NYC FOOD SAFETY EXAM QUESTIONS
AND CORRECT ANSWERS!!
T or F: All food service establishments must have a current and valid permit issued by the
New York City Health Department
T
T or F: Health inspectors have the right to inspect any operating food service or food
processing establishment. Inspectors must be given access to all areas of establishment
during an inspection.
T
all supervisors of all food service establishments must have...
a Food Protection Certificate
What is Food?
any edible substance, ice, beverage, or ingredient used or sold for human consumption.
Potentially Hazardous Food are
food which supports rapid growth of microorganisms
examples of PHFs
all raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice,
pasta, beans, potatoes and garlic in oil.
Temperature Danger Zone
41 - 140 degrees F
three types of thermometers
thermocouple, thermistor, bimetallic stem
Meat inspected by USDA must have
, USDA inspection stamp
Smoked fish must be held at or below __ to prevent the growth of the bacteria Clostridium
botulinum.
at or below 38F
Shellfish must be received with
Shellfish tags. These tags must be kept on file for at least 90 days after the product is used.
Milk and milk products must be ultra-pasteurized with sell-by dates of
45 days
All fruits and vegetables served raw must be
thoroughly washed before being served.
all commercial food in modified atmosphere packaging must be used
per manufacturer;s specifications
Vaccuum packing of any food product in a retial food establishment is
prohibited by law unless special authoritiation is obtained through the New York City Health
Department
FIFO
first in first out
all food items must be stored
at lesat 6 inches off the floor
how to prevent cross contamination
raw foods in a refrigerator must be stored below cooked foods
Cold temperatures
slow down the growth of miccororganism
AND CORRECT ANSWERS!!
T or F: All food service establishments must have a current and valid permit issued by the
New York City Health Department
T
T or F: Health inspectors have the right to inspect any operating food service or food
processing establishment. Inspectors must be given access to all areas of establishment
during an inspection.
T
all supervisors of all food service establishments must have...
a Food Protection Certificate
What is Food?
any edible substance, ice, beverage, or ingredient used or sold for human consumption.
Potentially Hazardous Food are
food which supports rapid growth of microorganisms
examples of PHFs
all raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice,
pasta, beans, potatoes and garlic in oil.
Temperature Danger Zone
41 - 140 degrees F
three types of thermometers
thermocouple, thermistor, bimetallic stem
Meat inspected by USDA must have
, USDA inspection stamp
Smoked fish must be held at or below __ to prevent the growth of the bacteria Clostridium
botulinum.
at or below 38F
Shellfish must be received with
Shellfish tags. These tags must be kept on file for at least 90 days after the product is used.
Milk and milk products must be ultra-pasteurized with sell-by dates of
45 days
All fruits and vegetables served raw must be
thoroughly washed before being served.
all commercial food in modified atmosphere packaging must be used
per manufacturer;s specifications
Vaccuum packing of any food product in a retial food establishment is
prohibited by law unless special authoritiation is obtained through the New York City Health
Department
FIFO
first in first out
all food items must be stored
at lesat 6 inches off the floor
how to prevent cross contamination
raw foods in a refrigerator must be stored below cooked foods
Cold temperatures
slow down the growth of miccororganism
