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60 Cards in this Set

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All food service establishments must have a...

a current and valid permit issues by the NYC Health Department

issues by

When is the right to inspection?


What do they have a right to inspect?

They have the right to inspect a food service or food processing establishment as long as it is in operation. They must be given access to all areas of the establishment during inspection.

Supervisors of all food service establishments are required to have

a Food Protection Certificate

Potentially Hazardous Food (PHF) Refers to

Foods which support rapid growth of micro-organisms

Examples of potentially hazardous foods includes 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

Exception: air cooled hard boiled egg with intact shell, beef jerky, cheese pizza, crispy bacon

The temperature Danger Zone is between...

41 degrees Fahrenheit and 140 degrees Fahrenheit.

Within this range, most harmful microorganisms reproduce rapidly.

The three thermometers allowed to be used for measuring food temperatures are:

1) bi-metallic stem stem (range from 0F to 220F)


2) thermocouple


3) thermistor (digital)

The use of glass thermometers in food establishments is prohibited by law

Meat inspected by the USDA must have a...

USDA inspection stamp

Raw shell eggs must be stored at a minimum temperature of

45 degrees Fahrenheit

Smoked fish must be held at 38 degrees Fahrenheit or below because of the bacteria:

Clostridium botulinum

All refrigerated foods must be held at or below...

41 degrees Fahrenheit

Except raw shells (45F or below) and smoked fish (38F or below)

Shellfish must be received with the shellfish tags. How many days must must these tags be kept on file for?

90 days after the product is used up

Milk and milk products must be pasteurized with sell-by dates of

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

Before being served, all Raw fruits and vegetables must be....

Thoroughly washed

Before being served, all Raw fruits and vegetables must be....

Thoroughly washed

canned products must be ________ if there are dents at the seam, swelling, severe rust, leakage, or no label.

Rejected

Home canned goods are also unacceptable.

All commercial modified atmosphere packaged goods must be used....

per manufacture specifications.

All commercial modified atmosphere packaged goods must be used....

per manufacture specifications.

Vacuum packaging of any food product in a retail food establishment is prohibited by law unless....

special authorization is obtained through the Department of Health.

All commercial modified atmosphere packaged goods must be used....

per manufacture specifications.

Vacuum packaging of any food product in a retail food establishment is prohibited by law unless....

special authorization is obtained through the Department of Health.

The acronym FIFO means

First In First Out

The first step in implementing FIFO is to date the products.

The NYC health code requires that all food items must be stored (how high?) off the floor.

6 inches.

The NYC health code requires that all food items must be stored (how high?) off the floor.

6 inches.

In order to prevent cross-contamination, raw foods in a refrigerator must be stored below _______ _____.

Cooked foods.

Cold temperatures slow down the growth of ....

Micro-organisms.

All cold foods must be held at _____ degrees at all times.

41 degrees F or below (except smoked fish at 38 degrees)

Keep dry storage areas well _____ and ______.

Lighted and ventilated.

Food for storage must be kept covered and stored in what?

Vermin proof containers.

Never store foods under what?

Waste water lines.

Ice intended for human consumption cannot be used for storing ___, ____, or ____.

Cans, bottles or other food products.

When foods are stored directly in ice, the water from that ice must be _____ _______.

Drained constantly.

"first aid choking" poster must be displayed conspicuously in....

each designated eating area.

Food establishments which serve alcoholic beverages are required to display the....

"Alcohol and Pregnancy Warning" sign.

Sign

A " " sign must be displayed at all hand washing sinks

"wash hands"

" " signs must be displayed throughout each facility

"No smoking"

3 main hazards to our health in a food establishment:

physical, chemical and biological

Presence of a foreign object in food is considered to a...

Physical hazard

Presence of harmful chemicals in a food is considered a

Chemical hazard

Biological hazard is the presence of _____ in food.

Microorganisms

Foods that have been contaminated with pathogenic bacteria have no change in three things....

Appearance


Taste


Smell

Under favorable conditions bacteria can double their population....

every 20 to 30 minutes

There are 4 phases of bacterial growth:

1) lag


2) log


3) stationary


4) death

The most rapid growth of bacteria takes place in what phase?

The log phase

The six factors that affect the growth of bacteria are:

1. Food


2. Acidity (low acidity)


3. Temperature danger zone


4. Time


5. Oxygen (or lack thereof)


6. Moisture (FATTOM)

Viruses cannot reproduce in food; they only use food as a means to....

get inside the human body.

Hepatitis A and norovirus are two common food-borne viruses that typically contaminate our food supply through...

Fecal (human) contaminated waters and food.

Hepatitis A and norovirus are 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 is called _______ _______.

Trichinella spiralis.

The illness trichinosis is caused by a parasite known as _____ ______.

Trichinella spiralis

Trichinella spiralis can be eliminated by cooking pork to ___ degrees for __ seconds.

155F for 15 seconds

A food borne parasite typically found in marine fish is called ____ _____.

Anisakis simplex.

A food borne parasite typically found in marine fish is called ____ _____.

Anisakis simplex.

Salmonella enteritidis is mainly associated with two things.

raw poultry and raw shell eggs .

When preparing any egg recipe where eggs are not cooked or partially cooked, one must always use _____ _____ only.

Pasteurized eggs

We can control the growth of the microorganism Clostridium perfingens by three actions:

rapid cooling, rapid reheating, and avoid preparing foods in advance.

Staphylococcus aureus is a bacterium that is commonly carried by

Healthy human beings

Staphylococcal food intoxication is a common cause of food-borne illness caused by Straphyloccocus aureus, which can be prevented by

good personal hygiene and avoiding bare hands contact with ready-to-eat foods.

Food workers sick with an illness that can be transmitted by contact with food or through food should be prevented from

From working until finally recovered.

Ground meats such as hamburgers must be cooked to a minimum temperature of ___F to eliminate E. Coli 0157:H7

158 degrees F