NYC Food Protection Course
lesson 1 - ANS----
New York City Department of Health and Mental Hygiene - ANS-The New York City Department
of Health and Mental Hygiene has the jurisdiction to regulate all matters affecting health in the
city and to perform all those functions and operations that relate to the health of the people of
the city.
The Health Code - ANS-This is the set of regulations that were formulated to allow the
Department of Health and Mental Hygiene to effectively protect the health of the population.
Article 81 of the Health Code - ANS-regulates the operations of food establishments for the
purpose of preventing public health hazards
Division of Environmental Health - ANS-the Commission within the Department of Health and
Mental Hygiene that oversees public health and works to eliminate the incidence of injury and
illness caused by environmental factors.
Bureau of Food Safety and Community Sanitation - ANS-There are several offices and bureaus
within the Division of Environmental Health, including the Bureau of Food Safety and
Community Sanitation which is responsible for conducting inspections of food service and food
processing establishments. These inspections are performed by Public Health Sanitarians.
Who conducts inspections of food service and food processing establishments? - ANS-Public
Health sanitarians working for the Bureau of Food Safety and Community Sanitation
During food establishment inspections, public health sanitarians pay particular attention to the
critical violations of the New York City Health Code. These include but are not limited to: -
ANS-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
^these are the factors that contribute to food-borne illness
, Although it is impossible to predict how many times a food establishment may be inspected,
generally _____ routine (cycle) inspections are conducted each year. - ANS-1-2
What does the frequency of cyclical inspections depend on? - ANS-the complexity of a food
establishment's business model.
Each restaurant is assigned a risk category according to (3): - ANS-menu
complex food processes
other public health risk factors
Are food inspections announced? - ANS-no, except for pre-permit inspections
What is a pre-permit inspection? - ANS-these are conducted prior to the opening of the food
establishment and the issuing of the permit
Routine cyclical inspections are designed to observe, evaluate and, ultimately, educate food
establishment operators in various points of food handling, such as: - ANS-Receiving
Storage
Preparation
Cooking
Hot-holding
Cooling
Reheating
Service
Explain the violation system - ANS-The criteria for issuing violations is based on the factors that
contribute to food-borne illness. Each violation is assigned a point value. Points vary based on
how severely a risk can affect public health. A food establishment gets a failing grade when it
accumulates 28 points in violations
Violations are divided into 2 categories: - ANS-General and Critical
A food establishment may be closed for: - ANS-Three consecutive failures
Failure to correct public health hazards
Operating without a permit
Unsanitary conditions
Obstructing/interfering with a health inspection.
Violations of the Health Code may result in the issuance of a ________________________
returnable to the Administrative Tribunal, and may result in ________. - ANS-Notice of
Violations
lesson 1 - ANS----
New York City Department of Health and Mental Hygiene - ANS-The New York City Department
of Health and Mental Hygiene has the jurisdiction to regulate all matters affecting health in the
city and to perform all those functions and operations that relate to the health of the people of
the city.
The Health Code - ANS-This is the set of regulations that were formulated to allow the
Department of Health and Mental Hygiene to effectively protect the health of the population.
Article 81 of the Health Code - ANS-regulates the operations of food establishments for the
purpose of preventing public health hazards
Division of Environmental Health - ANS-the Commission within the Department of Health and
Mental Hygiene that oversees public health and works to eliminate the incidence of injury and
illness caused by environmental factors.
Bureau of Food Safety and Community Sanitation - ANS-There are several offices and bureaus
within the Division of Environmental Health, including the Bureau of Food Safety and
Community Sanitation which is responsible for conducting inspections of food service and food
processing establishments. These inspections are performed by Public Health Sanitarians.
Who conducts inspections of food service and food processing establishments? - ANS-Public
Health sanitarians working for the Bureau of Food Safety and Community Sanitation
During food establishment inspections, public health sanitarians pay particular attention to the
critical violations of the New York City Health Code. These include but are not limited to: -
ANS-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
^these are the factors that contribute to food-borne illness
, Although it is impossible to predict how many times a food establishment may be inspected,
generally _____ routine (cycle) inspections are conducted each year. - ANS-1-2
What does the frequency of cyclical inspections depend on? - ANS-the complexity of a food
establishment's business model.
Each restaurant is assigned a risk category according to (3): - ANS-menu
complex food processes
other public health risk factors
Are food inspections announced? - ANS-no, except for pre-permit inspections
What is a pre-permit inspection? - ANS-these are conducted prior to the opening of the food
establishment and the issuing of the permit
Routine cyclical inspections are designed to observe, evaluate and, ultimately, educate food
establishment operators in various points of food handling, such as: - ANS-Receiving
Storage
Preparation
Cooking
Hot-holding
Cooling
Reheating
Service
Explain the violation system - ANS-The criteria for issuing violations is based on the factors that
contribute to food-borne illness. Each violation is assigned a point value. Points vary based on
how severely a risk can affect public health. A food establishment gets a failing grade when it
accumulates 28 points in violations
Violations are divided into 2 categories: - ANS-General and Critical
A food establishment may be closed for: - ANS-Three consecutive failures
Failure to correct public health hazards
Operating without a permit
Unsanitary conditions
Obstructing/interfering with a health inspection.
Violations of the Health Code may result in the issuance of a ________________________
returnable to the Administrative Tribunal, and may result in ________. - ANS-Notice of
Violations
