NYC FOOD PROTECTION LESSON 1
EXAM QUESTIONS AND ANSWERS
New York City Department of Health and Mental Hygiene - Correct Answers -Regulate
all matters affecting health in the city.
The Health Code - Correct Answers -This is the set of regulations that were formulated
to allow the Department of Health and Mental Hygiene to effectively protect the health of
the population.
Temperature Danger Zone - Correct Answers -microorganisms grow best between
temperatures of 41°F and 140°F.
Temperature Danger Zone Range - Correct Answers -41°F and 140°F
How do we store potentially hazardous foods? - Correct Answers -A. foods must be
kept either hot or cold to prevent microorganisms from growing.;
B. out of temperature danger zone;
Division of Environmental Health - Correct Answers -is the Commission within the
Department of Health and Mental Hygiene that over sees public health and works to
eliminate the incidence of injury and illness caused by environmental factors.
Bureau of food safety and community sanitation. - Correct Answers -is responsible for
conducting inspections of food service and food processing establishments.
What is assessed during an inspection? - Correct Answers -Improper time and
temperature controls
Improper cooling
Poor personal hygiene
Employee illness
Bare hand contact with ready to eat foods
Rodent and other vermin activity
Inadequate equipment and facilities
Around how many inspections are conducted a year? - Correct Answers -Generally one
or two routine cycle inspections are conducted each year.
, Routine cyclical inspections are designed to? - Correct Answers -Observe, evaluate and
educate food establishment operators in various points of food handling. Such as
Receiving
storage
preparation
cooking
hot-holding
cooling
reheating
Note: These factors contribute to food borne illness. Each violation is assigned a point
value
What are the type of inspections? - Correct Answers -routine cycle inspections
compliance inspections
final inspections
inspections in response to complaints
supervisory, follow up inspections
smoking inspections both routine and complaint driven
permit survey
water emergency-related inspections
What are the D.O.H grades? - Correct Answers -Grade A 0-13 points for sanitary
violation
Grade B 14-27 Points for sanitary violation
Grade C 28 or more points for sanitary violation
Grade pending: B or C is not final until the restaurant has had the opportunity to go
before the Health Department Administrative Tribunal to contest the violations. Once the
grade is final the restaurant must immediately post the letter grade card.
How many points does a food establishment have to accumulate to get a failing grade?
- Correct Answers -28 points in violations and maybe closed for the following:
Three consecutive failures
failure to correct public health hazard
operating without a permit
unsanitary conditions
obstructing/interfering with health inspections
Inspection of new restaurants - Correct Answers -Once a restaurant is permitted to
open, and shortly after it has begun operating, the Health Department will conduct
graded inspections.
Initial Inspection - Correct Answers -Every restaurant is scheduled for an unannounced
inspection at least once a year. A restaurant that scores 0-13 violation points on this
inspection, called the initial inspection receives and A grade.
EXAM QUESTIONS AND ANSWERS
New York City Department of Health and Mental Hygiene - Correct Answers -Regulate
all matters affecting health in the city.
The Health Code - Correct Answers -This is the set of regulations that were formulated
to allow the Department of Health and Mental Hygiene to effectively protect the health of
the population.
Temperature Danger Zone - Correct Answers -microorganisms grow best between
temperatures of 41°F and 140°F.
Temperature Danger Zone Range - Correct Answers -41°F and 140°F
How do we store potentially hazardous foods? - Correct Answers -A. foods must be
kept either hot or cold to prevent microorganisms from growing.;
B. out of temperature danger zone;
Division of Environmental Health - Correct Answers -is the Commission within the
Department of Health and Mental Hygiene that over sees public health and works to
eliminate the incidence of injury and illness caused by environmental factors.
Bureau of food safety and community sanitation. - Correct Answers -is responsible for
conducting inspections of food service and food processing establishments.
What is assessed during an inspection? - Correct Answers -Improper time and
temperature controls
Improper cooling
Poor personal hygiene
Employee illness
Bare hand contact with ready to eat foods
Rodent and other vermin activity
Inadequate equipment and facilities
Around how many inspections are conducted a year? - Correct Answers -Generally one
or two routine cycle inspections are conducted each year.
, Routine cyclical inspections are designed to? - Correct Answers -Observe, evaluate and
educate food establishment operators in various points of food handling. Such as
Receiving
storage
preparation
cooking
hot-holding
cooling
reheating
Note: These factors contribute to food borne illness. Each violation is assigned a point
value
What are the type of inspections? - Correct Answers -routine cycle inspections
compliance inspections
final inspections
inspections in response to complaints
supervisory, follow up inspections
smoking inspections both routine and complaint driven
permit survey
water emergency-related inspections
What are the D.O.H grades? - Correct Answers -Grade A 0-13 points for sanitary
violation
Grade B 14-27 Points for sanitary violation
Grade C 28 or more points for sanitary violation
Grade pending: B or C is not final until the restaurant has had the opportunity to go
before the Health Department Administrative Tribunal to contest the violations. Once the
grade is final the restaurant must immediately post the letter grade card.
How many points does a food establishment have to accumulate to get a failing grade?
- Correct Answers -28 points in violations and maybe closed for the following:
Three consecutive failures
failure to correct public health hazard
operating without a permit
unsanitary conditions
obstructing/interfering with health inspections
Inspection of new restaurants - Correct Answers -Once a restaurant is permitted to
open, and shortly after it has begun operating, the Health Department will conduct
graded inspections.
Initial Inspection - Correct Answers -Every restaurant is scheduled for an unannounced
inspection at least once a year. A restaurant that scores 0-13 violation points on this
inspection, called the initial inspection receives and A grade.
