All food service establishments must have - Answer - a current and valid permit issued by the NYC Health Department
When do Health Inspectors have the right to inspect a food service or food processing establishment? - Answer - as long as it is in operation
During an inspection, inspectors mu...
NYC Food Protection Certificate Exam Questions And Answers
All food service establishments must have - Answer - a current and valid permit issued by the NYC Health Department
When do Health Inspectors have the right to inspect a food service or food processing establishment? - Answer - as long as it is in operation
During an inspection, inspectors must be given access to - Answer - all areas of the food establishment
Who is required to have a Food Protection Certificate. - Answer - supervisors of all food service establishments
Food is defined as - Answer - any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption.
Potentially Hazardous Food (PHF) refers to? - Answer - Foods which support rapid growth of microorganisms.
Examples of Potentially Hazardous Foods - Answer - Examples: 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)
Not Potentially Hazardous prepared Foods - Answer - Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon
The Temperature Danger Zone - Answer - 41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures: - Answer - Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital)
Glass Thermometers - Answer - Kind of thermometer which are prohibited by law in a food establishment.
Meat inspected by the U.S. Dept. of Agriculture must have what? - Answer - must have a USDA inspection stamp.
Raw shell eggs must be stored at a minimum temperature of - Answer - 45°F
Smoked fish must be held at - Answer - 38°F or below Smoked fish held above what temperature causes the growth of which kind of bacteria -
Answer - 38°F causes growth of the bacteria Clostridium botulinum.
All refrigerated food must be held at or below - Answer - 41°F
Shellfish must be received with - Answer - the shellfish tags
After shellfish is used up - Answer - tags must be kept on file for at least 90 days
Milk and milk products must be pasteurized with sell-by dates of - Answer - 9 days
Milk and milk products must be ultra-pasteurized with sell-by dates of - Answer - 45 days
All fruits and vegetables served raw must be - Answer - thoroughly washed before being
served.
Canned products must be rejected if there are - Answer - Dents at the seam, swelling, severe rust, leakage or no label. . (exception: slight dent on the body of the can)
Home canned foods - Answer - are unacceptable types of canning
All commercial modified atmosphere packaged foods - Answer - type of packaged food that must be used per manufacture specifications
Vacuum Packaging of any food product in a retail food establishment - Answer - Prohibited by law unless special authorization is obtained through the Department of Health
The acronym FIFO means - Answer - First In First Out
The first step in implementing FIFO is to - Answer - date the products is the is the first step
How far off the floor must all food items must be stored? - Answer - 6" or more
In order to prevent cross-contamination, raw foods in a refrigerator must be stored - Answer - below cooked foods
Cold temperatures - Answer - slow down the growth of microorganisms
All cold foods must be held at - Answer - 41°F or below at all times (except smoked fish at 38°F)
Dry storage areas - Answer - Must be kept well lighted and ventilated
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