Podcast
Questions and Answers
All food service establishments must have a current and valid permit issued by the NYC Health Department.
All food service establishments must have a current and valid permit issued by the NYC Health Department.
True
Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation.
Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation.
True
According to the NYC Health Code, supervisors of all food service establishments are required to have a Food Protection Certificate.
According to the NYC Health Code, supervisors of all food service establishments are required to have a Food Protection Certificate.
True
Food is any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption.
Food is any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption.
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Potentially Hazardous Food (PHF) refers to foods which support rapid growth of microorganisms.
Potentially Hazardous Food (PHF) refers to foods which support rapid growth of microorganisms.
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What are examples of Potentially Hazardous Foods?
What are examples of Potentially Hazardous Foods?
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The Temperature Danger Zone is between _____ and _____.
The Temperature Danger Zone is between _____ and _____.
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What are the three thermometers allowed for measuring food temperatures?
What are the three thermometers allowed for measuring food temperatures?
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Meat inspected by the U.S. Dept. of Agriculture must have a _____ stamp.
Meat inspected by the U.S. Dept. of Agriculture must have a _____ stamp.
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Raw shell eggs must be stored at a minimum temperature of _____
Raw shell eggs must be stored at a minimum temperature of _____
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Smoked fish must be held at what temperature?
Smoked fish must be held at what temperature?
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All refrigerated food must be held at or below _____
All refrigerated food must be held at or below _____
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Shellfish must be received with the shellfish tags kept on file for at least 90 days after the product is used up.
Shellfish must be received with the shellfish tags kept on file for at least 90 days after the product is used up.
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Milk and milk products must be pasteurized with sell-by dates of 9 days or ultra-pasteurized with sell-by dates of 45 days.
Milk and milk products must be pasteurized with sell-by dates of 9 days or ultra-pasteurized with sell-by dates of 45 days.
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All fruits and vegetables served raw must be thoroughly washed before being served.
All fruits and vegetables served raw must be thoroughly washed before being served.
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What must be rejected when inspecting canned products?
What must be rejected when inspecting canned products?
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All commercial modified atmosphere packaged foods must be used per manufacturer specifications.
All commercial modified atmosphere packaged foods must be used per manufacturer specifications.
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Vacuum Packaging of any food product in a retail food establishment is prohibited by law unless special authorization is obtained through the Department of Health.
Vacuum Packaging of any food product in a retail food establishment is prohibited by law unless special authorization is obtained through the Department of Health.
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What does the acronym FIFO mean?
What does the acronym FIFO mean?
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The New York City Health Code requires that all food items must be stored at least 6 inches off the floor.
The New York City Health Code requires that all food items must be stored at least 6 inches off the floor.
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In order to prevent cross-contamination, raw foods in a refrigerator must be stored below cooked foods.
In order to prevent cross-contamination, raw foods in a refrigerator must be stored below cooked foods.
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Cold temperatures slow down the growth of microorganisms.
Cold temperatures slow down the growth of microorganisms.
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All cold foods must be held at 41°F or below at all times.
All cold foods must be held at 41°F or below at all times.
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We should keep dry storage areas well lighted and ventilated.
We should keep dry storage areas well lighted and ventilated.
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We should store foods under waste water lines.
We should store foods under waste water lines.
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Food for storage must be kept uncovered and stored in vermin-proof containers.
Food for storage must be kept uncovered and stored in vermin-proof containers.
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Ice intended for human consumption cannot be used for storing cans, bottles, or other food products.
Ice intended for human consumption cannot be used for storing cans, bottles, or other food products.
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When foods are stored directly in ice, the water from that ice must be drained constantly.
When foods are stored directly in ice, the water from that ice must be drained constantly.
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Food for storage must be kept covered and stored in vermin-proof containers.
Food for storage must be kept covered and stored in vermin-proof containers.
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First Aid Choking poster must be displayed conspicuously in each designated eating area.
First Aid Choking poster must be displayed conspicuously in each designated eating area.
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Study Notes
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.
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Description
Test your knowledge with these flashcards from the Food Protection Course. Each card helps you understand essential food safety regulations and the role of health inspectors in food establishments. Perfect for anyone looking to prepare for certification or improve their food safety knowledge.
