Questions and Answers
All food service establishments must have a current and valid permit issued by the New York City Department of Health and Mental Hygiene.
True
Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation.
True
Obstruction or interference with Health Inspectors in the performance of their duties may result in the closing of the establishment and revocation of the permit.
True
Health Inspectors are authorized to collect permit fees and fines on behalf of the department.
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Health Inspectors must show their photo identification and badge to the person in charge of an establishment when requested.
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What does the term 'Potentially Hazardous Food' refer to?
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Home canned food products are allowed in commercial food establishments.
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The temperature Danger Zone is between 41'F and 140'F.
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What happens to harmful microorganisms within the Temperature Danger Zone?
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What is the sensing portion of a bi-metallic stem thermometer?
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Shellfish tags must be filled in order of delivery date and kept for how long?
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Fresh shelled eggs must be refrigerated upon receipt, at an ambient temperature of what?
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Foods in modified atmosphere packages provide ideal conditions for the growth of what?
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Chicken and other poultry are most likely to be contaminated with what pathogen?
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Smoked fish provides ideal conditions for the growth of botulinum spores. Therefore, this product must be stored at what temperature?
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Which of the following cans MUST be removed from circulation?
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All of the following are indications that fish is fresh except:
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The acronym FIFO means 'First In First Out'.
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The New York City Health Code requires that all food items must be stored at least how many inches from the floor?
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To avoid cross-contamination, raw foods in a refrigerator must be stored where?
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Cold temperatures slow down the growth of microorganisms.
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Food for storage must be kept covered and/or stored in vermin-proof containers.
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Ice intended for human consumption can be used for storing cans and bottles.
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When foods are stored directly in ice, the water from the ice must be drained constantly.
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The presence of pieces of glass in food constitutes a physical hazard.
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The presence of metal shavings in food constitutes a physical hazard.
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The presence of pieces of wood in food constitutes a physical hazard.
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The presence of pebbles and stones in food constitutes a physical hazard.
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The presence of MSG in food constitutes a physical hazard.
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The presence of a toothpick in food constitutes a physical hazard.
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The presence of Ciguatoxin in food constitutes a chemical hazard.
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The presence of prescription medicines in food constitutes a chemical hazard.
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The presence of roach spray in food constitutes a chemical hazard.
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The presence of hair in food constitutes a chemical hazard.
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The presence of false fingernails in food constitutes a chemical hazard.
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Study Notes
Food Service Regulations
- All food service establishments require a valid permit from the New York City Department of Health and Mental Hygiene.
- Health Inspectors can inspect food establishments during operation and must be granted access to all areas.
- Interfering with Health Inspectors can lead to establishment closure and permit revocation.
Health Inspector Protocol
- Inspectors must show photo identification and badges upon request.
- Health Inspectors do not collect permit fees or fines; this is not their responsibility.
Potentially Hazardous Foods
- "Potentially Hazardous Food" refers to any food that supports microorganism growth.
- Home canned food products are prohibited in commercial food establishments.
Temperature Guidelines
- The Temperature Danger Zone is between 41°F and 140°F, where harmful microorganisms reproduce quickly.
- Fresh shelled eggs must be refrigerated at 45°F.
- Smoked fish should be stored at 38°F to prevent botulinum spores growth.
Food Storage Practices
- FIFO (First In First Out) is a method for managing food inventory effectively.
- Food items must be stored at least 6 inches above the floor to avoid contamination.
- Raw foods should be stored below cooked foods in refrigerators to prevent cross-contamination.
Food Safety Hazards
- Physical hazards include items like glass, metal shavings, pebbles, and wood in food products.
- Chemical hazards consist of harmful substances, such as ciguatoxin, prescription medications, and roach spray but not hair or false fingernails.
Additional Food Handling Notes
- Ice intended for human consumption should not be used to store cans and bottles.
- Food containers must be vermin-proof and stored covered to maintain hygiene.
- When food is stored directly in ice, water must be drained continuously to avoid contamination.
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Description
Test your knowledge with this flashcard quiz on the NYC Food Protection Course. Learn essential regulations and requirements pertaining to food safety in New York City. This resource is perfect for anyone preparing for food service certifications.
