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food handlers review questions and answers.
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food handlers review questions and answers.
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food handlers review"First Aid Choking" poster must be displayed conspicuously in - correct answer-each
designated eating area.
"No smoking" signs must be displayed - correct answer-throughout each facility.
100 PPM sanitizing solution is typically used for - correct answer-wiping, spraying or pouring.
50 PPM sanitizing solution is used for - correct answer-immersion/soaking of utensils for at
least 1 minute.
A "Wash Hands" sign must be displayed at - correct answer-all hand washing sinks.
A Critical Control Point (CCP) is - correct answer-any point in the food flow where action
must be taken to eliminate the hazard.
A food-borne parasite typically found in marine fish is called - correct answer-Anisakis
simplex.
According to the NYC Health Code, supervisors of all food service establishments are
required to have a - correct answer-Food Protection Certificate.
Air-breaks must be provided in all culinary (food related) and pot/dish washing - correct
answer-sinks.
All cold foods must be held at - correct answer-41°F or below (except smoked fish at 38°F)
at all times.
All commercial modified atmosphere packaged foods must be used per - correct
answer-manufacture specifications.
All food service establishments must have a current and valid - correct answer-permit issued
by the NYC Health Department.
All fruits and vegetables served raw must be - correct answer-thoroughly washed before
being served.
All gas-fired hot water heaters must be installed by a - correct answer-licensed plumber and
must be monitored for back draft.
All hot foods stored on a hot-holding unit must be held at - correct answer-140°F or higher.
All refrigerated food must be held at or below - correct answer-41°F (except raw shell eggs
45°F or below and smoked fish 38°F or below)
, An excellent way to improve food safety, security and general work practice is to - correct
answer-conduct a self-assessment of food operations on a regular basis.
Artificial trans fat are banned from - correct answer-all Restaurant foods.
Artificial trans fat increases LDL - - correct answer-the bad cholesterol, leading to heart
disease.
Atmospheric Vacuum Breakers (AVB) must be installed in any equipment that has a direct
connection with - correct answer-potable water supply. Examples include ice-machine,
coffee machines, dishwashers, etc.
Bare hands may never be used when working with - correct answer-ready-to-eat foods.
Always use utensils such as clean and sanitary pair of gloves, tongs, spatula, deli paper,
spoon, knife, etc.
Bathrooms for patrons must be provided when there are - correct answer-20 seats or more
in the dining area of a food establishment.
Between each use, cutting boards must be - correct answer-Washed, Rinsed and Sanitized.
Biological hazard is the presence of - correct answer-microorganisms (bacteria, viruses,
parasites and fungi) in the food.
Canned products must be rejected if - correct answer-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)
Ciguatera Intoxication occurs 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 - correct answer-red algae.
Clostridium botulinum causes the disease known as - correct answer-botulism. This
bacterium is associated with home-canned foods, swollen cans, smoked fish, garlic in oil and
any food in an anaerobic (without air) environment.
Cold temperatures - correct answer-slow down the growth of microorganisms.
Cross-connection can be prevented by installing a - correct answer-hose-bib vacuum
breaker.
During chemical sanitization, the chemical solution must be - correct answer-checked with a
test kit.
Examples of Potentially Hazardous Foods include - correct answer-all raw and cooked
meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans,
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