Flashcard
(94 cards)
1
Q
What is the cooking temperature for ground meats?
A
158°F
2
Q
What bacteria comes from undercooked ground meats?
A
E.Coli
3
Q
What is the storage temperature for cold foods?
A
41°F
4
Q
What is the purpose of storing cold foods?
A
Slows down the growth of bacteria
5
Q
What is the temperature danger zone?
A
41°F - 140°F
6
Q
What is the storage temperature for frozen foods?
A
0°F
7
Q
What is the recommended operating range for a bi-metallic thermometer?
A
0°F - 220°F
8
Q
What is the storage temperature for smoked fish?
A
38°F
9
Q
At what height should the storage of food be placed off the floor?
A
6 inches
10
Q
Minimum time to keep shellfish tags after the product is used up?
A
90 days
11
Q
What is the temperature for holding hot foods?
A
140°F
12
Q
What is the cooking temperature for poultry, stuffed meats, and stuffing containing meat?
A
165°F (to eliminate Salmonella)
13
Q
How often do bacteria double in number under ideal conditions (FATTOM)?
A
Every 20–30 minutes
14
Q
What is the cooking temperature for eggs?
A
145°F (to eliminate Salmonella).
15
Q
What is the cooking temperature for pork to eliminate Trichinella spiralis?
A
150°F
16
Q
How long should foods cool in the refrigerator from 70°F to 41°F?
A
Within 4 hours.
17
Q
What is the recommended portion of meat that will cool within the recommended time?
A
6 lbs
18
Q
What is required for establishments with more than 19 seats?
A
A bathroom for customers.
19
Q
What is the recommended depth for shallow pans used for cooling?
A
4 inches
20
Q
What is the temperature and time required for sanitizing dishes with hot water?
A
170°F for 30 seconds.
21
Q
What is the strength of chlorine used for sanitizing dishes in the immersion method?
A
50 ppm (1/2 oz. per gallon).
22
Q
What is the strength of chlorine used in a sanitizing solution for wiping cloths on food contact surfaces?
A
100 ppm (1 oz. per gallon).
23
Q
What is the freezing temperature and time for marine fish that will be served raw to eliminate Anisakis simplex?
A
-31°F for 15 hours.
24
Q
What permit must food service establishments in NYC have?
A
A current and valid permit issued by the NYC Health Department.
25
What rights do health inspectors have regarding food service establishments?
They have the right to inspect food service or processing establishments as long as they are in operation and must be given access to all areas.
26
What certification must supervisors in NYC food establishments obtain?
A Food Protection Certificate.
27
How is food defined under NYC health regulations?
Any edible substance, ice, beverage, or ingredient intended for use or sold for human consumption.
28
What are Potentially Hazardous Foods (PHF)?
Foods that support rapid microorganism growth, including raw/cooked meats, poultry, milk, fish, tofu, cooked rice, pasta, beans, leafy greens, cut tomatoes, melons, and garlic in oil.
29
Which thermometers are allowed for measuring food temperatures?
Bi-metallic stem (0°F to 220°F), thermocouple, and thermistor (digital)
30
What type of thermometer is prohibited in NYC food establishments?
Glass thermometers
31
What stamp must meat inspected by the U.S. Department of Agriculture have?
A USDA inspection stamp
32
At what minimum temperature must raw shell eggs be stored?
45°F
33
Why must smoked fish be held at 38°F or below?
To prevent the growth of Clostridium botulinum
34
What is the required storage temperature for refrigerated food?
41°F or below (except raw shell eggs at 45°F or below and smoked fish at 38°F or below).
35
How long must shellfish tags be kept on file after the product is used up?
At least 90 days.
36
What are the sell-by date requirements for milk and milk products?
9 days for pasteurized products and 45 days for ultra-pasteurized products
37
What must be done to raw fruits and vegetables before serving?
They must be thoroughly washed.
38
What conditions make canned products unacceptable?
Dents at the seam, swelling, severe rust, leakage, or no label.
39
What is prohibited regarding home-canned foods?
They are unacceptable (exception: slight dent on the body of the can).
40
What does the acronym FIFO stand for, and what is its first step?
First In, First Out; the first step is to date the products.
41
How should raw and cooked foods be stored in a refrigerator to prevent cross-contamination?
Raw foods must be stored below cooked foods.
42
What is the required temperature for cold foods?
41°F or below (except smoked fish at 38°F).
43
What are the storage requirements for dry storage areas?
They must be well-lit and ventilated.
44
What types of hazards are considered physical in food safety?
Presence of foreign objects like glass fragments, pieces of metal, etc.
45
What is the term for harmful chemicals like pesticides, cleaning agents, or prescription medicine in food?
A chemical hazard.
46
If ice is used to store food, what should happen to the ice?
Should be drained constantly
47
What are the 3 main hazards in a food establishment?
physical, chemical, and biological
48
What is a biological hazard in food safety?
The presence of microorganisms (bacteria, viruses, parasites, fungi) in the food that can cause illness.
49
How often can bacteria double their population under favorable conditions?
Every 20 to 30 minutes.
50
What are the four phases of bacterial growth?
Lag, Log, Stationary, and Death.
51
Where does the most rapid bacterial growth occur?
In the log phase.
52
What are the six factors that affect bacterial growth (FATTOM)?
Food, Acidity (low acidity), Temperature Danger Zone, Time, Oxygen (or lack of oxygen), and Moisture.
53
Can viruses reproduce in food?
No, they use food as a means to get inside the human body.
54
What are two common food-borne viruses?
Hepatitis A and Norovirus.
55
What food-borne parasite is typically found in undercooked pork?
Trichinella spiralis.
56
How can Trichinella spiralis be eliminated?
By cooking pork to 150°F for 15 seconds.
57
What food-borne parasite is commonly found in marine fish?
Anisakis simplex.
58
What is Salmonella enteritidis mainly associated with?
Raw poultry and raw shell eggs.
59
What type of eggs should be used when preparing recipes with partially cooked or raw eggs?
Pasteurized eggs only
60
How can the growth of Clostridium perfringens be controlled?
By rapid cooling, rapid reheating, and avoiding preparing foods in advance.
61
What bacterium is commonly carried by healthy humans and can cause foodborne illness?
Staphylococcus aureus.
62
How can Staphylococcal food intoxication be prevented?
Through good personal hygiene and avoiding bare hands contact with ready-to-eat foods.
63
What should be done if food workers are sick with illnesses that can be transmitted through food?
They should not work until fully recovered.
64
What disease does Clostridium botulinum cause, and what foods are associated with it?
Botulism, associated with home-canned foods, swollen cans, smoked fish, garlic in oil, and anaerobic environments.
65
What is Ciguatera Intoxication, and how does it occur?
It occurs when small fish eat toxic red algae, which are then eaten by predatory fish (e.g., barracuda, red snapper), and humans consume the fish with accumulated toxins.
66
What causes Scombroid poisoning, and which fish are commonly involved?
High levels of histamines due to time and temperature abuse, commonly found in tuna, mackerel, bonito, mahi mahi, and bluefish.
67
When should hands be washed thoroughly?
Before starting work, after handling raw foods, coughing, sneezing, smoking, eating, drinking, or scratching.
68
Where must hand-washing sinks be located according to NYC Health Code?
Within 25 feet of each food preparation, food service, and ware-washing area, and in or adjacent to employee and patron bathrooms.
69
Is it legal to handle ready-to-eat foods with bare hands?
No, workers must use gloves, tongs, deli paper, spatulas, or other clean and sanitary utensils.
70
What are the three acceptable methods for thawing frozen foods?
Refrigerate them, place under cold running water, or use a microwave with continuous cooking afterward.
71
What is cross-contamination?
When bacteria from raw food get into cooked or ready-to-eat food.
72
What is one effective method to rapidly cool foods?
Immersion in an ice-water bath with occasional stirring.
73
When can hot foods placed in a refrigerator for cooling be covered?
Only after they have completely cooled to 41°F or below.
74
What is the required reheating temperature for previously cooked and refrigerated foods served from a hot holding unit?
165°F, using a stove or oven.
75
Is it acceptable to use a hot-holding unit to reheat foods?
No, not allowed
76
How often must disposable gloves be changed?
Frequently
77
What must be provided in all culinary and pot/dish washing sinks?
Air-breaks
78
What does NYC law state about dumping grease?
It is illegal to dump grease in any sink that does not have a proper grease interceptor
79
What is the proper sequence for manual dishwashing operations?
Wash, Rinse, Sanitize, and Air-dry.
80
How should cutting boards be maintained between each use?
They must be washed, rinsed, and sanitized.
81
What is the process for hot-water sanitizing utensils?
Immerse utensils in water at 170°F for at least 30 seconds.
82
What must be used during chemical sanitization to verify the chemical solution?
A test kit
83
How small can openings be for rats to enter buildings?
A quarter
84
What is the effect of artificial trans fat on health?
It increases LDL (bad cholesterol), leading to heart disease.
85
Are artificial trans fats allowed in restaurants?
No they are banned
86
What are the most common injuries among restaurant workers in a workplace?
Slips, trips, falls, cuts, lacerations, burns, muscle strains, sprains, and electrocution.
87
How can slips, trips, and falls be prevented in the workplace?
By wearing slip-resistant shoes.
88
Who is authorized to apply insecticides and rodenticides in a restaurant?
A Licensed Pest Control Officer.
89
How often must a pest control officer inspect a food establishment according to NYC Health Code?
At least once a month.
90
What does HACCP stand for?
Hazard Analysis and Critical Control Point.
91
What are the seven principles of HACCP?
Identify hazards, Determine Critical Control Points (CCP), Set up Critical Limits, Monitor CCP, Take Corrective Actions, Verify the system is working, and Record Keeping.
92
What is a Critical Control Point (CCP)?
Any point in the food flow where action must be taken to eliminate a hazard.
93
What is HACCP mainly concerned with?
The control of harmful microorganisms.
94
