NYC Food Protection Course Review Study Guide (2023/2024) Rated A

NYC Food Protection Course Review Study Guide (2023/2024) 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 of PHF are 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 the Temperature Danger Zone, 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 Refrigerated food exceptions are raw shell eggs 45°F or below and smoked fish 38°F or below Shellfish must be received with the proper tags. These