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190 True/False questions

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

          

  2. Shellfish must be received withthe shellfish tags

          

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

          

  4. Hepatitis A and norovirus contaminate the food supplythrough fecal (human) contaminated waters and food

          

  5. The holding methodreproduce in food; they only use food as a means to get inside the human body.

          

  6. Food establishments which serve alcoholic beverages are required to displaythe "Alcohol and Pregnancy Warning" sign.

          

  7. Bacteria cannot be destroyed bymaintain the color and freshness of cut fruits and vegetables

          

  8. Never store foodsunder waste water lines

          

  9. When do Health Inspectors have the right to inspect a food service or food processing establishment?as long as it is in operation

          

  10. 158° FThe strength of sanitizing solution for a wiping cloth

          

  11. Staphylococcus aureus is carried by?bacterium that is commonly carried by healthy human beings.

          

  12. In order to prevent cross-contamination, raw foods in a refrigerator must be storedbelow cooked foods

          

  13. Cold temperatures from 0°F to 41°F willinhibit or slow the growth of bacteria

          

  14. Ciguatera Intoxication occurs in what kind of environmental conditionswarm 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.,)

          

  15. Ground meats such as hamburgers must be cooked to a minimum temperature ofsoap, hot and cold running water, disposable towels or a hand dryer and a "wash hands" sign.

          

  16. Shigella species originates inBacteria that starts in humans

          

  17. Potentially Hazardous
    Foods (PHF)
    Foods that provide suitable conditions for
    rapid growth of microorganisms.

          

  18. What Water Activity value does not have enough moisture to support the active growth of bacteria?.85 or less

          

  19. food-borne illness Staphylococcal food intoxication can be prevented bywhen there are 20 seats or more in the dining area of a food establishment.

          

  20. After shellfish is used upmaintain the color and freshness of cut fruits and vegetables

          

  21. Dry storage areasMust be kept well lighted and ventilated

          

  22. Bacteria prefer what kind of acidity?warm temperatures

          

  23. To prepare a 100PPM chlorine based sanitizing solutionmust be checked with a test kit

          

  24. Cross-connection can be prevented by installing what?Avoiding bare hands contact with ready-to-eat foods & Rapidly cool foods to 41°F or below

          

  25. When food is unavailable to micein a sanitizing solution with strength of 50 PPM.

          

  26. Vacuum Packaging of any food product in a retail food establishmentProhibited by law unless special authorization is obtained through the Department of Health

          

  27. There are 4 phases of bacterial growth:Lag, Log, Stationary and Death.

          

  28. 50-110°FShell eggs, all meats but pork, poultry & ground meats

          

  29. Listeria monocytogenes is found inSoil, infected animals or humans, and water

          

  30. Eggs must be cookedLow grade fever, flu-like symptoms, stillbirths, meningitis and encephalitis

          

  31. Salmonella enteritidisAbdominal pain, diarrhea, chills, fever, nausea, vomiting, and malaise

          

  32. Under favorable conditions bacteria can double their population in what amount of time?installing a hose-bib vacuum breaker.

          

  33. "No smoking" signsmust be displayed throughout each facility.

          

  34. The first step in implementing FIFO is tohazard, ccp, set up limits, moniter, take action, verify, record keeping

          

  35. How far off the floor must all food items must be stored?for back draft.

          

  36. Symptoms to Salmonella enteritidis occur in what amount of timeroom temperature foods like Baked goods, custards, pastry
    Ham & sliced meats with low water activity.

          

  37. hands become contaminatedbefore starting work, after handling raw foods, coughing, sneezing, smoking, eating, drinking, scratching.

          

  38. Campylobacter jejuni can be found where?Poultry, pigs, sheep and cattle

          

  39. Artificial trans fat are bannedfrom all Restaurant foods.

          

  40. 31°F for 15 hoursGround meats

          

  41. Bacteria prefer what kind of temperature?warm temperatures

          

  42. 155° FPoultry, stuffed meats, stuffing

          

  43. Bathrooms for patrons must be provided41°F or below at all times (except smoked fish at 38°F)

          

  44. During chemical sanitization, the chemical solutionmust be checked with a test kit

          

  45. Previously cooked and refrigerated foods that will be served from a hot holding unit must be165°F

          

  46. The seven principles of HACCP are:hazard, ccp, set up limits, moniter, take action, verify, record keeping

          

  47. Clostridium perfringens growth can be controlled byrapid cooling, rapid re-heating and avoid preparing foods in advance

          

  48. There are three main hazards to our health in a food establishment:physical, chemical and biological.

          

  49. It is illegal to handle ready-to-eat foodsAir-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon

          

  50. Foods that have been contaminated with pathogenic bacteriawarm temperatures

          

  51. 50 PPMTemperature for 30 seconds to sanitize

          

  52. "First Aid Choking" postermust be displayed conspicuously in each designated eating area.

          

  53. The three key strategies of Integrated Pest Management are:for back draft.

          

  54. A "Wash Hands" signmust be displayed at all hand washing sinks.

          

  55. Staphylococcus aureus causesAbdominal pain, diarrhea, chills, fever, nausea, vomiting, and malaise

          

  56. Food types bacteria likeListeria monocytogenes bacterial infection

          

  57. Marine fish contain what?Anisakis simplex is a food-borne parasite found where?

          

  58. Bare hands may never be used145°F or higher (or per customer request)

          

  59. Rats are known to enter buildingsthrough openings that are as small as the size of a quarter

          

  60. Eggs must be stored145°F or higher (or per customer request)

          

  61. Examples of chemicals that kill bacteria:carbolic acid, formaldehyde, iodine, chlorine and quaternary compounds

          

  62. All refrigerated food must be held at or belowthe shellfish tags

          

  63. During an inspection, inspectors must be given access toall areas of the food establishment

          

  64. Foods that may cause Listeriosishigh protein foods of animal origin

    plant products that are heat treated

          

  65. To prevent contamination of food disposable gloves must beMust be changed often to prevent contamination of food

          

  66. Staphylococcal gastroenteritis is found inHealthy human beings (in nose, throat, hair, on infected cuts, bruises, abscesses and acne)

          

  67. What virus is home-canned foods associated with?holding or flash

          

  68. The three acceptable methods of thawing frozen foods are torefrigerate them, place under cold running water or in a microwave oven with continuous cooking afterwards.

          

  69. Meat inspected by the U.S. Dept. of Agriculture must have what?gloves, tongs, deli paper, spatula or other clean and sanitary utensils.

          

  70. Eggs, fish, shellfish, lamb, and other meats must be cooked to a minimum temperature ofBetween 41-140°F (Temperature Danger Zone)

          

  71. Canned products must be rejected if there arein a sanitizing solution with strength of 50 PPM.

          

  72. To prepare a 50 PPM chlorine based sanitizing solutionmust be checked with a test kit

          

  73. Wiping cloths must be storedcontamination from raw produce, moist prepared foods- tuna, macaroni, potato salads, etc

          

  74. culinary (food related) and pot/dish washing sinks must be fitted withAir-breaks

          

  75. Trichinella spiralis cooking requirements.can be eliminated by cooking pork to 155°F for 15 seconds

          

  76. Cold temperaturesare unacceptable types of canning

          

  77. Shigellosis can be caused bycontamination from raw produce, moist prepared foods- tuna, macaroni, potato salads, etc

          

  78. All cold foods must be held atany edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption.

          

  79. The most rapid growth of bacteria (FATTOM) takes place in what phaseThat are cold and grow at below 50°F

          

  80. Clostridium botulinum can be found inSoil, water, intestinal tract of animals and fish Home-canned foods, smoked and vacuum packaged fish, garlic in oil, baked potatoes, and thick stews

          

  81. The NYC Health Code requires that all food workers wearproper hair restraints, clean aprons and outer garments, abstain from wearing jewelry and wearing make-up.

          

  82. Under favorable conditions bacteria can double their populationevery 20 to 30 minutes

          

  83. Bacteria do not do well in foods that areWashed, Rinsed and Sanitized.

          

  84. Listeriosis is caused by what bacteria?Listeria monocytogenes

          

  85. botulism is caused byClostridium botulinum

          

  86. Milk and milk products must be ultra-pasteurized with sell-by dates of9 days

          

  87. Staphylococcal food intoxicationis caused by Staphylococcus aureus

          

  88. 2 ways Shigellosis can be preventedwhen working with ready-to-eat foods.

          

  89. All gas-fired hot water heaters must be monitoredfor back draft.

          

  90. Not Potentially Hazardous prepared FoodsExamples: 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)

          

  91. PHF cooling time second half2 hours when cooling from 140°F
    to 70°F

          

  92. ChlorinePork and Pork Products

          

  93. Psychrophilic Bacteria prefer temperaturesThe amount of moisture in a food

          

  94. Hands must be washed thoroughly afterIn a refrigerator at 45°F or lower

          

  95. All commercial modified atmosphere packaged foodsAir-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon

          

  96. The hand wash sinks must be provided with38°F or below

          

  97. The proper sequence for the manual dish washing operations isIt is recommended that ingredients are pre-chilled.

          

  98. Most harmful microorganisms reproduce rapidly.milk is held at 161°F for fifteen seconds ("high temperature short time" method )

          

  99. Staphylococcal gastroenteritis is the bacteria that causesStaphylococcus aureus

          

  100. Hot foods placed in a refrigerator for cooling must be covered only after they have completely cooled to41°F

          

  101. Fatalities may occurClostridium botulinum

          

  102. Home canned foodsare unacceptable types of canning

          

  103. Food workers sick with an illness that can be transmitted by contact with food or through food should beinstalling a hose-bib vacuum breaker.

          

  104. 4 inches.Poultry, stuffed meats, stuffing

          

  105. Smoked fish must be held at38°F or below

          

  106. Whenever making cold salads such as tunaIt is recommended that ingredients are pre-chilled.

          

  107. All hot foods stored on a hot-holding unit must be held at140°F or higher

          

  108. All gas-fired hot water heaters must be installed bywhen there are 20 seats or more in the dining area of a food establishment.

          

  109. Why is vinegar used as a preservativeto prevent growth of Bacteria

          

  110. The Temperature Danger Zone41°F and 140°F.

          

  111. Types of equipment that have direct connections with potable water suppliesice-machine, coffee machines, dishwashers, etc.

          

  112. typically used for wiping, spraying or pouring100 PPM Sanitizing solution

          

  113. Never use a hot-holding unittags must be kept on file for at least 90 days

          

  114. All food service establishments must have41°F or below at all times (except smoked fish at 38°F)

          

  115. 145° FMesophilic Bacteria grow best at temperatures between

          

  116. HACCP is an acronym that stands forHazard Analysis and Critical Control Point

          

  117. The three thermometers allowed to be used for measuring food temperatures:Food, Acidity (Low acidity), TDZ, Time, Oxygen, Moisture (FATTOM).

          

  118. The NYC Health Code requires that hand-washing sinks must be locatedsoap, hot and cold running water, disposable towels or a hand dryer and a "wash hands" sign.

          

  119. An excellent way to improve food safety, security and general work practice is to155°F

          

  120. The most common injuries among restaurant workers in a work place are:Food, Acidity (Low acidity), TDZ, Time, Oxygen, Moisture (FATTOM).

          

  121. Food is defined asslow down the growth of microorganisms

          

  122. The six factors that affect the growth of bacteria are:Food, Acidity (Low acidity), TDZ, Time, Oxygen, Moisture (FATTOM).

          

  123. To avoid slips, trips and falls,Low grade fever, flu-like symptoms, stillbirths, meningitis and encephalitis

          

  124. 165° FDepth of pan required to cool thick foods
    like chili and refried beans

          

  125. Onset of Staphylococcus aureus takes how long?6-48 hours

          

  126. Freezing foods at or below 0°Fcontamination from raw produce, moist prepared foods- tuna, macaroni, potato salads, etc

          

  127. cross contaminationis when bacteria from a raw food get into a cooked or ready-to-eat food

          

  128. Hot water sanitizingMust be kept well lighted and ventilated

          

  129. A Critical Control Point (CCP)is any point in the food flow where action must be taken to eliminate the hazard.

          

  130. 65°Fgrowth of bacteria possible

          

  131. 6 lbs.Depth of pan required to cool thick foods
    like chili and refried beans

          

  132. 6 conditions for the growth of bacteriafood, acidity, temperature, time, oxygen, moisture

          

  133. Raw shell eggs must be stored at a minimum temperature of45°F

          

  134. Bacteria that prefer human food grow between what temperatures?food that is too acidic or too alkaline

          

  135. A physical hazard in foodThe presence of a foreign object (glass fragments, pieces of metal, etc.)

          

  136. The Flash method to pasteurize milkmilk is held at 161°F for fifteen seconds ("high temperature short time" method )

          

  137. Shigella species causes what infection?Shigellosis

          

  138. NYC laws make it illegal to dump greaseslow down the growth of microorganisms

          

  139. Potentially Hazardous Food (PHF) refers to?Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon

          

  140. Clean bare hands con only touch foodthat will be cooked

          

  141. The presence of microorganisms (bacteria, viruses, parasites and fungi) in food is what kind of hazard?The log phase causes what of bacteria?

          

  142. If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours41°F and 140°F.

          

  143. Atmospheric Vacuum Breakers (AVB) must be installed38°F or below

          

  144. Thermophilic Bacteria prefer heat and grow best at temperatures betweenThat are cold and grow at below 50°F

          

  145. 170°F (not food)Temperature for 30 seconds to sanitize

          

  146. The most reliable and time-tested method of destroying bacteria isthe use of heat

          

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

          

  148. HACCPA food safety system which is mainly concerned with the control of harmful microorganisms.

          

  149. Listeriosis causesis caused by a parasite known as Trichinella spiralis.

          

  150. When foods are stored directly in iceThe water from that ice must be drained constantly.

          

  151. The Water Activity value measuresFirst In First Out

          

  152. NYC Health code requires that a pest control officer must inspect a food establishmentInspection at least once a month

          

  153. Artificial trans fat increasesThe food-borne parasite typically found in under-cooked pork

          

  154. Glass ThermometersKind of thermometer which are prohibited by law in a food establishment.

          

  155. 50 PPM sanitizing solutionis used for immersion/soaking of utensils for at least 1 minute.

          

  156. Staphylococcus aureus occurs in what type of foodsAbdominal pain, diarrhea, chills, fever, nausea, vomiting, and malaise

          

  157. Between each use, cutting boards must beThe amount of moisture in a food

          

  158. Presence of fresh rat droppings in a food establishmentis a critical violation.

          

  159. Who is required to have a Food Protection Certificate.supervisors of all food service establishments

          

  160. Qualities of food for storage must bewill not kill bacteria

          

  161. PHF cooling time first halfany edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption.

          

  162. Chemicals that kill bacteria are calledmilk is held at 161°F for fifteen seconds ("high temperature short time" method )

          

  163. E. coli 0157:H7 is caused bytags must be kept on file for at least 90 days

          

  164. Sulfites can be used toMust be kept well lighted and ventilated

          

  165. Scombroid poisoning occurs fromClostridium botulinum

          

  166. What requirements must water be met to sanatize using the hot-water method?Dents at the seam, swelling, severe rust, leakage or no label. . (exception: slight dent on the body of the can)

          

  167. Required refrigeration temperature for chicken, poultry and other meatsDents at the seam, swelling, severe rust, leakage or no label. . (exception: slight dent on the body of the can)

          

  168. Trichinella spiralis.The food-borne parasite typically found in under-cooked pork

          

  169. Humans become sick from predatory fish with accumulated toxins fromred algae

          

  170. Ice intended for human consumptionare unacceptable types of canning

          

  171. The processes of dehydration, freezing and preserving in salt or sugar to remove moisture from foods.Bacteria can be controlled by removing what?

          

  172. When working with ready-to-eat-foodswith 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.

          

  173. What are the two methods for pasteurizing milk?holding or flash

          

  174. Salmonella enteritidis causesAbdominal pain, diarrhea, chills, fever, nausea, vomiting, and malaise

          

  175. To handle ready to eat foods workers must usekept covered and stored in vermin-proof containers

          

  176. The acronym FIFO meansFirst In First Out

          

  177. Campylobacteriosis is caused by what bacteria?Campylobacter jejuni

          

  178. All fruits and vegetables served raw must bea current and valid permit issued by the NYC Health Department

          

  179. Milk and milk products must be pasteurized with sell-by dates of45 days

          

  180. What pH balance is considered too acidic for food to grow?Any food with a pH value of 4.6 or less

          

  181. To prevent illness, pork must be cooked to an internal temperature of158°F to eliminate E. coli 0157:H7

          

  182. Insecticides and rodenticides can only be applied in a restaurant by aShigellosis

          

  183. Smoked fish held above what temperature causes the growth of which kind of bacteria38°F causes growth of the bacteria Clostridium botulinum.

          

  184. Some of the effective ways to rapidly cool foods are:refrigerate them, place under cold running water or in a microwave oven with continuous cooking afterwards.

          

  185. The correct cooking temperature for poultry, stuffed meat and stuffing is165°F

          

  186. Foods effected by Campylobacter jejuniChicken, other poultry, beef, liver and water

          

  187. one must always use pasteurized eggs only.When preparing any egg recipe where eggs are not cooked or partially cooked,

          

  188. Ground meat and foods containing ground meat must be cooked to an internal temperature of158°F

          

  189. Duration to cook poultry, stuffed meat and stuffing41°F or below at all times (except smoked fish at 38°F)

          

  190. Examples of Potentially Hazardous FoodsExamples: 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)