Food Handlers Review Complete Guide Rated A

Food Handlers Review Complete Guide Rated A All food service establishments must have a current and valid ️permit issued by the NYC Health Department. 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. According to the NYC Health Code, supervisors of all food service establishments are required to have a ️Food Protection Certificate. Food is ️any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption. Potentially Hazardous Food (PHF) refers to ️foods which support rapid growth of microorganisms. Examples of Potentially Hazardous Foods include ️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) The Temperature Danger Zone is ️between 41°F and 140°F. Within this range, most harmful microorganisms reproduce rapidly. The three thermometers allowed to be used for measuring food temperatures are: ️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. Meat inspected by the U.S. Dept. of Agriculture must have a ️USDA inspection stamp. Raw shell eggs must be stored ️at a minimum temperature of 45°F. Smoked fish must be held at ️38°F or below because of the bacteria Clostridium botulinum. All refrigerated food must be held at or below ️41°F (except raw shell eggs 45°F or below and smoked fish 38°F or below) Shellfish must be received with ️the shellfish tags. These tags must be kept on file for at least 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. All fruits and vegetables served raw must be ️thoroughly washed before being served. Canned products must be rejected if ️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) All commercial modified atmosphere packaged foods 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, and the first step in implementing FIFO is to date the products. The New York City Health code requires that ️all food items must be stored at least 6 inches off the floor. In order to prevent cross-contamination, raw foods in a refrigerator must be stored below cooked foods. ️ Cold temperatures ️slow down the growth of microorganisms. All cold foods must be held at ️41°F or below (except smoked fish at 38°F) at all times.