NYC FOOD EXAM STUDY QUESTIONS AND
CORRECT ANSWERS!!
what is food
any edible substance, ice, beverage or ingredient intended for use, and used or sold for, human
consumption.
Exception to potentially hazardous food
foods with low water activity, highly acidic with pH of 4.6 or below, air-cooled hard-boiled eggs
with shells intact
"potentially hazardous" means
Any food that will support the growth of microorganisms
can you sell/use home-canned goods?
no
what is the temperature "danger zone" (numerically)?
between 41 and 140 degrees F where microorganisms replicate
foods in atmosphere packages provide ideal conditions for which microorganism?
clostridium botulinum
what is ready-to-eat food
does not require additional heat or washing treatment
what is the only way to determine whether potentially hazardous foods are out of the
danger zone?
thermometers
three types of thermometers
bi-metallic stem, thermocouple, thermistor (digital)
,2 methods to calibrate bi-metallic stem thermometer
boiling-point or ice-point method
steps to use thermometer
sanitize; measure internal product temp (entire sensing portion is inserted), wait 15 seconds until
steady, clean and sanitize
what must all meats have?
USDA inspection stamp (located on side of carcass or on packaging - NOT to be confused with
the USDA grade stamp
fresh meats must be received at ____ degrees F or ___ if frozen
41; 0
appearance of raw beef should be
bright to dark read, no smell
appearance of raw lamb should be
light red, firm, elastic, no smell
appearance of raw pork should be
light pink, fat white, no smell
appearance of raw chicken/poultry should be
white, not discolored or soft,
appearance of raw fresh fish should be
cold, clear/bulging eyes, bright red gills, firm and elastic flesh
Smoked fish must be stored at _____ because of the risk of _____
38 degrees F; Botulinum spores
what type of cans must be removed from circulation?
, Cans dented on any seam, severely rusted, severely dented, leaking, or swollen must be removed
from circulation
does washing eggs make them safe?
no. Salmonella is internal
fresh eggs must be refrigerated at ___ degrees F
45 degrees F
expiration date on pasteurized milk should not exceed ______. ultra-pasteurized should not
exceed ______
9 calendar days after pasteurization; 45 days from date of ultra-pasteurization
places that use vacuum, modified atmosphere, or sous-vide packaging must do what?
must first have permission from the NYC DOHMH
dry foods should
be dry (no moisture), no contamination, no rodent marks
shellfish tags must be filed in order of delivery date and kept for a period of 90 days from
when?
when the product is used up
4 ways to store food:
refrigerate, freeze, dry storage, store in ice
what does FIFO stand for?
first in first out. Date products so that older products are used first.
what type of storage containers can be used? Can't be used?
plastic, in original packaging. DO NOT USE metal, copper, brass, tin, newspaper, cardboard
where should raw foods be stored?
CORRECT ANSWERS!!
what is food
any edible substance, ice, beverage or ingredient intended for use, and used or sold for, human
consumption.
Exception to potentially hazardous food
foods with low water activity, highly acidic with pH of 4.6 or below, air-cooled hard-boiled eggs
with shells intact
"potentially hazardous" means
Any food that will support the growth of microorganisms
can you sell/use home-canned goods?
no
what is the temperature "danger zone" (numerically)?
between 41 and 140 degrees F where microorganisms replicate
foods in atmosphere packages provide ideal conditions for which microorganism?
clostridium botulinum
what is ready-to-eat food
does not require additional heat or washing treatment
what is the only way to determine whether potentially hazardous foods are out of the
danger zone?
thermometers
three types of thermometers
bi-metallic stem, thermocouple, thermistor (digital)
,2 methods to calibrate bi-metallic stem thermometer
boiling-point or ice-point method
steps to use thermometer
sanitize; measure internal product temp (entire sensing portion is inserted), wait 15 seconds until
steady, clean and sanitize
what must all meats have?
USDA inspection stamp (located on side of carcass or on packaging - NOT to be confused with
the USDA grade stamp
fresh meats must be received at ____ degrees F or ___ if frozen
41; 0
appearance of raw beef should be
bright to dark read, no smell
appearance of raw lamb should be
light red, firm, elastic, no smell
appearance of raw pork should be
light pink, fat white, no smell
appearance of raw chicken/poultry should be
white, not discolored or soft,
appearance of raw fresh fish should be
cold, clear/bulging eyes, bright red gills, firm and elastic flesh
Smoked fish must be stored at _____ because of the risk of _____
38 degrees F; Botulinum spores
what type of cans must be removed from circulation?
, Cans dented on any seam, severely rusted, severely dented, leaking, or swollen must be removed
from circulation
does washing eggs make them safe?
no. Salmonella is internal
fresh eggs must be refrigerated at ___ degrees F
45 degrees F
expiration date on pasteurized milk should not exceed ______. ultra-pasteurized should not
exceed ______
9 calendar days after pasteurization; 45 days from date of ultra-pasteurization
places that use vacuum, modified atmosphere, or sous-vide packaging must do what?
must first have permission from the NYC DOHMH
dry foods should
be dry (no moisture), no contamination, no rodent marks
shellfish tags must be filed in order of delivery date and kept for a period of 90 days from
when?
when the product is used up
4 ways to store food:
refrigerate, freeze, dry storage, store in ice
what does FIFO stand for?
first in first out. Date products so that older products are used first.
what type of storage containers can be used? Can't be used?
plastic, in original packaging. DO NOT USE metal, copper, brass, tin, newspaper, cardboard
where should raw foods be stored?
