Lesson 1: Regulations and Inspections of the New York City Department of Health and Mental Hygiene Flashcards
(56 cards)
What must all food service establishments have issued by the New York City Health Department?
A current and valid permit
This permit is essential for legal operation.
Who has the right to inspect operating food service or food processing establishments?
Health inspectors
Inspectors must be granted access to all areas during inspections.
What certification must supervisors of all food service establishments possess according to the New York City Health Code?
Food Protection Certificate
This certification ensures proper food safety practices.
Define food in the context of food service establishments.
Any edible substance, ice, beverage or ingredient used or sold for human consumption
This definition encompasses a wide range of consumables.
What are Potentially Hazardous Foods (PHFs)?
Foods which support rapid growth of microorganisms
These foods require careful handling to prevent foodborne illness.
List examples of Potentially Hazardous Foods (PHFs).
- Raw and cooked meats
- Poultry
- Milk and milk products
- Fish
- Shellfish
- Tofu
- Cooked rice
- Pasta
- Beans
- Potatoes
- Garlic in oil
These foods must be stored and handled properly.
What is the Temperature Danger Zone?
Between 41°F and 140°F
Most harmful microorganisms reproduce rapidly within this temperature range.
What are the three types of thermometers that can be used for measuring food temperatures?
- Bimetallic stem (0°F to 220°F)
- Thermocouple
- Thermistor (digital)
Glass thermometers are prohibited in food service establishments.
What must meat inspected by the USDA have?
A USDA inspection stamp
This stamp indicates compliance with safety standards.
At what temperature must smoked fish be held to prevent bacterial growth?
At or below 38°F
This is crucial to prevent Clostridium botulinum.
What must shellfish be received with?
Shellfish tags
These tags must be kept on file for at least 90 days after use.
What are the requirements for milk and milk products regarding pasteurization?
Must be either pasteurized (sell-by dates of 9 days) or ultra-pasteurized (sell-by dates of 45 days)
This ensures safety and quality.
What must all fruits and vegetables served raw be before serving?
Thoroughly washed
This step is essential to remove contaminants.
What must be done with all commercial foods in modified atmosphere packaging?
Used per manufacturer’s specifications
This ensures safety and quality of the food.
What is prohibited by law regarding vacuum packaging of food products in retail food establishments?
Vacuum packaging is prohibited unless special authorization is obtained
This regulation is in place for safety reasons.
What does FIFO stand for in food storage?
First In First Out
This method helps maintain food freshness and safety.
What is the first step in implementing the FIFO method?
Date the products
This helps ensure proper rotation of food items.
According to the New York City Health Code, how high must all food items be stored off the floor?
At least 6 inches
This prevents contamination from the floor.
In order to prevent cross-contamination, where must raw foods be stored in relation to cooked foods?
Raw foods must be stored below cooked foods
This minimizes the risk of contamination.
What effect do cold temperatures have on the growth of microorganisms?
Slow down the growth
Maintaining cold temperatures is critical for food safety.
What is the maximum temperature at which all cold foods must be held?
At or below 41°F
Smoked fish must be held at or below 38°F.
What should be ensured about dry storage areas?
They must be well-lit and ventilated
Proper conditions help maintain food quality.
Where should foods not be stored?
Under wastewater lines
This prevents contamination.
How must stored food be kept?
Covered and stored in vermin-proof containers
This protects food from pests.
