All food service establishments must have a current and valid permit issued
by the NYC Health Department. - Ans>>True
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. - Ans>>True
According to the NYC Health Code, supervisors of all food service
establishments are required to have a Food Protection Certificate. -
Ans>>True
Food is any edible substance, ice, beverage, or ingredient intended for use
and used or sold for human consumption. - Ans>>True
Potentially Hazardous Food (PHF) refers to foods which support rapid growth
of microorganisms. - Ans>>True
Examples of Potentially Hazardous Foods include: - Ans>>1) All raw and
cooked meats
2) Poultry
3) Milk and milk products
4) Fish
5) Shellfish
6) Tofu
7)Cooked rice pasta
8) Beans
9) Potatoes
10) Cut leafy greens
11) Cut tomatoes and melons
12) Garlic in oil.
(Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese
pizza, crispy bacon)
The Temperature Danger Zone is between: - Ans>>41°F and 140°F.
The three thermometers allowed to be used for measuring food
temperatures are: - Ans>>1) Bi-metallic stem (range from 0°F to 220°F)
2) Thermocouple
, 3) 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 -
Ans>>Inspection stamp.
Raw shell eggs must be stored at a minimum temperature of: - Ans>>45°F
Smoked fish must be held at 38°F or below because of the bacteria? -
Ans>>Clostridium botulinum.
All refrigerated food must be held at or below: - Ans>>41°F (except raw
shell eggs 45°F or below and smoked fish 38°F or below)
Shellfish must be received with the shellfish tags. These tags must be kept
on file for at least 90 days after the product is used up. - Ans>>True
Milk and milk products must be pasteurized with sell-by dates of 9 days or
ultra-pasteurized with sell-by dates of 45 days. - Ans>>True
All fruits and vegetables served raw must be thoroughly washed before
being served? - Ans>>True
Canned products must be rejected if there are - Ans>>1) Dents at the seam
2) Swelling
3) Severe rust
4)Leakage or no label.
Home canned foods are also unacceptable.
All commercial modified atmosphere packaged foods must be used per
manufacture specifications. - Ans>>True
Vacuum Packaging of any food product in a retail food establishment is
prohibited by law unless special authorization is obtained through the
Department of Health. - Ans>>True
The acronym FIFO means: - Ans>>First In First Out. The first step in
implementing FIFO is to date the products.
The New York City Health code requires that all food items must be stored at
least 6 inches off the floor? - Ans>>True
In order to prevent cross-contamination, raw foods in a refrigerator must be
stored below cooked foods? - Ans>>True
Cold temperatures slow down the growth of microorganisms? - Ans>>True
by the NYC Health Department. - Ans>>True
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. - Ans>>True
According to the NYC Health Code, supervisors of all food service
establishments are required to have a Food Protection Certificate. -
Ans>>True
Food is any edible substance, ice, beverage, or ingredient intended for use
and used or sold for human consumption. - Ans>>True
Potentially Hazardous Food (PHF) refers to foods which support rapid growth
of microorganisms. - Ans>>True
Examples of Potentially Hazardous Foods include: - Ans>>1) All raw and
cooked meats
2) Poultry
3) Milk and milk products
4) Fish
5) Shellfish
6) Tofu
7)Cooked rice pasta
8) Beans
9) Potatoes
10) Cut leafy greens
11) Cut tomatoes and melons
12) Garlic in oil.
(Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese
pizza, crispy bacon)
The Temperature Danger Zone is between: - Ans>>41°F and 140°F.
The three thermometers allowed to be used for measuring food
temperatures are: - Ans>>1) Bi-metallic stem (range from 0°F to 220°F)
2) Thermocouple
, 3) 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 -
Ans>>Inspection stamp.
Raw shell eggs must be stored at a minimum temperature of: - Ans>>45°F
Smoked fish must be held at 38°F or below because of the bacteria? -
Ans>>Clostridium botulinum.
All refrigerated food must be held at or below: - Ans>>41°F (except raw
shell eggs 45°F or below and smoked fish 38°F or below)
Shellfish must be received with the shellfish tags. These tags must be kept
on file for at least 90 days after the product is used up. - Ans>>True
Milk and milk products must be pasteurized with sell-by dates of 9 days or
ultra-pasteurized with sell-by dates of 45 days. - Ans>>True
All fruits and vegetables served raw must be thoroughly washed before
being served? - Ans>>True
Canned products must be rejected if there are - Ans>>1) Dents at the seam
2) Swelling
3) Severe rust
4)Leakage or no label.
Home canned foods are also unacceptable.
All commercial modified atmosphere packaged foods must be used per
manufacture specifications. - Ans>>True
Vacuum Packaging of any food product in a retail food establishment is
prohibited by law unless special authorization is obtained through the
Department of Health. - Ans>>True
The acronym FIFO means: - Ans>>First In First Out. The first step in
implementing FIFO is to date the products.
The New York City Health code requires that all food items must be stored at
least 6 inches off the floor? - Ans>>True
In order to prevent cross-contamination, raw foods in a refrigerator must be
stored below cooked foods? - Ans>>True
Cold temperatures slow down the growth of microorganisms? - Ans>>True
