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FPC Flashcards

1
Q

Inspectors must be given access to which areas during inspection?

A

All

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2
Q

When do health inspectors have the right to inspect an establishment?

A

As long as it is in operation

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3
Q

Who is required to have a FPC per the NYC Health Code?

A

Supervisors of all food service establishments

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4
Q

What is food?

A

Any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption

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5
Q

Potentially hazardous foods (PHF) are _____

A

Foods which support rapid growth of microorganisms

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6
Q

Examples of potentially hazardous foods

A

Raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes, cut leafy greens, cut tomatoes and melons, garlic in oil etc

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7
Q

Exceptions to potentially hazardous foods

A

Air cooled hard boiled eggs with intact shell, cheese pizza, beef jerky, crispy bacon

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8
Q

What is the temperature danger zone and what does that mean

A

Between 41 and 140 degrees Fahrenheit. In this range most harmful microorganisms reproduce rapidly

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9
Q

Which three thermometers are allowed to be used to measure food temperatures?

A

Bimetallic stem (0 to 220 degrees F), thermocouple, and thermistor (digital)

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10
Q

Which thermometer is prohibited?

A

Glass

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11
Q

What must inspected meat have?

A

USDA inspection stamp

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12
Q

What is the minimum temperature to store raw shell eggs

A

45 degrees F

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13
Q

What is the maximum temperature at which to hold smoked fish

A

38 degrees F or below

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14
Q

What bacteria is common to smoked fish if not kept cold enough?

A

Clostridium botulinum

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15
Q

With the exception of raw shell eggs and smoked fish, at what temperature must all refrigerated food be held?

A

41 degrees F or below

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16
Q

What must be received with shellfish?

A

Shellfish tags

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17
Q

How long must the shellfish tags be kept on file?

A

At least 90 days after the product is used up

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18
Q

Valid current permits to all establishments are issued by _____

A

NYC Health Department

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19
Q

Which food establishments must display the alcohol and pregnancy warning sign?

A

All that serve alcohol

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20
Q

“Wash hands” sign must be displayed at ______

A

hand washing sink

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21
Q

Where must “no smoking” sign be displayed?

A

throughout entire establishment

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22
Q

what are the three main hazards to our health in a food establishment?

A

chemical, physical, biological

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23
Q

the presence of foreign objects in food (glass, metal, etc.) is considered a _____ hazard

A

physical

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24
Q

the presence of harmful chemicals (pesticide, cleaning agents, prescription medicine) is a ____ hazard

A

chemical

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25
the presence of microorganisms in the food (bacteria, fungi, parasites, viruses) is a _____ hazard
biological
26
foods that have been contaminated with ______ have no change in appearance, taste, or smell
pathogenic bacteria
27
what are the four phases of bacterial growth
lag, log, stationary, and death
28
the most rapid growth of bacteria takes place in the ___ phase
log
29
what are the six factors that affect the growth of bacteria (hint: FATTOM)
``` Food Acidity (low) Temperature danger zone Time Oxygen (or lack thereof) Moisture ```
30
viruses use ____ to make us sick
food as a means to enter the body (they don't reproduce in food)
31
_____ & _____ are two food borne viruses that contaminate our food supply through human fecal contaminated waters and food
hepatitis A, norovirus
32
what is the food borne virus typically found in undercooked pork
Trichinella spiralis
33
what illness is caused by Trichinella spiralis
trichinosis
34
what conditions can eliminate Trichinella spiralis
cooking pork to 150 degrees F for 15 seconds
35
what food borne parasite is typically found in marine fish
Anisakis simplex
36
what is typically associated with raw poultry and raw shell eggs
Salmonella enteritidis
37
which eggs must one use when preparing food with uncooked or partially cooked eggs
pasteurized eggs
38
how do we control the growth of Clostridium perfringens
by rapid cooling, rapid reheating, and avoiding preparing foods in advance
39
which bacteria is commonly carried by healthy human
Staphylococcus aureus
40
how do we avoid staphyloccocal food intoxication
good personal hygiene, avoiding bare hand contact with ready to eat foods
41
food workers sick with an illness that can be transmitted by contact with food should _____
stay home
42
ground meat must be cooked to a minimum temperature of ____ to eliminate _____
158 degrees F; E. coli
43
Clostridium botulinum causes the disease known as _____
botulism
44
Clostridium botulinum is associated with ____ (5 things)
home canned foods, swollen cans, smoked fish, garlic in oil, and any food in an anaerobic environment (no air)
45
Ciguatera intoxication during ____ weather when ________
warm; toxic red algae are eaten by small fish
46
how does Ciguatera intoxication get to humans
small fish are eaten by predatory fish (barracuda, red snapper), and humans eat infected predatory fish
47
Scombroid poisoning occurs from eating certain fish like ______, with high levels of histamines due to _____ and ______
tuna, mackerel, bonito, mahi mahi, blue fish; time and temperature abuse
48
when do you wash your hands
after any activity that causes them to become contaminated - before work, after handling raw foods, coughing, sneezing, smoking, eating, drinking, scratching
49
hand washing sinks must be located with ___ feet of each food prep, food service, and ware-washing area and in or adjacent to employee and patron bathrooms
25
50
hand washing sinks must have 4 things:
soap, hot and cold water, disposable towels or a hand dryer, and "wash hands" sign
51
4 ways to pick up ready to eat food
tongs, gloves, deli paper, or clean utensils
52
3 acceptable methods to thaw frozen food
refrigerate, run under cold running water, microwave with continuous cooking after
53
what is it called when bacteria from raw food gets into ready to eat food
cross contamination
54
what is the correct cooking temp for poultry, stuffed meat, and stuffing
165 degrees F
55
ground meat and food containing ground meat must be cooked to an internal temp of ____
158 degees F
56
to prevent illness, pork must be cooked to an internal temp of ____
150 degrees F
57
eggs, fish, shellfish, lamb, and other meats must be cooked to at least ___
140 degrees F
58
hot foods stored in a hot holding unit must be held at ____ or higher
140 degrees F
59
4 ways to rapidly cool foods
immersion in ice water bath with occasional stirring, use of 4in shallow cooling pans with depth of 1-2 inches, rapid chill unit, cutting solid food into smaller pieces of 6 lbs or less
60
hot foods placed in a fridge for cooling must be covered only after they have completely cooled to ____
41 degrees F or below
61
previously refrigerated and cooked food that will be served from a hot holding unit must be rapidly reheated to ____ using a stove or oven (NOT a hot holding unit for reheating)
165 degrees F
62
_____ must be provided in all culinary and pot washing sinks
air breaks
63
______ must be installed in any equipment that has a direct connection with the potable water supply - ice machine, dishwasher, coffee machine etc
atmospheric vacuum breakers (AVB)
64
cross connection can be prevented by installing _____
a hose bib vacuum breaker
65
all _____ must be installed by a licensed plumber and monitored for ____
gas-fired hot water heaters; back draft
66
it is illegal to dump grease into any sink that does not have a proper _____
grease interceptor
67
what is the proper sequence for hand washing dishes
wash, rinse, sanitize, air dry
68
between each use, cutting boards must be ____ (3)
washed, rinsed, and sanitized
69
hot water sanitizing can be done by immersing utensils in water with a temp of ____ for at least ____ seconds
170 degrees F; 30 seconds
70
to prepare a 50 ppm chlorine based sanitizing solution, add ____ oz of bleach to 1 gallon of water
1/2
71
to prepare a 100 ppm chlorine based sanitizing solution, add ____ oz of bleach 1 gallon of water
1
72
50 ppm sani water is used for ____
immersion or soaking of utensils for at least 1 min (food surfaces)
73
100 ppm sani water is used for ____
wiping, spraying, or pouring
74
wiping cloths must be stored in sani water that is ___ ppm
50
75
during chemical sanitization, the chemical solution must be _____
tested with a test kit
76
bathrooms must be provided when there are ____ seats or more in a food establishment
20
77
three stages of integrated pest management
starve them, build them out, destroy them
78
what happens when food is unavailable to mice that have infested a restaurant
they move out
79
rats enter a building through openings as small as ____
a quarter
80
presence of rat droppings in a restaurant is a ____ violation
critical
81
the best way to eliminate flies and roaches is through ____ and _____
cleaning and sanitizing
82
insecticides and rodenticides can only be applied in a restaurant by _____
a licensed pest control officer
83
a pest control officer must inspect a food establishment at least _____
once a month
84
HACCP stands for ____
hazard analysis and critical control point
85
seven principles of HACCP
1. identify hazards, 2. determine critical control points, 3. set up critical limits, 4. monitor critical control points, 5. take corrective actions, 6. verify the system is working, 7. record keeping
86
HACCP is a system of food safety mainly concerned with ____
control of harmful microorganisms
87
a critical control point (CCP) is _____
any point in the food flow where action must be taken to eliminate the hazard
88
if potentially hazardous foods are left in the DANGER ZONE for more than _____ they must be discarded
two hours
89
whenever you make cold salads (tuna), the ingredients should be ____
pre chilled
90
artificial trans fat increases ______
LDL - bad cholesterol that leads to heart disease
91
artificial trans fats are ____
banned from all restaurant foods
92
most common workplace injuries
slips, trips, falls, cuts, lacerations, burns, muscle stains, sprain, and electrocution
93
to avoid workplace injuries wear _____
slip resistant shoes

FPC Test (1 decks)

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