Starbucks Food Safety Exam

What must all food service establishments have? - Answer- All food service establishments must have a current and valid permit issued by the NYC Health Department. Do health inspectors have the right to inspect, while it's in operation? - Answer- 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 the food establishment during an inspection. Are supervisors required to have a Food Protection Certificate? - Answer- According to the NYC Health Code, supervisors of all food service establishments are required to have a Food Protection Certificate. What is considered food? - Answer- Any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption. What does PHF stand for? - Answer- Potentially Hazardous Food (PHF) refers to foods which support rapid growth of microorganisms. What are some examples of PHF? - Answer- 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. (Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon) What is the temperature danger zone? - Answer- between 41°F and 140°F. Within this range, most harmful microorganisms reproduce rapidly. What are the three thermometers allowed to be used for measuring food temperatures? - Answer- 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. What stamp must meat inspected by the U.S Department of Agriculture have? - Answer- a USDA inspection stamp. What temperature must raw shell eggs be stored in? - Answer- at a minimum temperature of 45°F. What temperature must smoked fish be held at and why? - Answer- at 38°F or below because of the bacteria Clostridium botulinum. What temperature should all food be held at? - Answer- must be held at or below 41°F (except raw