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190 Multiple choice questions

  1. a licensed plumber
  2. Chicken, other poultry, beef, liver and water
  3. when there are 20 seats or more in the dining area of a food establishment.
  4. have no change in appearance, taste or smell.
  5. When preparing any egg recipe where eggs are not cooked or partially cooked,
  6. supervisors of all food service establishments
  7. Then the food must be discarded as it is no longer considered safe.
  8. 6-48 hours
  9. Germicides or bactericides
  10. 38°F causes growth of the bacteria Clostridium botulinum.
  11. kept covered and stored in vermin-proof containers
  12. Mainly associated with raw poultry and raw shell eggs.
  13. Temperature for 30 seconds to sanitize
  14. the "Alcohol and Pregnancy Warning" sign.
  15. Bacteria can double their population every 20 to 30 minutes in what conditions?
  16. 158°F to eliminate E. coli 0157:H7
  17. Avoiding bare hands contact with ready-to-eat foods & Rapidly cool foods to 41°F or below
  18. refrigerate them, place under cold running water or in a microwave oven with continuous cooking afterwards.
  19. in a sanitizing solution with strength of 50 PPM.
  20. inhibit or slow the growth of bacteria
  21. through openings that are as small as the size of a quarter
  22. Must be changed often to prevent contamination of food
  23. cannot be used for storing cans, bottles or other food products
  24. Dents at the seam, swelling, severe rust, leakage or no label. . (exception: slight dent on the body of the can)
  25. tags must be kept on file for at least 90 days
  26. high protein foods of animal origin

    plant products that are heat treated
  27. maintain the color and freshness of cut fruits and vegetables
  28. Bacteria generally prefer neutral foods.
  29. 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)
  30. food that is too acidic or too alkaline
  31. The food-borne parasite typically found in under-cooked pork
  32. when working with ready-to-eat foods.
  33. the shellfish tags
  34. milk is held at a temperature of 145°F for thirty minutes
  35. are unacceptable types of canning
  36. installing a hose-bib vacuum breaker.
  37. slip resistant shoes must be worn by food workers.
  38. The log phase causes what of bacteria?
  39. 41°F and 140°F.
  40. Listeria monocytogenes
  41. Mice will move out.
  42. milk is held at 161°F for fifteen seconds ("high temperature short time" method )
  43. proper hair restraints, clean aprons and outer garments, abstain from wearing jewelry and wearing make-up.
  44. through fecal (human) contaminated waters and food
  45. that will be cooked
  46. ground meat not cooked over 158°F causes
  47. hazard, ccp, set up limits, moniter, take action, verify, record keeping
  48. carbolic acid, formaldehyde, iodine, chlorine and quaternary compounds
  49. Presence of harmful chemicals (pesticide, cleaning agents, prescription medicine etc.) in a food
  50. is when bacteria from a raw food get into a cooked or ready-to-eat food
  51. physical, chemical and biological.
  52. from all Restaurant foods.
  53. date the products is the is the first step
  54. red algae
  55. room temperature foods like Baked goods, custards, pastry
    Ham & sliced meats with low water activity.
  56. 110-150°F or more
  57. is caused by Staphylococcus aureus
  58. Licensed Pest Control Officer.
  59. a current and valid permit issued by the NYC Health Department
  60. Clostridium botulinum
  61. 165°F for at least 15 seconds
  62. Soil, water, intestinal tract of animals and fish Home-canned foods, smoked and vacuum packaged fish, garlic in oil, baked potatoes, and thick stews
  63. bacterium that is commonly carried by healthy human beings.
  64. must have a USDA inspection stamp.
  65. 6-48 hours
  66. 41°F or lower
  67. rapidly reheated to 165°F using a stove or an oven.
  68. Unpateurized milk, raw vegetables, poultry, raw meats, cheese
  69. LDL - the bad cholesterol, leading to heart disease.
  70. growth of bacteria possible
  71. Foods which support rapid growth of microorganisms.
  72. must be displayed throughout each facility.
  73. 145°F
  74. First In First Out
  75. before starting work, after handling raw foods, coughing, sneezing, smoking, eating, drinking, scratching.
  76. Healthy human beings (in nose, throat, hair, on infected cuts, bruises, abscesses and acne)
  77. the use of heat
  78. in any equipment that has a direct connection with potable water supply.
  79. 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.
  80. .85 or less
  81. slow down the growth of microorganisms
  82. rapid cooling, rapid re-heating and avoid preparing foods in advance
  83. Bacteria that starts in humans
  84. can be eliminated by cooking pork to 155°F for 15 seconds
  85. The water from that ice must be drained constantly.
  86. thoroughly washed before being served.
  87. , add 1/2 ounce of bleach to 1 gallon of water.
  88. as long as it is in operation
  89. The presence of a foreign object (glass fragments, pieces of metal, etc.)
  90. 6" or more
  91. is any point in the food flow where action must be taken to eliminate the hazard.
  92. Washed, Rinsed and Sanitized.
  93. Pork and Pork Products
  94. must be checked with a test kit
  95. Depth of pan required to cool thick foods
    like chili and refried beans
  96. Mesophilic Bacteria grow best at temperatures between
  97. Biological
  98. Low grade fever, flu-like symptoms, stillbirths, meningitis and encephalitis
  99. 165°F
  100. Bacteria can be controlled by removing what?
  101. 100 PPM Sanitizing solution
  102. Staphylococcus aureus
  103. prevented from working until fully recovered.
  104. will not kill bacteria
  105. Immersing utensils in water at 170°F for 30 seconds or more
  106. to reheat foods.
  107. In a refrigerator at 45°F or lower
  108. Any food with a pH value of 4.6 or less
  109. is a critical violation.
  110. 45 days
  111. to prevent growth of Bacteria
  112. every 20 to 30 minutes
  113. Must be kept well lighted and ventilated
  114. 140°F or higher
  115. Always use utensils such as clean and sanitary pair of gloves, tongs, spatula, deli paper, spoon, knife, etc.
  116. Lag, Log, Stationary and Death.
  117. food, acidity, temperature, time, oxygen, moisture
  118. Campylobacter jejuni
  119. must be displayed conspicuously in each designated eating area.
  120. eating certain fish (e.g., tuna, mackerel, bonito, mahi mahi, blue fish, etc.) with high levels of histamines due to time and temperature abuse.
  121. Abdominal pain, diarrhea, chills, fever, nausea, vomiting, and malaise
  122. within 25 feet of each food preparation, food service and ware-washing area and in or adjacent to employee and patron bathrooms.
  123. for back draft.
  124. Food, Acidity (Low acidity), TDZ, Time, Oxygen, Moisture (FATTOM).
  125. 41°F or below
  126. and more than 4 hours when
    cooling from 70°F to 41°F or below
  127. Hazard Analysis and Critical Control Point
  128. 155°F
  129. must be displayed at all hand washing sinks.
  130. Abdominal pain, diarrhea, chills, fever, nausea, vomiting, and malaise
  131. below cooked foods
  132. Prohibited by law unless special authorization is obtained through the Department of Health
  133. add one ounce of bleach to 1 gallon of water.
  134. is used for immersion/soaking of utensils for at least 1 minute.
  135. ice-machine, coffee machines, dishwashers, etc.
  136. Air-breaks
  137. Kind of thermometer which are prohibited by law in a food establishment.
  138. Ground meats
  139. type of packaged food that must be used per manufacture specifications
  140. all areas of the food establishment
  141. Poultry, stuffed meats, stuffing
  142. Anisakis simplex is a food-borne parasite found where?
  143. Reduced size to cool Meat roasts, Poultry and Fish
  144. The most popular chemical sanitizer
  145. That are cold and grow at below 50°F
  146. under waste water lines
  147. 38°F or below
  148. 41°F or below at all times (except smoked fish at 38°F)
  149. is caused by a parasite known as Trichinella spiralis.
  150. Starve them, Build them out and Destroy them.
  151. It is recommended that ingredients are pre-chilled.
  152. slips, trips, falls, cuts, lacerations, burns, muscle strains, sprains and electrocution.
  153. Required freezing criteria for any fish to be consumed raw
  154. Soil, infected animals or humans, and water
  155. contamination from raw produce, moist prepared foods- tuna, macaroni, potato salads, etc
  156. Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon
  157. refrigeration of foods.
  158. Shell eggs, all meats but pork, poultry & ground meats
  159. 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.,)
  160. 9 days
  161. reproduce in food; they only use food as a means to get inside the human body.
  162. soap, hot and cold running water, disposable towels or a hand dryer and a "wash hands" sign.
  163. 158°F
  164. 41°F
  165. Inspection at least once a month
  166. Foods that provide suitable conditions for
    rapid growth of microorganisms.
  167. Listeria monocytogenes bacterial infection
  168. Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital)
  169. 145°F or higher (or per customer request)
  170. This method of sanitizing
    involves the use of hot water and a
    three compartment sink.
  171. 45°F
  172. any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption.
  173. Poultry, pigs, sheep and cattle
  174. Within The Temperature Danger Zone
  175. The strength of sanitizing solution for a wiping cloth
  176. 2 hours when cooling from 140°F
    to 70°F
  177. The amount of moisture in a food
  178. Clostridium botulinum bacterium
  179. 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.
  180. in any sink that does not have a proper grease interceptor.
  181. warm temperatures
  182. Between 41-140°F (Temperature Danger Zone)
  183. good personal hygiene and avoiding bare hands contact with ready-to-eat foods.
  184. holding or flash
  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. Conduct a self-assessment of food operations on a regular basis.
  187. A food safety system which is mainly concerned with the control of harmful microorganisms.
  188. gloves, tongs, deli paper, spatula or other clean and sanitary utensils.
  189. Wash, Rinse, Sanitize and Air-dry.
  190. Shigellosis