JJ Food prep exam Flashcards
(130 cards)
0
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.
A
True
1
Q
- 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
2
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.
A
False
3
Q
4.Health Inspectors are authorized to collect permit fees and fines on behalf of the Department.
A
False
4
Q
5.Health Inspectors must show their photo identification and badge to the person in charge of an establishment when requested.
A
True
5
Q
1.The term “potentially hazardous food” refers to:
A
Any food that will support the growth of microorganism.
6
Q
2.Home canned food products are allowed in commercial food establishments.
A
False
7
Q
3.The Temperature Danger Zone is between 41°F and 140°F
A
True
8
Q
4.Within the Temperature Danger Zone most harmful microorganism:
A
Can reproduce rapidly
9
Q
5.The sensing portion of a bi-metallic stem thermometer is:
A
At the dimple and downward
10
Q
6.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
11
Q
Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of:
A
45’f
12
Q
8.Foods in modified atmosphere packages provide ideal conditions for the growth of:
A
Clostridium botulinum
13
Q
9.Chicken and other poultry are most likely to be contaminated with:
A
Salmonella
14
Q
10.Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at:
A
38’f
15
Q
11.Which of the following cans MUST be removed from circulation?
A
A can with a dent on a seam
16
Q
- All of the following are indications that fish is fresh except:
A
A fishy odor is a indication that fish in not fresh
17
Q
1.The acronym FIFO means “First In First Out”
A
True
18
Q
2.The New York City Health code requires that all food items must be stored at least
A
6 inches above the ground
19
Q
3.In order to avoid cross-contamination, raw foods in a refrigerator must be stored
A
Below cooked foods
20
Q
4.Cold temperatures slow down the growth of microorganisms.
A
True
21
Q
- Food for storage must be kept covered and/or stored in vermin-proof containers.
A
True
22
Q
- Ice intended for human consumption can be used for storing cans and bottles.
A
False
23
Q
7.When foods are stored directly in ice, the water from that ice must be drained constantly.
A
True
24
The presence of the following in food constitutes a physical hazard:
```
Pieces of glass
Metal shaving
Piece of wood
Pebbles and stones
Toothpick
```
25
The presence of the following in the food constitutes a chemical hazard:
Ciguatoxin
Prescription medicines
Roach spray
Hair dye
26
The most significant threat to food safety is from:
Biological hazard
27
Bacteria and viruses can be seen under intense source of light known as "candling".
False
28
Sulfites can be used in food preparation as long as their use is disclosed on the menu.
False
29
Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a reliable and trustworthy commercial source.
Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a reliable and trustworthy commercial source.
30
Use of MSG ( Monsodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances
False
31
1.Which of the following bacteria cause spoilage of food?
Undesirable bacteria
32
2.Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which of the following would provide favorable growth conditions for bacteria?
Cooked pork stored at 80'f
33
3.At what temperature is rapid growth of pathogenic bacteria possible?
65'f
34
In which of the following foods bacteria may grow rapidly?
Low acid and neutral foods
35
6. What type of bacteria grows best at temperatures between 50°-110°F?
Mesophilic bacteria
36
It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. This process:
Must be done rapidly
37
Which of the following statements regarding bacteria is true?
Pathogenic bacteria causes disease in men
38
11. Which of the following foods would likely be the most shelf stable?
Instant coffe, dried rice
39
12. Which of the following food is the least shelf stable?
Fresh meats
40
Most viral food-borne diseases are the result of:
Poor personnel hygiene practices
41
A food-borne parasite found in under-cooked pork is:
Trichinella spirellas
42
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:
-31f for 15 hours
43
4. The most popular chemical sanitizer is:
Chlorine
44
Food held under refrigeration must be at or below:
41f
45
6. The reason for refrigerating potentially hazardous foods is to:
Slow th growth of bacteria
46
7. Heat is effective in destroying microorganisms when the following factors are considered:
Heat and temp
47
1. Salmonella enteritidis is mainly associated with the following food item:
Chicken
48
2. Food workers sick with an illness that can be transmitted by contact with food or through food should be:
At home
49
3. Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate:
E. coli 157h7
50
4. Clostridium botulinum causes the disease known as botulism.
True
51
6. The following illness has been associated with undercooked shell eggs:
Salmonellosis
52
7. Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by:
Preventing bare hand contact with ready to eat foods
53
9. Viral Hepatitis is caused by Bacillus cereus.
False
54
10. Escherichia coli O157:H7 is responsible for causing Hemolytic Uremic Syndrome (HUS) among children.
True
55
11. Escherichia coli O157:H7 is mainly associated with ground poultry.
False
56
12. The illness trichinosis is caused by a parasite known as Trichinella spiralis.
True
57
13. To avoid trichinosis, pork should never be under cooked. New York City Health Code requires pork to be cooked to a minimum temperature of:
155'f
58
14. Shellfish tags must be kept with the product until it's used up and then filed away for:
90days
59
1. When bacteria from a raw food get into a cooked or ready-to-eat food, this is called:
Cross-contamination
60
2. The correct cooking temperature for poultry, stuffed meat and stuffing is:
165f
61
3. Thick foods cool faster...:
In small amount and small containers
62
4. It is a good practice to thaw frozen foods by leaving them out on the kitchen counter overnight.
False
63
5. Hot foods placed in a refrigerator for cooling must be covered...
After being cooled
64
6. To prevent illness, pork must be cooked to an internal temperature of:
155f
65
7. Which of the following procedures cannot be used as an effective rapid cooling technique:
Placing on the counter overnight
66
8. The Health Code requires that frozen foods be properly thawed before being cooked. The exception to this rule is:
A frozen hamburger party
67
9. Ground meat and foods containing ground meat must be cooked to an internal temperature of:
158f
68
10. All of the following except one may be used when working with ready-to-eat foods:
Clean bare hands
69
12. All of the following, except one are true of a hot holding unit:
May be used to reheat refrigerated food
70
13. Which of the following is not a recommended method for rapid cooling?
Covering the food and placing on prep table
71
1. Per New York City Health Code, hands must be washed thoroughly at least 3 times every day.
False
72
2. Sick food workers who can transmit their illness through contact with food should be prevented from working until they are well.
True
73
5. The NYC Health Code requires that all food workers wear proper hair restraints.
True
74
6. A food worker with an uninfected cut on his/her hand:
Can work with clean bandage and sanitary gloves.
75
7. During hand washing hands must be rubbed for at least:
20secs
76
8. Clean aprons can be used for wiping hands.
False
77
9. Hand sanitizers can be used in place of hand washing during busy periods.
False
78
1. All food on display must be protected by packaging, sneeze guards, display cases or through other means.
True
79
2. Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit.
True
80
3. Cutting boards must be sanitized at least three times a day
False
81
4. Carbon monoxide poisoning can result from a faulty gas-fired hot water unit.
True
82
5. 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
83
6. Bathrooms for employees must be provided:
Always
84
7. Wiping cloths must be stored in a sanitizing solution with a strength of:
50ppm
85
9. Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it.
False
86
9. Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it.
False
87
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.
1,2,3
88
11. Hand wash sinks must be provided in or near all of the following areas except:
Customer areas
89
12. During chemical sanitization, the chemical solution must be checked by:
Test kit
90
1. The reason to prevent backflow in kitchen equipment is to:
Prevent contamination of portable water equipment
91
2. In order to prevent backup of sewage waste in a culinary sink, which of the following must be installed?
An air break
92
3. An air break provides indirect waste for sinks. What is the benefit of the indirect waste at culinary sinks?
It prevent sewage from reaching sinks
93
4. The most reliable form of backflow prevention device is a/an:
Air gap
94
5. Which of the following combination of fixtures must be fitted with an air break?
Pot wash and culinary sinks
95
6. Backflow may cause contamination of drinking water. Backflow may occur when which of the following is present?
A cross connection
96
7. To prevent backflow at the hose attachment of an equipment sink, which of the following must be installed?
Hose bib vacuum cleaner
97
8. An example of a SUBMERGED INLET is:
A hose with one end connected to a faucet and the other end under water
98
1. Which of the following cannot be applied in a restaurant by the supervisor of food operations?
Chemical insecticides and rodenticides
99
3. Which of the following statements is false?
Foods that have been exposed to rodents should be washed throughly
100
5. When food is unavailable to mice that have infested a restaurant, they will ...
Die or move away
101
7. Toxic chemicals used for the destruction of pests must be applied only by:
Licensed pest control operator
102
8. Which of the following regarding rodents is true?
The siting of rodents during the day is an indication of mAjor infestation
103
10. Which of the following is not useful in eliminating insect breeding places?
Flu strips
104
11. Mice are known to enter buildings through openings that are as small as:
On quarter of an inch
105
12. In insect control, which measures are useful in "building them out"?
By installing screen doors and windows
106
13. Fresh rat droppings in a food establishment ...
Is a critical violation
107
14. Which of the following is not a sign of rodent infestation?
Decaying vegetables
108
Which of the following are the seven principles of HACCP?
```
Access hazards
Identify critical control points
Set standards and criteria
Take corrective actions
Verify the system is working
Monitor
Record keeping
```
109
Which of the following are the seven principles of HACCP?
Hazard analyst critical control point
110
11. Which of the hazards is HACCP mostly concerned with?
Biological
111
12. If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours, the following corrective action should be taken:
Food should be discarded
112
14. When making cold salads such as tuna, it is recommended that ingredients must be pre-chilled.
True
113
15. Which of the following steps is a Critical Control Point (CCP) during the food flow for fried chicken?
Cooking
114
16. Which of the following steps is not a Critical Control Point (CCP) during the food flow for tuna salad?
Receiving
115
17. Foods can be kept uncovered during the cooling step.
True
116
1. "First Aid Choking" poster must only be displayed conspicuously in each designated eating area.
True
117
2. All food establishments must display an "Alcohol and Pregnancy Warning" sign.
False
118
3. A "Wash Hands" sign must be displayed at all hand washing sinks.
True
119
1. Smoking may be permitted only at the bars.
False
120
2. "No Smoking" signs must be posted at all smoke free areas.
True
121
3. Ashtrays are permitted on dining tables as long as "No Smoking" signs are conspicuously displayed.
False
122
4. Tobacco vending machines are prohibited in all food service establishments except taverns or bars.
True
123
5. Any food service establishment that allows onsite consumption of food must provide a cardiopulmonary resuscitation (CPR) kit in case of an emergency.
True
124
6. Self-assessment of food operations is an excellent way to improve security, safety and general work practice.
True
125
8. What causes muscle strains and sprains among restaurant workers:
Lifting heavy loads and awkward reaches
126
9. Suitable work shoes are (check all that apply):
Slip resistant
127
10. Who should not be given access to facility food areas?
Customers
128
11. Store knives in _______ to prevent accidental cuts.
Designated drawer or racks
129
12. The following foods do not contain trans-fats:
Corn oil
