190 Multiple choice questions
- a licensed plumber
- Chicken, other poultry, beef, liver and water
- when there are 20 seats or more in the dining area of a food establishment.
- have no change in appearance, taste or smell.
- When preparing any egg recipe where eggs are not cooked or partially cooked,
- supervisors of all food service establishments
- Then the food must be discarded as it is no longer considered safe.
- 6-48 hours
- Germicides or bactericides
- 38°F causes growth of the bacteria Clostridium botulinum.
- kept covered and stored in vermin-proof containers
- Mainly associated with raw poultry and raw shell eggs.
- Temperature for 30 seconds to sanitize
- the "Alcohol and Pregnancy Warning" sign.
- Bacteria can double their population every 20 to 30 minutes in what conditions?
- 158°F to eliminate E. coli 0157:H7
- Avoiding bare hands contact with ready-to-eat foods & Rapidly cool foods to 41°F or below
- refrigerate them, place under cold running water or in a microwave oven with continuous cooking afterwards.
- in a sanitizing solution with strength of 50 PPM.
- inhibit or slow the growth of bacteria
- through openings that are as small as the size of a quarter
- Must be changed often to prevent contamination of food
- cannot be used for storing cans, bottles or other food products
- Dents at the seam, swelling, severe rust, leakage or no label. . (exception: slight dent on the body of the can)
- tags must be kept on file for at least 90 days
- high protein foods of animal origin
plant products that are heat treated
- maintain the color and freshness of cut fruits and vegetables
- Bacteria generally prefer neutral foods.
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
- food that is too acidic or too alkaline
- The food-borne parasite typically found in under-cooked pork
- when working with ready-to-eat foods.
- the shellfish tags
- milk is held at a temperature of 145°F for thirty minutes
- are unacceptable types of canning
- installing a hose-bib vacuum breaker.
- slip resistant shoes must be worn by food workers.
- The log phase causes what of bacteria?
- 41°F and 140°F.
- Listeria monocytogenes
- Mice will move out.
- milk is held at 161°F for fifteen seconds ("high temperature short time" method )
- proper hair restraints, clean aprons and outer garments, abstain from wearing jewelry and wearing make-up.
- through fecal (human) contaminated waters and food
- that will be cooked
- ground meat not cooked over 158°F causes
- hazard, ccp, set up limits, moniter, take action, verify, record keeping
- carbolic acid, formaldehyde, iodine, chlorine and quaternary compounds
- Presence of harmful chemicals (pesticide, cleaning agents, prescription medicine etc.) in a food
- is when bacteria from a raw food get into a cooked or ready-to-eat food
- physical, chemical and biological.
- from all Restaurant foods.
- date the products is the is the first step
- red algae
- room temperature foods like Baked goods, custards, pastry
Ham & sliced meats with low water activity.
- 110-150°F or more
- is caused by Staphylococcus aureus
- Licensed Pest Control Officer.
- a current and valid permit issued by the NYC Health Department
- Clostridium botulinum
- 165°F for at least 15 seconds
water, intestinal tract of animals and fish Home-canned foods, smoked
and vacuum packaged fish, garlic in oil, baked potatoes, and thick stews
- bacterium that is commonly carried by healthy human beings.
- must have a USDA inspection stamp.
- 6-48 hours
- 41°F or lower
- rapidly reheated to 165°F using a stove or an oven.
- Unpateurized milk, raw vegetables, poultry, raw meats, cheese
- LDL - the bad cholesterol, leading to heart disease.
- growth of bacteria possible
- Foods which support rapid growth of microorganisms.
- must be displayed throughout each facility.
- First In First Out
- before starting work, after handling raw foods, coughing, sneezing, smoking, eating, drinking, scratching.
- Healthy human beings (in nose, throat, hair, on infected cuts, bruises, abscesses and acne)
- the use of heat
- in any equipment that has a direct connection with potable water supply.
activity in which the hands have become contaminated. For example,
before starting work, after handling raw foods, coughing, sneezing,
smoking, eating, drinking, scratching, etc.
- .85 or less
- slow down the growth of microorganisms
- rapid cooling, rapid re-heating and avoid preparing foods in advance
- Bacteria that starts in humans
- can be eliminated by cooking pork to 155°F for 15 seconds
- The water from that ice must be drained constantly.
- thoroughly washed before being served.
- , add 1/2 ounce of bleach to 1 gallon of water.
- as long as it is in operation
- The presence of a foreign object (glass fragments, pieces of metal, etc.)
- 6" or more
- is any point in the food flow where action must be taken to eliminate the hazard.
- Washed, Rinsed and Sanitized.
- Pork and Pork Products
- must be checked with a test kit
- Depth of pan required to cool thick foods
like chili and refried beans
- Mesophilic Bacteria grow best at temperatures between
- Low grade fever, flu-like symptoms, stillbirths, meningitis and encephalitis
- Bacteria can be controlled by removing what?
- 100 PPM Sanitizing solution
- Staphylococcus aureus
- prevented from working until fully recovered.
- will not kill bacteria
- Immersing utensils in water at 170°F for 30 seconds or more
- to reheat foods.
- In a refrigerator at 45°F or lower
- Any food with a pH value of 4.6 or less
- is a critical violation.
- 45 days
- to prevent growth of Bacteria
- every 20 to 30 minutes
- Must be kept well lighted and ventilated
- 140°F or higher
- Always use utensils such as clean and sanitary pair of gloves, tongs, spatula, deli paper, spoon, knife, etc.
- Lag, Log, Stationary and Death.
- food, acidity, temperature, time, oxygen, moisture
- Campylobacter jejuni
- must be displayed conspicuously in each designated eating area.
certain fish (e.g., tuna, mackerel, bonito, mahi mahi, blue fish, etc.)
with high levels of histamines due to time and temperature abuse.
- Abdominal pain, diarrhea, chills, fever, nausea, vomiting, and malaise
- within 25 feet of each food preparation, food service and ware-washing area and in or adjacent to employee and patron bathrooms.
- for back draft.
- Food, Acidity (Low acidity), TDZ, Time, Oxygen, Moisture (FATTOM).
- 41°F or below
- and more than 4 hours when
cooling from 70°F to 41°F or below
- Hazard Analysis and Critical Control Point
- must be displayed at all hand washing sinks.
- Abdominal pain, diarrhea, chills, fever, nausea, vomiting, and malaise
- below cooked foods
- Prohibited by law unless special authorization is obtained through the Department of Health
- add one ounce of bleach to 1 gallon of water.
- is used for immersion/soaking of utensils for at least 1 minute.
- ice-machine, coffee machines, dishwashers, etc.
- Kind of thermometer which are prohibited by law in a food establishment.
- Ground meats
- type of packaged food that must be used per manufacture specifications
- all areas of the food establishment
- Poultry, stuffed meats, stuffing
- Anisakis simplex is a food-borne parasite found where?
- Reduced size to cool Meat roasts, Poultry and Fish
- The most popular chemical sanitizer
- That are cold and grow at below 50°F
- under waste water lines
- 38°F or below
- 41°F or below at all times (except smoked fish at 38°F)
- is caused by a parasite known as Trichinella spiralis.
- Starve them, Build them out and Destroy them.
- It is recommended that ingredients are pre-chilled.
- slips, trips, falls, cuts, lacerations, burns, muscle strains, sprains and electrocution.
- Required freezing criteria for any fish to be consumed raw
- Soil, infected animals or humans, and water
- contamination from raw produce, moist prepared foods- tuna, macaroni, potato salads, etc
- Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon
- refrigeration of foods.
- Shell eggs, all meats but pork, poultry & ground meats
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
- 9 days
- reproduce in food; they only use food as a means to get inside the human body.
- soap, hot and cold running water, disposable towels or a hand dryer and a "wash hands" sign.
- Inspection at least once a month
- Foods that provide suitable conditions for
rapid growth of microorganisms.
- Listeria monocytogenes bacterial infection
- Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital)
- 145°F or higher (or per customer request)
- This method of sanitizing
involves the use of hot water and a
three compartment sink.
- any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption.
- Poultry, pigs, sheep and cattle
- Within The Temperature Danger Zone
- The strength of sanitizing solution for a wiping cloth
- 2 hours when cooling from 140°F
- The amount of moisture in a food
- Clostridium botulinum bacterium
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
- in any sink that does not have a proper grease interceptor.
- warm temperatures
- Between 41-140°F (Temperature Danger Zone)
- good personal hygiene and avoiding bare hands contact with ready-to-eat foods.
- holding or flash
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).
- Conduct a self-assessment of food operations on a regular basis.
- A food safety system which is mainly concerned with the control of harmful microorganisms.
- gloves, tongs, deli paper, spatula or other clean and sanitary utensils.
- Wash, Rinse, Sanitize and Air-dry.