Food Protection Course Flashcards

Permits and Inspections

• All food service establishments need a valid permit from the NYC Health Department.
• Health Inspectors can access all areas of food establishments during inspections while they are in operation.
• Supervisors of all food service establishments must possess a Food Protection Certificate as per NYC Health Code.

Food Definitions and Safety

• Food encompasses all edible substances, including beverages and ingredients meant for human consumption.
• Potentially Hazardous Foods (PHF) are those that support rapid microorganism growth.
• Common PHF examples: raw and cooked meats, poultry, milk, fish, shellfish, tofu, cooked rice, beans, potatoes, cut leafy greens, cut tomatoes, and melons, garlic in oil (with exceptions).

Temperature Control

• The Temperature Danger Zone is defined as 41°F to 140°F, where bacteria can proliferate.
• Three approved thermometers for checking food temperatures: bi-metallic stem (0°F to 220°F), thermocouple, and thermistor (digital).
• Glass thermometers are prohibited by law in food establishments.

Food Storage Regulations

• Meat must be USDA inspected and display an inspection stamp.
• Raw shell eggs require storage at a minimum temperature of 45°F.
• Smoked fish must be held at 38°F or below to prevent bacterial growth from Clostridium botulinum.
• Refrigerated food must be maintained at or below 41°F, with specific exceptions for shell eggs and smoked fish.

Handling Shellfish and Dairy

• Shellfish must arrive with tags and those tags should be kept for at least 90 days post-use.
• Milk and milk products should be pasteurized with appropriate sell-by dates: 9 days for regular pasteurization and 45 days for ultra-pasteurization.
• All fresh fruits and vegetables served raw must be thoroughly washed.

Canned Goods and Packaging

• Canned goods should be rejected if they have dents, swelling, severe rust, leakage, or lack labeling; home-canned foods are not accepted.
• Modified atmosphere packaged foods must comply with manufacturer specifications.
• Vacuum packaging of food in retail settings is restricted without Department of Health authorization.

Storage Practices

• FIFO (First In, First Out) protocol helps manage food inventory by requiring products to be dated.
• Food items must be stored at least 6 inches off the floor as per health codes.
• To avoid cross-contamination, raw foods should be stored below cooked foods in refrigerators.
• Cold foods must consistently be held at 41°F or less.

General Safety Practices

• Cold temperatures inhibit microorganisms' growth.
• Dry storage areas should be well-lighted and ventilated.
• Ice intended for human consumption must not be used for storing cans, bottles, or other food products.
• When food is stored in ice, it’s essential to constantly drain the water from melted ice.
• Food storage must be covered and contained in vermin-proof containers to ensure safety.
• A conspicuous First Aid Choking poster must be displayed in designated eating areas.
• Food establishments serving alcoholic beverages have specific display requirements.