Day 1 - Labelling

Question 1

All food service establishments must have a current and valid permit issued by the nyc health department

Answer 1

True

Question 2

Health inspectors have the right to inspect any operating food service or food
processing establishment.

Answer 2

True

Question 3

Inspectors must have rights to
A. All aspects of the establishment
B. Only the back of house
C. Only the areas where food contamination could be an issue
D. Only front of house

Answer 3

A

Question 4

Supervisors of al food service establishments must have a food handlers certificate

Answer 4

True

Question 5

What is food?

Answer 5

Any edible substance, ice, beverage, or ingredient used or. Sold for human consumption.

Question 6

Potentially hazardous foods (PHF) are:

Answer 6

Foods which support rapid growth of microorganisms

Question 7

Examples of phfs include:

Answer 7

Raw and cooked meats
Dairy products
Fish, shellfish, tofu,cooked rice, pasta beans Potatoes, garlic in oil

Question 8

Temperature danger zone is between _______. Within this range the organisms grow the fastest

Answer 8

41 and 140 degrees

Question 9

What are 3 types of thermometers

Answer 9

Bimetallic stem (0 - 220 F, used at pressed)
Thermocouple
Thermistor (digital)

Question 10

The use of glass thermometers is prohibited by law (t or F)

Answer 10

True

Question 11

Meat inspected by the eDepartment of Agriculture must have which type of stamp

Answer 11

USDA inspection stamp

Question 12

What is the temperature smoked fish should be held at in order to. Prevent clostridium botulinum?

Answer 12

< 38 degrees F

Question 13

Shellfish need ____. These must be kept on file for at least ____ after the product is used

Answer 13

Shellfish tags, 90 days

Question 14

Milk and milk products must be ____, with sell by dates of ____

If ___, sell by dates must be of ____.

Answer 14

Pasteurized, 9 days
Ultra pasteurized, 45 days

Question 15

All fruits and vegetables received raw must be thoroughly washed before being served (T or F)

Answer 15

True

Question 16

All commercial foods in modified atmosphere packaging must be used per manufacturer’s specifications (t or f)

Answer 16

True

Question 17

____ of any food product is prohibited by law unless special authorization is obtained through the NYX health department

Answer 17

Vacuum packaging

Question 18

What does fifo mean

Answer 18

First in first out

Question 19

All food items must be stored ___ off the floor

Answer 19

6 inches

Question 20

To prevent cross contamination, ___ in a fridge must be placed ____ cooked foods

Answer 20

Raw foods, below

Question 21

True or false: cold foods speed up the growth of organisms

Answer 21

False

Question 22

Cold foods, except smoked fish, must be kept at or below ____F

Answer 22

41 degrees

Question 23

Dry storage areas must be kept ___ and ___

Answer 23

Well lit and ventilated

Question 24

Never store foods under
A. Well lit rooms
B. Wastewater lines
C. Vermin proof containers

Answer 24

B

Question 25

Stored food must be kept in A. Open containers B. Covered, non vermin proof containers C. Covered, vermin proof containers D. None of the above

Answer 25

C.

Question 26

Ice intended for human consumption cannot be used for storing

Answer 26

Cans bottles or other food products

Question 27

When foods are stored directly in ice, the water from that ice must be drained constantly (t/F)

Answer 27

True

Question 28

Where should one place the first aid choking sign? A. The back of house B. Front of house where only the employees can see C. Visible (conspicuous) place in each designated eating area

Answer 28

C

Question 29

Which establishments are required to post the alcohol and pregnancy warning sign?

Answer 29

Any establishment that serves alcohol

Question 30

Wash hands signs should be displayed at only the bathroom sink (t/f)

Answer 30

False (all handwashing sinks)

Question 31

True or false: all facilities must display a no smoking sign

Answer 31

True