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 it in operation. Inspectors must be given access to all areas of establishment during an inspection.
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
False
Health Inspectors must show their photo identification and badge to the person in charge of an establishment when requested.
True
The term “Potentially Hazardous Food” refers to:
Any food that will support the growth of microorganisms
Home canned food products are allowed in commercial food establishments.
False
The temperature Danger Zone is between 41’F and 140’F
True
Within the Temperature Danger Zone most harmful microorganism:
Reproduce Rapidly
The sensing portion of a bi-metallic stem thermometer is:
a the dimple and downward
Shellfish tags must be must be filled in order of delivery date and kept for a period of 90 days. The 90-day period begins from:
When the Product is used up
Fresh Shelled eggs must be refrigerated up receipt, at an ambient temperature of:
45F
Foods in modified atmosphere packages provide ideal conditions for the growth of :
Clostridium Botulinum
Chicken and other poultry are most likely to be contaminated with:
Salmonella
Smoked Fish provided ideal conditions for the growth of botulinum spores. Therefore, this product must be stored at:
38’F
Which of the following cans MUST be removed from circulation?
A can with a dent on the seam
All of the following are indications that fish is fresh except:
There is a fishy odor
The acronym FIFO means “First In First Out”
True
The New York City Health Code requires that all food items must be stored at least
6 Inches from the floor
In order to avoid cross-contamination, raw foods in a refrigerator must be stored
Below Cooked Food
Cold Temperatures slow down the growth of microorganisms
True
Food for storage must be kept covered and/or stored in vermin-proof containers
True
Ice intended for human consumption can be used for storing can and bottles
False
When foods are stored directly in ice, the water from the ice must be drained constantly.
True
The presence of the following in food constitutes a physical hazard:
Pieces of Glass
True
The presence of the following in food constitutes a physical hazard:
Metal Shavings
True
The presence of the following in food constitutes a physical hazard:
Pieces of Wood
True
The presence of the following in food constitutes a physical hazard:
Pebbles and Stones
True
The presence of the following in food constitutes a physical hazard:
MSG
False
The presence of the following in food constitutes a physical hazard:
Toothpick
True
The Presence of the following in the food constitutes a chemical hazard:
Ciguatoxin
True
The Presence of the following in the food constitutes a chemical hazard:
Prescription Medicines
True
The Presence of the following in the food constitutes a chemical hazard:
Roach Spray
True
The Presence of the following in the food constitutes a chemical hazard:
Hair
Fasle
The Presence of the following in the food constitutes a chemical hazard:
False Fingernails
False
The Presence of the following in the food constitutes a chemical hazard:
Hair Dye
True
The most significant threat to food safety is from:
Biological Hazard
Bacteria and viruses can be seen under intense source of light know as “candling”
False
Sulfites can be used in food preparation as long as their use is disclosed on the menu.
False
Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a reliable and trustworthy commercial source.
True
Use of MSG (Monosodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances.
False
Which of the following bacteria causes spoilage of food?
Undesirable Bacteria
Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which of the following would provide favorable growth conditions for bacteria?
Cooked Pork stored at 80’F
At what temperature is a rapid growth of pathogenic bacteria possible?
65’F
In Which of the following food bacteria may grow rapidly?
Low acid and neutral foods
Which of the following is a safe method of storing potentially hazardous food?
None of the above
What Type of bacteria grows best at temperatures between 50′-110’F?
Mesophilic bacteria
It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. This Process:
Must be done as rapidly as Possible
Which of the following is true regarding water activity level?
Water Activity is a measure of the available water in the food for biological activity
Which of the following statements regarding foods that have a low water activity is true?
All Of the Above
Which of the following statements regarding bacteria is true?
Pathogenic bacteria cause disease in man
Which of the following foods would likely be the most shelf stable?
Instant Coffee
Which of the following food is the least shelf stable?
Fresh meats
Most viral food-borne diseases are the result of:
Poor Personal Hygiene Practice
A Food-Borne parasite found in under-cooked Pork is:
Trichinella Spiralis
Raw, Marinated or partially cooked fish is made safe by freezing for specified times and temperatures. which of the following time and temperature combination is recommended:
-31’f or lower for 15 hours
The most popular chemical sanitizer is:
Chlorine
Food Held under refrigeration must be at or below :
41’F
The reason for refrigeration potentially hazardous foods is to :
slow the growth of bacteria
Heat is effective in destroying microorganisms when the following factors are considered:
Time and Temperature
Salmonella enteritidis is mainly associated with the following food item:
Chicken
Food Workers sick with an illness that can be transmitted by contact with food or through food should be:
At Home
Ground meats such as hamburgers must be cooked to a minimum temperature of 158’F to eliminate:
E-Coli 0157:H7
Clostidium Botulinum causes the disease known as botulism
True
The Microorganism Clostridium Botulinum is mainly associated with the following
ALL of the Above
The Following illness have be associated with undercooked shell eggs:
Salmonellosis
Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by:
Preventing bare hand contact with ready-to-eat foods
Shigellosis can be eliminated by:
All of the above
Viral Hepatitis is cause by Bacillus cereus.
False
Escherichia Coli 0157-H7 is responsible for causeing Hemolytic Urmic Synfrome (HUS) Among Children:
True
Escherichia Coli 0157-H7 is mainly associated with ground poultry.
False
The illness trichinosis is cause by a parasite known as Trichinella spiralis:
True
To avoid trichinosis, Pork should never be under cooked. New York City Health Code requires pork to be cooked to a minimum temperature of:
150’F
Shellfish tags must be kept with the product until it’s used up and then filed away for:
90 days
When bacteria from a raw food gets into a cooked or read-to-eat food this is called:
Cross-Contamination
The Correct cooking temperature for poultry, stuffed meat and stuffing is:
165’F
Thick foods cool Faster…
In Small Amounts in Small containers
It is good practice to thaw frozen foods by leaving them out on the kitchen counter overnight.
False
Hot Foods placed in a refrigerator for cooling must be covered…
after being cooled
To prevent illness, Pork must be cooked to an internal temperature of:
150’F
Which of the following procedures cannot be used as an effective rapid cooling technique:
Placing on the counter overnight
The health Code requires that frozen foods be properly thawed before being cooked. The exception to this rule is:
A Frozen hamburger patty
Ground meat and foods containing ground meat must be cooked to an internal temperature of:
158’F
All of the Following except one may be used when working with ready-to-eat foods:
Clean bare hands
When using disposable gloves, they must be changed often to prevent contamination of food under what circumstances?
All of the Above
All of the following, EXCEPT ONE are true of a hot holding unit:
Must be used to reheat refrigerated foods
Which of the following is NOT a recommended method of rapid cooling?
Covering the food and placing the food on a preparation table
Per New York City Health Codes, hands must be washed thoroughly at least 3 times every day.
FALSE
Sick food workers who can transmit their illness thorough contact with with food should be prevented from working until they are well.
True
Hands must be washed thoroughly after:
All of the above
The hand wash sink must be Provided with
A B and C
The New York City Health Code requires that all food workers wear proper hair restraints.
True
A Food worker with an uninfected cut on his/her hand:
Can Work only if they wear a clean bandage and wear sanitary golves
During hand washing, hands must be rubbed for at least:
20 seconds
Clean Aprons can be used for wiping hands.
False
Hand sanitizer can be used in place of hand washing during busy periods.
False
All food on display must be protected by packaging, sneeze guards, display cases or through other means
True
Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit.
True
Cutting Boards must be sanitized at least three times a day
False
Carbon Monoxide poisoning can result from a faulty gas-fired hot water unit
True
Equipment, including ice makers and ice storage equipment, should not be located under exposed or unprotected sewer lines, open stairwells or other sources of contamination.
True
Bathrooms for employees must be provided:
Always
Wiping cloths must be stored in a sanitizing solution with a strength of:
50 ppm
Between each use, cutting boards must be :
A B and C
Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it.
False
When Manually washing dishes using hot water sanitizing method, which of the following statements are true:
- The water must be at 170’F
2.An immersion basket is needed
3.A burner or booster is needed to heat the water.
Hand Washing sinks must be provided in or near all of the following EXCEPT:
Customer Areas
During chemical sensitization, the chemical solution must be checked by:
Test Kit
The reason to prevent backflow in kitchen equipment is to:
Prevent contamination of potable water and equipment
In order to prevent backup of sewage waste in a culinary sink, which of the following must be installed?
An Air Break
An Air Break provides indirect waste for sinks. What is the benefit of the indirect was at culinary sinks?
It prevents sewage from reaching the sink
The most reliable form of backflow prevention device is a/an?
air gap
Which of the following combination of fixtures must be fitted with an air break?
Pot wash and culinary sinks
Back-flow may causes contamination of drinking water. Backflow may occur when which of the following is present?
A cross connection
To prevent backflow at the hose attachment of an equipment sink, which of the following must be installed?.
Hose-bib Vacuum breaker
An example of a SUBMERGED INLET is:
A hose with one end connected to a faucet and the other end under water
Which of the following cannot be applied in a restaurant by the supervisor of food operations?
Chemical insecticides and rodenticides
Which of the following will be useful in eliminating insects from an establishment?
All of the above
Which of the following statements is false?
Food that has been exposed to rodent must be thoroughly cleaned
Which are Potential sources of food for rodents?
All of the above
when food is unavailable to mice that have infested a restaurant, they will…:
Die or Move away
In order to “build out” rodents which of the following should be implemented?
A and B
Toxic Chemicals used for the destruction of pests must be applied only by:
Licensed pest control operator
Which of the following regarding rodents is true?
The sighting of rats during the day is an indication of severe infestation
Which of the following is a sign of rodents or rodent infestation?
All of the above
Which of the following is NOT useful in eliminating insect breeding places?
Fly Strips
Mice are known to enter buildings through openings that are as small as:
one quarter of an inch
In insect control, which measures are useful in “building them out”?
By Installing screens on doors and windows.
Fresh rat droppings in a food establishment…:
is a critical violation
Which of the following is not a sign of rodent infestation?
Decaying Vegetables
Which of the following is true?
All of the above
Which of the following are the seven Principles of HACCP:
Asses the hazards
True
Which of the following are the seven Principles of HACCP:
Identify the control Points
False
Which of the following are the seven Principles of HACCP:
Identify the critical control points
True
Which of the following are the seven Principles of HACCP:
Set standards and cireria
True
Which of the following are the seven Principles of HACCP:
Take Corrective actions
True
Which of the following are the seven Principles of HACCP:
Verify the system is working
True
Which of the following are the seven Principles of HACCP:
Notify the local Health Department
False
Which of the following are the seven Principles of HACCP:
Monitor
True
Which of the following are the seven Principles of HACCP:
Record Keeping
True
HACCP is an acronym that stands for:
Hazards Analysis Critical Control Points
Which of the hazards in HACCP mostly concerned with?
Biological
If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours, the following corrective action should be taken:
Food Should be discarded
Potentially hazardous foods in the refrigerator storage must be discarded when the temperature is:
A and B only
When making cold salads such as tuna , it is recommended that ingredients must be pre-chilled.
True
Which of the following steps in a Critical Control Point (CCP) during the food Flow for fried chicken?
Cooking
Which of the following steps is NOT a Critical Control Point (CCP) during the food Flow For Tuna Salad?
Receiving
Foods Can be kept uncovered during the cooling step
True
“First Aid Choking” Posters must only be displayed conspicuously in each designated eating area.
True
All food establishments must display an “Alcohol and Pregnancy Warning” sign.
False
A “Wash Hands” sign must be displayed at all hand washing sinks
True
Smoking may be permitted only at the bars
False
“No Smoking” signs must be posted at all smoke free areas
True
Ashtrays are permitted on dining tables as long as “No Smoking” signs are conspicuously displayed
False
Tobacco Vending Machines are prohibited in all food service establishments except taverns or bars
True
Any Food service establishment that allows onsite consumption of food must provide a cardiopulmonary resuscitation (CPR) kit in case of an emergency
True
Self-assessment of food operations is an excellent way to improve security, safety and general work practice.
True
Three of the following are common injuries among restaurant workers
A,C, E
What causes muscle strains and sprains among restaurant workers:
Lifting heavy loads and awkward reaches
Suitable work shoes are (check all that apply):
slip resistant shoes
Who should not be given access to facility food areas?
Customers
Store Knives in __ to prevent accidental cuts.
Designated drawers or racks
The Following foods do no contain trans-fats:
Corn oil