Nyc food handlers test 2023 questions and
answers with complete solutions
Article 81 correct answer: regulates the operations of food establishments for the purpose of preventing public health hazards
Division of Environmental Health correct answer: oversees public health and works to eliminate the incidence of injury and illness caused by environmental factors.
Bureau of Food Safety and Community Sanitation correct answer: Responsible for conducting inspections of food service and food processing establishments. These inspections are performed by the Public Health Sanitarians
Addressed During Inspections: correct answer: improper time/temp controls and cooling, poor personal hygience, emplyee illness, bare hand contact w ready to eat foods, rodant/vermin activity, inadeguate equip. + facilities
Failing Grade correct answer: 28 pts of violation or more
Grade A correct answer: 0 to 13 pts of sanitary violations
Grade B correct answer: 14 to 27 points for sanitary violations Grade C correct answer: 28 or more points for sanitary violations
Grade Pending correct answer: can be put up for grade B or C before follow up re-inspection
Grade Sign Posting requirements correct answer: Front window, door or outside where it is visible to the public. MUST BE within 5 ft of entrance and 4 to 6 ft above the ground.
potentially hazardous foods correct answer: foods that provide suitable conditions for the rapid grotwh of microorganisms..
exceptions of hazards correct answer: foods with low water activity (.85 or less) or those highly acidic w a pH of 4.6 or BELOW
temp danger zone correct answer: between 41 and 140 degrees farenheit
bi-metallic thermometer correct answer: 0 to 220 degrees
The sensing portion of a bi-metallic stem thermometer is: correct answer: at the dimple and downward
Thermistor correct answer: digital themometer
boiling water method correct answer: 212 degrees at sea level
ice-point method correct answer: 50/50 water and ice to create "slush" 32 degrees at sea level
meats correct answer: must have USDA inspection stamp
frozen meats correct answer: 0 degrees or below when delivered
chicken and poultry correct answer: naturally contaminated with salmonella
fish products correct answer: must be delivered at 41 degrees and on ice
must be concious of ODOR
sign of bad fish product correct answer: eyes cloudy, red-
rimmed and sunken
smoked fish correct answer: clostridium botulinium spores when left at room temp
MUST BE KEPT AT 38 DEGREES OR BELOW
shellfish correct answer: can pick up microorganisms from polluted waters and must have tag kept with product and 90 days
after use
eggs correct answer: associated with salmonella enteritidis (internal NOT external) canned foods correct answer: bad when there are rust/dents or leaking and swollen ends or an improper seal
milk and dairy correct answer: must be checked to ensure they are being received within the expiration period at 41 degrees or below.
pasteurized products correct answer: must not exceed 9 calendar days from the date of pasteurization
Ultra-Pasteurized products correct answer: must not exceed 45 calendar days from date of pasteurization
Pasteurization correct answer: the partial sterilization of a product, such as milk or wine, to make it safe for consumption and improve its keeping quality.
ideal packaging conditions for Colstridium Botulinum correct answer: vaccum packaging, modified atmosphere packaging and sous vide packaging
dry foods correct answer: moisture causes bacterial growth
Broken and defective packahing could mean possinle rodent activity
frozen foods correct answer: must be recieved at 0 degrees without signs of thawing or refreezing condition
Keep dry foods 6 inches off the floor correct answer: True - to avoid rodant activity and to allow for proper cleaning
answers with complete solutions
Article 81 correct answer: regulates the operations of food establishments for the purpose of preventing public health hazards
Division of Environmental Health correct answer: oversees public health and works to eliminate the incidence of injury and illness caused by environmental factors.
Bureau of Food Safety and Community Sanitation correct answer: Responsible for conducting inspections of food service and food processing establishments. These inspections are performed by the Public Health Sanitarians
Addressed During Inspections: correct answer: improper time/temp controls and cooling, poor personal hygience, emplyee illness, bare hand contact w ready to eat foods, rodant/vermin activity, inadeguate equip. + facilities
Failing Grade correct answer: 28 pts of violation or more
Grade A correct answer: 0 to 13 pts of sanitary violations
Grade B correct answer: 14 to 27 points for sanitary violations Grade C correct answer: 28 or more points for sanitary violations
Grade Pending correct answer: can be put up for grade B or C before follow up re-inspection
Grade Sign Posting requirements correct answer: Front window, door or outside where it is visible to the public. MUST BE within 5 ft of entrance and 4 to 6 ft above the ground.
potentially hazardous foods correct answer: foods that provide suitable conditions for the rapid grotwh of microorganisms..
exceptions of hazards correct answer: foods with low water activity (.85 or less) or those highly acidic w a pH of 4.6 or BELOW
temp danger zone correct answer: between 41 and 140 degrees farenheit
bi-metallic thermometer correct answer: 0 to 220 degrees
The sensing portion of a bi-metallic stem thermometer is: correct answer: at the dimple and downward
Thermistor correct answer: digital themometer
boiling water method correct answer: 212 degrees at sea level
ice-point method correct answer: 50/50 water and ice to create "slush" 32 degrees at sea level
meats correct answer: must have USDA inspection stamp
frozen meats correct answer: 0 degrees or below when delivered
chicken and poultry correct answer: naturally contaminated with salmonella
fish products correct answer: must be delivered at 41 degrees and on ice
must be concious of ODOR
sign of bad fish product correct answer: eyes cloudy, red-
rimmed and sunken
smoked fish correct answer: clostridium botulinium spores when left at room temp
MUST BE KEPT AT 38 DEGREES OR BELOW
shellfish correct answer: can pick up microorganisms from polluted waters and must have tag kept with product and 90 days
after use
eggs correct answer: associated with salmonella enteritidis (internal NOT external) canned foods correct answer: bad when there are rust/dents or leaking and swollen ends or an improper seal
milk and dairy correct answer: must be checked to ensure they are being received within the expiration period at 41 degrees or below.
pasteurized products correct answer: must not exceed 9 calendar days from the date of pasteurization
Ultra-Pasteurized products correct answer: must not exceed 45 calendar days from date of pasteurization
Pasteurization correct answer: the partial sterilization of a product, such as milk or wine, to make it safe for consumption and improve its keeping quality.
ideal packaging conditions for Colstridium Botulinum correct answer: vaccum packaging, modified atmosphere packaging and sous vide packaging
dry foods correct answer: moisture causes bacterial growth
Broken and defective packahing could mean possinle rodent activity
frozen foods correct answer: must be recieved at 0 degrees without signs of thawing or refreezing condition
Keep dry foods 6 inches off the floor correct answer: True - to avoid rodant activity and to allow for proper cleaning
