Food

Food test

All food service establishments must have

a current and valid permit issued by the NYC Health Department

When do Health Inspectors have the right to inspect a food service or food processing establishment

as long as it is in operation

During an inspection, inspectors must be given access to

all areas of the food establishment

Who is required to have a Food Protection Certificate.

supervisors of all food service establishments

Food is defined as

any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption.

Potentially Hazardous Food (PHF) refers to?

Foods which support rapid growth of microorganisms.

Examples of Potentially Hazardous Foods

Examples: raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes, cut leafy greens, cut tomatoes and melons, garlic in oil etc. (Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon)

Not Potentially Hazardous prepared Foods

Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon

The Temperature Danger Zone

41°F and 140°F.

The three thermometers allowed to be used for measuring food temperatures:

Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital)

Glass Thermometers

Kind of thermometer which are prohibited by law in a food establishment.

Meat inspected by the U.S. Dept. of Agriculture must have what?

must have a USDA inspection stamp.

Raw shell eggs must be stored at a minimum temperature of

45°F

Smoked fish must be held at

38°F or below

Smoked fish held above what temperature causes the growth of which kind of bacteria

38°F causes growth of the bacteria Clostridium botulinum.

All refrigerated food must be held at or below

41°F

Shellfish must be received with

the shellfish tags

After shellfish is used up

tags must be kept on file for at least 90 days

Milk and milk products must be pasteurized with sell-by dates of

9 days

Milk and milk products must be ultra-pasteurized with sell-by dates of

45 days

All fruits and vegetables served raw must be

thoroughly washed before being served.

Canned products must be rejected if there are

Dents at the seam, swelling, severe rust, leakage or no label. . (exception: slight dent on the body of the can)

Home canned foods

are unacceptable types of canning

All commercial modified atmosphere packaged foods

type of packaged food that must be used per manufacture specifications

Vacuum Packaging of any food product in a retail food establishment

Prohibited by law unless special authorization is obtained through the Department of Health

The acronym FIFO means

First In First Out

The first step in implementing FIFO is to

date the products is the is the first step

How far off the floor must all food items must be stored?

6" or more

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

below cooked foods

Cold temperatures

slow down the growth of microorganisms

All cold foods must be held at

41°F or below at all times (except smoked fish at 38°F)

Dry storage areas

Must be kept well lighted and ventilated

Never store foods

under waste water lines

Qualities of food for storage must be

kept covered and stored in vermin-proof containers

Ice intended for human consumption

cannot be used for storing cans, bottles or other food products

When foods are stored directly in ice

The water from that ice must be drained constantly.

"First Aid Choking" poster

must be displayed conspicuously in each designated eating area.

Food establishments which serve alcoholic beverages are required to display

the "Alcohol and Pregnancy Warning" sign.

A "Wash Hands" sign

must be displayed at all hand washing sinks.

"No smoking" signs

must be displayed throughout each facility.

There are three main hazards to our health in a food establishment:

physical, chemical and biological.

A physical hazard in food

The presence of a foreign object (glass fragments, pieces of metal, etc.)

a chemical hazard.

Presence of harmful chemicals (pesticide, cleaning agents, prescription medicine etc.) in a food

The presence of microorganisms (bacteria, viruses, parasites and fungi) in food is what kind of hazard?

Biological

Foods that have been contaminated with pathogenic bacteria

have no change in appearance, taste or smell.

Under favorable conditions bacteria can double their population in what amount of time?

Bacteria can double their population every 20 to 30 minutes in what conditions?

There are 4 phases of bacterial growth:

Lag, Log, Stationary and Death.

The most rapid growth of bacteria (FATTOM) takes place in what phase

The log phase causes what of bacteria?

The six factors that affect the growth of bacteria are:

Food, Acidity (Low acidity), TDZ, Time, Oxygen, Moisture (FATTOM).

Viruses cannot

reproduce in food; they only use food as a means to get inside the human body.

Hepatitis A and norovirus contaminate the food supply

through fecal (human) contaminated waters and food

Trichinella spiralis.

The food-borne parasite typically found in under-cooked pork

Trichinosis parasite

is caused by a parasite known as Trichinella spiralis.

Trichinella spiralis cooking requirements.

can be eliminated by cooking pork to 155°F for 15 seconds

Marine fish contain what?

Anisakis simplex is a food-borne parasite found where?

Salmonella enteritidis

Mainly associated with raw poultry and raw shell eggs.

one must always use pasteurized eggs only.

When preparing any egg recipe where eggs are not cooked or partially cooked,

Clostridium perfringens growth can be controlled by

rapid cooling, rapid re-heating and avoid preparing foods in advance

Staphylococcus aureus is carried by?

bacterium that is commonly carried by healthy human beings.

Staphylococcal food intoxication

is caused by Staphylococcus aureus

food-borne illness Staphylococcal food intoxication can be prevented by

good personal hygiene and avoiding bare hands contact with ready-to-eat foods.

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

prevented from working until fully recovered.

Ground meats such as hamburgers must be cooked to a minimum temperature of

158°F to eliminate E. coli 0157:H7

E. coli 0157:H7 is caused by

ground meat not cooked over 158°F causes

botulism is caused by

Clostridium botulinum

What virus is home-canned foods associated with?

Clostridium botulinum bacterium

Ciguatera Intoxication occurs in what kind of environmental conditions

warm weather when toxic red algae in the water are eaten by small fish. The small fish are then eaten by certain predatory fish (barracuda, red snapper etc.,)

Humans become sick from predatory fish with accumulated toxins from

red algae

Scombroid poisoning occurs from

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

Hands must be washed thoroughly after

any activity in which the hands have become contaminated. For example, before starting work, after handling raw foods, coughing, sneezing, smoking, eating, drinking, scratching, etc.

hands become contaminated

before starting work, after handling raw foods, coughing, sneezing, smoking, eating, drinking, scratching.

The NYC Health Code requires that hand-washing sinks must be located

within 25 feet of each food preparation, food service and ware-washing area and in or adjacent to employee and patron bathrooms.

The hand wash sinks must be provided with

soap, hot and cold running water, disposable towels or a hand dryer and a "wash hands" sign.

The NYC Health Code requires that all food workers wear

proper hair restraints, clean aprons and outer garments, abstain from wearing jewelry and wearing make-up.

It is illegal to handle ready-to-eat foods

with bare hands. Workers must use gloves, tongs, deli paper, spatula or other clean and sanitary utensils. Foods that will be cooked (e.g. raw beef for stew, raw dough for bread, etc.) may be handled with clean bare hands.

To handle ready to eat foods workers must use

gloves, tongs, deli paper, spatula or other clean and sanitary utensils.

Clean bare hands con only touch food

that will be cooked

The three acceptable methods of thawing frozen foods are to

refrigerate them, place under cold running water or in a microwave oven with continuous cooking afterwards.

cross contamination

is when bacteria from a raw food get into a cooked or ready-to-eat food

The correct cooking temperature for poultry, stuffed meat and stuffing is

165°F

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

158°F

To prevent illness, pork must be cooked to an internal temperature of

155°F

Eggs, fish, shellfish, lamb, and other meats must be cooked to a minimum temperature of

145°F

All hot foods stored on a hot-holding unit must be held at

140°F or higher

Some of the effective ways to rapidly cool foods are:

immersion in an ice-water bath with occasional stirring, use of 4 inches shallow cooling pans with a product depth of 1 to 2 inches, using a rapid-chill unit, and cutting solid foods into smaller pieces (6 lbs. or less).

Hot foods placed in a refrigerator for cooling must be covered only after they have completely cooled to

41°F or below

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.

Bare hands may never be used

when working with ready-to-eat foods.

When working with ready-to-eat-foods

Always use utensils such as clean and sanitary pair of gloves, tongs, spatula, deli paper, spoon, knife, etc.

To prevent contamination of food disposable gloves must be

Must be changed often to prevent contamination of food

culinary (food related) and pot/dish washing sinks must be fitted with

Air-breaks

Atmospheric Vacuum Breakers (AVB) must be installed

in any equipment that has a direct connection with potable water supply.

Types of equipment that have direct connections with potable water supplies

ice-machine, coffee machines, dishwashers, etc.

Cross-connection can be prevented by installing what?

installing a hose-bib vacuum breaker.

All gas-fired hot water heaters must be installed by

a licensed plumber

All gas-fired hot water heaters must be monitored

for back draft.

NYC laws make it illegal to dump grease

in any sink that does not have a proper grease interceptor.

The proper sequence for the manual dish washing operations is

Wash, Rinse, Sanitize and Air-dry.

Between each use, cutting boards must be

Washed, Rinsed and Sanitized.