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Food Protection > Food Protection NYC > Flashcards

Food Protection NYC Flashcards

1
Q

Which of the following is a sign of rodents or rodent infestation?

a) gnawing on wood
b) rat excreta
c) rat runs
d) all of the above

A

d) all of the above

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2
Q

Any food service establishment that allows onsite consumption of food must provide a cardiopulmonary resuscitation (CPR) kit in case of an emergency.

TRUE/FALSE

A

TRUE

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3
Q

Thick foods cool faster…

a) in small amounts in small containers
b) in large amounts in large containers
c) in large amounts in small containers

A

a) in small amounts in small containers

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4
Q

Pork must be cooked to an internal temperature of…

A

150°F

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5
Q

In insect control, which measures are useful in “building them out”?

a) promptly sealing up all holes or openings around pipelines
b) storing foods in rodent-proof containers
c) by installing screens on doors and windows
d) applying insecticides and traps

A

c) by installing screens on doors and windows

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6
Q

The presence of the following in the food constitutes a chemical hazard:

TRUE/FALSE

1) Ciguatoxin
2) prescription medicines
3) Roach spray
4) hair
5) false fingernails
6) hair dye

A

1) Ciguatoxin TRUE
2) prescription medicines TRUE
3) Roach spray TRUE
4) hair FALSE
5) false fingernails FALSE
6) hair dye TRUE

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7
Q

Which are potential sources of food for rodents?

a) garbage
b) spilled food
c) food residues on equipment
d) all of the above

A

d) all of the above

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8
Q

Hand sanitizers can be used in place of hand washing during busy periods.

TRUE/FALSE

A

FALSE

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9
Q

The presence of the following in food constitutes a physical hazard:

TRUE/FALSE

1) Piece of glass
2) metal shavings
3) piece of wood
4) pebbles and stones
5) MSG
6) toothpick

A

1) Piece of glass TRUE
2) metal shavings TRUE
3) piece of wood TRUE
4) pebbles and stones TRUE
5) MSG FALSE
6) toothpick TRUE

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10
Q

Use of MSG ( Monsodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances.

TRUE/FALSE

A

FALSE

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11
Q

The reason for refrigerating potentially hazardous foods is to:

a) kill bacteria in the food
b) slow the growth of bacteria
c) improve the taste of the food

A

b) slow the growth of bacteria

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12
Q

Foods can be kept uncovered during the cooling step.

TRUE/FALSE

A

TRUE

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13
Q

When using disposable gloves, they must be changed often to prevent contamination of food under what circumstances?

a) after handling raw foods
b) after leaving the food preparation area
c) after being torn
d) all of the above
e) A and B only

A

d) all of the above

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14
Q

What are the three types of Thermometers used?

A

BiMetallic Stem, Thermocouple, Thermistor

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15
Q

To hot-water sanitize, immerse utensils in ___°F water for at least __ seconds.

A

170°F for 30 seconds

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16
Q

The NYC Health Code requires that all food workers wear proper hair restraints.

TRUE/FALSE

A

TRUE

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17
Q

Between each use, cutting boards must be:

a) washed
b) rinsed
c) sanitized
d) A and C
e) A and B and C

A

e) A and B and C

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18
Q

Artificial trans fat is allowed in all restaurant foods.

TRUE/FALSE

A

FALSE

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19
Q

Health Inspectors are authorized to collect permit fees and fines on behalf of the Department.

TRUE/FALSE

A

FALSE

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20
Q

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

TRUE/FALSE

A

TRUE

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21
Q

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

A

d) Pathogenic bacteria cause disease in man.

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22
Q

Artificial trans fat increases LDL (the “bad” cholesterol), leading to heart disease.

TRUE/FALSE

A

TRUE

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23
Q

To prevent illness, pork must be cooked to an internal temperature of:

a) 130 F
b) 145 F
c) 150 F

A

c) 150 F

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24
Q

An air break provides indirect waste for sinks. What is the benefit of the indirect waste at culinary sinks?

a) it prevents the sewage back-up
b) it relieves the pressure at the outlet
c) it prevents sewage from reaching the sinks
d) it aerates drinking water

A

c) it prevents sewage from reaching the sinks

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25
Q

The Health Code requires that frozen foods be properly thawed before being cooked. The exception to this rule is:

a) a whole frozen turkey
b) a frozen chicken
c) a frozen hamburger patty

A

c) a frozen hamburger patty

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26
Q

The microorganism Clostridium botulinum is mainly associated with the following:

a) home-canned or jarred foods
b) smoked fish
c) garlic in oil
d) all of the above

A

d) all of the above

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27
Q

Fresh rat droppings in a food establishment …

a) is a general violation
b) is not a violation
c) is a critical violation

A

c) is a critical violation

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28
Q

Carbon monoxide poisoning can result from a faulty gas-fired hot water unit.

TRUE/FALSE

A

TRUE

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29
Q

Three of the following are common injuries among restaurant workers:

a) slips, trips, and falls
b) trichinosis
c) cuts and lacerations
d) muscular dystrophy
e) muscle strains and sprains
f) A, B, C, D, and E
g) A, C, and E

A

g) A, C, and E

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30
Q

Which of the following combination of fixtures must be fitted with an air break?

a) handwash and pot wash sinks
b) pot wash and culinary sinks
c) culinary and high pressure hoses

A

b) pot wash and culinary sinks

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31
Q

Which of the following is not a sign of rodent infestation?

a) shredded paper and sawdust
b) rodent excreta
c) rat runs
d) decaying vegetables

A

d) decaying vegetables

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32
Q

HACCP is an acronym that stands for:

a) hazards and critical care program
b) hazards and community care program
c) hazards analysis critical control point
d) health and cooking care program

A

c) hazards analysis critical control point

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33
Q

A food-borne parasite found in under-cooked pork is:

a) salmonella enteritides
b) trichinella spiralis
c) bacillus cereus

A

b) Trichinella spiralis

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34
Q

Mice are known to enter buildings through openings that are as small as:

a) one-eighth of an inch
b) one-sixteenth of an inch
c) one quarter of an inch

A

c) one quarter of an inch

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35
Q

Viruses can reproduce in food.

TRUE/FALSE

A

FALSE

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36
Q

If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours, the following corrective action should be taken:

a) food should be discarded
b) food should be re-heated to 165F
c) food should be rapidly cooled to 41F or below

A

a) food should be discarded

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37
Q

Who should not be given access to facility food areas?

a) cooks
b) customers
c) contractors

A

b) customers

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38
Q

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

(FATTOM)

A 
Food
Acidity
Temperature
Time
Oxygen
Moisture
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39
Q

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

a) 45 degrees F
b) 41 degrees F
c) 38 degrees F

A

c) 38 Degrees F

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40
Q

Which of the hazards is HACCP mostly concerned with?

a) physical
b) chemical
c) biological
d) none of the above

A

c) biological

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41
Q

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

a) salmonella
b) clostridium botulinum
c) staphyloccocus aureus

A

b) Clostridium Botulinum

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42
Q

Food held under refrigeration must be at or below:

a) 41 degrees F
b) 45 degrees F
c) 50 degrees F

A

a) 41 degrees F

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43
Q

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

TRUE/FALSE

A

TRUE

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44
Q

Which of the following cannot be applied in a restaurant by the supervisor of food operations?

a) baited traps
b) glue boards
c) chemical insecticides and rodenticides

A

c) chemical insecticides and rodenticides

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45
Q

The three key strategies of Integrated Pest Management are…

A

1) starve them
2) build them out
3) destroy them

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46
Q

All food on display must be protected by packaging, sneeze guards, display cases or through other means.

TRUE/FALSE

A

TRUE

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47
Q

All of the following except one may be used when working with ready-to-eat foods:

a) clean bare hands
b) tongs
c) spatulas
d) deli paper

A

a) clean bare hands

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48
Q

Toxic chemicals used for the destruction of pests must be applied only by:

a) restaurant staff only
b) food protection certificate holders
c) any adult as long as the label directions are followed
d) licensed pest control operator

A

d) licensed pest control operator

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49
Q

Which of the following is a safe method of storing potentially hazardous food?

a) potentially hazardous foods held atop a kitchen table at room temp. 60F-70F
b) potentially hazardous foods held in refrigeration at 50F
c) potentially hazardous foods held on a steam table at 130F
d) none of the above

A

d) none of the above

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50
Q

All hot foods stored in a hot holding unit must be held at …

A

140°F or higher

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51
Q

Heat is effective in destroying microorganisms when the following factors are considered:

a) time and temperature
b) time and money
c) temperature and volume

A

a) time and temperature

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52
Q

Bacteria and viruses can be seen under intense source of light known as “candling”

TRUE/FALSE

A

FALSE

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53
Q

Poultry, stuffed meat and stuffing must be cooked to an internal temperature of…

A

165°F

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54
Q

What causes muscle strains and sprains among restaurant workers:

a) lifting heavy loads and awkward reaches
b) dealing with irate customers
c) hot pots and pans
d) faulty machinery

A

a) lifting heavy loads and awkward reaches

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55
Q

Meat inspected by the Unites States Department of Agriculture (USDA) must have a USDA inspection stamp.

TRUE/FALSE

A

TRUE

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56
Q

To prevent backflow at the hose attachment of an equipment sink, which of the following must be installed?

a) air break
b) check valve
c) hose-bib vacuum breaker
d) immersion basket

A

c) hose-bib vacuum breaker

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57
Q

Which of the following is true?

a) fresh rat droppings indicates live rats are present in an establishment
b) rat excreta when present, will often be found in the darkened areas of storage rooms
c) a flashlight is useful in discovering rat excreta
d) all of the above

A

d) all of the above

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58
Q

Health Inspectors must show their photo identification and badge to the person in charge of an establishment when requested.

TRUE/FALSE

A

TRUE

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59
Q

Ground meat and foods containing ground meat must be cooked to an internal temperature of…

A

158°F

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60
Q

Which of the following food is the least shelf stable?

a) cured meats
b) fresh fruits
c) instant coffee
d) fresh meats

A

d) Fresh meats

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61
Q

Equipment, including ice makers and ice storage equipment, should not be located under exposed or unprotected sewer lines, open stairwells or other sources of contamination.

TRUE/FALSE

A

TRUE

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62
Q

Viral Hepatitis is caused by Bacillus cereus.

TRUE/FALSE

A

FALSE

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63
Q

Hand wash sinks must be provided in or near all of the following areas except:

a) food preparation areas
b) utensil washing areas
c) customer areas
d) toilet areas

A

c) customer areas

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64
Q

Which of the following steps is a Critical Control Point (CCP) during the food flow for fried chicken?

a) preparation
b) storage
c) cooking
d) receiving

A

c) cooking

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65
Q

Anisakis simplex is a food-borne parasite typically found in

a) poultry
b) beef
c) fish
d) pork

A

c) Fish

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66
Q

What type of bacteria grows best at temperatures between 50°-110°F?

a) mesophilic bacteria
b) thermophilic bacteria
c) psychrophilic bacteria

A

a) Mesophilic Bacteria

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67
Q

“No Smoking” signs must be displayed throughout each facility.

TRUE/FALSE

A

TRUE

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68
Q

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

A

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

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69
Q

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

a) 50 degrees F
b) 41 degrees F
c) 45 degrees F

A

c) 45 Degrees F

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70
Q

Viruses can be transmitted to people if they get into food.

TRUE/FALSE

A

TRUE

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71
Q

Store knives in _______ to prevent accidental cuts.

a) designated drawer or racks
b) kitchen sinks

A

a) designated drawer or racks

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72
Q

What are the four phases of bacterial growth?

A

lag, log, stationary and death.

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73
Q

Which of the following statement is false?

a) the presence of rodents in a food area is a critical violation
b) food must always be protected against contamination from pests
c) food that has been exposed to rodents must be thoroughly cleaned
d) mice cause destruction of property and contamination of food stores

A

c) food that has been exposed to rodents must be thoroughly cleaned

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74
Q

What are two common food-borne viruses transmitted when someone eats food contaminated by feces of an infected person?

A

Hepatitis A and Norovirus

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75
Q

In which growth phase does bacteria grow the most?

A

log phase

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76
Q

Home canned food products are allowed in commercial food establishments.

TRUE/FALSE

A

FALSE

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77
Q

Steps to control the growth of the microorganism Clostridium Perfringens include:

a) rapid cooling
b) rapid heating
c) avoiding preparations of food in advance
d) all of the above

A

d) all of the above

78
Q

In order to prevent backup of sewage waste in a culinary sink, which of the following must be installed?

a) vacuum breaker
b) air gap
c) an air break
d) double vented check valve

A

c) and air break

79
Q

A CCP is any point in the food flow where action must be taken to eliminate the hazard.

TRUE/FALSE

A

TRUE

80
Q

Shigellosis can be eliminated by:

a) adequate and proper hand washing
b) eliminate all flies from the facility
c) rapidly cool foods to 41 F or below
d) all of the above

A

d) all of the above

81
Q

To prepare a 50 PPM chlorine-based sanitizing solution, add __ ounce of bleach to _ gallon of water.

A

1⁄2 ounce of bleach to 1 gallon of water

82
Q

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 Degrees F
d) any food that will support the growth of microorganisms

A

d) Any food that will support the growth of microorganisms

83
Q

Vacuum packaging of any food product in a retail food establishment is prohibited by law unless special authorization is obtained through the New York City Health Department.

TRUE/FALSE

A

TRUE

84
Q

Suitable work shoes are:

a) slip resistant
b) leather soled
c) canvas sneakers
d) flats
e) all of the above

A

a) slip resistant

85
Q

Escherichia coli O157:H7 is responsible for causing Hemolytic Uremic Syndrome (HUS) among children.

TRUE/FALSE

A

TRUE

86
Q

Which of the following will be useful in eliminating insects from an establishment?

a) eliminating all potential insect-breeding places, such as rubbish, debris and stagnant water.
b) insecticides
c) storing garbage in tightly covered metal containers
d) all of the above

A

d) all of the above

87
Q

Obstruction or interference with Health Inspectors in the performance of their duties may result in the closing of the establishment and revocation of the permit.

TRUE/FALSE

A

TRUE

88
Q

Wiping cloths must be stored in a 100 PPM sanitizing solution.

TRUE/FALSE

A

FALSE

100 PPM sanitizing solution.

89
Q

Which of the following procedures cannot be used as an effective rapid cooling technique:

a) placing under cold running water
b) placing in a rapid chill refrigerator
c) placing on the counter overnight

A

c) placing on the counter overnight

90
Q

During chemical sanitization, the chemical solution must be checked by:

a) sight
b) smell
c) color
d) test kit

A

d) test kit

91
Q

It is a good practice to thaw frozen foods by leaving them out on the kitchen counter overnight.

TRUE/FALSE

A

FALSE

92
Q

Smoking may be permitted only at the bars.

TRUE/FALSE

A

FALSE

93
Q

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

A

d) All of the above

94
Q

To prepare a 100 PPM chlorine-based sanitizing solution, add _ ounce of bleach to _ gallon of water.

A

1 ounce of bleach to 1 gallon of water.

95
Q

All food service establishments must have a current and valid permit issued by the New York City Department Of Health and Mental Hygiene.

TRUE/FALSE

A

TRUE

96
Q

What is the necessary sell-by-date for PASTEURIZED milk?

A

9 Days

97
Q

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

a) trichinella
b) salmonella
c) clostridium

A

b) Salmonella

98
Q

Cutting boards must be sanitized at least three times a day

TRUE/FALSE

A

FALSE

99
Q

Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit.

TRUE/FALSE

A

TRUE

100
Q

Bathrooms for employees must be provided:

a) when there are more than 35 seats
b) always
c) when there are more than 19 seats
d) never

A

b) always

101
Q

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

a) 8in from the floor
b) 6in from the floor
c) 4in from the floor
d) 2in from the floor

A

b) 6 inches from the floor.

102
Q

The hand wash sinks must be provided with:

a) hot and cold running water
b) soap
c) paper towels or a hot air dryer
d) A and B
c) A and B and C

A

c) A and B and C

103
Q

“No Smoking” signs must be posted at all smoke free areas.

TRUE/FALSE

A

TRUE

104
Q

The acronym FIFO means “First In First Out”

TRUE/FALSE

A

TRUE

105
Q

Ground meat and foods containing ground meat must be cooked to an internal temperature of:

a) 145 F
b) 150 F
c) 158 F
d) 165 F

A

c) 158 F

106
Q

The following foods do not contain trans-fats:

a) french fries
c) cookies
d) partially hydrogenated oils
e) corn oil
f) hot chocolate

A

e) corn oil

107
Q

Clostridium botulinum causes the disease known as botulism.

TRUE/FALSE

A

TRUE

108
Q

Which of the following are the seven principles of HACCP? TRUE/FALSE

1) assess the hazards
2) identify the control points
3) identify the critical control points
4) set standards and criteria
5) take corrective actions
6) verify the system is working
7) notify the local health department
8) monitor
9) record-keeping

A

1) TRUE
2) FALSE
3) TRUE
4) TRUE
5) TRUE
6) TRUE
7) FALSE
8) TRUE
9) TRUE

109
Q

The illness trichinosis is caused by a parasite known as Trichinella spiralis.

TRUE/FALSE

A

TRUE

110
Q

Wiping cloths must be stored in a sanitizing solution with a strength of:

a) 100 ppm
b) 50 ppm
c) 25 ppm
d) 10% bleach solution

A

b) 50 ppm

111
Q

An example of a SUBMERGED INLET is:

a) a hose with one end connected to a faucet and the other end under water
b) a hose with one end connected to a vacuum breaker and the other end under water
c) a sink draining into an air break

A

a) a hose with one end connected to a faucet and the other end under water

112
Q

A food worker with an uninfected cut on his/her hand:

a) should be sent home
b) can work only if they wear sanitary gloves
c) can only work if they wear clean bandage and wear sanitary gloves
d) can work if they wash hands for at least 20 seconds

A

c) can only work if they wear clean bandage and wear sanitary gloves

113
Q

The correct cooking temperature for poultry, stuffed meat and stuffing is:

a) 150 F
b) 145 F
c) 165 F

A

c) 165 F

114
Q

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 4.6 and below

A

b) Low acid and Neutral foods

115
Q

The reason to prevent backflow in kitchen equipment is to:

a) conserve water
b) prevent contamination of potable water and equipment
c) condition the drinking water for cooking
d) keep handwashing sinks in good repair

A

b) prevent contamination of potable water and equipment

116
Q

Rats are known to enter buildings through openings that are as small as…

A

the size of a quarter.

117
Q

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 refrigeration at 40 degrees F
b) vinegar stored at room temperature
c) cooked pork stored at 80 degrees F
d) frozen vegetables in the freezer

A

Cooked pork stored at 80 Degrees F.

118
Q

Escherichia coli O157:H7 is mainly associated with ground poultry.

TRUE/FALSE

A

FALSE

119
Q

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

TRUE/FALSE

A

TRUE

120
Q

The most reliable form of backflow prevention device is a/an:

a) air gap
b) vented check valve
c) atmospheric vacuum breaker
d) hose-bib type vacuum breaker

A

a) air gap

121
Q

All food establishments must display an “Alcohol and Pregnancy Warning” sign.

TRUE/FALSE

A

TRUE

122
Q

During hand washing hands must be rubbed for at least:

a) 30 seconds
b) 10 seconds
c) 20 seconds
d) one minute

A

c) 20 seconds

123
Q

Backflow may cause contamination of drinking water. Backflow may occur when which of the following is present?

a) dripping pipes
b) unidirectional check valves
c) a cross connection
d) air gap

A

c) a cross connection

124
Q

Clean aprons can be used for wiping hands.

TRUE/FALSE

A

FALSE

125
Q

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.

TRUE/FALSE

A

TRUE

126
Q

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

a) the eyes are clear and bulging
b) there is a fishy odor
c) the grills are bright red
d) the flesh is firm and elastic

A

b) There is a fishy odor.

127
Q

Ashtrays are permitted on dining tables as long as “No Smoking” signs are conspicuously displayed.

TRUE/FALSE

A

FALSE

128
Q

Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it.

TRUE/FALSE

A

FALSE

129
Q

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 6in away from cooked foods
d) none of the above

A

a) Below cooked foods.

130
Q

In order to “build out” rodents which of the following should be implemented?

a) cover all holes and potential points of entry
b) conduct frequent inspections of the facility to identify openings and defects
c) line the entry points with poison
d) A and B

A

d) A and B

131
Q

When making cold salads such as tuna, it is recommended that ingredients be pre-chilled.

TRUE/FALSE

A

TRUE

132
Q

Healthy humans commonly carry this bacterium.

A

Staphylococcus Aureus

133
Q

Sick food workers who can transmit their illness thorough contact with food should be prevented from working until they are well.

TRUE/FALSE

A

TRUE

134
Q

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

TRUE/FALSE

A

FALSE

135
Q

Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by:

a) preventing bare hand contact with ready-to-eat foods
b) by keeping lettuce and all product refrigerated
c) by discarding all swollen, dented, rusted, cans
d) all of the above

A

a) preventing bare hand contact with ready-to-eat foods

136
Q

At what temperature is rapid growth of pathogenic bacteria possible?

a) 140 F
b) 65 F
c) 37 F
d) 15 F

A

b) 65 Degrees F

137
Q

Potentially hazardous foods in the refrigerator storage must be discarded when the temperature is:

a) 70F or above
b) between 41F and 70F for more than 2 hours
c) between 41F and 70F for less than 2 hours
d) A and B and C only
e) A and B only

A

e) A and B only

138
Q

Previously cooked and refrigerated foods that will be served from a hot holding unit must be rapidly reheated to ___°F using a stove or an oven.

A

165°F

139
Q

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

A

c) a can with a dent on the seam

140
Q

The use of glass thermometers in a food service establishment is prohibited by law.

TRUE/FALSE

A

TRUE

141
Q

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

TRUE/FALSE

A

FALSE

142
Q

All gas-fired hot water heaters must be installed by a licensed plumber and must
be monitored for back draft.

TRUE/FALSE

A

TRUE

143
Q

What is the poisoning that occurs from eating certain fish with high levels of histamines (e.g., tuna, mackerel, bonito, mahi mahi, bluefish) due to time and temperature abuse?

A

Scombroid

144
Q

To avoid trichinosis, pork should never be under cooked. New York City Health Code requires pork to be cooked to a minimum temperature of:

a) 158 F
b) 150 F
c) 145 F
d) 165 F

A

b) 150 F

145
Q

Food workers sick with an illness that can be transmitted by contact with food or through food should be:

a) at home
b) at the food establishment
c) at the front service areas only
d) none of the above

A

a) at home

146
Q

“First Aid Choking” poster must only be displayed conspicuously in each designated eating area.

TRUE/FALSE

A

TRUE

147
Q

Per New York City Health Code, hands must be washed thoroughly at least 3 times every day.

TRUE/FALSE

A

FALSE

148
Q

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

TRUE/FALSE

A

TRUE

149
Q

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

A

a) when the product is used up.

150
Q

Which of the following steps is not a Critical Control Point (CCP) during the food flow for tuna salad?

a) cold holding
b) receiving
c) preparation

A

b) receiving

151
Q

When food is unavailable to mice that have infested in a restaurant, they will …

a) gnaw on wood for nourishment
b) hibernate
c) attack humans
d) die or move away

A

d) die or move away

152
Q

Hands must be washed thoroughly after:

a) sneezing
b) coughing
c) smoking
d) eating and drinking
e) all of the above

A

e) all of the above

153
Q

All food establishments must display an “Alcohol and Pregnancy Warning” sign.

TRUE/FALSE

A

FALSE

154
Q

All fruits and vegetables served raw don’t have to be thoroughly washed before being served.

TRUE/FALSE

A

FALSE

155
Q

The most popular chemical sanitizer is:

a) chlorine
b) formaldehyde
c) iodine

A

a) chlorine

156
Q

Bathrooms for patrons must be provided when there are 20 seats or more in the dining area of a food establishment.

TRUE/FALSE

A

TRUE

157
Q

The microorganism Clostridium botulinum is mainly associated with the following:

a) scombroid
b) botulism
c) salmonellosis
d) none of the above

A

c) salmonellosis

158
Q

Fish, shellfish, beef, lamb and all other meats must be cooked to a minimum temperature of…

A

140°F

159
Q

All of the following except one are true of a hot holding unit:

a) they must be of adequate size
b) they must work efficiently
c) they must pre-heated so that hot foods are placed on a hot unit
d) must be used to reheat refrigerated foods.

A

d) must be used to reheat refrigerated foods.

160
Q

Cold temperatures slow down the growth of microorganisms.

TRUE/FALSE

A

TRUE

161
Q

Raw shell eggs must be cooked to a minimum temperature of…

A

145°F

162
Q

Most viral food-borne diseases are the result of:

a) physical hazards
b) poor personal hygiene practice
c) drinking bottled water

A

b) poor personal hygiene practice.

163
Q

It is legal to dump grease in any sink that does not have a proper grease interceptor.

TRUE/FALSE

A

FALSE

164
Q

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

A

a) at the dimple and downward.

165
Q

100 PPM sanitizing solution is typically used for wiping, spraying or pouring.

TRUE/FALSE

A

TRUE

166
Q

The “First Aid Choking” poster must be posted in a visible (conspicuous) place in each designated eating area.

TRUE/FALSE

A

TRUE

167
Q

Tobacco vending machines are prohibited in all food service establishments except taverns or bars.

TRUE/FALSE

A

TRUE

168
Q

What are three acceptable methods of thawing frozen foods?

A

1) refrigerating them
2) placing them under cold running water
3) defrosting them in a microwave oven with continuous cooking afterwards.

169
Q

A “Wash Hands” sign must be displayed at all hand washing sinks.

TRUE/FALSE

A

TRUE

170
Q

Foods that have been contaminated with harmful (pathogenic) bacteria often do not appear to be contaminated; there is no change in appearance, taste or smell.

TRUE/FALSE

A

TRUE

171
Q

Self-assessment of food operations is an excellent way to improve security, safety and general work practice.

TRUE/FALSE

A

TRUE

172
Q

Hot foods placed in a refrigerator for cooling must be covered…

a) before being placed in the refrigerator
b) after being cooled
c) when an inspector visits the premises

A

b) after being cooled

173
Q

Which of the following foods would likely be the most shelf stable?

a) fresh meats
b) steamed rice
c) instant coffee
d) fresh fruits

A

c) Instant Coffee

174
Q

The most significant threat to food safety is from:

a) physical hazard
b) chemical
c) biological hazard
d) none of the above

A

c) Biological Hazards

175
Q

Salmonella enteritidis is mainly associated with the following food item:

a) beef
b) pork
c) chicken
d) milk

A

c) chicken

176
Q

What are the three main hazards to our health?

A

physical, chemical and biological.

177
Q

Which of the following is not useful in eliminating insect breeding places?

a) tightly covered garbage cans
b) prompt disposal of garbage
c) elimination of pools of water
d) fly strips

A

d) fly strips

178
Q

Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate:

a) salmonella
b) trichinella spiralis
c) e Coli
d) staphylococcus aureus

A

c) e Coli 0157:H7

179
Q

50 PPM sanitizing solution is used for immersing utensils for how long?

A

at least 1 minute

180
Q

Within the Temperature Danger Zone most harmful microorganism:

a) die
b) reproduce rapidly

A

b) reproduce rapidly

181
Q

Which of the following bacteria cause spoilage of food?

a) undesirable bacteria
b) pathogenic bacteria
c) beneficial bacteria
d) benign bacteria

A

a) Undesirable Bacteria

182
Q

Which of the following is not a recommended method for rapid cooling?

a) covering the food and placing the food on a preparation table
b) stirring in an ice-water bath
c) cutting solid meats into smaller portions of six pounds or less
d) transferring foods into shallow pans, 4 inches or less and refrigerate

A

a) covering the food and placing the food on a preparation table

183
Q

Which of the following regarding rodents is true?

a) rodents are most active during the day
b) rodents cause damage to food, but have never been the cause of any illness in humans
c) the sighting of rats during the day is an indication of severe infestation
d) the presence of mice in non-food areas is cited as a general violation.

A

c) the sighting of rats during the day is an indication of severe infestation

184
Q

It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. This process:

a) strictly prohibited
b) must be done as rapidly as possible
c) will always result in a notice of violation

A

b) Must be done as rapidly as possible.

185
Q

Shellfish tags must be kept with the product until it’s used up and then filed away for:

a) 50 days
b) 45 days
c) 90 days
d) none of the above

A

c) 90

186
Q

What is the necessary sell-by-date for ULTRA-PASTEURIZED milk?

A

45 Days

187
Q

When bacteria from a raw food get into a cooked or ready-to-eat food, this is called:

a) cross-connection
b) cross-contamination
c) cross-over

A

b) cross-contamination

188
Q

All commercial foods in modified atmosphere packaging must be used per manufacturer’s specifications.

TRUE/FALSE

A

TRUE

189
Q

The New York City Health Code requires hand washing sinks to be readily accessible within _ _ feet of all food preparation areas and in or near all toilets.

A

25 Feet

190
Q

Raw, marinated or partially cooked fish is made safe by freezing for specified times and temperatures. Which of the following time and temperature combination is recommended:

a) -4 degrees F or lower for one day.
b) -31 degrees F or lower for 15 hours.
c) -41 degrees F for seven days

A

b) -31 degrees F or lower for 15 hours.

191
Q

Any equipment that has a direct connection with a potable water supply, including ice machines, coffee machines and dishwashers, but be installed with…

A

Atmospheric Vacuum Breakers (AVB)

192
Q

When manually washing dishes using hot water sanitizing method, which three of the following statements are true:

  1. The water must be at 170°F.
  2. An immersion basket is needed.
  3. A burner or booster is needed to heat the water.
  4. A two-compartment sink is necessary.

a) 2 and 3 and 4
b) 1 and 2 and 3
c) 1 and 3 and 4

A

b) 1 and 2 and 3

Food Protection (1 decks)

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