Ny State Food Handlers Test

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Potentially Hazardous Food

(PHF)

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any foods which support rapid growth of micro organism:

i.e. raw and cooked meats, poultry, milk products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes, cut leafy greens, cut tomatoes, melons, garlic in oil etc.

Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon)

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The Temperature Danger Zone

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Most harmful microorganisms reproduce rapidly between 41°F and 140°F

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Acceptable Thermometers (3)

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Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital).

The use of glass thermometers in a food establishment is prohibited by law.

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USDA

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U.S. Department of Agriculture (must stamp all approved meats)

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Raw shell eggs must be stored at a minimum temperature of :

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45°F

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Smoked Fish must be stored at :

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38°F or below because of the bacteria

Clostridium botulinum.

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All refrigerated foods must be held at or below:

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41°F (except raw shell eggs 45°F or below and smoked fish 38°F or below)

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Shellfish must be received with:

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Shellfish tags.

These tags must be kept on file for at least 90 days after the product is used up

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Milk and Milk products must be:

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pasteurized with sell-by dates of 9 days or

ultra-pasteurized with sell-by dates of 45 days.

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Canned products must be rejected if:

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there are dents at the seam, swelling, severe rust, leakage or no label.

Home canned foods are also unacceptable. (exception: slight dent on the body of the can)

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All commercial modified atmosphere packaged foods

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must be used per manufacture specifications.

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Vacuum Packaging of any food product in a retail food establishment is

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prohibited by law unless special authorization is obtained through the Department of Health.

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FIFO

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First In First Out, and the first step in implementing FIFO is to date the products.

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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 off the floor.

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In order to prevent cross-contamination

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raw foods in a refrigerator must be stored below cooked foods.

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"First Aid Choking" poster must be

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displayed conspicuously in each designated eating area.

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the "Alcohol and Pregnancy Warning" sign.

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Must be displayed at all food establishments which serve alcoholic beverages

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A "Wash Hands" sign

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must be displayed at all hand washing sinks.

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“No smoking” signs

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must be displayed throughout each facility.

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Three main health hazards in a food

establishment:

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physical, chemical and biological.

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physical hazard

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The presence of a foreign object (glass fragments, pieces of metal, etc.) in a food

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chemical hazard

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Presence of harmful chemicals (pesticide, cleaning agents, prescription medicine etc.) in a food

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Biological hazard

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is the presence of microorganisms (bacteria, viruses, parasites and fungi) in the food

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Foods that have been contaminated with pathogenic bacteria have :

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no change in appearance, taste or smell.

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Under favorable conditions bacteria can:

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double their population every 20 to 30 minutes.

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There are 4 phases of bacterial growth:

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Lag, Log, Stationary and Death. Rapid growth takes place in the log phase

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The six factors that affect the growth of bacteria are:

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(FATTOM)

Food

Acidity (Low acidity)

Temperature Danger Zone,

Time,

Oxygen (or lack of oxygen)

Moisture

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Viruses cannot :

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reproduce in food; they only use food as a means to get inside the human body.

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two common food-borne viruses that typically contaminate our food supply through fecal (human) contaminated waters and food.

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Hepatitis A and norovirus

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Trichinella spiralis

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The food-borne parasite typically found in under-cooked pork. Trichinella spiralis can be eliminated by cooking pork to 150°F for 15 seconds

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Anisakis simplex

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A food-borne parasite typically found in marine fish

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Salmonella enteritidis

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mainly associated with raw poultry and raw shell eggs.

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microorganism Clostridium perfringens can be controlled by:

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rapid cooling, rapid re-heating and avoid preparing foods in advance.

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Staphylococcal food intoxication is:

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caused by Staphylococcus aureus, which can be prevented by good personal hygiene and avoiding bare hands contact with ready-to-eat foods. Healthy humans can carry this.

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Ground meats must be cooked to a minimum temperature of :

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158°F to eliminate E. coli

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Clostridium botulinum is associated with:

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home-canned foods, swollen cans, smoked fish, garlic in oil and any food in an anaerobic (without air) environment.

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Ciguatera Intoxication occurs

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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.

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Scombroid poisoning occurs from:

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eating certain fish (e.g., tuna, mackerel, bonito, mahi mahi, blue fish, etc.) with high levels of histamines due to time and temperature abuse.

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The NYC Health Code requires that

hand-washing sinks must be located within:

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25 feet of each food preparation, food service and ware-washing area and in or adjacent to employee and patron bathroom

The hand wash sinks must be provided with soap, hot and cold running water, disposable towels or a hand dryer and a “wash hands” sign.

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The three acceptable methods of thawing frozen foods are:

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to refrigerate them, place under cold running water or in a microwave oven with continuous cooking afterwards.

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Cross Contamination

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When bacteria from a raw food get into a cooked or ready-to-eat food

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The correct cooking temperature for poultry, stuffed meat and stuffing is:

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165°F

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Ground meat and foods containing ground meat must be cooked to an internal temperature of :

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158°F.

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To prevent illness, pork must be cooked to an internal temperature of :

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150°F.

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Fish, shellfish, lamb, and other meats must be cooked to a minimum temperature of :

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140°F

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Shell Eggs must be cooked to a minimum temperature of :

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145°F

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All hot foods stored on a hot-holding unit must be held at

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140°F or higher.

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Some of the effective ways to rapidly cool foods are:

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immersion in an ice-water bath with occasional stirring, use of 4 inches shallow cooling pans with a product depth of 1 to 2 inches, using a rapid-chill unit, and cutting solid foods into smaller pieces (6 lbs. or less).

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Hot foods placed in a refrigerator for cooling must be covered only after

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they have completely cooled to 41°F or below.

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Air-breaks must be provided in all :

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culinary (food related) and pot/dish washing sinks.

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Atmospheric Vacuum Breakers (AVB)

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must be installed in any equipment that has a direct connection with potable water supply. Examples include ice-machine, coffee machines, dishwashers, etc.

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Cross-connection can be prevented by :

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installing a hose-bib vacuum breaker.

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The proper sequence for the manual dish washing operations is:

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Wash, Rinse, Sanitize and Air-dry.

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Hot-water sanitizing can be done by

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immersing utensils in water with a temperature of 170°F for at least 30 seconds.

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50 PPM chlorine based sanitizing solution

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add 1/2 ounce of bleach to 1 gallon of water for immersion/soaking for at least 1 minutes. also for dish towels.

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100PPM chlorine based sanitizing solution

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add one ounce of bleach to 1 gallon of water. typically for wiping, spraying and pouring

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Bathrooms for patrons must be provided when there are:

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20 seats or more in the dining area of a food establishment.

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The three key strategies of Integrated Pest Management are:

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Starve them, Build them out and Destroy them.

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The best method of eliminating flies and roaches from an establishment is through

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proper cleaning and sanitizing.

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NYC Health code requires that a pest control officer must inspect a food establishment at least

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once a month.

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HACCP is an acronym that stands for

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Hazard Analysis and Critical Control Point

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The seven principles of HACCP are:

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Identify hazards, Determine Critical Control Points (CCP), Set up Critical Limits, Monitor CCP, Take Corrective Actions, Verify the system is working, and Record Keeping.

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A Critical Control Point (CCP) is

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any point in the food flow where action must be taken to eliminate the hazar

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If potentially hazardous foods are left in the Temperature Danger Zone must be discarded after

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2 hours

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Artificial trans fat

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increases LDL – the bad cholesterol, leading to heart disease. Is banned from all restaurant foods

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The most common injuries among restaurant workers in a work place are:

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slips, trips, falls, cuts, lacerations, burns, muscle strains, sprains and electrocution.