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60 Cards in this Set
- Front
- Back
- 3rd side (hint)
All food service establishments must have a... |
a current and valid permit issues by the NYC Health Department |
issues by |
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When is the right to inspection? What do they have a right to inspect? |
They have the right to inspect a food service or food processing establishment as long as it is in operation. They must be given access to all areas of the establishment during inspection. |
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Supervisors of all food service establishments are required to have |
a Food Protection Certificate |
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Potentially Hazardous Food (PHF) Refers to |
Foods which support rapid growth of micro-organisms |
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Examples of potentially hazardous foods includes 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, etc |
Exception: air cooled hard boiled egg with intact shell, beef jerky, cheese pizza, crispy bacon |
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The temperature Danger Zone is between... |
41 degrees Fahrenheit and 140 degrees Fahrenheit. |
Within this range, most harmful microorganisms reproduce rapidly. |
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The three thermometers allowed to be used for measuring food temperatures are: |
1) bi-metallic stem stem (range from 0F to 220F) 2) thermocouple 3) thermistor (digital) |
The use of glass thermometers in food establishments is prohibited by law |
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Meat inspected by the USDA must have a... |
USDA inspection stamp |
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Raw shell eggs must be stored at a minimum temperature of |
45 degrees Fahrenheit |
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Smoked fish must be held at 38 degrees Fahrenheit or below because of the bacteria: |
Clostridium botulinum |
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All refrigerated foods must be held at or below... |
41 degrees Fahrenheit |
Except raw shells (45F or below) and smoked fish (38F or below) |
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Shellfish must be received with the shellfish tags. How many days must must these tags be kept on file for? |
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. |
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Before being served, all Raw fruits and vegetables must be.... |
Thoroughly washed |
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Before being served, all Raw fruits and vegetables must be.... |
Thoroughly washed |
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canned products must be ________ if there are dents at the seam, swelling, severe rust, leakage, or no label. |
Rejected |
Home canned goods are also unacceptable. |
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All commercial modified atmosphere packaged goods must be used.... |
per manufacture specifications. |
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All commercial modified atmosphere packaged goods must be used.... |
per manufacture 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. |
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All commercial modified atmosphere packaged goods must be used.... |
per manufacture 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. |
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The acronym FIFO means |
First In First Out |
The first step in implementing FIFO is to date the products. |
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The NYC health code requires that all food items must be stored (how high?) off the floor. |
6 inches. |
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The NYC health code requires that all food items must be stored (how high?) off the floor. |
6 inches. |
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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 .... |
Micro-organisms. |
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All cold foods must be held at _____ degrees at all times. |
41 degrees F or below (except smoked fish at 38 degrees) |
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Keep dry storage areas well _____ and ______. |
Lighted and ventilated. |
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Food for storage must be kept covered and stored in what? |
Vermin proof containers. |
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Never store foods under what? |
Waste water lines. |
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Ice intended for human consumption cannot be used for storing ___, ____, or ____. |
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. |
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"first aid choking" poster must be displayed conspicuously in.... |
each designated eating area. |
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Food establishments which serve alcoholic beverages are required to display the.... |
"Alcohol and Pregnancy Warning" sign. |
Sign |
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A " " sign must be displayed at all hand washing sinks |
"wash hands" |
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" " signs must be displayed throughout each facility |
"No smoking" |
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3 main hazards to our health in a food establishment: |
physical, chemical and biological |
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Presence of a foreign object in food is considered to a... |
Physical hazard |
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Presence of harmful chemicals in a food is considered a |
Chemical hazard |
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Biological hazard is the presence of _____ in food. |
Microorganisms |
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Foods that have been contaminated with pathogenic bacteria have no change in three things.... |
Appearance Taste Smell |
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Under favorable conditions bacteria can double their population.... |
every 20 to 30 minutes |
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There are 4 phases of bacterial growth: |
1) lag 2) log 3) stationary 4) death |
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The most rapid growth of bacteria takes place in what phase? |
The log phase |
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The six factors that affect the growth of bacteria are: |
1. Food 2. Acidity (low acidity) 3. Temperature danger zone 4. Time 5. Oxygen (or lack thereof) 6. Moisture (FATTOM) |
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Viruses cannot reproduce in food; they only use food as a means to.... |
get inside the human body. |
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Hepatitis A and norovirus are two common food-borne viruses that typically contaminate our food supply through... |
Fecal (human) contaminated waters and food. |
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Hepatitis A and norovirus are two common food-borne viruses that typically contaminate our food supply through... |
Fecal (human) contaminated waters and food. |
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The food-borne parasite typically found in under-cooked pork is called _______ _______. |
Trichinella spiralis. |
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The illness trichinosis is caused by a parasite known as _____ ______. |
Trichinella spiralis |
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Trichinella spiralis can be eliminated by cooking pork to ___ degrees for __ seconds. |
155F for 15 seconds |
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A food borne parasite typically found in marine fish is called ____ _____. |
Anisakis simplex. |
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A food borne parasite typically found in marine fish is called ____ _____. |
Anisakis simplex. |
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Salmonella enteritidis is mainly associated with two things. |
raw poultry and raw shell eggs . |
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When preparing any egg recipe where eggs are not cooked or partially cooked, one must always use _____ _____ only. |
Pasteurized eggs |
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We can control the growth of the microorganism Clostridium perfingens by three actions: |
rapid cooling, rapid reheating, and avoid preparing foods in advance. |
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Staphylococcus aureus is a bacterium that is commonly carried by |
Healthy human beings |
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Staphylococcal food intoxication is a common cause of food-borne illness caused by Straphyloccocus aureus, which can be prevented by |
good personal hygiene and avoiding bare hands contact with ready-to-eat foods. |
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Food workers sick with an illness that can be transmitted by contact with food or through food should be prevented from |
From working until finally recovered. |
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Ground meats such as hamburgers must be cooked to a minimum temperature of ___F to eliminate E. Coli 0157:H7 |
158 degrees F |
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