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NYC Food Handler's study guide Questions With Complete Solutions
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NYC Food Handler's study guide Questions With Complete Solutions
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NYC Food Handler's study guide Questions With CompleteSolutions
100 PPM chlorine based sanitizing solution is prepared how
Correct Answers one ounce bleach to one gallon of water
100 PPM sanitizing solution is used for Correct Answers
wiping, spraying, or pouring
50 PPM chlorine based sanitizing solution is prepared how
Correct Answers 1/2 ounce bleach to one gallon of water
50 PPM sanitizing solution is used for Correct Answers
immersion/soaking of utensils for at least 1 minute
all gas fired hot water heaters must be Correct Answers
installed by licensed plumber
monitored for back draft
all hot foods stored on a hot holding unit must be held at what
temperature Correct Answers 140F or higher
artificial trans fat increases Correct Answers LDL (bad
cholesterol, leads to heart disease, banned from all restaurant
foods)
at what point is food no longer considered safe and in need of
being discarded Correct Answers when it has been left in the
temperature danger zone for more than two hours
, between each use, what needs to be done with cutting boards
Correct Answers they need to be washed, rinsed and sanitized
critical control point is Correct Answers any point in the food
flow where action must be taken to eliminate the hazard
do foods contaminated with pathogenic bacteria have change in
appearance, taste, or smell Correct Answers no
during chemical sanitization what must happen to the chemical
solution Correct Answers it must be checked with a test kit
eggs, shellfish, fish, lamb, and other meats must be cooked to an
internal temperature of Correct Answers 140F
grease needs to be dumped in a sink with what Correct Answers
a proper grease interceptor
ground meat and foods containing ground meat must be cooked
to an internal temperature of Correct Answers 158F
HACCP is a system of food safety mostly concerned with
Correct Answers control of harmful microorganisms
HACCP stands for Correct Answers Hazard Analysis and
Critical Control Point
hot foods placed in a refrigerator for cooling must be covered
only after they have been completely cooled to what temperature
Correct Answers 41F or below
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