Food Safety and Health Regulations Overview

Question 1

What must all food service establishments have issued by the New York City Health Department?

Answer 1

A current and valid permit.

This permit is essential for legal operation.

Question 2

What rights do health inspectors have during an inspection?

Answer 2

Inspectors must be given access to all areas of the establishment.

This ensures compliance with health regulations.

Question 3

What is required for supervisors of all food service establishments according to the New York City Health Code?

Answer 3

A Food Protection Certificate.

This certification indicates knowledge of food safety practices.

Question 4

Define Potentially Hazardous Foods (PHFs).

Answer 4

Foods which support rapid growth of microorganisms.

These foods require careful handling to prevent foodborne illness.

Question 5

List examples of Potentially Hazardous Foods (PHFs).

Answer 5

• Raw and cooked meats
• Poultry
• Milk and milk products
• Fish
• Shellfish
• Tofu
• Cooked rice
• Pasta
• Beans
• Potatoes
• Garlic in oil

Question 6

What is the Temperature Danger Zone?

Answer 6

Between 41°F and 140°F.

Within this range, harmful microorganisms reproduce rapidly.

Question 7

What are the three types of thermometers for measuring food temperatures?

Answer 7

• Bimetallic stem (0°F to 220°F)
• Thermocouple
• Thermistor (digital)

Question 8

Is the use of glass thermometers in food service establishments allowed?

Answer 8

No, it is prohibited by law.

Question 9

What must meat inspected by the USDA have?

Answer 9

A USDA inspection stamp.

This stamp indicates that the meat has met safety standards.

Question 10

At what temperature must smoked fish be held?

Answer 10

At or below 38°F.

Question 11

What must shellfish be received with?

Answer 11

Shellfish tags.

These tags must be kept on file for at least 90 days after use.

Question 12

What are the sell-by dates for pasteurized and ultra-pasteurized milk products?

Answer 12

• Pasteurized: 9 days
• Ultra-pasteurized: 45 days

Question 13

What must be done to all fruits and vegetables served raw?

Answer 13

They must be thoroughly washed before being served.

Question 14

What does FIFO stand for?

Answer 14

First In First Out.

Question 15

What is the first step in implementing the FIFO method?

Answer 15

Date the products.

Question 16

How far off the floor must all food items be stored?

Answer 16

At least 6 inches.

Question 17

Where must raw foods be stored in relation to cooked foods to prevent cross-contamination?

Answer 17

Raw foods must be stored below cooked foods.

Question 18

What do cold temperatures do to the growth of microorganisms?

Answer 18

They slow down the growth.

Question 19

What is the maximum temperature for cold foods, excluding smoked fish?

Answer 19

At or below 41°F.

Question 20

What should be the conditions of dry storage areas?

Answer 20

Well-lit and ventilated.

Question 21

Can ice intended for human consumption be used for storing cans or bottles?

Answer 21

No, it cannot be used for that purpose.

Question 22

What must be done to the water from ice when foods are stored directly in it?

Answer 22

The water must be drained constantly.

Question 23

Where must the ‘First Aid Choking’ poster be displayed?

Answer 23

In a visible place in each designated eating area.

Question 24

What sign must food service establishments serving alcoholic beverages display?

Answer 24

‘Alcohol and Pregnancy Warning’ sign.

Question 25

What must be displayed at all hand washing sinks?

Answer 25

'Wash Hands' sign.

Question 26

What are the three main hazards to our health?

Answer 26

* Physical * Chemical * Biological

Question 27

What is a physical hazard in food?

Answer 27

The presence of a foreign object, such as glass or metal.

Question 28

What is a chemical hazard in food?

Answer 28

The presence of harmful chemicals, such as pesticides or cleaning agents.

Question 29

What is a biological hazard in food?

Answer 29

The presence of microorganisms, such as bacteria, viruses, parasites, and fungi.

Question 30

What can often indicate that food has been contaminated with harmful bacteria?

Answer 30

There is no change in appearance, taste, or smell.

Question 31

How often can the number of bacteria in food double under favorable conditions?

Answer 31

Every 20 to 30 minutes.

Question 32

What are the four phases of bacterial growth?

Answer 32

* Lag * Log * Stationary * Death

Question 33

In which phase does the most rapid growth of bacteria occur?

Answer 33

Log phase.

Question 34

What six factors affect the growth of bacteria?

Answer 34

* Food * Acidity * Temperature * Time * Oxygen * Moisture (FATTOM)

Question 35

Can viruses reproduce in food?

Answer 35

No, they cannot reproduce in food.

Question 36

Name two common food-borne viruses.

Answer 36

* Hepatitis A * Norovirus

Question 37

What should be done to prevent transmission of food-borne viruses?

Answer 37

Proper handwashing after using the toilet.

Question 38

What temperature should pork be cooked to prevent trichinosis?

Answer 38

150°F for 15 seconds.

Question 39

What is Trichinella spiralis?

Answer 39

A food-borne parasite typically found in under-cooked pork.

Question 40

What is Anisakis simplex?

Answer 40

A food-borne parasite typically found in marine fish.

Question 41

What bacterium is commonly found in raw poultry and raw shell eggs?

Answer 41

Salmonella enteritidis.

Question 42

How can the growth of Clostridium perfringens be controlled?

Answer 42

By rapid cooling, rapid reheating, and avoiding preparation of foods in advance.

Question 43

What is Staphylococcus aureus commonly associated with?

Answer 43

Staphylococcal food intoxication.

Question 44

What can prevent Staphylococcal food intoxication?

Answer 44

Good personal hygiene and avoiding bare hand contact with ready-to-eat foods.

Question 45

What is the minimum cooking temperature for ground meat?

Answer 45

158°F.

Question 46

What bacterium causes botulism?

Answer 46

Clostridium botulinum.

Question 47

What type of food is scombroid poisoning associated with?

Answer 47

Certain fish with high levels of histamines.

Question 48

What is the proper sequence to wash dishes by hand?

Answer 48

Wash, rinse, sanitize, and air-dry.

Question 49

What must be provided at hand washing sinks according to the New York City Health Code?

Answer 49

* Soap * Hot and cold running water * Disposable towels or a hand dryer * 'Wash Hands' sign

Question 50

What are the three key strategies of Integrated Pest Management?

Answer 50

* Starve them * Build them out * Destroy them

Question 51

What is HACCP an acronym for?

Answer 51

Hazard Analysis and Critical Control Point.

Question 52

What are the seven principles of HACCP?

Answer 52

* Identify hazards * Determine Critical Control Points (CCP) * Set up critical limits * Monitor CCP * Take corrective actions * Verify the system is working * Keep records

Question 53

What must be done if potentially hazardous foods are left in the Temperature Danger Zone for more than 2 hours?

Answer 53

The food is no longer safe and must be discarded.