NYC FOOD HANDLERS PRACTICE FINAL
EXAM QUESTIONS AND CORRECT
ANSWERS!!
Who regulates food safety in NYC?
The New York City Department of Health and Mental Hygiene (NYC-DOHMH).
Who conducts restaurant inspections?
Bureau of Food Safety and Community Sanitation sends out. These inspections are performed by
Public Health Sanitarians.
What is Assessed during Inspections?
Critical violations of the New York City Health Code.
Critical violations of the New York City Health Code include but are not limited to:
Improper time and temperature controls;
Improper cooling;
Poor personal hygiene;
Employee illness;
Bare hand contact with ready-to-eat foods;
Rodent and other vermin activity;
Inadequate equipment and facilities.
Routine cyclical inspections are designed to observe, evaluate and, ultimately, educate food
establishment operators in various points of food handling, such as:
• Receiving
• Storage
• Preparation
• Cooking
• Hot-holding
• Cooling
, • Reheating
• Service
A food establishment gets a failing grade when it accumulates how many points in
violations?
28 Points in violations.
A food establishment may be closed for...
• Three consecutive failures
• Failure to correct public health hazards
• Operating without a permit
• Unsanitary conditions
• Obstructing/interfering with a health inspection.
All food service establishments must have a current and valid permit issued by the New
York City Department Of Health and Mental Hygiene.
TRUE
Health Inspectors have the right to inspect a food service or food processing establishment
as long as it is in operation. Inspectors must be given access to all areas of establishment
during an inspection.
TRUE
Obstruction or interference with Health Inspectors in the performance of their duties may
result in the closing of the establishment and revocation of the permit.
TRUE
Health Inspectors are authorized to collect permit fees and fines on behalf of the
Department.
FALSE
Health Inspectors must show their photo identification and badge to the person in charge
of an establishment when requested.
EXAM QUESTIONS AND CORRECT
ANSWERS!!
Who regulates food safety in NYC?
The New York City Department of Health and Mental Hygiene (NYC-DOHMH).
Who conducts restaurant inspections?
Bureau of Food Safety and Community Sanitation sends out. These inspections are performed by
Public Health Sanitarians.
What is Assessed during Inspections?
Critical violations of the New York City Health Code.
Critical violations of the New York City Health Code include but are not limited to:
Improper time and temperature controls;
Improper cooling;
Poor personal hygiene;
Employee illness;
Bare hand contact with ready-to-eat foods;
Rodent and other vermin activity;
Inadequate equipment and facilities.
Routine cyclical inspections are designed to observe, evaluate and, ultimately, educate food
establishment operators in various points of food handling, such as:
• Receiving
• Storage
• Preparation
• Cooking
• Hot-holding
• Cooling
, • Reheating
• Service
A food establishment gets a failing grade when it accumulates how many points in
violations?
28 Points in violations.
A food establishment may be closed for...
• Three consecutive failures
• Failure to correct public health hazards
• Operating without a permit
• Unsanitary conditions
• Obstructing/interfering with a health inspection.
All food service establishments must have a current and valid permit issued by the New
York City Department Of Health and Mental Hygiene.
TRUE
Health Inspectors have the right to inspect a food service or food processing establishment
as long as it is in operation. Inspectors must be given access to all areas of establishment
during an inspection.
TRUE
Obstruction or interference with Health Inspectors in the performance of their duties may
result in the closing of the establishment and revocation of the permit.
TRUE
Health Inspectors are authorized to collect permit fees and fines on behalf of the
Department.
FALSE
Health Inspectors must show their photo identification and badge to the person in charge
of an establishment when requested.
