - ANSWER-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 from predatory fish with accumulated toxins from - ANSWER-red algae Scombroid poisoning occurs from - ANSWER-eating certain fish (e.g., tuna, mackerel, bonito, mahi mahi, blue fish, etc.) with high levels of histamines due to time and temperature abuse. Hands must be washed thoroughly after - ANSWER-any activity in which the hands have become contaminated. For example, before starting work, after handling raw foods, coughing, sneezing, smoking, eating, drinking, scratching, etc. hands become contaminated - ANSWER-before starting work, after handling raw foods, coughing, sneezing, smoking, eating, drinking, scratching. The NYC Health Code requires that hand-washing sinks must be located - ANSWER- within 25 feet of each food preparation, food service and ware-washing area and in or adjacent to employee and patron bathrooms. 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. The NYC Health Code requires that all food workers wear - ANSWER-proper hair restraints, clean aprons and outer garments, abstain from wearing jewelry and wearing make-up.
190 A+ Guaranteed.
Bare hands may never be used - ANSWER-when working with ready-to-eat foods. When working with ready-to-eat-foods - ANSWER-Always use utensils such as clean and sanitary pair of gloves, tongs, spatula, deli paper, spoon, knife, etc. To prevent contamination of food disposable gloves must be - ANSWER-Must be changed often to prevent contamination of food culinary (food related) and pot/dish washing sinks must be fitted with - ANSWER-Air- breaks Atmospheric Vacuum Breakers (AVB) must be installed - ANSWER-in any equipment that has a direct connection with potable water supply. Types of equipment that have direct connections with potable water supplies - ANSWER-ice-machine, coffee machines, dishwashers, etc. Cross-connection can be prevented by installing what? - ANSWER-installing a hose-bib vacuum breaker. All gas-fired hot water heaters must be installed by - ANSWER-a licensed plumber All gas-fired hot water heaters must be monitored - ANSWER-for back draft. NYC laws make it illegal to dump grease - ANSWER-in any sink that does not have a proper grease interceptor. The proper sequence for the manual dish washing operations is - ANSWER-Wash, Rinse, Sanitize and Air-dry. Between each use, cutting boards must be - ANSWER-Washed, Rinsed and Sanitized. What requirements must water be met to sanatize using the hot-water method? - ANSWER-Immersing utensils in water at 170°F for 30 seconds or more To prepare a 50 PPM chlorine based sanitizing solution - ANSWER-, add 1/2 ounce of bleach to 1 gallon of water. To prepare a 100PPM chlorine based sanitizing solution - ANSWER-add one ounce of bleach to 1 gallon of water. 50 PPM sanitizing solution - ANSWER-is used for immersion/soaking of utensils for at least 1 minute.
190 A+ Guaranteed.
typically used for wiping, spraying or pouring - ANSWER-100 PPM Sanitizing solution Wiping cloths must be stored - ANSWER-in a sanitizing solution with strength of 50 PPM. During chemical sanitization, the chemical solution - ANSWER-must be checked with a test kit Bathrooms for patrons must be provided - ANSWER-when there are 20 seats or more in the dining area of a food establishment. The three key strategies of Integrated Pest Management are: - ANSWER-Starve them, Build them out and Destroy them. When food is unavailable to mice - ANSWER-Mice will move out. Rats are known to enter buildings - ANSWER-through openings that are as small as the size of a quarter Presence of fresh rat droppings in a food establishment - ANSWER-is a critical violation. Insecticides and rodenticides can only be applied in a restaurant by a - ANSWER- Licensed Pest Control Officer. NYC Health code requires that a pest control officer must inspect a food establishment - ANSWER-Inspection at least once a month HACCP is an acronym that stands for - ANSWER-Hazard Analysis and Critical Control Point The seven principles of HACCP are: - ANSWER-hazard, ccp, set up limits, moniter, take action, verify, record keeping HACCP - ANSWER-A food safety system which is mainly concerned with the control of harmful microorganisms. A Critical Control Point (CCP) - ANSWER-is any point in the food flow where action must be taken to eliminate the hazard. If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours - ANSWER-Then the food must be discarded as it is no longer considered safe.
190 A+ Guaranteed.
6 lbs. - ANSWER-Reduced size to cool Meat roasts, Poultry and Fish 4 inches. - ANSWER-Depth of pan required to cool thick foods like chili and refried beans 50 PPM - ANSWER-The strength of sanitizing solution for a wiping cloth 31°F for 15 hours - ANSWER-Required freezing criteria for any fish to be consumed raw Sulfites can be used to - ANSWER-maintain the color and freshness of cut fruits and vegetables Under favorable conditions bacteria can double their population - ANSWER-every 20 to 30 minutes 65°F - ANSWER-growth of bacteria possible 6 conditions for the growth of bacteria - ANSWER-food, acidity, temperature, time, oxygen, moisture Food types bacteria like - ANSWER-high protein foods of animal origin plant products that are heat treated Bacteria prefer what kind of acidity? - ANSWER-Bacteria generally prefer neutral foods. Bacteria do not do well in foods that are - ANSWER-food that is too acidic or too alkaline Why is vinegar used as a preservative - ANSWER-to prevent growth of Bacteria What pH balance is considered too acidic for food to grow? - ANSWER-Any food with a pH value of 4.6 or less Bacteria prefer what kind of temperature? - ANSWER-warm temperatures Bacteria that prefer human food grow between what temperatures? - ANSWER- Between 41-140°F (Temperature Danger Zone) 50 - 110°F - ANSWER-Mesophilic Bacteria grow best at temperatures between Thermophilic Bacteria prefer heat and grow best at temperatures between - ANSWER- 110 - 150°F or more
190 A+ Guaranteed.
Psychrophilic Bacteria prefer temperatures - ANSWER-That are cold and grow at below 50°F The processes of dehydration, freezing and preserving in salt or sugar to remove moisture from foods. - ANSWER-Bacteria can be controlled by removing what? The Water Activity value measures - ANSWER-The amount of moisture in a food What Water Activity value does not have enough moisture to support the active growth of bacteria? - ANSWER-.85 or less The most reliable and time-tested method of destroying bacteria is - ANSWER-the use of heat What are the two methods for pasteurizing milk? - ANSWER-holding or flash The holding method - ANSWER-milk is held at a temperature of 145°F for thirty minutes The Flash method to pasteurize milk - ANSWER-milk is held at 161°F for fifteen seconds ("high temperature short time" method ) Chemicals that kill bacteria are called - ANSWER-Germicides or bactericides Examples of chemicals that kill bacteria: - ANSWER-carbolic acid, formaldehyde, iodine, chlorine and quaternary compounds Bacteria cannot be destroyed by - ANSWER-refrigeration of foods. Cold temperatures from 0°F to 41°F will - ANSWER-inhibit or slow the growth of bacteria Freezing foods at or below 0°F - ANSWER-will not kill bacteria Chlorine - ANSWER-The most popular chemical sanitizer Symptoms to Salmonella enteritidis occur in what amount of time - ANSWER- 6 - 48 hours Salmonella enteritidis causes - ANSWER-Abdominal pain, diarrhea, chills, fever, nausea, vomiting, and malaise Duration to cook poultry, stuffed meat and stuffing - ANSWER-165°F for at least 15 seconds
190 A+ Guaranteed.
Shigella species originates in - ANSWER-Bacteria that starts in humans Shigellosis can be caused by - ANSWER-contamination from raw produce, moist prepared foods- tuna, macaroni, potato salads, etc 2 ways Shigellosis can be prevented - ANSWER-Avoiding bare hands contact with ready-to-eat foods & Rapidly cool foods to 41°F or below Clostridium botulinum can be found in - ANSWER-Soil, water, intestinal tract of animals and fish Home-canned foods, smoked and vacuum packaged fish, garlic in oil, baked potatoes, and thick stews
