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64 Cards in this Set

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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.
T
Health inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of establishment during inspection
T
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.
T
Health Inspectors are authorized to collect permit fees on behalf of the department.
F
Health inspectors must show their photo identification and badge to the person in charge of an establishment when requested.
T
All food service establishments must have a current and valid permit issued by The new york city department of health and mental hygiene.
T
Health inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of establishment during inspection
T
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.
T
Health Inspectors are authorized to collect permit fees on behalf of the department.
F
Health inspectors must show their photo identification and badge to the person in charge of an establishment when requested.
T
The term "potentionally hazardous food" refers to
Any food that will support the growth of microorganisms.
Home canned food products are allowed in commercial food establishments.
F
The temp danger zone is between 41f and 140f
T
Within the Temperature Danger Zone most harmful microorganism.
Reproduce rapidly
The sensing portion of bi-metallic stem thermometer
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 the ambient temp of
41F
Foods in modified atmosphere packages provide ideal conditions for growth of
clostridium botulinum
Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at
38F
The acronym FIFO means "First In First Out"
T
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
T
Food for storage must be kept covered and/or stored in vermin-proof containers.
T
Ice intended for human consumption can be used for storing cans and bottles
F
when foods are stored directly in ice, the water form that ice must be drained constantly
T
The most significant threat to food safety is from
biological hazard
Bacteria and viruses can be seen under intense source of light known as "candling"
F
Sulfites can be used in food preparation as long as their use is disclosed on the menu
F
Which of the following bacteria cause spoilage of food?
undesirable bacteria
At what temperature is rapid growth of pathogenic bacteria possible ?
65F
what types of bacteria grows best at temperatures between 50F-110F ?
Mesophilic Bacteria
Which of the following statements regarding bacteria is true?
Pathogenic bacteria cause disease in a man
Most viral food-borne diseases are the result of
poor personal hygiene practice
A food-borne parasite found in under-cooked pork is
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
-31F or lower for 15 hours
Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate
E-Coli 0157:H7
Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by
preventing bear hand contact with ready to eat foods
Escherichia coli O157:H7 is responsible for causing Hemolytic Uremic Syndrome (HUS) among children
T
Escherichia coli O157:H7 is mainly associated with ground poultry
F
To avoid Trichinosis pork should never be undercooked. New York City Health Code requires pork to be cooked to a minimum temperature of
155F
Shellfish tags must be kept with the product until it's used up and then filed away for
90 Days
To prevent illness pork must be cooked to an internal temperature of
155F
Ground Meats and foods containing ground meat must be cooked to an internal temperature of
158F
Which of the following is not a recommended method for rapid cooling?
Covering the food and placing the food on a preparation table
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.
The reason to prevent backflow in kitchen equipment is to:
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?
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 sink.
The most reliable form of backflow prevention device is a/an
Air Gap
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?
A cross connection
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
Seven Principles of HACCP
1 Asses the hazard
2 Identify the critical control point
3 Set standards and criteria
4 Take corrective actions
5 Verify the system is working
6 Monitor
7 Record Keeping
HACCP acronym stands for
Hazardous Analysis Critical Control Point
"First Aid Choking" poster must only be displayed conspicuously in each designated eating area.
T
All food establishments must display an "Alcohol and Pregnancy Warning" Sign
F
A " Wash Hands" sing must be displayed at all hand washing sinks.
T
"First Aid Choking" poster must only be displayed conspicuously in each designated eating area.
T
All food establishments must display an "Alcohol and Pregnancy Warning" Sign
F
A " Wash Hands" sing must be displayed at all hand washing sinks.
T
Tabacco vending machines are prohibited in all food service establishments expect taverns or bars.
T
The following foods do not contain trans-fats:
Corn oil