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  1. through openings that are as small as the size of a quarter
  2. red algae
  3. is any point in the food flow where action must be taken to eliminate the hazard.
  4. from all Restaurant foods.
  5. must have a USDA inspection stamp.
  6. 100 PPM Sanitizing solution
  7. 140°F or higher
  8. 41°F
  9. will not kill bacteria
  10. physical, chemical and biological.
  11. Presence of harmful chemicals (pesticide, cleaning agents, prescription medicine etc.) in a food
  12. The food-borne parasite typically found in under-cooked pork
  13. is used for immersion/soaking of utensils for at least 1 minute.
  14. holding or flash
  15. food, acidity, temperature, time, oxygen, moisture
  16. contamination from raw produce, moist prepared foods- tuna, macaroni, potato salads, etc
  17. Poultry, pigs, sheep and cattle
  18. Between 41-140°F (Temperature Danger Zone)
  19. before starting work, after handling raw foods, coughing, sneezing, smoking, eating, drinking, scratching.
  20. Foods which support rapid growth of microorganisms.
  21. hazard, ccp, set up limits, moniter, take action, verify, record keeping
  22. that will be cooked
  23. The amount of moisture in a food
  24. supervisors of all food service establishments
  25. 41°F or lower
  26. Lag, Log, Stationary and Death.
  27. in any sink that does not have a proper grease interceptor.
  28. 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)
  29. below cooked foods
  30. 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.
  31. Shell eggs, all meats but pork, poultry & ground meats
  32. are unacceptable types of canning
  33. slip resistant shoes must be worn by food workers.
  34. refrigerate them, place under cold running water or in a microwave oven with continuous cooking afterwards.
  35. Starve them, Build them out and Destroy them.
  36. Licensed Pest Control Officer.
  37. .85 or less
  38. Dents at the seam, swelling, severe rust, leakage or no label. . (exception: slight dent on the body of the can)
  39. when working with ready-to-eat foods.
  40. maintain the color and freshness of cut fruits and vegetables
  41. Low grade fever, flu-like symptoms, stillbirths, meningitis and encephalitis
  42. Always use utensils such as clean and sanitary pair of gloves, tongs, spatula, deli paper, spoon, knife, etc.
  43. Mesophilic Bacteria grow best at temperatures between
  44. must be displayed throughout each facility.
  45. Required freezing criteria for any fish to be consumed raw
  46. , add 1/2 ounce of bleach to 1 gallon of water.
  47. Temperature for 30 seconds to sanitize
  48. must be checked with a test kit
  49. the shellfish tags
  50. eating certain fish (e.g., tuna, mackerel, bonito, mahi mahi, blue fish, etc.) with high levels of histamines due to time and temperature abuse.
  51. as long as it is in operation
  52. 158°F
  53. 6-48 hours
  54. 41°F or below
  55. reproduce in food; they only use food as a means to get inside the human body.
  56. is caused by Staphylococcus aureus
  57. The log phase causes what of bacteria?
  58. Anisakis simplex is a food-borne parasite found where?
  59. 38°F or below
  60. In a refrigerator at 45°F or lower
  61. must be displayed at all hand washing sinks.
  62. Reduced size to cool Meat roasts, Poultry and Fish
  63. refrigeration of foods.
  64. Bacteria can be controlled by removing what?
  65. good personal hygiene and avoiding bare hands contact with ready-to-eat foods.
  66. a current and valid permit issued by the NYC Health Department
  67. food that is too acidic or too alkaline
  68. Pork and Pork Products
  69. ice-machine, coffee machines, dishwashers, etc.
  70. Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon
  71. 2 hours when cooling from 140°F
    to 70°F
  72. thoroughly washed before being served.
  73. 41°F or below at all times (except smoked fish at 38°F)
  74. to reheat foods.
  75. the use of heat
  76. have no change in appearance, taste or smell.
  77. 145°F or higher (or per customer request)
  78. Avoiding bare hands contact with ready-to-eat foods & Rapidly cool foods to 41°F or below
  79. high protein foods of animal origin

    plant products that are heat treated
  80. Within The Temperature Danger Zone
  81. room temperature foods like Baked goods, custards, pastry
    Ham & sliced meats with low water activity.
  82. 165°F for at least 15 seconds
  83. Prohibited by law unless special authorization is obtained through the Department of Health
  84. Hazard Analysis and Critical Control Point
  85. Unpateurized milk, raw vegetables, poultry, raw meats, cheese
  86. slow down the growth of microorganisms
  87. The presence of a foreign object (glass fragments, pieces of metal, etc.)
  88. 6" or more
  89. cannot be used for storing cans, bottles or other food products
  90. 38°F causes growth of the bacteria Clostridium botulinum.
  91. When preparing any egg recipe where eggs are not cooked or partially cooked,
  92. any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption.
  93. Depth of pan required to cool thick foods
    like chili and refried beans
  94. Immersing utensils in water at 170°F for 30 seconds or more
  95. 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.,)
  96. prevented from working until fully recovered.
  97. must be displayed conspicuously in each designated eating area.
  98. date the products is the is the first step
  99. for back draft.
  100. all areas of the food establishment
  101. is a critical violation.
  102. tags must be kept on file for at least 90 days
  103. through fecal (human) contaminated waters and food
  104. Staphylococcus aureus
  105. Conduct a self-assessment of food operations on a regular basis.
  106. Must be changed often to prevent contamination of food
  107. The strength of sanitizing solution for a wiping cloth
  108. Ground meats
  109. 158°F to eliminate E. coli 0157:H7
  110. 155°F
  111. Wash, Rinse, Sanitize and Air-dry.
  112. A food safety system which is mainly concerned with the control of harmful microorganisms.
  113. 45°F
  114. Then the food must be discarded as it is no longer considered safe.
  115. 110-150°F or more
  116. Clostridium botulinum
  117. LDL - the bad cholesterol, leading to heart disease.
  118. This method of sanitizing
    involves the use of hot water and a
    three compartment sink.
  119. when there are 20 seats or more in the dining area of a food establishment.
  120. Air-breaks
  121. installing a hose-bib vacuum breaker.
  122. Shigellosis
  123. Clostridium botulinum bacterium
  124. within 25 feet of each food preparation, food service and ware-washing area and in or adjacent to employee and patron bathrooms.
  125. The most popular chemical sanitizer
  126. milk is held at a temperature of 145°F for thirty minutes
  127. under waste water lines
  128. First In First Out
  129. Bacteria that starts in humans
  130. Soil, infected animals or humans, and water
  131. 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.
  132. carbolic acid, formaldehyde, iodine, chlorine and quaternary compounds
  133. proper hair restraints, clean aprons and outer garments, abstain from wearing jewelry and wearing make-up.
  134. every 20 to 30 minutes
  135. rapidly reheated to 165°F using a stove or an oven.
  136. kept covered and stored in vermin-proof containers
  137. milk is held at 161°F for fifteen seconds ("high temperature short time" method )
  138. warm temperatures
  139. Soil, water, intestinal tract of animals and fish Home-canned foods, smoked and vacuum packaged fish, garlic in oil, baked potatoes, and thick stews
  140. Mice will move out.
  141. slips, trips, falls, cuts, lacerations, burns, muscle strains, sprains and electrocution.
  142. Listeria monocytogenes
  143. growth of bacteria possible
  144. Bacteria can double their population every 20 to 30 minutes in what conditions?
  145. to prevent growth of Bacteria
  146. Listeria monocytogenes bacterial infection
  147. is when bacteria from a raw food get into a cooked or ready-to-eat food
  148. Poultry, stuffed meats, stuffing
  149. Kind of thermometer which are prohibited by law in a food establishment.
  150. Chicken, other poultry, beef, liver and water
  151. 9 days
  152. soap, hot and cold running water, disposable towels or a hand dryer and a "wash hands" sign.
  153. is caused by a parasite known as Trichinella spiralis.
  154. Campylobacter jejuni
  155. and more than 4 hours when
    cooling from 70°F to 41°F or below
  156. add one ounce of bleach to 1 gallon of water.
  157. It is recommended that ingredients are pre-chilled.
  158. Abdominal pain, diarrhea, chills, fever, nausea, vomiting, and malaise
  159. 41°F and 140°F.
  160. Bacteria generally prefer neutral foods.
  161. in a sanitizing solution with strength of 50 PPM.
  162. a licensed plumber
  163. Mainly associated with raw poultry and raw shell eggs.
  164. Must be kept well lighted and ventilated
  165. Washed, Rinsed and Sanitized.
  166. Healthy human beings (in nose, throat, hair, on infected cuts, bruises, abscesses and acne)
  167. can be eliminated by cooking pork to 155°F for 15 seconds
  168. ground meat not cooked over 158°F causes
  169. inhibit or slow the growth of bacteria
  170. bacterium that is commonly carried by healthy human beings.
  171. Foods that provide suitable conditions for
    rapid growth of microorganisms.
  172. The water from that ice must be drained constantly.
  173. 165°F
  174. rapid cooling, rapid re-heating and avoid preparing foods in advance
  175. Any food with a pH value of 4.6 or less
  176. Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital)
  177. 45 days
  178. Food, Acidity (Low acidity), TDZ, Time, Oxygen, Moisture (FATTOM).
  179. gloves, tongs, deli paper, spatula or other clean and sanitary utensils.
  180. 145°F
  181. That are cold and grow at below 50°F
  182. Inspection at least once a month
  183. Germicides or bactericides
  184. type of packaged food that must be used per manufacture specifications
  185. 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).
  186. in any equipment that has a direct connection with potable water supply.
  187. Biological
  188. the "Alcohol and Pregnancy Warning" sign.
  1. a Food workers sick with an illness that can be transmitted by contact with food or through food should be
  2. b Staphylococcus aureus causes
  3. c Hands must be washed thoroughly after
  4. d Ciguatera Intoxication occurs in what kind of environmental conditions
  5. e Why is vinegar used as a preservative
  6. f All commercial modified atmosphere packaged foods
  7. g "No smoking" signs
  8. h The NYC Health Code requires that hand-washing sinks must be located
  9. i Hot foods placed in a refrigerator for cooling must be covered only after they have completely cooled to
  10. j 155° F
  11. k Staphylococcus aureus occurs in what type of foods
  12. l What virus is home-canned foods associated with?
  13. m To prevent illness, pork must be cooked to an internal temperature of
  14. n Canned products must be rejected if there are
  15. o Examples of chemicals that kill bacteria:
  16. p Trichinella spiralis cooking requirements.
  17. q When working with ready-to-eat-foods
  18. r Not Potentially Hazardous prepared Foods
  19. s The acronym FIFO means
  20. t E. coli 0157:H7 is caused by
  21. u Cross-connection can be prevented by installing what?
  22. v The Flash method to pasteurize milk
  23. w Raw shell eggs must be stored at a minimum temperature of
  24. x Artificial trans fat increases
  25. y All fruits and vegetables served raw must be
  26. z Smoked fish must be held at
  27. aa If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours
  28. ab Bacteria prefer what kind of temperature?
  29. ac Hepatitis A and norovirus contaminate the food supply
  30. ad The most rapid growth of bacteria (FATTOM) takes place in what phase
  31. ae After shellfish is used up
  32. af PHF cooling time second half
  33. ag Most harmful microorganisms reproduce rapidly.
  34. ah It is illegal to handle ready-to-eat foods
  35. ai Clostridium perfringens growth can be controlled by
  36. aj Sulfites can be used to
  37. ak Atmospheric Vacuum Breakers (AVB) must be installed
  38. al A Critical Control Point (CCP)
  39. am HACCP
  40. an Vacuum Packaging of any food product in a retail food establishment
  41. ao 158° F
  42. ap Trichinella spiralis.
  43. aq Ground meats such as hamburgers must be cooked to a minimum temperature of
  44. ar What pH balance is considered too acidic for food to grow?
  45. as During chemical sanitization, the chemical solution
  46. at Potentially Hazardous
    Foods (PHF)
  47. au Home canned foods
  48. av hands become contaminated
  49. aw Cold temperatures from 0°F to 41°F will
  50. ax When do Health Inspectors have the right to inspect a food service or food processing establishment?
  51. ay The seven principles of HACCP are:
  52. az The NYC Health Code requires that all food workers wear
  53. ba 50 PPM sanitizing solution
  54. bb During an inspection, inspectors must be given access to
  55. bc typically used for wiping, spraying or pouring
  56. bd There are three main hazards to our health in a food establishment:
  57. be Viruses cannot
  58. bf Bathrooms for patrons must be provided
  59. bg Bare hands may never be used
  60. bh What requirements must water be met to sanatize using the hot-water method?
  61. bi Eggs must be cooked
  62. bj 145° F
  63. bk Clostridium botulinum can be found in
  64. bl Potentially Hazardous Food (PHF) refers to?
  65. bm To prepare a 50 PPM chlorine based sanitizing solution
  66. bn Thermophilic Bacteria prefer heat and grow best at temperatures between
  67. bo Campylobacter jejuni can be found where?
  68. bp food-borne illness Staphylococcal food intoxication can be prevented by
  69. bq Duration to cook poultry, stuffed meat and stuffing
  70. br Staphylococcal gastroenteritis is found in
  71. bs Whenever making cold salads such as tuna
  72. bt Rats are known to enter buildings
  73. bu All hot foods stored on a hot-holding unit must be held at
  74. bv Wiping cloths must be stored
  75. bw When foods are stored directly in ice
  76. bx Shellfish must be received with
  77. by Types of equipment that have direct connections with potable water supplies
  78. bz Clean bare hands con only touch food
  79. ca All refrigerated food must be held at or below
  80. cb Some of the effective ways to rapidly cool foods are:
  81. cc Salmonella enteritidis
  82. cd 6 conditions for the growth of bacteria
  83. ce Meat inspected by the U.S. Dept. of Agriculture must have what?
  84. cf Previously cooked and refrigerated foods that will be served from a hot holding unit must be
  85. cg All gas-fired hot water heaters must be installed by
  86. ch Artificial trans fat are banned
  87. ci To handle ready to eat foods workers must use
  88. cj NYC laws make it illegal to dump grease
  89. ck The most reliable and time-tested method of destroying bacteria is
  90. cl Foods that have been contaminated with pathogenic bacteria
  91. cm 50-110°F
  92. cn 6 lbs.
  93. co Bacteria do not do well in foods that are
  94. cp Staphylococcal food intoxication
  95. cq Between each use, cutting boards must be
  96. cr The six factors that affect the growth of bacteria are:
  97. cs Shigella species causes what infection?
  98. ct Staphylococcal gastroenteritis is the bacteria that causes
  99. cu Under favorable conditions bacteria can double their population
  100. cv Listeriosis is caused by what bacteria?
  101. cw 4 inches.
  102. cx a chemical hazard.
  103. cy Scombroid poisoning occurs from
  104. cz The proper sequence for the manual dish washing operations is
  105. da Foods effected by Campylobacter jejuni
  106. db Bacteria prefer what kind of acidity?
  107. dc Who is required to have a Food Protection Certificate.
  108. dd 2 ways Shigellosis can be prevented
  109. de Never store foods
  110. df Listeria monocytogenes is found in
  111. dg 65°F
  112. dh one must always use pasteurized eggs only.
  113. di Examples of Potentially Hazardous Foods
  114. dj Insecticides and rodenticides can only be applied in a restaurant by a
  115. dk "First Aid Choking" poster
  116. dl The correct cooking temperature for poultry, stuffed meat and stuffing is
  117. dm Hot water sanitizing
  118. dn Onset of Staphylococcus aureus takes how long?
  119. do To prevent contamination of food disposable gloves must be
  120. dp Chlorine
  121. dq Smoked fish held above what temperature causes the growth of which kind of bacteria
  122. dr An excellent way to improve food safety, security and general work practice is to
  123. ds Milk and milk products must be pasteurized with sell-by dates of
  124. dt The processes of dehydration, freezing and preserving in salt or sugar to remove moisture from foods.
  125. du Bacteria that prefer human food grow between what temperatures?
  126. dv To avoid slips, trips and falls,
  127. dw Staphylococcus aureus is carried by?
  128. dx A physical hazard in food
  129. dy Trichinosis parasite
  130. dz Eggs, fish, shellfish, lamb, and other meats must be cooked to a minimum temperature of
  131. ea There are 4 phases of bacterial growth:
  132. eb All gas-fired hot water heaters must be monitored
  133. ec Never use a hot-holding unit
  134. ed Milk and milk products must be ultra-pasteurized with sell-by dates of
  135. ee Campylobacteriosis is caused by what bacteria?
  136. ef Humans become sick from predatory fish with accumulated toxins from
  137. eg Cold temperatures
  138. eh The holding method
  139. ei Dry storage areas
  140. ej Presence of fresh rat droppings in a food establishment
  141. ek Food is defined as
  142. el The Temperature Danger Zone
  143. em How far off the floor must all food items must be stored?
  144. en Marine fish contain what?
  145. eo Ice intended for human consumption
  146. ep 31°F for 15 hours
  147. eq 50 PPM
  148. er The three acceptable methods of thawing frozen foods are to
  149. es Food establishments which serve alcoholic beverages are required to display
  150. et HACCP is an acronym that stands for
  151. eu Glass Thermometers
  152. ev A "Wash Hands" sign
  153. ew Foods that may cause Listeriosis
  154. ex botulism is caused by
  155. ey Psychrophilic Bacteria prefer temperatures
  156. ez culinary (food related) and pot/dish washing sinks must be fitted with
  157. fa PHF cooling time first half
  158. fb What Water Activity value does not have enough moisture to support the active growth of bacteria?
  159. fc Shigella species originates in
  160. fd What are the two methods for pasteurizing milk?
  161. fe Qualities of food for storage must be
  162. ff Fatalities may occur
  163. fg The first step in implementing FIFO is to
  164. fh Required refrigeration temperature for chicken, poultry and other meats
  165. fi Chemicals that kill bacteria are called
  166. fj Under favorable conditions bacteria can double their population in what amount of time?
  167. fk The hand wash sinks must be provided with
  168. fl Listeriosis causes
  169. fm In order to prevent cross-contamination, raw foods in a refrigerator must be stored
  170. fn To prepare a 100PPM chlorine based sanitizing solution
  171. fo NYC Health code requires that a pest control officer must inspect a food establishment
  172. fp Food types bacteria like
  173. fq The presence of microorganisms (bacteria, viruses, parasites and fungi) in food is what kind of hazard?
  174. fr cross contamination
  175. fs 165° F
  176. ft The most common injuries among restaurant workers in a work place are:
  177. fu All cold foods must be held at
  178. fv Ground meat and foods containing ground meat must be cooked to an internal temperature of
  179. fw Shigellosis can be caused by
  180. fx The three thermometers allowed to be used for measuring food temperatures:
  181. fy Freezing foods at or below 0°F
  182. fz The Water Activity value measures
  183. ga 170°F (not food)
  184. gb When food is unavailable to mice
  185. gc The three key strategies of Integrated Pest Management are:
  186. gd All food service establishments must have
  187. ge Eggs must be stored
  188. gf Bacteria cannot be destroyed by