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101 Cards in this Set
- Front
- Back
All food service establishments must have a current and valid permit issued by the New York City Department Of Health and Mental Hygiene. |
True. |
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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 an inspection. |
True. |
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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. |
True. |
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Health Inspectors are authorized to collect permit fees and fines on behalf of the Department. |
False. |
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Health Inspectors must show their photo identification and badge to the person in charge of an establishment when requested. |
True. |
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The term "potentially hazardous food" refers to: |
Any food that will promote the growth of microorganisms. |
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Home canned food products are allowed in commercial food establishments. True or false? |
False. |
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The Temperature Danger Zone is between 41°F and 140°F. True or false? |
True. |
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Within the Temperature Danger Zone most harmful microorganisms: |
Reproduce rapidly. |
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The sensing portion of a bi-metallic stem thermometer is: |
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: |
When the product is used up. |
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Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of: |
45 degrees F. |
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Foods in modified atmosphere packages provide ideal conditions for the growth of: |
Clostridium botulinum. |
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Chicken and other poultry are most likely to be contaminated with: |
Salmonella. |
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Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at: |
38 degrees F. |
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Which cans MUST be removed from circulation? |
Cans with dents on the seams, no labels, severely rusted, severely dented, leaking, swollen ends. |
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The following is an indication that fish is not fresh: |
There is a fishy odor. |
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What does the acronym FIFO mean? |
"First In First Out": Date products and use the oldest products first as a method of stock rotation. |
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The New York City Health code requires that all food items must be stored at least: |
6 inches from the floor. |
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In order to avoid cross-contamination, raw foods in a refrigerator must be stored: |
Below cooked foods. |
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Cold temperatures slow down the growth of microorganisms. True or false? |
True. |
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Food for storage must be kept covered and/or stored in vermin-proof containers. True or false? |
True. |
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Ice intended for human consumption can be used for storing cans and bottles. True or false? |
False. |
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When foods are stored directly in ice, the water from that ice must be drained constantly. True or false? |
True. |
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The presence of the following in food constitutes a physical hazard: |
Glass, metal shavings, a piece of wood, pebbles and stones, a toothpick. |
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The presence of the following in the food constitutes a chemical hazard: |
Ciguatoxin, prescription medicines, roach spray, hair dye. |
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The most significant threat to food safety is from: |
Biological hazard. |
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Bacteria and viruses can be seen under intense source of light known as "candling". True or false? |
False. |
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Sulfites can be used in food preparation as long as their use is disclosed on the menu. True or false? |
False. |
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Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a reliable and trustworthy commercial source. True or false? |
True. |
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Use of MSG ( Monsodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances. True or false? |
False. |
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Which bacteria cause spoilage of food? |
Undesirable bacteria. |
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Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which would provide favorable growth conditions for bacteria? |
Cooked pork stored at 80 degrees F. |
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At what temperature is rapid growth of pathogenic bacteria possible? |
65 degrees F. |
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In which pH foods may bacteria grow rapidly? |
Low acid and neutral foods. |
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What type of bacteria grows best at temperatures between 50°-110°F? |
Mesophillic bacteria. |
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It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. Can this process be done at a slow pace? |
No, it must be done as quickly as possible. |
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What is water activity level? |
A measure of the available water in food for biological activity. |
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Do pathogenic bacteria cause disease in man? |
Yes. |
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Is instant coffee shelf stable? |
Yes. |
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Are fresh meats shelf stable? |
No. |
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Most viral food-borne diseases are the result of: |
Poor personal hygiene practice. |
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A food-borne parasite found in under-cooked pork is: |
Trichinella spiralis. |
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Raw, marinated or partially cooked fish is made safe by freezing for specified times and temperatures. What time and temperature combination is recommended? |
-31 degrees F or lower for 15 hours. |
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The most popular chemical sanitizer is: |
Chlorine. |
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Food held under refrigeration must be at or below: |
41 degrees F. |
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The reason for refrigerating potentially hazardous foods is to: |
Slow the growth of bacteria. |
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Heat is effective in destroying microorganisms when the following factors are considered: |
Time and temperature. |
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When bacteria from a raw food get into a cooked or ready-to-eat food, this is called: |
Cross-contamination. |
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The correct cooking temperature for poultry, stuffed meat and stuffing is: |
165 degrees F. |
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Thick foods cool faster...: |
In small amounts in small containers. |
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It is a good practice to thaw frozen foods by leaving them out on the kitchen counter overnight. True or false? |
False. |
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Hot foods placed in a refrigerator for cooling must be covered... |
After being cooled. |
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To prevent illness, pork must be cooked to an internal temperature of: |
155 degrees F. |
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What is an example of a procedure that cannot be used as an effective rapid cooling technique? |
Placing on the counter overnight. |
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The Health Code requires that frozen foods be properly thawed before being cooked. The exception to this rule is: |
A frozen hamburger. |
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Ground meat and foods containing ground meat must be cooked to an internal temperature of: |
158 degrees F. |
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What method of working with ready-to-eat foods cannot be used? |
Clean bare hands. |
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When using disposable gloves, they must be changed often to prevent contamination of food under what circumstances? |
Always. |
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A hot-holding unit cannot be used to reheat foods. True or false? |
True. |
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Covering food and leaving it on a table is not a recommended method for rapid cooling. True or false? |
True. |
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Per New York City Health Code, hands must be washed thoroughly at least 3 times every day. True or false? |
False. |
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Sick food workers who can transmit their illness thorough contact with food should be prevented from working until they are well. True or false? |
True. |
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Hands must be washed thoroughly after: |
Always. |
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The hand wash sinks must be provided with: |
Soap, paper towels/hand dryers, and hot/cold running water. |
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The NYC Health Code requires that all food workers wear proper hair restraints. True or false? |
True. |
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A food worker with an uninfected cut on his/her hand can work only if he/she wears a bandage and sanitary gloves. True or false? |
True. |
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During hand washing hands must be rubbed for at least: |
20 seconds. |
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Clean aprons can be used for wiping hands. True or false? |
False. |
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Hand sanitizers can be used in place of hand washing during busy periods. True or false? |
False. |
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All food on display must be protected by packaging, sneeze guards, display cases or through other means. True or false? |
True. |
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Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit. True or false? |
True. |
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Cutting boards must be sanitized at least three times a day. True or false? |
False. |
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Carbon monoxide poisoning can result from a faulty gas-fired hot water unit. True or false? |
True. |
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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. True or false? |
True. |
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Bathrooms for employees must be provided: |
Always. |
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Wiping cloths must be stored in a sanitizing solution with a strength of: |
50 PPM. |
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Between each use, cutting boards must be: |
|
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Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it. True or false? |
False. |
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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. 4. A two-compartment sink is necessary. |
1, 2, and 3 |
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Hand wash sinks do not need to be provided in which areas? |
Customer areas. |
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During chemical sanitization, the chemical solution must be checked by: |
Test kit. |
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What are the minimum and maximum temperatures necessary for a high temperature dishwasher to be effective in sanitizing materials? |
170 degrees to 195 degrees. |
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The reason to prevent backflow in kitchen equipment is to: |
Prevent contamination of potable water and equipment. |
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In order to prevent backup of sewage waste in a culinary sink, which must be installed? |
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? |
It prevents sewage from reaching the sinks. |
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The most reliable form of backflow prevention device is a/an: |
An air gap. |
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Which of the following combination of fixtures must be fitted with an air break? |
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? |
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? |
Hose-bib vacuum breaker. |
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An example of a SUBMERGED INLET is: |
A hose with one end connected to a faucet and the other end under water. |
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Which of the following cannot be applied in a restaurant by the supervisor of food operations? |
Chemical insecticides and rodenticides. |
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When food is unavailable to mice that have infested a restaurant, they will ... |
Die or move away. |
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What does it mean to "build out" rodents? |
Making sure there aren't places for rodents to live in the structure of your institution. |
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Toxic chemicals used for the destruction of pests must be applied only by: |
A licensed pest control operator. |
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The sighting of rats during the day is an indication of a severe infestation. True or false? |
True. |
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Fly strips are not useful in eliminating insect breeding places. True or false? |
True. |
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Mice are known to enter buildings through openings that are as small as: |
One quarter of an inch. |
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In insect control, what measures are useful in "building them out"? |
Installing screens on doors and windows. |
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Fresh rat droppings in a food establishment are what level violation? |
Critical. |
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What is HACCP? |
Hazard, analysis, critical point control. |