NYC Food Protection Exam

What must all food service establishments in NYC have?

A current and valid permit issued by the New York City Health Department

What can health inspectors inspect in any given restaurant?

Health inspectors have the right to inspect any operating food service or food processing establishment. Inspectors must be given access to all areas of the establishment during an inspection.

What do all supervisors of food establishments need in New York City?

According to the New York City Health Code, supervisors of all food service establishments must have a Food Protection Certificate.

What is the technical definition of food?

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

What are potentially hazardous foods (PHFs)?

Potentially Hazardous Foods (PHFs) are foods which support rapid growth of microorganisms.

What are some examples of PHFs?

All 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 and why is it significant?

The Temperature Danger Zone is between 41°F and 140°F. Within this range, most harmful microorganisms reproduce rapidly.

What are the three kinds of thermometers that are appropriate for food? What kind of thermometer is prohibited for food service establishments?

The three types of thermometers that can be used for measuring food temperatures are: bimetallic stem (range from 0°F to 220°F), thermocouple and thermistor (digital). The use of glass thermometers in a food service establishment is prohibited by law.

Meat inspected by the USDA should have what?

Meat inspected by the Unites States Department of Agriculture (USDA) must have a USDA inspection stamp

A what temperature should smoked fish be kept? Why?

Smoked fish must be held at or below 38°F to prevent the growth of the bacteria Clostridium botulinum.

What is the protocol for receiving and keeping track of shellfish?

Shellfish must be received with shellfish tags. These tags must be kept on file for at least 90 days after the product is used.

How long is the sell-by period for pasteurized milk and milk products versus ultra-pasteurized products?

Milk and milk products must either be pasteurized, with sell-by dates of 9 days, or ultra-pasteurized, with sell-by dates of 45 days.

What is the protocol for serving raw fruits and vegetables?

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

How should you use commercial foods in modified atmosphere packaging?

All commercial foods in modified atmosphere packaging must be used per manufacturer's specifications.

What are the regulations on vacuum packaging 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 mean? What is the first step in implementing this method?

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

How high above the floor should food items be stored?

The New York City Health Code requires that all food items be stored at least 6 inches off the floor.

How should you store raw versus cooked foods in a refrigerator? Why?

In order to prevent cross-contamination, raw foods in a refrigerator must be stored below cooked foods.

What effect do cold temperatures have on microorganisms?

Cold temperatures slow down the growth of microorganisms.

At what temperature should cold foods be held? Are there any exceptions to this rule?

All cold foods must be held at or below 41°F (except smoked fish, which must be held at or below 38°F) at all times.

How should you maintain dry storages areas?

Keep dry storage areas well-lit and ventilated.

What should never be stored under wastewater lines?

Never store foods under wastewater lines.

How should stored food be kept?

Stored food must be kept covered and stored in vermin-proof containers.

How should you not use ice intended for human consumption?

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

How should you handle foods stored directly in ice?

When foods are stored directly in ice, the water from that ice must be drained constantly.

What poster should be posted in a visible place in each designated eating area?

The "First Aid Choking" poster must be posted in a visible (conspicuous) place in each designated eating area.

What sign do establishments that serve alcoholic beverages need to display?

Food service establishments that serve alcoholic beverages are required to display the "Alcohol and Pregnancy Warning" sign.

Where should the "wash hands" sign be posted?

A "Wash Hands" sign must be displayed at all hand washing sinks

Where should "no smoking" signs be posted?

"No Smoking" signs must be displayed throughout each facility

What are the three main hazards to our health?

Physical, chemical and biological

What is a physical hazard?

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

What is a chemical hazard?

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

What is a biological hazard?

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

What is characteristic of foods that have been contaminated with pathogenic bacteria?

Foods that have been contaminated with harmful (pathogenic) bacteria often do not appear to be contaminated; there is no change in appearance, taste or smell.

How long does it take the number of bacteria in food to double under favorable conditions?

Under favorable conditions the number of bacteria in a food can double every 20 to 30 minutes.

What are the phases of bacterial growth?

There are four phases of bacterial growth: lag, log, stationary, and death.

What is the most rapid phase of bacterial growth?

The most rapid growth of bacteria takes place in the log phase

What factors affect the growth of bacteria?

Six factors affect the growth of bacteria: Food, Acidity, Temperature, Time, Oxygen and Moisture (FATTOM)

Can viruses reproduce in food? Can they be transmitted via it?

Viruses cannot reproduce in food. However, viruses can be transmitted to people if they get into food.

What are two common food-borne illnesses? How are they transmitted and how can you prevent transmission?

Hepatitis A and norovirus are two common food-borne viruses. These viruses are transmitted when a person ingests food or water that has been contaminated with the feces of an infected person. Proper handwashing after using the toilet can prevent transmission.

What pathogenic bacteria do you find in pork? What does it cause and where do you typically find it? How do you prevent the condition it causes?

Trichinella spiralis, which causes trichinosis, is a food-borne parasite typically found in under-cooked pork. To prevent trichinosis, cook pork to 150°F for 15 seconds.

What pathogenic bacteria do you find in marine fish?

Anisakis simplex is a food-borne parasite typically found in marine fish.

What pathogenic bacteria do you find in poultry products and raw eggs?

Salmonella enteritidis is a bacterium commonly found in raw poultry and raw shell eggs.

How do you control Clostridium perfringens?

We can control the growth of the microorganism Clostridium perfringens by rapid cooling, rapid reheating and by avoiding preparation of foods in advance

Where do you find Staphylococcus aureus?

Staphylococcus aureus is a bacterium that is commonly carried by healthy human beings.

How does Staphylococcal food intoxication occur and how can you prevent it?

Staphylococcal food intoxication is a common cause of food-borne illness caused by Staphylococcus aureus, which can be prevented by good personal hygiene and avoiding bare hand contact with ready-to-eat foods.

Should food workers with an illness that can be transmitted by contact with food or through food work?

Food workers with an illness that can be transmitted by contact with food or through food should not work until fully recovered.

At what temperature should you cook ground meat? Why?

Ground meat (e.g., hamburgers) must be cooked to a minimum temperature of 158°F to eliminate E. coli 0157:H7.

What causes botulism? What food products is it most associated with?

Clostridium botulinum is a bacterium that causes botulism. It is associated with home-canned foods, smoked fish, garlic in oil and any food in an anaerobic (without air) environment.

What is Scombroid poisoning and how does it occur?

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

When should hands be washed?

Hands must be washed thoroughly after any activity in which they may have become contaminated. For example, hands must be washed before starting work and after handling raw foods, using the toilet, coughing, sneezing, smoking, eating, drinking and scratching

Where should hand washing sinks be accessible?

The New York City Health Code requires hand washing sinks to be readily accessible within 25 feet of all food preparation areas and in or near all toilets.

What should ever hand washing sink have?

The hand washing sinks must be provided with soap, hot and cold running water, disposable towels or a hand dryer and a "Wash Hands" sign.

What should food workers wear?

The New York City Health Code requires that all food workers wear proper hair restraints, clean aprons and outer garments, and not wear any jewelry on their arms and hands (except for wedding bands and medical bracelets). Food workers should also avoid wearing makeup.

What are the three acceptable methods of thawing frozen foods?

There are 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.

How does cross contamination occur?

Cross contamination occurs when bacteria from a raw food get into a cooked or ready-to-eat food

Poultry, stuffed meat and stuffing must be cooked to what internal temp?

Poultry, stuffed meat and stuffing must be cooked to an internal temperature of 165°F.

What internal temperature should ground meat or foods containing it be cooked to?

Ground meat and foods containing ground meat must be cooked to an internal temperature of 158°F.

What internal temperature should pork be cooked to?

Pork must be cooked to an internal temperature of 150°F.

What temperature must raw shell eggs be cooked to?

Raw shell eggs must be cooked to a minimum temperature of 145°F.

What temperature should fish, shellfish, beef, lamb and all other meats be cooked to?

Fish, shellfish, beef, lamb and all other meats must be cooked to a minimum temperature of 140°F.

What temperature should hot foods stored in a hot holding unit be held at?

All hot foods stored in a hot holding unit must be held at 140°F or higher

What are effective ways to cool rapidly?

Effective ways to rapidly cool foods include: immersing food in an ice-water bath with occasional stirring; pouring food 1 to 2 inches deep into 4-inch deep cooling pans; using a rapid chill unit; and cutting solid foods into smaller pieces (pieces of 6 lbs. or less).

When should you cover foods placed in a refrigerator?

Hot foods placed in a refrigerator for cooling must be covered only after they have completely cooled to 41°F or below.

At what temperature should previously cooked and refrigerated foods that will be served from a hot holding unit be held? What equipment should you use and not use for this process?

Previously cooked and refrigerated foods that will be served from a hot holding unit must be rapidly reheated to 165°F using a stove or an oven. Never use a hot holding unit to reheat foods.

Should you work with bare hands when working with ready-to-eat foods?

Never use bare hands when working with ready-to-eat foods. Always wear a clean and sanitary pair of gloves, or use tongs, a spatula, deli paper or a serving spoon.

What is a best practice when working with disposable gloves?

When using disposable gloves, change them often to prevent contamination of food.

What do all culinary and pot/dish washing sinks need?

Air breaks must be provided in all culinary (food-related) and pot/dish washing sinks.

What needs to be installed in any equipment that has a direct connection with a potable water supply? What are some examples of such equipment?

Atmospheric Vacuum Breakers (AVB) must be installed in any equipment that has a direct connection with a potable water supply. Examples include ice machines, coffee machines and dishwashers.

How can you prevent cross-connection?

Cross-connection can be prevented by installing a hose bib vacuum breaker.

How should you install and monitor gas-fired hot water heaters?

All gas-fired hot water heaters must be installed by a licensed plumber and must be monitored for back draft.

Where can you not dump grease?

New York City laws make it illegal to dump grease in any sink that does not have a proper grease interceptor.

What is the proper sequence to wash dishes?

wash, rinse, sanitize and air-dry

What must you do between each cutting board use?

Between each use, cutting boards must be washed, rinsed and sanitized.

How do you sanitize something with hot water?

To hot-water sanitize, immerse utensils in 170°F water for at least 30 seconds

How do you prepare a 50 ppm chlorine based sanitizing solution?

To prepare a 50 PPM chlorine-based sanitizing solution, add ½ ounce of bleach to 1 gallon of water.

How long do you immerse items in a 50 ppm sanitizing solution?

50 PPM sanitizing solution is used for immersing utensils for at least 1 minute.

How do you prepare a 100 ppm chlorine based sanitizing solution?

To prepare a 100 PPM chlorine-based sanitizing solution, add one ounce of bleach to 1 gallon of water.

What do you use a 100 ppm sanitizing solution for?

100 PPM sanitizing solution is typically used for wiping, spraying or pouring

How do you store wiping cloths?

Wiping cloths must be stored in a 50 PPM sanitizing solution.

How should you check a chemical solution?

During chemical sanitization, the chemical solution must be checked with a test kit.

When does a food service establishment need to start providing bathrooms to customers?

Bathrooms for patrons must be provided 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?

The three key strategies of Integrated Pest Management are: starve them, build them out and destroy them.

What will mice do when food become unavailable to them in a restaurant they have infested?

When food is unavailable to mice that have infested a restaurant, they will move out.

Rats are known to enter buildings through openings as small as what size?

Rats are known to enter buildings through openings that are as small as the size of a quarter (1/2 to ¾ of an inch)

What does the presence of fresh rat droppings in a food establishment incur?

The presence of fresh rat droppings in a food establishment is a critical violation.

Who is qualified to apply insecticides and rodenticides?

Insecticides and rodenticides can only be applied in a restaurant by a licensed pest control officer.

What is the best method for eliminating flies and roaches from an establishment?

The best method for eliminating flies and roaches from an establishment is through proper cleaning and sanitizing.

What does HACCP stand for?

HACCP stands for Hazard Analysis and Critical Control Point.

What is HACCP?

HACCP is a system of food safety to control the growth of harmful microorganisms.

What are the 7 points of HACCP?

The seven principles of HACCP are:

1. conduct hazard analysis

2. identify Critical Control Points (CCP)

3. determine critical limits

4. define monitoring procedures

5. take corrective actions

6. verify the system is working

7. keep records.

What is CCP?

A CCP is any point in the food flow where action must be taken to eliminate the hazard

What should you do with a potentially hazardous food that is left in the temperature danger zone for more than two hours?

If potentially hazardous foods are left in the Temperature Danger Zone for more than 2 hours, then the food is no longer safe and must be discarded.

What is the best practice for making cold salads?

Whenever making cold salads, such as tuna, the best practice is to pre-chill the ingredients

What do artificial trans fats increase? What are their consequences?

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

What are the regulations on artificial trans fats?

Artificial trans fat is banned from all restaurant foods.

How can you improve food safety, security, and general work practices?

Routinely conduct a self-assessment of food operations.

What are the most common injuries among restaurant workers?

The most common injuries among restaurant workers in a workplace are slips, trips, falls, cuts, lacerations, burns, muscle strains, sprains and electrocution.

What kind of shoes should workers use? Why?

To avoid slips, trips and falls, slip-resistant shoes must be worn by food workers