NYC Food Protection Certificate Exam
2 ways Shigellosis can be prevented
Avoiding bare hands contact with ready-to-eat foods & Rapidly cool foods to 41°F or below
4 inches.
Depth of pan required to cool thick foods
like chili and refried beans
6 conditions for the growth of bacteria
food, acidity, temperature, time, oxygen, moisture
6 lbs.
Reduced size to cool Meat roasts, Poultry and Fish
, NYC Food Protection Certificate Exam
31°F for 15 hours
Required freezing criteria for any fish to be consumed raw
50-110°F
Mesophilic Bacteria grow best at temperatures between
50 PPM
The strength of sanitizing solution for a wiping cloth
50 PPM sanitizing solution
is used for immersion/soaking of utensils for at least 1 minute.
65°F
growth of bacteria possible
, NYC Food Protection Certificate Exam
145° F
Shell eggs, all meats but pork, poultry & ground meats
155° F
Pork and Pork Products
158° F
Ground meats
165° F
Poultry, stuffed meats, stuffing
170°F (not food)
Temperature for 30 seconds to sanitize
, NYC Food Protection Certificate Exam
The acronym FIFO means
First In First Out
After shellfish is used up
tags must be kept on file for at least 90 days
All cold foods must be held at
41°F or below at all times (except smoked fish at 38°F)
All commercial modified atmosphere packaged foods
type of packaged food that must be used per manufacture specifications
All food service establishments must have
a current and valid permit issued by the NYC Health Department
2 ways Shigellosis can be prevented
Avoiding bare hands contact with ready-to-eat foods & Rapidly cool foods to 41°F or below
4 inches.
Depth of pan required to cool thick foods
like chili and refried beans
6 conditions for the growth of bacteria
food, acidity, temperature, time, oxygen, moisture
6 lbs.
Reduced size to cool Meat roasts, Poultry and Fish
, NYC Food Protection Certificate Exam
31°F for 15 hours
Required freezing criteria for any fish to be consumed raw
50-110°F
Mesophilic Bacteria grow best at temperatures between
50 PPM
The strength of sanitizing solution for a wiping cloth
50 PPM sanitizing solution
is used for immersion/soaking of utensils for at least 1 minute.
65°F
growth of bacteria possible
, NYC Food Protection Certificate Exam
145° F
Shell eggs, all meats but pork, poultry & ground meats
155° F
Pork and Pork Products
158° F
Ground meats
165° F
Poultry, stuffed meats, stuffing
170°F (not food)
Temperature for 30 seconds to sanitize
, NYC Food Protection Certificate Exam
The acronym FIFO means
First In First Out
After shellfish is used up
tags must be kept on file for at least 90 days
All cold foods must be held at
41°F or below at all times (except smoked fish at 38°F)
All commercial modified atmosphere packaged foods
type of packaged food that must be used per manufacture specifications
All food service establishments must have
a current and valid permit issued by the NYC Health Department
