NYC Food Protection Preparation for Exam

When a food worker directly uses her hands to prepare a tuna sandwich, what microorganisms could contaminate the tuna?

Escherichia coli (E. coli) (probably scombroid as well)

In the summer of 2012, there was a food poisoning outbreak in New York. What caused the outbreak?  

A restaurant's refrigerator malfunctioned, keeping the tuna at 55 F.

When using public health controls, which potentially hazardous food should be handled within 2 hours?

Food with a temperature above 41 F.

In Hazard Analysis and Critical Control Points (HACCP), a critical control point is

A step in the food flow where measures must be taken to eliminate hazards.

Which food is most likely to cause scombroid poisoning?

Tuna

Pork must be cooked to a minimum temperature of  

150 F

A 9-year-old girl experienced paralysis and difficulty breathing after consuming beef from a swollen can. What could be the cause?

Botulism poisoning

Regarding trans fats in food, which statement is correct?

They increase low-density lipoprotein (LDL)

Which canned food is acceptable?

Tuna cans with slight dents.

When cooking turkey burgers, reaching 150 F after 15 minutes, which action is correct?  

Continue cooking the turkey burgers until the internal temperature reaches 165F.

The recent norovirus outbreak in New York involving 11 people, what could be a response to Steven & Sons Seafood Company?  

Inspect their products and processing environment to ensure compliance with hygiene standards.

When preparing foods that require raw or undercooked eggs, you must always use

Pasteurized eggs

Which microorganism cannot reproduce in food?

Hepatitis A virus

According to the New York City Health Code, inspections of the restaurant industry should occur at least

Once a month

When there is dripping raw chicken juice in the refrigerator under chopped lettuce, what should you do?

Discard the lettuce and move the chicken to a lower shelf.

A food worker measured curry chicken at 143 F at 2:00 PM. At 3:30 PM, the temperature dropped to 128 F. What should be done?  

Reheat the center of the curry chicken to 165 F and maintain it above 140 F.

Which food can be handled directly with hands?

Pizza dough

If a food worker uses the same cutting board for raw chicken and cooked food, what corrective action should be taken?  

Retrain the food worker to prevent cross-contamination and discard the cooked chicken.

Which condition does not promote the growth of aerobic bacteria?

High acidity

Which bacteria is commonly associated with raw chicken?

Salmonella

Under favorable growth conditions, how long does it take for bacteria to double?

20 to 30 minutes

What is the best practice for making tuna salad?

Use pre-frozen ingredients whenever possible.

What method is not suitable for cooling chili in a 5-gallon container?

Storing it in a walk-in refrigerator with public access.

If a food worker is found with a deep and infected wound on their hand while preparing food, what should the manager tell her to do?

Discard the food the worker is preparing and instruct her to stay home until the wound is fully healed.

What method is most effective for controlling rodent infestations?

Use an integrated pest management system.

A delivery truck transporting meat and poultry arrives at a restaurant, and the food receiver measures the temperature of the meat, finding it to be 55 F. In this case, how should the food receiver handle it?

The food receiver should refuse to accept the delivery since the temperature of the meat and poultry is higher than the required safe temperature.

When disposable gloves are contaminated, what should a food worker do?

Discard the gloves, wash hands thoroughly, and then put on a new pair of gloves.

What is the difference between cleaning and disinfecting?

Cleaning removes visible contaminants, while disinfecting destroys microorganisms.

According to the New York Health Code, unless requested by the customer, shell eggs must be cooked to at least

145 F

The New York Health Code requires restaurants to install hand sinks  

no less than 25 feet away from all food preparation, service, and warewashing areas.

In implementing the first in, first out (FIFO) rule, what is the first step?  

Labeling items with their purchase date.

What is the correct handwashing procedure?  

Wet hands, apply soap, rub hands for 20 seconds, rinse thoroughly, and dry hands with a disposable paper towel.

An example of a food hazard is  

a glass shard falling into food.

To prove that shellfish comes from an approved source, received shellfish must have labels  

these labels must be retained for at least 90 days after using the product.

What is an obvious sign that a batch of fish is not fresh?  

Fish eyes appear red and sunken.

What should be the concentration of chlorine disinfectant when immersing utensils in a three-compartment sink?  

50 parts per million (PPM).

Which activity could lead to injuries such as muscle strains and sprains for restaurant staff?

Lifting heavy objects and reaching for hard-to-access items.

Hazard Analysis and Critical Control Points (HACCP) primarily address what issue?  

The growth of harmful microorganisms.

In a three-compartment sink for manual dishwashing, what are the correct steps?  

Wash, rinse, sanitize, air dry

What method is not an effective way to control Listeria in a restaurant?  

Eliminating flies inside the restaurant.

What is the best way to calibrate a bimetallic stem thermometer?  

Place the stem in a mixture of ice and water and adjust to 32 F.

Restaurants have a responsibility to protect customers with allergies; which method cannot be used to protect customers?  

Removing allergens from finished products.

Smoked fish should be refrigerated at or below 38 F to prevent the growth of  

Clostridium botulinum

What method is not an acceptable way to thaw frozen food?  

Placing it in a container of cold water.

Why are potentially hazardous foods considered high risk?  

Because they provide ideal conditions for bacterial growth.

The primary purpose of refrigerating potentially hazardous foods is to  

slow down the growth of bacteria.

To prevent foodborne illnesses, when reheating refrigerated food, it should be reheated to what temperature?

165 F

Keeping potentially hazardous foods within a safe temperature range means below what temperature or above what temperature?

Below 41 F or above 140 F.

When cooking ground meat and foods containing ground meat, what must be the internal temperature?  

158 F

When dealing with a mouse problem between walls, what is an effective control method?  

Use an integrated pest management approach.

Pasteurized

A process of food preservation in which packaged and unpacked foods are treated with mild heat, usually to less than 100 °C, to eliminate pathogens and extend shelf life.

Botulism

(Common sources of foodborne botulism are homemade foods that have been improperly canned, preserved, or fermented.)

A rare but serious illness caused by bacteria that attack your nervous system.

Scombroid

Foodborne illness that typically results from eating spoiled fish.

1. Ground Meat (e.g., hamburgers):

2. Poultry, Stuffing, and Dishes Containing Meat:

3. Pork:

4. Fish, Shellfish, Lamb, Other Meats:

5. Shell Eggs and Foods Containing Shell Eggs:

6. Ready-to-Eat Foods (Steam Tables):

7. Integrated Pest Management (IPM) Key Strategies:

1. Cook to ≥158°F to eliminate E. coli O157

2. Cook to ≥165°F

3. Cook to ≥150°F

4. Cook to ≥140°F

5. Cook to ≥145°F

6. Maintain at ≥140°F

7. Strategies:

1. Starve Them

2. Seal Them Out

3. Destroy Them