Download NYC Food Protection Course 163: Questions and Answers and more Exams Food Science and Technology in PDF only on Docsity!
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NYC Food Protection Course 163
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All food service establishments must have a current and valid permit issued by the New York City Department of Health and Mental Hygiene - ANSWER-True Health Inspectors have the right to inspect a food service or food processing establishment as long as it it in operation. Inspectors must be given access to all areas of establishment during an inspection. - ANSWER-True Obstruction or interference with Health Inspectors in the performance of their duties may result in the closing of the establishment and revocation of the permit. - ANSWER- True Health Inspectors are authorized to collect permit fees and fines on behalf of the department - ANSWER-False Health Inspectors must show their photo identification and badge to the person in charge of an establishment when requested. - ANSWER-True The term "Potentially Hazardous Food" refers to: - ANSWER-Any food that will support the growth of microorganisms Home canned food products are allowed in commercial food establishments. - ANSWER-False The temperature Danger Zone is between 41'F and 140'F - ANSWER-True Within the Temperature Danger Zone most harmful microorganism: - ANSWER- Reproduce Rapidly The sensing portion of a bi-metallic stem thermometer is: - ANSWER-a the dimple and downward Shellfish tags must be must be filled in order of delivery date and kept for a period of 90 days. The 90-day period begins from: - ANSWER-When the Product is used up
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Fresh Shelled eggs must be refrigerated up receipt, at an ambient temperature of: - ANSWER-45F Foods in modified atmosphere packages provide ideal conditions for the growth of : - ANSWER-Clostridium Botulinum Chicken and other poultry are most likely to be contaminated with: - ANSWER- Salmonella Smoked Fish provided ideal conditions for the growth of botulinum spores. Therefore, this product must be stored at: - ANSWER-38'F Which of the following cans MUST be removed from circulation? - ANSWER-A can with a dent on the seam All of the following are indications that fish is fresh except: - ANSWER-There is a fishy odor The acronym FIFO means "First In First Out" - ANSWER-True The New York City Health Code requires that all food items must be stored at least - ANSWER-6 Inches from the floor In order to avoid cross-contamination, raw foods in a refrigerator must be stored - ANSWER-Below Cooked Food Cold Temperatures slow down the growth of microorganisms - ANSWER-True Food for storage must be kept covered and/or stored in vermin-proof containers - ANSWER-True Ice intended for human consumption can be used for storing can and bottles - ANSWER-False When foods are stored directly in ice, the water from the ice must be drained constantly.
- ANSWER-True The presence of the following in food constitutes a physical hazard: Pieces of Glass - ANSWER-True The presence of the following in food constitutes a physical hazard:
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The most significant threat to food safety is from: - ANSWER-Biological Hazard Bacteria and viruses can be seen under intense source of light know as "candling" - ANSWER-False Sulfites can be used in food preparation as long as their use is disclosed on the menu. - ANSWER-False Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a reliable and trustworthy commercial source. - ANSWER-True Use of MSG (Monosodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances. - ANSWER-False Which of the following bacteria causes spoilage of food? - ANSWER-Undesirable Bacteria Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which of the following would provide favorable growth conditions for bacteria? - ANSWER-Cooked Pork stored at 80'F At what temperature is a rapid growth of pathogenic bacteria possible? - ANSWER-65'F In Which of the following food bacteria may grow rapidly? - ANSWER-Low acid and neutral foods Which of the following is a safe method of storing potentially hazardous food? - ANSWER-None of the above What Type of bacteria grows best at temperatures between 50'-110'F? - ANSWER- Mesophilic bacteria It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. This Process: - ANSWER-Must be done as rapidly as Possible Which of the following is true regarding water activity level? - ANSWER-Water Activity is a measure of the available water in the food for biological activity Which of the following statements regarding foods that have a low water activity is true?
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Which of the following statements regarding bacteria is true? - ANSWER-Pathogenic bacteria cause disease in man Which of the following foods would likely be the most shelf stable? - ANSWER-Instant Coffee Which of the following food is the least shelf stable? - ANSWER-Fresh meats Most viral food-borne diseases are the result of: - ANSWER-Poor Personal Hygiene Practice A Food-Borne parasite found in under-cooked Pork is: - ANSWER-Trichinella Spiralis 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: - ANSWER--31'f or lower for 15 hours The most popular chemical sanitizer is: - ANSWER-Chlorine Food Held under refrigeration must be at or below : - ANSWER-41'F The reason for refrigeration potentially hazardous foods is to : - ANSWER-slow the growth of bacteria Heat is effective in destroying microorganisms when the following factors are considered: - ANSWER-Time and Temperature Salmonella enteritidis is mainly associated with the following food item: - ANSWER- Chicken Food Workers sick with an illness that can be transmitted by contact with food or through food should be: - ANSWER-At Home Ground meats such as hamburgers must be cooked to a minimum temperature of 158'F to eliminate: - ANSWER-E-Coli 0157:H Clostidium Botulinum causes the disease known as botulism - ANSWER-True The Microorganism Clostridium Botulinum is mainly associated with the following - ANSWER-ALL of the Above
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The health Code requires that frozen foods be properly thawed before being cooked. The exception to this rule is: - ANSWER-A Frozen hamburger patty Ground meat and foods containing ground meat must be cooked to an internal temperature of: - ANSWER-158'F All of the Following except one may be used when working with ready-to-eat foods: - ANSWER-Clean bare hands When using disposable gloves, they must be changed often to prevent contamination of food under what circumstances? - ANSWER-All of the Above All of the following, EXCEPT ONE are true of a hot holding unit: - ANSWER-Must be used to reheat refrigerated foods Which of the following is NOT a recommended method of rapid cooling? - ANSWER- Covering the food and placing the food on a preparation table Per New York City Health Codes, hands must be washed thoroughly at least 3 times every day. - ANSWER-FALSE Sick food workers who can transmit their illness thorough contact with with food should be prevented from working until they are well. - ANSWER-True Hands must be washed thoroughly after: - ANSWER-All of the above The hand wash sink must be Provided with - ANSWER-A B and C The New York City Health Code requires that all food workers wear proper hair restraints. - ANSWER-True A Food worker with an uninfected cut on his/her hand: - ANSWER-Can Work only if they wear a clean bandage and wear sanitary golves During hand washing, hands must be rubbed for at least: - ANSWER-20 seconds Clean Aprons can be used for wiping hands. - ANSWER-False Hand sanitizer can be used in place of hand washing during busy periods. - ANSWER- False
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All food on display must be protected by packaging, sneeze guards, display cases or through other means - ANSWER-True Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit. - ANSWER-True Cutting Boards must be sanitized at least three times a day - ANSWER-False Carbon Monoxide poisoning can result from a faulty gas-fired hot water unit - ANSWER- True 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. - ANSWER-True Bathrooms for employees must be provided: - ANSWER-Always Wiping cloths must be stored in a sanitizing solution with a strength of: - ANSWER- 50 ppm Between each use, cutting boards must be : - ANSWER-A B and C Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it. - ANSWER-False When Manually washing dishes using hot water sanitizing method, which of the following statements are true: - ANSWER-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. Hand Washing sinks must be provided in or near all of the following EXCEPT: - ANSWER-Customer Areas During chemical sensitization, the chemical solution must be checked by: - ANSWER- Test Kit The reason to prevent backflow in kitchen equipment is to: - ANSWER-Prevent contamination of potable water and equipment In order to prevent backup of sewage waste in a culinary sink, which of the following must be installed? - ANSWER-An Air Break
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Which of the following is NOT useful in eliminating insect breeding places? - ANSWER- Fly Strips Mice are known to enter buildings through openings that are as small as: - ANSWER- one quarter of an inch In insect control, which measures are useful in "building them out"? - ANSWER-By Installing screens on doors and windows. Fresh rat droppings in a food establishment...: - ANSWER-is a critical violation Which of the following is not a sign of rodent infestation? - ANSWER-Decaying Vegetables Which of the following is true? - ANSWER-All of the above Which of the following are the seven Principles of HACCP: Asses the hazards - ANSWER-True Which of the following are the seven Principles of HACCP: Identify the control Points - ANSWER-False Which of the following are the seven Principles of HACCP: Identify the critical control points - ANSWER-True Which of the following are the seven Principles of HACCP: Set standards and cireria - ANSWER-True Which of the following are the seven Principles of HACCP: Take Corrective actions - ANSWER-True Which of the following are the seven Principles of HACCP: Verify the system is working - ANSWER-True Which of the following are the seven Principles of HACCP:
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Notify the local Health Department - ANSWER-False Which of the following are the seven Principles of HACCP: Monitor - ANSWER-True Which of the following are the seven Principles of HACCP: Record Keeping - ANSWER-True HACCP is an acronym that stands for: - ANSWER-Hazards Analysis Critical Control Points Which of the hazards in HACCP mostly concerned with? - ANSWER-Biological If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours, the following corrective action should be taken: - ANSWER-Food Should be discarded Potentially hazardous foods in the refrigerator storage must be discarded when the temperature is: - ANSWER-A and B only When making cold salads such as tuna , it is recommended that ingredients must be pre-chilled. - ANSWER-True Which of the following steps in a Critical Control Point (CCP) during the food Flow for fried chicken? - ANSWER-Cooking Which of the following steps is NOT a Critical Control Point (CCP) during the food Flow For Tuna Salad? - ANSWER-Receiving Foods Can be kept uncovered during the cooling step - ANSWER-True "First Aid Choking" Posters must only be displayed conspicuously in each designated eating area. - ANSWER-True All food establishments must display an "Alcohol and Pregnancy Warning" sign. - ANSWER-False A "Wash Hands" sign must be displayed at all hand washing sinks - ANSWER-True
