food

Question 1

All food service establishments must have a current and valid permit issued by the New York city department of health and mental hygiene?

A. true
B. false

Answer 1

A. true

Question 2

health inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of establishment during an inspection?

A. true
B. false

Answer 2

A. true

Question 3

obstruction or interference with Health inspector in the performance if their duties may result in the closing of the establishment and revocation of the permit?

A. true
B. false

Answer 3

A. true

Question 4

health inspectors are authorized to collect permit fees and fines on behalf of the department?

A. true
B. false

Answer 4

B. false

Question 5

health inspectors must show their photo identification and badge to the person in charge of an establishment when requested?

A. true
B. false

Answer 5

A. true

Question 6

The term “potentially hazardous food” refers to:

A. any food low in protein
B. any uncooked food
C. any food that will not be heated to 140 f
D. any food that will support the growth of microorganisms

Answer 6

D. any food that will support the growth of microorganisms

Question 7

Home canned food products are allowed in commercial food establishments.

A. true
B. false

Answer 7

B. false

Question 8

The Temperature Danger Zone is between 41°F and 140°F

A. true
B. false

Answer 8

A. true

Question 9

Within the Temperature Danger Zone most harmful microorganism:

A. die
B. reproduce rapidly

Answer 9

B. reproduce rapidly

Question 10

The sensing portion of a bi-metallic stem thermometer is:

A. at the dimple and downward
B. at the dimple and upward
C. on the temperature dial

Answer 10

A. at the dimple and downward

Question 11

Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The 90-day period begins from:

A. when the product is used up
B. the date the shellfish is harvested
C. the date the product is delivered

Answer 11

A. when the product is used up

Question 12

Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of:

A. 50F
B. 41F
C. 45F

Answer 12

C. 45F

Question 13

Foods in modified atmosphere packages provide ideal conditions for the growth of:

A. salmonella
B. clostridium botulinum
C. staphylococcus aureus

Answer 13

B. clostridium botulinum

Question 14

Chicken and other poultry are most likely to be contaminated with:

A. trichinella
B. salmonella
C. clostridium

Answer 14

B. salmonella

Question 15

Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at:

A. 45F
B. 41F
C. 38F

Answer 15

C. 38F

Question 16

Which of the following cans MUST be removed from circulation?

A. a can with slight rust on top
B. a can with a dent on the side panel
C. a can with a dent on a seam

Answer 16

C. a can with a dent on a seam

Question 17

All of the following are indications that fish is fresh except:

Answer 17

B. There is a fishy odor

Question 18

The acronym FIFO means “First In First Out”

A. true
B. false

Answer 18

A. true

Question 19

The New York City Health code requires that all food items must be stored at least

A. 8 inches from the floor
B. 6 inches from the floor
C. 4 inches from the floor
D. 2inches from the floor

Answer 19

B. 6inches from the floor

Question 20

In order to avoid cross-contamination, raw foods in a refrigerator must be stored

A. below cooked foods
B. above cooked foods
C. at least 6 inches away from cooked foods
D. none of the above

Answer 20

A. below cooked foods

Question 21

Cold temperatures slow down the growth of microorganisms.

A. true
B. false

Answer 21

A. true

Question 22

Food for storage must be kept covered and/or stored in vermin-proof containers.

A. true
B. false

Answer 22

A. true

Question 23

Ice intended for human consumption can be used for storing cans and bottles.

A. true
B. false

Answer 23

A. true

Question 24

When foods are stored directly in ice, the water from that ice must be drained constantly.

A. true
B. false

Answer 24

A. true

Question 25

``` The presence of the following in food constitutes a physical hazard: 1. Pieces of glass A. true B. false 2. Metal shavings A. true B. false 3. Piece of wood A. true B. false 4. Pebbles and stones A. true B. false 5. MSG A. true B. false 6. Toothpick A. true B. false ```

Answer 25

1. A. true 2. A. true 3. A. true 4. A. true 5. B. false 6. A. true

Question 26

The presence of the following in the food constitutes a chemical hazard: 7. Ciguatoxin A. true B. false 8. Prescription medicines A. true B. false 9. Roach spray A. true B. false 10. Hair A. true B. false 11. False fingernails A. true B. false 12. Hair dye A. true B. false

Answer 26

7. A. true 8. A. true 9. A. true 10. B. false 11. B. false 12. A. true

Question 27

The most significant threat to food safety is from: A. Physical Hazard B. chemical Hazard C. Biological Hazard D. None of the above

Answer 27

C. Biological Hazard

Question 28

. Bacteria and viruses can be seen under intense source of light known as "candling". A. True B. false

Answer 28

B. False

Question 29

Sulfites can be used in food preparation as long as their use is disclosed on the menu. A. True B. False

Answer 29

B. False

Question 30

Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a reliable and trustworthy commercial source. A. True B. False

Answer 30

A. True

Question 31

Use of MSG (Monosodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances. A. True B. False

Answer 31

B. False

Question 32

Which of the following bacteria cause spoilage of food? A. Undesirable bacteria B. Pathogenic bacteria C. Beneficial bacteria D. Benign bacteria

Answer 32

A. Undesirable bacteria

Question 33

Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which of the following would provide favorable growth conditions for bacteria? A. Raw lettuce stored in refrigerator at 40°F B. Vinegar stored at room temperature C. Cooked Pork stored at 80°F D. Frozen vegetables in the freezer.

Answer 33

C. Cooked Pork stored at 80°F

Question 34

At what temperature is rapid growth of pathogenic bacteria possible? A. 140°F B. 65°F C. 37°F D. 15°F

Answer 34

B. 65F

Question 35

In which of the following foods bacteria may grow rapidly? A. High Acid Foods B. Low acid and neutral foods C. Highly Alkaline foods D. Foods with a pH of 4.6 and below

Answer 35

B. Low acid and neutral foods

Question 36

Which of the following is a safe method of storing potentially hazardous food? A. Potentially hazardous foods held atop a kitchen table at room temperature. 60°F-70°F B. Potentially hazardous foods held in refrigeration at 50°F C. Potentially hazardous foods held on a steam table at 130°F D. None of the above

Answer 36

D. None of the above

Question 37

What type of bacteria grows best at temperatures between 50°-110°F? A. Mesophilic bacteria B. Thermophilic bacteria C. Psychrophilic bacteria

Answer 37

A. Mesophilic bacteria

Question 38

It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. This process: A. Is strictly prohibited B. Must be done as rapidly as possible C. Will always result in a notice of violation

Answer 38

B. Must be done as rapidly as possible

Question 39

Which of the following is true regarding water activity level? A. Water activity is the measure of total water in food B. Foods with a water activity below .85 can support the rapid growth of bacteria C. Water activity is a measure of the available water in the food for biological activity

Answer 39

C. Water activity is a measure of the available water in the food for biological activity

Question 40

Which of the following statements regarding foods that have a very low water activity is true? A. Such foods will have a long shelf life B. Such foods are safer C. Both pathogenic and undesirable bacteria will be unable to reproduce on these foods D. All of the above

Answer 40

D. All of the above

Question 41

Which of the following statements regarding bacteria is true? A. All bacteria are dangerous and must be destroyed B. Foods which have pathogenic bacteria will have a musky taste C. Beneficial bacteria will always cause spoilage of foods D. Pathogenic bacteria cause disease in man

Answer 41

D. Pathogenic bacteria cause disease in man

Question 42

Which of the following foods would likely be the most shelf stable? A. Fresh meats B. Steamed rice C. Instant coffee D. Fresh fruits

Answer 42

C. Instant coffee

Question 43

Which of the following food is the least shelf stable? A. Cured Meats B. Fresh fruits C. Instant coffee D. Fresh meats

Answer 43

D. Fresh meats

Question 44

Most viral food-borne diseases are the result of: A. Physical hazard B. Poor personal hygiene practice C. Drinking bottled water

Answer 44

B. Poor personal hygiene practice

Question 45

Food borne parasite found in under cooked pork is: A. Salmonella enterideide B.Trichinella spiralis C. Bacillus cereus

Answer 45

B. Trichinella spiralis