NYC Food Protection Course Review Study Guide
50 PPM sanitizing solution is used for
immersion/soaking of utensils for at least 1 minute.
100 PPM sanitizing solution is typically used for
wiping, spraying or pouring.
According to the NYC Health Code,
supervisors of all food service establishments are required to have a Food Protection Certificate.
The acronym FIFO means
First In First Out, and the first step in implementing FIFO is to date the products.
Air-breaks must
be provided in all culinary (food related) and pot/dish washing sinks.
, NYC Food Protection Course Review Study Guide
All cold foods must
be held at 41°F or below (except smoked fish at 38°F) at all times.
All commercial modified atmosphere packaged foods must
be used per manufacture specifications.
All food service establishments must
have a current and valid permit issued by the NYC Health Department.
All fruits and vegetables served raw must
be thoroughly washed before being served.
All gas-fired hot water heaters must
be installed by a licensed plumber and must be monitored for back draft.
, NYC Food Protection Course Review Study Guide
All hot foods stored on a hot-holding unit must
be held at 140°F or higher.
All refrigerated food must
be held at or below 41°F
Always use utensils such as clean and sanitary
pair of gloves, tongs, spatula, deli paper, spoon, knife, etc.
Artificial trans fat are
banned from all Restaurant foods.
Artificial trans fat increases LDL
the bad cholesterol, leading to heart disease.
50 PPM sanitizing solution is used for
immersion/soaking of utensils for at least 1 minute.
100 PPM sanitizing solution is typically used for
wiping, spraying or pouring.
According to the NYC Health Code,
supervisors of all food service establishments are required to have a Food Protection Certificate.
The acronym FIFO means
First In First Out, and the first step in implementing FIFO is to date the products.
Air-breaks must
be provided in all culinary (food related) and pot/dish washing sinks.
, NYC Food Protection Course Review Study Guide
All cold foods must
be held at 41°F or below (except smoked fish at 38°F) at all times.
All commercial modified atmosphere packaged foods must
be used per manufacture specifications.
All food service establishments must
have a current and valid permit issued by the NYC Health Department.
All fruits and vegetables served raw must
be thoroughly washed before being served.
All gas-fired hot water heaters must
be installed by a licensed plumber and must be monitored for back draft.
, NYC Food Protection Course Review Study Guide
All hot foods stored on a hot-holding unit must
be held at 140°F or higher.
All refrigerated food must
be held at or below 41°F
Always use utensils such as clean and sanitary
pair of gloves, tongs, spatula, deli paper, spoon, knife, etc.
Artificial trans fat are
banned from all Restaurant foods.
Artificial trans fat increases LDL
the bad cholesterol, leading to heart disease.
