Starbucks Food Safety Exam UPDATED Exam Questions and CORRECT Answers
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Course
Starbucks Food Safety
Institution
Starbucks Food Safety
Starbucks Food Safety Exam UPDATED
Exam Questions and CORRECT Answers
What must all food service establishments have? - CORRECT 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, whi...
Starbucks Food Safety Exam UPDATED
Exam Questions and CORRECT Answers
What must all food service establishments have? - CORRECT 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? - CORRECT
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? - CORRECT 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? - CORRECT ANSWER- Any edible substance, ice, beverage, or
ingredient intended for use and used or sold for human consumption.
What does PHF stand for? - CORRECT ANSWER- Potentially Hazardous Food (PHF) refers
to foods which support rapid growth of microorganisms.
What are some examples of PHF? - CORRECT 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? - CORRECT 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? -
CORRECT 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? - CORRECT
ANSWER- a USDA inspection stamp.
What temperature must raw shell eggs be stored in? - CORRECT ANSWER- at a minimum
temperature of 45°F.
What temperature must smoked fish be held at and why? - CORRECT ANSWER- at 38°F or
below because of the bacteria Clostridium botulinum.
What temperature should all food be held at? - CORRECT ANSWER- must be held at or
below 41°F (except raw shell eggs 45°F or below and smoked fish 38°F or below)
What should shellfish be received with? how long do they have to be kept in file for? -
CORRECT ANSWER- 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.
What do milks and milk products have to be pasteurized with? - CORRECT ANSWER- sell-
by dates of 9 days or ultra-pasteurized with sell-by dates of 45 days.
What must be done with all fruits and vegetables served raw? - CORRECT ANSWER- must
be thoroughly washed before being served.
When are canned foods rejected? - CORRECT ANSWER- 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)
How is commercial modified atmosphere packaged food to be used? - CORRECT ANSWER-
All commercial modified atmosphere packaged foods must be used per manufacture
specifications
Is Vacuum packaging allowed? - CORRECT ANSWER- 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
What does FIDO stand for? - CORRECT ANSWER- The acronym FIFO means First In First
Out, and the first step in implementing FIFO is to date the products.
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