NYC Food Protection Overview
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Questions and Answers

What must all food service establishments have?

a current and valid permit issued by the NYC Health Department

Health inspectors cannot inspect a food service establishment if it is in operation.

False

What must inspectors be given during an inspection?

access to all areas of the food establishment

What are supervisors of all food service establishments required to have according to the NYC Health Code?

<p>a Food Protection Certificate</p> Signup and view all the answers

What is food defined as?

<p>any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption</p> Signup and view all the answers

What does Potentially Hazardous Food (PHF) refer to?

<p>foods which support rapid growth of microorganisms</p> Signup and view all the answers

What are some examples of Potentially Hazardous Foods?

<p>all 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</p> Signup and view all the answers

What are exceptions of Potentially Hazardous Foods?

<p>Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon</p> Signup and view all the answers

What is the Temperature Danger Zone?

<p>between 41°F and 140°F</p> Signup and view all the answers

Most harmful microorganisms reproduce rapidly outside the Temperature Danger Zone.

<p>False</p> Signup and view all the answers

What are the three thermometers allowed to be used for measuring food temperatures?

<p>Bi-metallic stem, thermocouple, and thermistor</p> Signup and view all the answers

The use of glass thermometers in a food establishment is allowed by law.

<p>False</p> Signup and view all the answers

Meat inspected by the U.S. Dept. of Agriculture must have a USDA inspection stamp.

<p>True</p> Signup and view all the answers

At what minimum temperature must raw shell eggs be stored?

<p>45°F</p> Signup and view all the answers

At what temperature must smoked fish be held?

<p>38°F or below</p> Signup and view all the answers

What temperature must all refrigerated food be held at?

<p>at or below 41°F</p> Signup and view all the answers

What are refrigerated food exceptions?

<p>raw shell eggs 45°F or below and smoked fish 38°F or below</p> Signup and view all the answers

What must shellfish be received with?

<p>the proper tags that must be kept on file for at least 90 days</p> Signup and view all the answers

What must milk and milk products be?

<p>pasteurized with sell-by dates of 9 days or ultra-pasteurized with sell-by dates of 45 days</p> Signup and view all the answers

What must all fruits and vegetables served raw be?

<p>thoroughly washed before being served</p> Signup and view all the answers

What must canned products be if there are dents at the seam, swelling, severe rust, leakage or no label?

<p>rejected</p> Signup and view all the answers

Home canned foods are acceptable.

<p>False</p> Signup and view all the answers

What is the exception of canned foods?

<p>slight dent on the body of the can</p> Signup and view all the answers

What must all commercial modified atmosphere packaged foods be used according to?

<p>manufacturer specifications</p> Signup and view all the answers

Vacuum packaging of any food product in a retail food establishment is allowed by law.

<p>False</p> Signup and view all the answers

What does the acronym FIFO mean?

<p>First In First Out</p> Signup and view all the answers

What is required by the New York City Health code regarding food storage?

<p>all food items must be stored at least 6 inches off the floor</p> Signup and view all the answers

To prevent cross-contamination, where must raw foods be stored in a refrigerator?

<p>below cooked foods</p> Signup and view all the answers

Cold temperatures speed up the growth of microorganisms.

<p>False</p> Signup and view all the answers

What must all cold foods be held at?

<p>41°F or below (except smoked fish at 38°F)</p> Signup and view all the answers

How must dry storage areas be kept?

<p>well lighted and ventilated</p> Signup and view all the answers

Foods can be safely stored under wastewater lines.

<p>False</p> Signup and view all the answers

What must food for storage be kept in?

<p>covered and stored in vermin-proof containers</p> Signup and view all the answers

Ice intended for human consumption can be used for storing cans, bottles, or other food products.

<p>False</p> Signup and view all the answers

What must happen when foods are stored directly in ice?

<p>the water from that ice must be drained constantly</p> Signup and view all the answers

Study Notes

NYC Food Protection Course Overview

  • Food service establishments require a current and valid permit from the NYC Health Department.
  • Health Inspectors are authorized to inspect operational food service or processing establishments.
  • Inspectors must have access to all areas of the food establishment during inspections.

Food Safety Certification

  • Supervisors at food service establishments are mandated to hold a Food Protection Certificate.

Definition of Food

  • Food encompasses any edible substance, including ice, beverages, or ingredients intended for human consumption.

Potentially Hazardous Foods (PHF)

  • PHFs support rapid growth of microorganisms and include raw/cooked meats, poultry, dairy products, fish, tofu, cooked grains, and certain vegetables/fruits.

Temperature Control

  • The Temperature Danger Zone is defined as between 41°F and 140°F where harmful microorganisms proliferate rapidly.
  • Food temperatures must be continually monitored using approved thermometers: bi-metallic stem, thermocouple, and thermistor (digital).
  • Glass thermometers are prohibited in food establishments.

Meat and Egg Safety

  • Meat must bear a USDA inspection stamp to verify inspection by the U.S. Department of Agriculture.
  • Raw shell eggs should be stored at or below 45°F.

Fish and Refrigerated Food Storage

  • Smoked fish should be held at 38°F or below to prevent botulinum bacteria growth.
  • All refrigerated food must be stored at or below 41°F, with specific exceptions for raw shell eggs and smoked fish.

Shellfish and Dairy Regulations

  • Shellfish must be received with proper tags, retained for 90 days after use.
  • Milk and milk products must be pasteurized with specified sell-by dates: 9 days for regular, 45 days for ultra-pasteurized.

Food Washing and Canning Standards

  • All raw fruits and vegetables must be thoroughly washed before serving.
  • Canned products with serious defects (dents, swelling, rust, leakage, or no labels) should be rejected, and home-canned foods are not acceptable.

Packaging and Storage Regulations

  • FIFO (First In First Out) requires dating products for proper stock rotation.
  • All food items must be stored at least 6 inches off the floor to comply with NYC Health Code.

Cross-Contamination Prevention

  • To prevent cross-contamination, raw foods should be stored below cooked foods in refrigerators.

General Storage and Ice Guidelines

  • Cold food must be kept at 41°F or below, except for smoked fish, which must be at 38°F.
  • Dry storage areas should be well-lit and ventilated, and foods should not be stored under wastewater lines.
  • Food should always be kept covered and stored in vermin-proof containers.
  • Ice intended for human consumption cannot be used for storing cans or bottles, and any foods stored directly in ice must have water drained constantly.

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Description

This quiz covers essential topics related to the NYC Food Protection Course. It includes information on permits, health inspections, food safety certification, and the importance of temperature control for potentially hazardous foods. Prepare yourself to ensure food safety in NYC food establishments.

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