All food service establishments must have - Answer - a current and valid permit issued by the NYC Health Department
When do Health Inspectors have the right to inspect a food service or food processing establishment? - Answer - as long as it is in operation
During an inspection, inspectors mu...
nyc food protection certificate exam questions and answers
all food service establishments must have
when do health inspectors have the right to inspect a food service or food processing establishment
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NYC Food Protection
NYC Food Protection
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NYC Food Protection Certificate Exam Questions And Answers
All food service establishments must have - Answer - a current and valid permit issued by the NYC Health Department
When do Health Inspectors have the right to inspect a food service or food processing establishment? - Answer - as long as it is in operation
During an inspection, inspectors must be given access to - Answer - all areas of the food establishment
Who is required to have a Food Protection Certificate. - Answer - supervisors of all food service establishments
Food is defined as - Answer - any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption.
Potentially Hazardous Food (PHF) refers to? - Answer - Foods which support rapid growth of microorganisms.
Examples of Potentially Hazardous Foods - Answer - Examples: raw and cooked meats,
poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes, cut leafy greens, cut tomatoes and melons, garlic in oil etc. (Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon)
Not Potentially Hazardous prepared Foods - Answer - Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon
The Temperature Danger Zone - Answer - 41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures: - Answer - Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital)
Glass Thermometers - Answer - Kind of thermometer which are prohibited by law in a food establishment.
Meat inspected by the U.S. Dept. of Agriculture must have what? - Answer - must have a USDA inspection stamp.
Raw shell eggs must be stored at a minimum temperature of - Answer - 45°F
Smoked fish must be held at - Answer - 38°F or below Smoked fish held above what temperature causes the growth of which kind of bacteria -
Answer - 38°F causes growth of the bacteria Clostridium botulinum.
All refrigerated food must be held at or below - Answer - 41°F
Shellfish must be received with - Answer - the shellfish tags
After shellfish is used up - Answer - tags must be kept on file for at least 90 days
Milk and milk products must be pasteurized with sell-by dates of - Answer - 9 days
Milk and milk products must be ultra-pasteurized with sell-by dates of - Answer - 45 days
All fruits and vegetables served raw must be - Answer - thoroughly washed before being
served.
Canned products must be rejected if there are - Answer - Dents at the seam, swelling, severe rust, leakage or no label. . (exception: slight dent on the body of the can)
Home canned foods - Answer - are unacceptable types of canning
All commercial modified atmosphere packaged foods - Answer - type of packaged food that must be used per manufacture specifications
Vacuum Packaging of any food product in a retail food establishment - Answer - Prohibited by law unless special authorization is obtained through the Department of Health
The acronym FIFO means - Answer - First In First Out
The first step in implementing FIFO is to - Answer - date the products is the is the first step
How far off the floor must all food items must be stored? - Answer - 6" or more
In order to prevent cross-contamination, raw foods in a refrigerator must be stored - Answer - below cooked foods
Cold temperatures - Answer - slow down the growth of microorganisms
All cold foods must be held at - Answer - 41°F or below at all times (except smoked fish at 38°F)
Dry storage areas - Answer - Must be kept well lighted and ventilated
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