Food licensing

All food service establishments must have a current and valid permit issued by the New York City Department of Health and Mental Hygiene

True

Health Inspectors have the right to inspect a food service or food processing establishment as long as it it in operation. Inspectors must be given access to all areas of establishment during an inspection.

True

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.

True

Health Inspectors are authorized to collect permit fees and fines on behalf of the department

False

Health Inspectors must show their photo identification and badge to the person in charge of an establishment when requested.

True

The term "Potentially Hazardous Food" refers to:

Any food that will support the growth of microorganisms

Home canned food products are allowed in commercial food establishments.

False

The temperature Danger Zone is between 41'F and 140'F

True

Within the Temperature Danger Zone most harmful microorganism:

Reproduce Rapidly

The sensing portion of a bi-metallic stem thermometer is:

a the dimple and downward

Shellfish tags must be must be filled in order of delivery date and kept for a period of 90 days. The 90-day period begins from:

When the Product is used up

Fresh Shelled eggs must be refrigerated up receipt

at an ambient temperature of:

Foods in modified atmosphere packages provide ideal conditions for the growth of :

Clostridium Botulinum

Chicken and other poultry are most likely to be contaminated with:

Salmonella

Smoked Fish provided ideal conditions for the growth of botulinum spores. Therefore

this product must be stored at:

Which of the following cans MUST be removed from circulation?

A can with a dent on the seam

All of the following are indications that fish is fresh except:

There is a fishy odor

The acronym FIFO means "First In First Out"

True

The New York City Health Code requires that all food items must be stored at least

6 Inches from the floor

In order to avoid cross-contamination

raw foods in a refrigerator must be stored

Cold Temperatures slow down the growth of microorganisms

True

Food for storage must be kept covered and/or stored in vermin-proof containers

True

Ice intended for human consumption can be used for storing can and bottles

False

When foods are stored directly in ice

the water from the ice must be drained constantly.

The presence of the following in food constitutes a physical hazard:

Pieces of Glass

True

The presence of the following in food constitutes a physical hazard:

Metal Shavings

True

The presence of the following in food constitutes a physical hazard:

Pieces of Wood

True

The presence of the following in food constitutes a physical hazard:

Pebbles and Stones

True

The presence of the following in food constitutes a physical hazard:

MSG

False

The presence of the following in food constitutes a physical hazard:

Toothpick

True

The Presence of the following in the food constitutes a chemical hazard:

Ciguatoxin

True

The Presence of the following in the food constitutes a chemical hazard:

Prescription Medicines

True

The Presence of the following in the food constitutes a chemical hazard:

Roach Spray

True

The Presence of the following in the food constitutes a chemical hazard:

Hair

Fasle

The Presence of the following in the food constitutes a chemical hazard:

False Fingernails

False

The Presence of the following in the food constitutes a chemical hazard:

Hair Dye

True

The most significant threat to food safety is from:

Biological Hazard

Bacteria and viruses can be seen under intense source of light know as "candling"

False

Sulfites can be used in food preparation as long as their use is disclosed on the menu.

False

Some wild mushrooms can be very toxic

therefore mushrooms must always be purchased from a reliable and trustworthy commercial source.

True

Use of MSG (Monosodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances.

False

Which of the following bacteria causes spoilage of food?

Undesirable Bacteria

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

At what temperature is a rapid growth of pathogenic bacteria possible?

65'F

In Which of the following food bacteria may grow rapidly?

Low acid and neutral foods

Which of the following is a safe method of storing potentially hazardous food?

None of the above

What Type of bacteria grows best at temperatures between 50'-110'F?

Mesophilic bacteria

It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. This Process:

Must be done as rapidly as Possible

Which of the following is true regarding water activity level?

Water Activity is a measure of the available water in the food for biological activity

Which of the following statements regarding foods that have a low water activity is true?

All Of the Above

Which of the following statements regarding bacteria is true?

Pathogenic bacteria cause disease in man

Which of the following foods would likely be the most shelf stable?

Instant Coffee

Which of the following food is the least shelf stable?

Fresh meats

Most viral food-borne diseases are the result of:

Poor Personal Hygiene Practice

A Food-Borne parasite found in under-cooked Pork is:

Trichinella Spiralis

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:

The most popular chemical sanitizer is:

Chlorine

Food Held under refrigeration must be at or below :

41'F

The reason for refrigeration potentially hazardous foods is to :

slow the growth of bacteria

Heat is effective in destroying microorganisms when the following factors are considered:

Time and Temperature

Salmonella enteritidis is mainly associated with the following food item:

Chicken

Food Workers sick with an illness that can be transmitted by contact with food or through food should be:

At Home

Ground meats such as hamburgers must be cooked to a minimum temperature of 158'F to eliminate:

E-Coli 0157:H7

Clostidium Botulinum causes the disease known as botulism

True

The Microorganism Clostridium Botulinum is mainly associated with the following

ALL of the Above

The Following illness have be associated with undercooked shell eggs:

Salmonellosis

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

Shigellosis can be eliminated by:

All of the above

Viral Hepatitis is cause by Bacillus cereus.

False

Escherichia Coli 0157-H7 is responsible for causeing Hemolytic Urmic Synfrome (HUS) Among Children:

True

Escherichia Coli 0157-H7 is mainly associated with ground poultry.

False

The illness trichinosis is cause by a parasite known as Trichinella spiralis:

True

To avoid trichinosis

Pork should never be under cooked. New York City Health Code requires pork to be cooked to a minimum temperature of:

Shellfish tags must be kept with the product until it's used up and then filed away for:

90 days

When bacteria from a raw food gets into a cooked or read-to-eat food this is called:

Cross-Contamination

The Correct cooking temperature for poultry

stuffed meat and stuffing is:

Thick foods cool Faster...

In Small Amounts in Small containers

It is good practice to thaw frozen foods by leaving them out on the kitchen counter overnight.

False

Hot Foods placed in a refrigerator for cooling must be covered...

after being cooled

To prevent illness

Pork must be cooked to an internal temperature of:

Which of the following procedures cannot be used as an effective rapid cooling technique:

Placing on the counter overnight

The health Code requires that frozen foods be properly thawed before being cooked. The exception to this rule is:

A Frozen hamburger patty

Ground meat and foods containing ground meat must be cooked to an internal temperature of:

158'F

All of the Following except one may be used when working with ready-to-eat foods:

Clean bare hands

When using disposable gloves

they must be changed often to prevent contamination of food under what circumstances?

All of the following

EXCEPT ONE are true of a hot holding unit:

Which of the following is NOT a recommended method of rapid cooling?

Covering the food and placing the food on a preparation table

Per New York City Health Codes

hands must be washed thoroughly at least 3 times every day.

Sick food workers who can transmit their illness thorough contact with with food should be prevented from working until they are well.

True

Hands must be washed thoroughly after:

All of the above

The hand wash sink must be Provided with

A B and C

The New York City Health Code requires that all food workers wear proper hair restraints.

True

A Food worker with an uninfected cut on his/her hand:

Can Work only if they wear a clean bandage and wear sanitary golves

During hand washing

hands must be rubbed for at least:

Clean Aprons can be used for wiping hands.

False

Hand sanitizer can be used in place of hand washing during busy periods.

False

All food on display must be protected by packaging

sneeze guards

Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit.

True

Cutting Boards must be sanitized at least three times a day

False