Podcast
Questions and Answers
What must all food service establishments have?
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.
Health inspectors cannot inspect a food service establishment if it is in operation.
False
What must inspectors be given during an inspection?
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?
What are supervisors of all food service establishments required to have according to the NYC Health Code?
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What is food defined as?
What is food defined as?
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What does Potentially Hazardous Food (PHF) refer to?
What does Potentially Hazardous Food (PHF) refer to?
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What are some examples of Potentially Hazardous Foods?
What are some examples of Potentially Hazardous Foods?
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What are exceptions of Potentially Hazardous Foods?
What are exceptions of Potentially Hazardous Foods?
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What is the Temperature Danger Zone?
What is the Temperature Danger Zone?
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Most harmful microorganisms reproduce rapidly outside the Temperature Danger Zone.
Most harmful microorganisms reproduce rapidly outside the Temperature Danger Zone.
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What are the three thermometers allowed to be used for measuring food temperatures?
What are the three thermometers allowed to be used for measuring food temperatures?
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The use of glass thermometers in a food establishment is allowed by law.
The use of glass thermometers in a food establishment is allowed by law.
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Meat inspected by the U.S. Dept. of Agriculture must have a USDA inspection stamp.
Meat inspected by the U.S. Dept. of Agriculture must have a USDA inspection stamp.
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At what minimum temperature must raw shell eggs be stored?
At what minimum temperature must raw shell eggs be stored?
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At what temperature must smoked fish be held?
At what temperature must smoked fish be held?
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What temperature must all refrigerated food be held at?
What temperature must all refrigerated food be held at?
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What are refrigerated food exceptions?
What are refrigerated food exceptions?
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What must shellfish be received with?
What must shellfish be received with?
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What must milk and milk products be?
What must milk and milk products be?
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What must all fruits and vegetables served raw be?
What must all fruits and vegetables served raw be?
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What must canned products be if there are dents at the seam, swelling, severe rust, leakage or no label?
What must canned products be if there are dents at the seam, swelling, severe rust, leakage or no label?
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Home canned foods are acceptable.
Home canned foods are acceptable.
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What is the exception of canned foods?
What is the exception of canned foods?
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What must all commercial modified atmosphere packaged foods be used according to?
What must all commercial modified atmosphere packaged foods be used according to?
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Vacuum packaging of any food product in a retail food establishment is allowed by law.
Vacuum packaging of any food product in a retail food establishment is allowed by law.
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What does the acronym FIFO mean?
What does the acronym FIFO mean?
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What is required by the New York City Health code regarding food storage?
What is required by the New York City Health code regarding food storage?
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To prevent cross-contamination, where must raw foods be stored in a refrigerator?
To prevent cross-contamination, where must raw foods be stored in a refrigerator?
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Cold temperatures speed up the growth of microorganisms.
Cold temperatures speed up the growth of microorganisms.
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What must all cold foods be held at?
What must all cold foods be held at?
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How must dry storage areas be kept?
How must dry storage areas be kept?
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Foods can be safely stored under wastewater lines.
Foods can be safely stored under wastewater lines.
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What must food for storage be kept in?
What must food for storage be kept in?
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Ice intended for human consumption can be used for storing cans, bottles, or other food products.
Ice intended for human consumption can be used for storing cans, bottles, or other food products.
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What must happen when foods are stored directly in ice?
What must happen when foods are stored directly in ice?
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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.
