NYC Food Protection Certificate Exam Review

Comprehensive set of Question and Answer practice flashcards covering all key concepts, regulations, temperatures, and safety rules for the NYC Health Department Food Protection Certificate course.

Who must issue a current and valid permit for all food service establishments in New York City?

The New York City Health Department.

Who has the right to inspect any operating food service or food processing establishment, and what access must they be given?

Health inspectors have the right to inspect operating establishments and must be given access to all areas during an inspection.

What certificate must supervisors of all food service establishments hold according to the New York City Health Code?

A Food Protection Certificate.

How is food defined under the New York City Health Code?

Food is any edible substance, ice, beverage or ingredient used or sold for human consumption.

What are Potentially Hazardous Foods (PHFs) and what are some examples?

PHFs are foods that support rapid growth of microorganisms. Examples include raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes and garlic in oil.

What is the Temperature Danger Zone range for food safety?

Between $41^\circ\text{F}$ and $140^\circ\text{F}$, where most harmful microorganisms reproduce rapidly.

What three types of thermometers can be used for measuring food temperatures, and which type is prohibited by law?

Bimetallic stem (range from $0^\circ\text{F}$ to $220^\circ\text{F}$), thermocouple, and thermistor (digital) may be used. The use of glass thermometers in a food service establishment is prohibited by law.

What stamp must meat inspected by the United States Department of Agriculture (USDA) carry?

A USDA inspection stamp.

At what temperature must smoked fish be held, and which bacteria does this temperature requirement prevent?

At or below $38^\circ\text{F}$ to prevent the growth of the bacteria Clostridium botulinum.

What must accompany shellfish shipments, and how long must they be kept on file?

Shellfish tags, which must be kept on file for at least $90\,\text{days}$ after the product is used.

What are the sell-by date requirements for pasteurized vs. ultra-pasteurized milk products?

Pasteurized milk products must have sell-by dates of $9\,\text{days}$, while ultra-pasteurized milk products must have sell-by dates of $45\,\text{days}$.

What preparation is required before serving raw fruits and vegetables?

All fruits and vegetables served raw must be thoroughly washed before being served.

What rule applies to retail food establishments regarding vacuum packaging of food products?

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.

What does FIFO stand for, and what is the first step in implementing it?

FIFO stands for First In First Out. The first step in implementing the FIFO method is to date the products.

How high off the floor must all food items be stored according to the New York City Health Code?

At least $6\,\text{inches}$ off the floor.

How should raw foods be stored relative to cooked foods in a refrigerator to prevent cross-contamination?

Raw foods in a refrigerator must be stored below cooked foods.

What holding temperature applies to all cold foods (excluding smoked fish)?

All cold foods must be held at or below $41^\circ\text{F}$ at all times.

What restriction applies to ice intended for human consumption?

Ice intended for human consumption cannot be used for storing cans, bottles or other food products.

What requirement applies when foods are stored directly in ice?

The water from that ice must be drained constantly.

Where must the "First Aid Choking" poster be posted in a food establishment?

In a visible (conspicuous) place in each designated eating area.

Which establishments are required to display the "Alcohol and Pregnancy Warning" sign?

Food service establishments which serve alcoholic beverages.

Where must a "Wash Hands" sign be displayed?

At all hand washing sinks.

What are the three main hazards to human health in food safety?

Physical, chemical and biological hazards.

What constitutes a physical hazard in food?

The presence of a foreign object (e.g., glass fragments, pieces of metal) in a food.

What constitutes a chemical hazard in food?

The presence of harmful chemicals (e.g., pesticide, cleaning agents, prescription medicine) in a food.

What constitutes a biological hazard in food?

The presence of microorganisms (bacteria, viruses, parasites and fungi) in a food.

How quickly can bacteria double in food under favorable conditions?

Under favorable conditions, the number of bacteria in a food can double every $20$ to $30\,\text{minutes}$.

What are the four phases of bacterial growth, and in which phase does the most rapid growth occur?

Lag, log, stationary and death. The most rapid growth of bacteria takes place in the log phase.

What six factors affect the growth of bacteria (FATTOM)?

Food, Acidity, Temperature, Time, Oxygen and Moisture.

Can viruses reproduce in food, and how are Hepatitis A and norovirus transmitted?

Viruses cannot reproduce in food. Hepatitis A and norovirus are transmitted when a person ingests food or water contaminated with the feces of an infected person.

What parasite causes trichinosis, what food is it found in, and how is it prevented?

Trichinella spiralis, typically found in under-cooked pork. It is prevented by cooking pork to $150^\circ\text{F}$ for $15\,\text{seconds}$.

Where is the food-borne parasite Anisakis simplex typically found?

In marine fish.

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

Salmonella enteritidis.

How can growth of the microorganism Clostridium perfringens be controlled?

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

What bacterium is commonly carried by healthy humans, and how can staphylococcal food intoxication be prevented?

Staphylococcus aureus; prevented by good personal hygiene and avoiding bare hand contact with ready-to-eat foods.

To what minimum temperature must ground meat be cooked to eliminate E. coli 0157:H7?

A minimum temperature of $158^\circ\text{F}$.

What bacterium causes botulism, and what food environments is it associated with?

Clostridium botulinum; associated with home-canned foods, smoked fish, garlic in oil and any food in an anaerobic (without air) environment.

What causes Scombroid poisoning and which fish species are commonly involved?

Eating certain fish with high levels of histamines due to time and temperature abuse (e.g., tuna, mackerel, bonito, mahi mahi, bluefish).

What distance requirements apply to hand washing sinks under the New York City Health Code?

Hand washing sinks must be readily accessible within $25\,\text{feet}$ of all food preparation areas and in or near all toilets.

What four items must be provided at all hand washing sinks?

Soap, hot and cold running water, disposable towels or a hand dryer, and a "Wash Hands" sign.

What attire and jewelry regulations apply to food workers under the New York City Health Code?

Food workers must wear proper hair restraints, clean aprons and outer garments, and no jewelry on their arms and hands (except wedding bands and medical bracelets). Makeup should also be avoided.

What are the three acceptable methods of thawing frozen foods?

Refrigerating them, placing them under cold running water, or defrosting them in a microwave oven with continuous cooking afterwards.

What internal cooking temperatures are required for poultry, ground meat, pork, raw shell eggs, and fish/beef?

Poultry, stuffed meat and stuffing: $165^\circ\text{F}$; Ground meat: $158^\circ\text{F}$; Pork: $150^\circ\text{F}$; Raw shell eggs: $145^\circ\text{F}$; Fish, shellfish, beef, lamb and all other meats: $140^\circ\text{F}$.

At what temperature must hot foods stored in a hot holding unit be held?

$140^\circ\text{F}$ or higher.

What are effective methods to rapidly cool foods?

Immersing food in an ice-water bath with occasional stirring; pouring food $1$ to $2\,\text{inches}$ deep into $4\text{-inch}$ deep cooling pans; using a rapid chill unit; and cutting solid foods into smaller pieces ($6\,\text{lbs.}$ or less).

When can hot foods placed in a refrigerator for cooling be covered?

Only after they have completely cooled to $41^\circ\text{F}$ or below.

To what temperature and using what equipment must previously cooked and refrigerated foods be reheated for hot holding?

Rapidly reheated to $165^\circ\text{F}$ using a stove or an oven. Never use a hot holding unit to reheat foods.

Where must air breaks be provided in plumbing fixtures?

In all culinary (food-related) and pot/dish washing sinks.

Where must Atmospheric Vacuum Breakers (AVB) be installed?

In any equipment that has a direct connection with a potable water supply (e.g., ice machines, coffee machines and dishwashers).

What is the proper sequence to wash dishes by hand?

Wash, rinse, sanitize and air-dry.

What are the time and temperature requirements for hot-water sanitizing?

Immerse utensils in $170^\circ\text{F}$ water for at least $30\,\text{seconds}$.

How are 50 PPM and 100 PPM chlorine-based sanitizing solutions prepared and used?

$50\,\text{PPM}$: add $\frac{1}{2}\,\text{ounce}$ bleach to $1\,\text{gallon}$ water (for immersing utensils for at least $1\,\text{minute}$); $100\,\text{PPM}$: add $1\,\text{ounce}$ bleach to $1\,\text{gallon}$ water (typically used for wiping, spraying or pouring).

Where must wiping cloths be stored when not in use?

In a $50\,\text{PPM}$ sanitizing solution.

When must patron bathrooms be provided in a food establishment?

When there are $20$ seats or more in the dining area of a food establishment.

What are the three key strategies of Integrated Pest Management?

Starve them, build them out and destroy them.

How small of an opening can rats enter a building through?

Openings that are as small as the size of a quarter.

Who is authorized to apply insecticides and rodenticides in a restaurant?

Only a licensed pest control officer.

What does HACCP stand for, and what are its seven principles?

Hazard Analysis and Critical Control Point. Principles: identify hazards, determine Critical Control Points (CCP), set up critical limits, monitor CCP, take corrective actions, verify the system is working, and keep records.

What is a Critical Control Point (CCP) in a HACCP plan?

Any point in the food flow where action must be taken to eliminate the hazard.

How long can potentially hazardous foods remain in the Temperature Danger Zone before they must be discarded?

If left in the Temperature Danger Zone for more than $2\,\text{hours}$, the food is no longer safe and must be discarded.

Why is artificial trans fat banned from restaurant foods?

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