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food test > Lesson 15 > Flashcards

Lesson 15 Flashcards

1
Q

When were the amendments to smoke free air act enforced?

A

March 30 2003

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2
Q

Describe the smoke free air act

A

requires virtually all establishments w/employees to be smoke free

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3
Q

5 steps to comply to the smoke free air act

A

1) talk w/ customers
2) talk w/ employees
3) post signs at all entrances
4) remove all ashtrays from premises
5) contact NYCDOHMH for further info

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4
Q

Name 2 exceptions to the smoke free air act

A

1) tobacco/cigar bars in existence on Dec 31 2001 that derive at least 10% of income from these sales
2) non profit membership associations with no employees

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5
Q

What action must be taken by the exceptions to the smoke free air act to be valid exceptions?

A
  • apply for exemption

- register w/ NYCDOHMH

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6
Q

What percentage of outdoor seating can be designated for smoking?

A

25%

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7
Q

Fine Range for 1st violation

A

200-400

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8
Q

Fine Range for 2nd violation

A

500-1000

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9
Q

Fine Range for 3rd violation

A

1000-2000

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10
Q

What happens to establishment if it is found in violation of the law 3 times w/in 12 months?

A

NYCDOHMH can revoke permit

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11
Q

Which office in the NYCDOHMH is responsible for the enforcement of law?

A

Bureau of Food Safety and Community Sanitation

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12
Q

What is the local law 47 and when was it signed into action?

A
  • smoke free air ac

- dec 30 2002

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13
Q

When did the smoke free air act start being enforced?

A

march 30 2003

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14
Q

How many people does tobacco kill nationwide per year?

A

more than 440,000

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15
Q

How many NY-ers died last year because of 2nd hand smoking?

A

about 1000

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16
Q

Distribution of tobacco products thru vending machines is prohibited in all food businesses except for…

A

taverns

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17
Q

In which case will ‘service of food’ be considered incidental in taverns?

A

if food generations less tan 40% of total annual gross sales

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18
Q

How far away from entrance must taverns place tobacco vending machine (if they choose to have it)

A

at least 25 feet

19
Q

What info must the sign fixed to the vending machine contain?

A
  • cig license no
  • expiration date of license no
  • license holder’s name
  • place of business
  • phone no
20
Q

True or false - person under 18 cannot under any circumstances sell tobacco

A
  • false

- can sell if under direct supervision by employee over 18

21
Q

True or false - taverns and restaurants that sell food for onsite consumption are required to have resuscitation equipment on premises

A

true

22
Q

Name the 4 components of resuscitation equipment

A
  • 2 pairs of latex gloves
  • one adult exhaled resuscitation mask
  • one pediatric exhaled air resuscitation mask
  • sign notifying customers of where this equipment is kept
23
Q

True or false - the owners/staff of a business are required to give medical help to victim

A

false

24
Q

3 basic steps to self assessment

A

1) document operation
2) compare to recommended practices/standards
3) get help

25
Q

5 security strategies

A
  • outside lighting
  • police patrols
  • surveillance cam
  • walk through inspection
  • fencing/barrier
26
Q

What effect does trans fat have on cholesterol?

A

raises ‘bad cholesterol’ (LDL)

27
Q

What is made when hydrogen is added to veg oil?

A
  • partially hydrogenated oil

- artificial trans fat

28
Q

True or false - the FDA now requires that Nutrition Facts panels on all packaged foods sold to customers must list trans fat ingredients

A

true

29
Q

Do foods sold only to restaurant owners have to display the trans fat ingredients?

A

no

30
Q

True or false - from July 2007, it was prohibited for food business to serve as spread/cook with artificial trans fat unless documents from the manufacturer show that there is less than 0.5 g/serving

A

true

31
Q

True or false - from July 2008 it was prohibited for food businesses to use/store artificial trans fat if more than 0.5 g/serving

A

true

32
Q

What is the exception to the law passed in 2008 about the forbidden use of artificial trans fat if more than 0.5 g/serving?

A

if the food is served in original bag sealed by manufacturer eg. potato chips

33
Q

How to check if product is under regulation

A

1) check ingredient list to see if ‘partially hydrogenated’ margarine’ or ‘shortening’ appear
2) If they do check the nutrition facts to see if too much (only less than 0.5 g/serving can be used)
3) If no nutrition facts, ask your supplier for letter from manufacturer w/ ingredients

34
Q

What does the NYC Health Code Section 81.15 say about posting calorie information?

A

must be posted prominently on :

  • menus
  • menu boards
  • item tags
35
Q

What is the exception to the ‘posting calorie info’ law?

A

items on the menu for less than 30 days a year do not have to have calorie info described

36
Q

To which businesses does the ‘posting calorie info’ law apply?

A
  • NYCDOHMH permit holders
  • businesses part of a franchise which has at least 15 members
  • offers standardized portion sizes
37
Q

When did the requirement to post calorie info become effective?

A

March 31 2008

38
Q

Why was there a delay of enforcement for the ‘posting calorie info’ law? and when did it start being enforced?

A
  • litigation

- may 5 2008

39
Q

True or false - calorie info doesn’t have to be posted on beverages

A

false

40
Q

How should calorie counts be rounded?

A
  • nearest 10 if above 50

- nearest 5 if below 50

41
Q

calorie posting violations - general or critical?

A

neither but will count towards inspection score

42
Q

Range of fines for calorie posting violations

A

200-2000

43
Q

What does OSHA stand for?

A

Occupational
Health and Safety
Administration

food test (14 decks)

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