Download NYC Food Protection Course Review Study Guide: 119 Complete Solutions with A+ Pass and more Exams Food science in PDF only on Docsity!
Study Guide 119 complete solutions with
A+ Pass.
NYC Food Protection Course Review
Study Guide 119 complete solutions with
A+ Pass.
All food service establishments must - ANSWER-have a current and valid permit issued by the NYC Health Department. Health Inspectors have the right - ANSWER-to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given - ANSWER-access to all areas of the food establishment during an inspection. According to the NYC Health Code, - ANSWER-supervisors of all food service establishments are required to have a Food Protection Certificate. Food is - 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 include - ANSWER-all 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 of PHF are - ANSWER-Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon. The Temperature Danger Zone is - ANSWER-between 41°F and 140°F. Within the Temperature Danger Zone, - ANSWER-most harmful microorganisms reproduce rapidly. The three thermometers allowed to be used for measuring food temperatures are: - ANSWER-Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital). The use of glass thermometers - ANSWER-in a food establishment is prohibited by law.
Study Guide 119 complete solutions with
A+ Pass.
Meat inspected by the U.S. Dept. of Agriculture - ANSWER-must have a USDA inspection stamp. Raw shell eggs must - ANSWER-be stored at a minimum temperature of 45°F. Smoked fish must - ANSWER-be held at 38°F or below because of the bacteria Clostridium botulinum. All refrigerated food must - ANSWER-be held at or below 41°F Refrigerated food exceptions are - ANSWER-raw shell eggs 45°F or below and smoked fish 38°F or below Shellfish must - ANSWER-be received with the proper tags. These tags must be kept on file for at least 90 days after the product is used up. Milk and milk products must - ANSWER-be pasteurized with sell-by dates of 9 days or ultra-pasteurized with sell-by dates of 45 days. All fruits and vegetables served raw must - ANSWER-be thoroughly washed before being served. Canned products must - ANSWER-be rejected if there are dents at the seam, swelling, severe rust, leakage or no label. Home canned foods - ANSWER-are also unacceptable Exception of canned foods - ANSWER-slight dent on the body of the can All commercial modified atmosphere packaged foods must - ANSWER-be used per manufacture specifications. Vacuum Packaging of any food product in a retail food establishment - ANSWER-is prohibited by law unless special authorization is obtained through the Department of Health. The acronym FIFO means - ANSWER-First In First Out, and the first step in implementing FIFO is to date the products. The New York City Health code requires - ANSWER-that all food items must be stored at least 6 inches off the floor.
Study Guide 119 complete solutions with
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Biological hazard is - ANSWER-the presence of microorganisms (bacteria, viruses, parasites and fungi) in the food. Foods that have been contaminated with pathogenic bacteria have - ANSWER-no change in appearance, taste or smell. Under favorable conditions bacteria - ANSWER-can double their population every 20 to 30 minutes. There are 4 phases of bacterial growth: - ANSWER-Lag, Log, Stationary and Death. The most rapid growth of bacteria - ANSWER-takes place in the log phase. The six factors that affect the growth of bacteria are: - ANSWER-Food, Acidity (Low acidity), Temperature Danger Zone, Time, Oxygen (or lack of oxygen) and Moisture (FATTOM). Viruses cannot reproduce in food; - ANSWER-they only use food as a means to get inside the human body. Hepatitis A and norovirus are - ANSWER-two common food-borne viruses that typically contaminate our food supply through fecal (human) contaminated waters and food. The food-borne parasite typically found in under-cooked pork - ANSWER-is called Trichinella spiralis. The illness trichinosis - ANSWER-is caused by a parasite known as Trichinella spiralis. Trichinella spiralis can - ANSWER-be eliminated by cooking pork to 150°F for 15 seconds A food-borne parasite typically found in marine fish - ANSWER-is called Anisakis simplex Salmonella enteritidis is - ANSWER-mainly associated with raw poultry and raw shell eggs. When preparing any egg recipe where eggs are not cooked or partially cooked, - ANSWER-one must always use pasteurized eggs only. We can control the growth of the microorganism Clostridium perfringens - ANSWER-by rapid cooling, rapid re-heating and avoid preparing foods in advance.
Study Guide 119 complete solutions with
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Staphylococcus aureus is - ANSWER-a bacterium that is commonly carried by healthy human beings. Staphylococcal food intoxication is - ANSWER-a common cause of food-borne illness caused by Staphylococcus aureus Staphylococcal food intoxication - ANSWER-can be prevented by good personal hygiene and avoiding bare hands contact with ready-to-eat foods. Food workers sick with an illness - ANSWER-that can be transmitted by contact with food or through food should be prevented from working until fully recovered. Ground meats such as hamburgers must - ANSWER-be cooked to a minimum temperature of 158°F to eliminate E. coli 0157:H Clostridium botulinum causes the disease known as botulism. Clostridium botulinum - ANSWER-is associated with home-canned foods, swollen cans, smoked fish, garlic in oil and any food in an anaerobic (without air) environment. Ciguatera Intoxication - ANSWER-occurs during 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 once they eat the predatory fish with accumulated toxins from red algae. Scombroid poisoning - ANSWER-occurs from 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 - ANSWER-be washed thoroughly after 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. The NYC Health Code requires - ANSWER-that hand-washing sinks 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. The NYC Health Code requires - ANSWER-that all food workers wear proper hair restraints, clean aprons and outer garments, abstain from wearing jewelry and wearing make-up.
Study Guide 119 complete solutions with
A+ Pass.
Never use a hot-holding - ANSWER-unit to reheat foods. Bare hands may never be used - ANSWER-when working with ready-to-eat foods. Always use utensils such as clean and sanitary - ANSWER-pair of gloves, tongs, spatula, deli paper, spoon, knife, etc. When using disposable gloves, - ANSWER-they must be changed often to prevent contamination of food. Air-breaks must - ANSWER-be provided in all culinary (food related) and pot/dish washing sinks. Atmospheric Vacuum Breakers (AVB) must - ANSWER-be installed in any equipment that has a direct connection with potable water supply. Examples include ice-machine, coffee machines, dishwashers, etc. Cross-connection can be prevented - ANSWER-by installing a hose-bib vacuum breaker. All gas-fired hot water heaters must - ANSWER-be installed by a licensed plumber and must be monitored for back draft. NYC laws make it illegal to - ANSWER-dump grease 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 - ANSWER-be Washed, Rinsed and Sanitized. Hot-water sanitizing can be done by - ANSWER-immersing utensils in water with a temperature of 170°F for at least 30 seconds. 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.
Study Guide 119 complete solutions with
A+ Pass.
50 PPM sanitizing solution is used for - ANSWER-immersion/soaking of utensils for at least 1 minute. 100 PPM sanitizing solution is typically used for - ANSWER-wiping, spraying or pouring. Wiping cloths must be stored in a sanitizing solution - ANSWER-with strength of 50 PPM. During chemical sanitization, the chemical solution must - ANSWER-be checked with a test kit. Bathrooms for patrons must - ANSWER-be provided 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 that have infested a restaurant - ANSWER-they will move out. Rats are known to enter buildings through openings that - ANSWER-are as small as the size of a quarter Presence of fresh rat droppings in a food establishment - ANSWER-is a critical violation. The best method of eliminating flies and roaches from an establishment is - ANSWER- through proper cleaning and sanitizing. Insecticides and rodenticides can only be applied - ANSWER-in a restaurant by a Licensed Pest Control Officer. NYC Health code requires that a pest control officer must - ANSWER-inspect a food establishment 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-Identify hazards, Determine Critical Control Points (CCP), Set up Critical Limits, Monitor CCP, Take Corrective Actions, Verify the system is working, and Record Keeping.
