Food Handler's Test for NYC Dept of
Health Exam-Graded A
What temperature should refrigerated foods be held at? And what are the exceptions? -
correct Answer-41 F or below.
Exceptions include:
smoked fish which should be held at 38 F or below.
Raw shell eggs which should be held at 45 F or below.
What should shellfish have upon arrival in store? - correct Answer-Shellfish tags.
How long should shellfish tags be kept? - correct Answer-Shellfish tags should be kept
90 days AFTER the product has been used up.
Milk and Milk products should have what? - correct Answer-Must be pasteurized with
sell by dates of 9 days.
Or:
Must be ultra pasteurized with sell by dates of 45 days.
Before serving raw fruits and vegetables what must take place? - correct Answer-They
must be thoroughly washed.
WHen should canned products be rejected from use? - correct Answer-If there are
dents at the seams, swelling, severe rust, leakage, no label, home canned.
Exceptions: slight dent on SIDE of can.
Special authorization from the DOH is needed to use what kind of food in a retail food
establishment? - correct Answer-Vacuum packaged food.
What does the acronym FIFO mean? - correct Answer-First in, first out.
What is the first rule of FIFO? - correct Answer-Date the products when received.
How high off the floor does the NYC DOH require all food items to be? - correct Answer-
atleast 6 inches.
How should food be stored in a refrigerator? - correct Answer-Raw foods on bottom,
cooked foods on top.
, How do cold temperatures affect microorganisms? - correct Answer-Cold temperatures
slow down the growth of microorganisms.
What temperature should ALL cold foods be kept at? - correct Answer-41 F or below.
Smoked fish should be at 38 F or below.
Dry storage areas are to be kept how? - correct Answer-Well lighted and ventilated.
Food can never be stored under what types of water lines? - correct Answer-Waste
water lines.
Ice intended for use of human consumption cannot be used for what? - correct Answer-
Storing cans, bottles, or other food products.
When foods are stored directly in ice, it is imperative that the ice be what? - correct
Answer-Drained constantly.
What kind of a sign should be displayed conspicuously in every eating area? - correct
Answer-First Aid Choking sign.
All food service establishments must have what from the NYC DOH? - correct Answer-A
valid permit issued by the NYC DOH.
DOH inspectors have the right to what areas of the food establishment during
inspections? - correct Answer-All areas.
Health inspectors have the right to inspect the food service or food processing
establishment as long as what? - correct Answer-As long as it is in operation.
According to the NYC Health Code supervisors of all food establishments must have
what? - correct Answer-Food protection Certificate.
What is food? - correct Answer-Food is any edible substance, ice, beverage, or
ingredient intended for use and used or sold for human consumption.
What does PHF mean? - correct Answer-Potentially Hazardous Food
What refers to food that supports the rapid growth of microorganisms? - correct Answer-
Potentially hazardous food
Examples of PHF: - correct Answer-Raw and cooked meats
Poultry
Milk and milk products
Fish and shellfish
Tofu
Cooked rice and pasta
Health Exam-Graded A
What temperature should refrigerated foods be held at? And what are the exceptions? -
correct Answer-41 F or below.
Exceptions include:
smoked fish which should be held at 38 F or below.
Raw shell eggs which should be held at 45 F or below.
What should shellfish have upon arrival in store? - correct Answer-Shellfish tags.
How long should shellfish tags be kept? - correct Answer-Shellfish tags should be kept
90 days AFTER the product has been used up.
Milk and Milk products should have what? - correct Answer-Must be pasteurized with
sell by dates of 9 days.
Or:
Must be ultra pasteurized with sell by dates of 45 days.
Before serving raw fruits and vegetables what must take place? - correct Answer-They
must be thoroughly washed.
WHen should canned products be rejected from use? - correct Answer-If there are
dents at the seams, swelling, severe rust, leakage, no label, home canned.
Exceptions: slight dent on SIDE of can.
Special authorization from the DOH is needed to use what kind of food in a retail food
establishment? - correct Answer-Vacuum packaged food.
What does the acronym FIFO mean? - correct Answer-First in, first out.
What is the first rule of FIFO? - correct Answer-Date the products when received.
How high off the floor does the NYC DOH require all food items to be? - correct Answer-
atleast 6 inches.
How should food be stored in a refrigerator? - correct Answer-Raw foods on bottom,
cooked foods on top.
, How do cold temperatures affect microorganisms? - correct Answer-Cold temperatures
slow down the growth of microorganisms.
What temperature should ALL cold foods be kept at? - correct Answer-41 F or below.
Smoked fish should be at 38 F or below.
Dry storage areas are to be kept how? - correct Answer-Well lighted and ventilated.
Food can never be stored under what types of water lines? - correct Answer-Waste
water lines.
Ice intended for use of human consumption cannot be used for what? - correct Answer-
Storing cans, bottles, or other food products.
When foods are stored directly in ice, it is imperative that the ice be what? - correct
Answer-Drained constantly.
What kind of a sign should be displayed conspicuously in every eating area? - correct
Answer-First Aid Choking sign.
All food service establishments must have what from the NYC DOH? - correct Answer-A
valid permit issued by the NYC DOH.
DOH inspectors have the right to what areas of the food establishment during
inspections? - correct Answer-All areas.
Health inspectors have the right to inspect the food service or food processing
establishment as long as what? - correct Answer-As long as it is in operation.
According to the NYC Health Code supervisors of all food establishments must have
what? - correct Answer-Food protection Certificate.
What is food? - correct Answer-Food is any edible substance, ice, beverage, or
ingredient intended for use and used or sold for human consumption.
What does PHF mean? - correct Answer-Potentially Hazardous Food
What refers to food that supports the rapid growth of microorganisms? - correct Answer-
Potentially hazardous food
Examples of PHF: - correct Answer-Raw and cooked meats
Poultry
Milk and milk products
Fish and shellfish
Tofu
Cooked rice and pasta
