NYC Food Protection Certificate Exam (2023/2024) Already Passed

NYC Food Protection Certificate Exam (2023/2024) Already Passed All food service establishments must have 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? as long as it is in operation During an inspection, inspectors must be given access to all areas of the food establishment Who is required to have a Food Protection Certificate. supervisors of all food service establishments Food is defined as 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 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 Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon The Temperature Danger Zone 41°F and 140°F. The three thermometers allowed to be used for measuring food temperatures: Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital) Glass Thermometers Kind of thermometer which are prohibited by law in a food establishment. Meat inspected by the U.S. Dept. of Agriculture must have what? 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 Smoked fish held above what temperature causes the growth of which kind of bacteria 38°F causes growth of the bacteria Clostridium botulinum. All refrigerated food must be held at or below 41°F Shellfish must be received with the shellfish tags After shellfish is used up tags must be kept on file for at least 90 days Milk and milk products must be pasteurized with sell-by dates of 9 days Milk and milk products must be ultra-pasteurized with sell-by dates of 45 days All fruits and vegetables served raw must be thoroughly washed before being served. Canned products must be rejected if there are Dents at the seam, swelling, severe rust, leakage or no label. . (exception: slight dent on the body of the can) Home canned foods are unacceptable types of canning All commercial modified atmosphere packaged foods type of packaged food that must be used per manufacture specifications Vacuum Packaging of any food product in a retail food establishment Prohibited by law unless special authorization is obtained through the Department of Health The acronym FIFO means First In First Out The first step in implementing FIFO is to date the products is the is the first step How