NYC Food Protection Certificate Exam With Complete Guide

All food service establishments must have - Answer 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? - Answer as long as it is in operation During an inspection, inspectors must be given access to - Answer all areas of the food establishment Who is required to have a Food Protection Certificate. - Answer supervisors of all food service establishments Food is defined as - Answer any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption. Potentially Hazardous Food (PHF) refers to? - Answer Foods which support rapid growth of microorganisms. Examples of Potentially Hazardous Foods - Answer 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 - Answer Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon The Temperature Danger Zone - Answer 41°F and 140°F. The three thermometers allowed to be used for measuring food temperatures: - Answer Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital) Glass Thermometers - Answer Kind of thermometer which are prohibited by law in a food establishment. Meat inspected by the U.S. Dept. of Agriculture must have what? - Answer must have a USDA inspection stamp. Raw shell eggs must be stored at a minimum temperature of - Answer 45°F Smoked fish must be held at - Answer 38°F or below Smoked fish held above what temperature causes