NYC Food Handler's study guide-
With Questions and 100%
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50 PPM chlorine based sanitizing solution is prepared how - ✔1/2 ounce bleach to one
gallon of water
100 PPM chlorine based sanitizing solution is prepared how - ✔one ounce bleach to
one gallon of water
50 PPM sanitizing solution is used for - ✔immersion/soaking of utensils for at least 1 minute
100 PPM sanitizing solution is used for - ✔wiping, spraying, or pouring
wiping cloths must be stored how - ✔in a sanitizing solution with strength of 50 PPM
during chemical sanitization what must happen to the chemical solution - ✔it must
be checked with a test kit
when must a restroom be provided for customers - ✔when the establishment has 20 or
more seats
what are the three strategies of integrated pest management - ✔starve them
build them out
destroy them
, what is the best method for eliminating flies and roaches - ✔proper cleaning and sanitizing
insecticides and rodenticides can only be installed by - ✔licensed pest control officer
how often are licensed pest control officers required to inspect a food establishment - ✔at
least once a month
HACCP stands for - ✔Hazard Analysis and Critical Control Point
seven principles of HACCP are - ✔identify hazards
determine critical control points
set up critical limits
monitor critical control points
take corrective actions
verify the system is working
record keeping
HACCP is a system of food safety mostly concerned with - ✔control of
harmful microorganisms
critical control point is - ✔any point in the food flow where action must be taken to
eliminate the hazard
at what point is food no longer considered safe and in need of being discarded - ✔when it
has been left in the temperature danger zone for more than two hours
With Questions and 100%
Complete Solutions (Verified
Answers)
50 PPM chlorine based sanitizing solution is prepared how - ✔1/2 ounce bleach to one
gallon of water
100 PPM chlorine based sanitizing solution is prepared how - ✔one ounce bleach to
one gallon of water
50 PPM sanitizing solution is used for - ✔immersion/soaking of utensils for at least 1 minute
100 PPM sanitizing solution is used for - ✔wiping, spraying, or pouring
wiping cloths must be stored how - ✔in a sanitizing solution with strength of 50 PPM
during chemical sanitization what must happen to the chemical solution - ✔it must
be checked with a test kit
when must a restroom be provided for customers - ✔when the establishment has 20 or
more seats
what are the three strategies of integrated pest management - ✔starve them
build them out
destroy them
, what is the best method for eliminating flies and roaches - ✔proper cleaning and sanitizing
insecticides and rodenticides can only be installed by - ✔licensed pest control officer
how often are licensed pest control officers required to inspect a food establishment - ✔at
least once a month
HACCP stands for - ✔Hazard Analysis and Critical Control Point
seven principles of HACCP are - ✔identify hazards
determine critical control points
set up critical limits
monitor critical control points
take corrective actions
verify the system is working
record keeping
HACCP is a system of food safety mostly concerned with - ✔control of
harmful microorganisms
critical control point is - ✔any point in the food flow where action must be taken to
eliminate the hazard
at what point is food no longer considered safe and in need of being discarded - ✔when it
has been left in the temperature danger zone for more than two hours
