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64 Cards in this Set
- Front
- Back
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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.
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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
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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.
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Health Inspectors are authorized to collect permit fees on behalf of the department.
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Health inspectors must show their photo identification and badge to the person in charge of an establishment when requested.
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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.
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T
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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
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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.
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Health Inspectors are authorized to collect permit fees on behalf of the department.
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Health inspectors must show their photo identification and badge to the person in charge of an establishment when requested.
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The term "potentionally hazardous food" refers to
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Any food that will support the growth of microorganisms.
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Home canned food products are allowed in commercial food establishments.
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The temp danger zone is between 41f and 140f
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Within the Temperature Danger Zone most harmful microorganism.
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Reproduce rapidly
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The sensing portion of bi-metallic stem thermometer
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at the dimple and downward
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Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The 90-day period begins from
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when the product is used up
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Fresh shell eggs must be refrigerated upon receipt, at the ambient temp of
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41F
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Foods in modified atmosphere packages provide ideal conditions for growth of
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clostridium botulinum
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Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at
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38F
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The acronym FIFO means "First In First Out"
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The New York City Health code requires that all food items must be stored at least
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6 inches from the floor
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In order to avoid cross contamination, raw foods in a refrigerator must be stored
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below cooked foods
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Cold temperatures slow down the growth of microorganisms
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Food for storage must be kept covered and/or stored in vermin-proof containers.
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Ice intended for human consumption can be used for storing cans and bottles
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when foods are stored directly in ice, the water form that ice must be drained constantly
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The most significant threat to food safety is from
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biological hazard
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Bacteria and viruses can be seen under intense source of light known as "candling"
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Sulfites can be used in food preparation as long as their use is disclosed on the menu
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Which of the following bacteria cause spoilage of food?
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undesirable bacteria
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At what temperature is rapid growth of pathogenic bacteria possible ?
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65F
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what types of bacteria grows best at temperatures between 50F-110F ?
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Mesophilic Bacteria
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Which of the following statements regarding bacteria is true?
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Pathogenic bacteria cause disease in a man
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Most viral food-borne diseases are the result of
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poor personal hygiene practice
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A food-borne parasite found in under-cooked pork is
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Trichinella spiralis
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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
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-31F or lower for 15 hours
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Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate
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E-Coli 0157:H7
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Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by
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preventing bear hand contact with ready to eat foods
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Escherichia coli O157:H7 is responsible for causing Hemolytic Uremic Syndrome (HUS) among children
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Escherichia coli O157:H7 is mainly associated with ground poultry
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To avoid Trichinosis pork should never be undercooked. New York City Health Code requires pork to be cooked to a minimum temperature of
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155F
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Shellfish tags must be kept with the product until it's used up and then filed away for
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90 Days
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To prevent illness pork must be cooked to an internal temperature of
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155F
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Ground Meats and foods containing ground meat must be cooked to an internal temperature of
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158F
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Which of the following is not a recommended method for rapid cooling?
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Covering the food and placing the food on a preparation table
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When manually washing dishes using hot water sanitizing method, which three of the following statements are true
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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. |
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The reason to prevent backflow in kitchen equipment is to:
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prevent contamination of potable water and equipment
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In order to prevent backup of sewage waste in a culinary sink, which of the following must be installed?
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An Air break
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An air break provides indirect waste for sinks. What is the benefit of the indirect waste at culinary sinks?
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It prevents sewage from reaching the sink.
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The most reliable form of backflow prevention device is a/an
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Air Gap
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Which of the following combination of fixtures must be fitted with an air break?
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Pot wash and culinary sinks
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Backflow may cause contamination of drinking water. Backflow may occur when which of the following is present?
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A cross connection
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To prevent backflow at the hose attachment of an equipment sink, which of the following must be installed?
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Hose-bib Vacuum breaker
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An example of a SUBMERGED INLET is
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A hose with one end connected to a faucet and the other end under water
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Seven Principles of HACCP
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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 |
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HACCP acronym stands for
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Hazardous Analysis Critical Control Point
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"First Aid Choking" poster must only be displayed conspicuously in each designated eating area.
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All food establishments must display an "Alcohol and Pregnancy Warning" Sign
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A " Wash Hands" sing must be displayed at all hand washing sinks.
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"First Aid Choking" poster must only be displayed conspicuously in each designated eating area.
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All food establishments must display an "Alcohol and Pregnancy Warning" Sign
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A " Wash Hands" sing must be displayed at all hand washing sinks.
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Tabacco vending machines are prohibited in all food service establishments expect taverns or bars.
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The following foods do not contain trans-fats:
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Corn oil
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