Nyc Doh Study Guide With Complete Solutions

NYC DOH STUDY GUIDE WITH COMPLETE SOLUTIONS All food service establishments must have a current and valid permit issued by the New York City Health Department Health inspectors have the right to inspect any operating food service or food processing establishment Inspectors must be given access to all areas of the establishment during an inspection. According to the New York City Health Code supervisors of all food service establishments must have a Food Protection Certificate. Food is any edible substance, ice, beverage or ingredient used or sold for human consumption Potentially Hazardous Foods (PHFs) are foods which support rapid growth of microorganisms Examples of PHFs include raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes and garlic in oil. The Temperature Danger Zone is between 41°F-140°F Within this range, most harmful microorganisms reproduce rapidly Types of Thermometers used in food establishments. Bimetallic Stemmed Thermometers(0- 220F) Thermocouples/Thermistors(DIGITAL) The use of glass thermometers in a food service establishment is prohibited by law Meat inspected by the Unites States Department of Agriculture (USDA) must USDA inspection stamp Smoked fish must be held at or below 38°F to prevent the growth of the bacteria Clostridium botulinum. Shellfish must be received with the shellfish tags. These tags must be kept on file for at least 90 DAYS AFTER USE Milk and milk products must either be PASTEURIZED (9+ SELL BY DATES) ULTRA PASTEURIZED (45 SELL BY DATES) All fruits and vegetables served raw must be thoroughly washed before being served. All commercial foods in modified atmosphere packaging must be used per manufacturer's specifications. Vacuum packaging of any food product in a retail food establishment is PROHIBITED FIFO method first in first out (FIRST STEP IS DATING) The New York City Health Code requires that all food items be stored at least 6 INCHES ABOVE GROUND