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NYC Food handlers > Course review > Flashcards

Course review Flashcards

1
Q

Examples of potentially hazardous foods

A

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.

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2
Q

Potentially hazardous food exceptions

A

Air cooled hard boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon

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3
Q

Temperature danger zone

A

41 F and 140 F

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4
Q

Three thermometers allowed to be used for measuring food temperatures

A

Bi- metallic stem ( range from 0 F to 220 F)
Thermocouple
Thermistor

Glass thermometers are prohibited

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5
Q

Raw shell eggs must be stored at what temperature?

A

At a minimum temperature of 45 F

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6
Q

Smoked fish must be held at what temperature?

A

38 F or below because of the Bacteria Clostridium botulinum

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7
Q

All refrigerated food must be held at what temperature?

A

41 F

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8
Q

Does shell fish have to be received with tags?

And if so how how long must it be kept on file?

A

Yes and for at least 90 days after the product is used up

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9
Q

How long should pasteurized milk be held?

A

9 days

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10
Q

How long should ultra- pasteurized milk be held by?

A

45 days

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11
Q

Canned products must be rejected if there are?

A

Dents at the seam, swelling, severe rust, leakage or no label

Exception: slight dent on the body of can

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12
Q

New York City health code requires that all food items must be stored at least?

A

6 inches off the floor

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13
Q

To prevent cross contamination where should raw foods be stored in the refrigerator?

A

Below cooked foods

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14
Q

Cold foods must be stored at what temperature?

A

41 F or Below ( except smoked fish at 38 F) at all times

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15
Q

What are Physical hazards?

A

The presence of foreign object

Examples: glass fragments, pieces of metal, etc.

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16
Q

What are chemical hazards?

A

Presence of chemical hazards

Example: pesticides, cleaning agents, prescription medicine etc.

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17
Q

What are biological Hazards?

A

The presence of microorganisms

Example: Bacteria, viruses, parasites and fungi

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18
Q

What are the 4 phases of bacterial growth?

A

Lag, log, stationary and death

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19
Q

It what phase does rapid bacterial growth happen?

A

Log phase

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20
Q

What are the Six factors that affect the growth of bacteria?

A

Food, Acidity ( low acidity ), Temperature danger zone, oxygen ( or lack of oxygen ) and moisture ( FATTOM)

21
Q

What 2 food borne viruses contaminate out food supply through fecal (human) contaminated waters and food?

A

Hepatitis A and Norovirus

22
Q

What food Borne parasite is typically found in under cooked pork?

A

Trichinella Spiralis

23
Q

What illness is called by the parasite Trichnella Spiralis?

A

Trichinosis

24
Q

How can Trichinella Spiralis be eliminated?

A

By cooking pork to 150 F for 15 seconds

25
Q

What food borne parasite is typically found in marine fish

A

Anisakis Simplex

26
Q

What is Samonella enteritidis mainly associated with?

A

Raw poultry and raw shell eggs

27
Q

How can the microorganism clostridium perfringes can be controlled?

A

By rapid cooling, rapid re heating and avoid preparing foods in advance.

28
Q

What is Staphylococcus aureus?

A

A bacterium that is commonly carried by healthy human beings

29
Q

What is Staphylococcal food caused by? And how can it be prevented?

A

Caused by Staphylococcus Aureus which can be prevented by good personal hygiene and avoiding bare hand contact with ready to eat foods

30
Q

To avoid E coli Ground meats such as hamburgers have to be cooked at what temperature?

A

158 F

31
Q

Clostridium Botulinum causes what disease and what is it associated with?

A

Botulism

Associated with home canned foods, swollen cans, smoked fish, garlic in oil and any food in an anaerobic ( without air) enviroment

32
Q

When does ciguatera intoxication occur?

A

During warm weather when toxic red algae in the water are eaten by small fish. The small fish are then eaten by certain predatory fish ( barracuda, red snapper etc)

Humans become sick once they eat the predatory fish with accumulated toxins from red algae

33
Q

When does Scombroid poisoning occur?

A

It occurs when certain fish are eatin ( tuna, mackerel, bonito, mahi mahi, blue fish etc. ) with high levels of histamines due to time and temperature abuse

34
Q

What are the 3 acceptable methods of thawing frozen foods?

A

Refrigerate
Place under cold running water
Microwave oven with continuous cooking afterwards

35
Q

Cross contamination

A

Bacteria from raw food getting into cooked or ready to eat foods

36
Q

What is the correct cooking temperature for poultry, stuffed meat and stuffing

A

165 F

37
Q

Ground meats and foods containing ground meats must be cooked at internal temperature of?

A

158 F

38
Q

To prevent illness pork must be cooked at an internal temperature of?

A

150 F

39
Q

Eggs, fish, shellfish , lamb, and other must be cooked to a minimum temperature of?

A

140 F or higher

40
Q

All hot foods stored on a hot holding unit must be held at what temperature?

A

140 F or higher

41
Q

Hot foods placed in a refrigerator for cooling must be covered and cooled at what Temperature?

A

41 F or below

42
Q

How can hot water sanitizing be done?

A

By immersing utensils in 170 F water for 30 seconds

43
Q

How to prepare 50 ppm chlorine based sanitizing solution

A

Add 1/2 ounch of bleach to 1 gallon of water

Used for immersion/ soaking of utensils for 2 min

44
Q

How to prepare 100 PPM chlorine based sanitizing solution

A

Add one ounce of bleach to one gallon of water

Used for wiping, spraying or pouring

45
Q

What does HACCP stand for?

A

Hazard Analysis and Critical Control Point

46
Q

What are the 7 principles of HACCP?

A 
Identify Hazards
Determine Critical Control Points (CCP)
Set up Critical Limits
Monitor CCP
Take Corrective Actions
Verify the system is working
& Record Keeping
47
Q

What is HACCP?

A

A system of food safety which is mainly concerned with the control of harmful Microorganisms

48
Q

What is a Critical Control Point (CCP)?

A

Any point in the flood flow where action must be taken to eliminate hazard.

49
Q

What does Potentially Hazardous foods refer to?

A

Potentially Hazardous foods(PHF) refers to foods which support rapid growth of microorganisms.

NYC Food handlers (1 decks)

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