Food Handlers Test

Front 1

All food service establishments must have a current and valid permit issued by the New York City Department Of Health and Mental Hygiene.

Back 1

True.

Front 2

Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of establishment during an inspection.

Back 2

True.

Front 3

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.

Back 3

True.

Front 4

Health Inspectors are authorized to collect permit fees and fines on behalf of the Department.

Back 4

False.

Front 5

Health Inspectors must show their photo identification and badge to the person in charge of an establishment when requested.

Back 5

True.

Front 6

The term "potentially hazardous food" refers to:

Back 6

Any food that will promote the growth of microorganisms.

Front 7

Home canned food products are allowed in commercial food establishments. True or false?

Back 7

False.

Front 8

The Temperature Danger Zone is between 41°F and 140°F. True or false?

Back 8

True.

Front 9

Within the Temperature Danger Zone most harmful microorganisms:

Back 9

Reproduce rapidly.

Front 10

The sensing portion of a bi-metallic stem thermometer is:

Back 10

At the dimple and downward.

Front 11

Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The 90-day period begins from:

Back 11

When the product is used up.

Front 12

Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of:

Back 12

45 degrees F.

Front 13

Foods in modified atmosphere packages provide ideal conditions for the growth of:

Back 13

Clostridium botulinum.

Front 14

Chicken and other poultry are most likely to be contaminated with:

Back 14

Salmonella.

Front 15

Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at:

Back 15

38 degrees F.

Front 16

Which cans MUST be removed from circulation?

Back 16

Cans with dents on the seams, no labels, severely rusted, severely dented, leaking, swollen ends.

Front 17

The following is an indication that fish is not fresh:

Back 17

There is a fishy odor.

Front 18

What does the acronym FIFO mean?

Back 18

"First In First Out": Date products and use the oldest products first as a method of stock rotation.

Front 19

The New York City Health code requires that all food items must be stored at least:

Back 19

6 inches from the floor.

Front 20

In order to avoid cross-contamination, raw foods in a refrigerator must be stored:

Back 20

Below cooked foods.

Front 21

Cold temperatures slow down the growth of microorganisms. True or false?

Back 21

True.

Front 22

Food for storage must be kept covered and/or stored in vermin-proof containers. True or false?

Back 22

True.

Front 23

Ice intended for human consumption can be used for storing cans and bottles. True or false?

Back 23

False.

Front 24

When foods are stored directly in ice, the water from that ice must be drained constantly. True or false?

Back 24

True.

Front 25

The presence of the following in food constitutes a physical hazard:

Back 25

Glass, metal shavings, a piece of wood, pebbles and stones, a toothpick.

Front 26

The presence of the following in the food constitutes a chemical hazard:

Back 26

Ciguatoxin, prescription medicines, roach spray, hair dye.

Front 27

The most significant threat to food safety is from:

Back 27

Biological hazard.

Front 28

Bacteria and viruses can be seen under intense source of light known as "candling". True or false?

Back 28

False.

Front 29

Sulfites can be used in food preparation as long as their use is disclosed on the menu. True or false?

Back 29

False.

Front 30

Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a reliable and trustworthy commercial source. True or false?

Back 30

True.

Front 31

Use of MSG ( Monsodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances. True or false?

Back 31

False.

Front 32

Which bacteria cause spoilage of food?

Back 32

Undesirable bacteria.

Front 33

Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which would provide favorable growth conditions for bacteria?

Back 33

Cooked pork stored at 80 degrees F.

Front 34

At what temperature is rapid growth of pathogenic bacteria possible?

Back 34

65 degrees F.

Front 35

In which pH foods may bacteria grow rapidly?

Back 35

Low acid and neutral foods.

Front 36

What type of bacteria grows best at temperatures between 50°-110°F?

Back 36

Mesophillic bacteria.

Front 37

It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. Can this process be done at a slow pace?

Back 37

No, it must be done as quickly as possible.

Front 38

What is water activity level?

Back 38

A measure of the available water in food for biological activity.

Front 39

Do pathogenic bacteria cause disease in man?

Back 39

Yes.

Front 40

Is instant coffee shelf stable?

Back 40

Yes.

Front 41

Are fresh meats shelf stable?

Back 41

No.

Front 42

Most viral food-borne diseases are the result of:

Back 42

Poor personal hygiene practice.

Front 43

A food-borne parasite found in under-cooked pork is:

Back 43

Trichinella spiralis.

Front 44

Raw, marinated or partially cooked fish is made safe by freezing for specified times and temperatures. What time and temperature combination is recommended?

Back 44

-31 degrees F or lower for 15 hours.

Front 45

The most popular chemical sanitizer is:

Back 45

Chlorine.

Front 46

Food held under refrigeration must be at or below:

Back 46

41 degrees F.

Front 47

The reason for refrigerating potentially hazardous foods is to:

Back 47

Slow the growth of bacteria.

Front 48

Heat is effective in destroying microorganisms when the following factors are considered:

Back 48

Time and temperature.

Front 49

When bacteria from a raw food get into a cooked or ready-to-eat food, this is called:

Back 49

Cross-contamination.

Front 50

The correct cooking temperature for poultry, stuffed meat and stuffing is:

Back 50

165 degrees F.

Front 51

Thick foods cool faster...:

Back 51

In small amounts in small containers.

Front 52

It is a good practice to thaw frozen foods by leaving them out on the kitchen counter overnight. True or false?

Back 52

False.

Front 53

Hot foods placed in a refrigerator for cooling must be covered...

Back 53

After being cooled.

Front 54

To prevent illness, pork must be cooked to an internal temperature of:

Back 54

155 degrees F.

Front 55

What is an example of a procedure that cannot be used as an effective rapid cooling technique?

Back 55

Placing on the counter overnight.

Front 56

The Health Code requires that frozen foods be properly thawed before being cooked. The exception to this rule is:

Back 56

A frozen hamburger.

Front 57

Ground meat and foods containing ground meat must be cooked to an internal temperature of:

Back 57

158 degrees F.

Front 58

What method of working with ready-to-eat foods cannot be used?

Back 58

Clean bare hands.

Front 59

When using disposable gloves, they must be changed often to prevent contamination of food under what circumstances?

Back 59

Always.

Front 60

A hot-holding unit cannot be used to reheat foods. True or false?

Back 60

True.

Front 61

Covering food and leaving it on a table is not a recommended method for rapid cooling. True or false?

Back 61

True.

Front 62

Per New York City Health Code, hands must be washed thoroughly at least 3 times every day. True or false?

Back 62

False.

Front 63

Sick food workers who can transmit their illness thorough contact with food should be prevented from working until they are well. True or false?

Back 63

True.

Front 64

Hands must be washed thoroughly after:

Back 64

Always.

Front 65

The hand wash sinks must be provided with:

Back 65

Soap, paper towels/hand dryers, and hot/cold running water.

Front 66

The NYC Health Code requires that all food workers wear proper hair restraints. True or false?

Back 66

True.

Front 67

A food worker with an uninfected cut on his/her hand can work only if he/she wears a bandage and sanitary gloves. True or false?

Back 67

True.

Front 68

During hand washing hands must be rubbed for at least:

Back 68

20 seconds.

Front 69

Clean aprons can be used for wiping hands. True or false?

Back 69

False.

Front 70

Hand sanitizers can be used in place of hand washing during busy periods. True or false?

Back 70

False.

Front 71

All food on display must be protected by packaging, sneeze guards, display cases or through other means. True or false?

Back 71

True.

Front 72

Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit. True or false?

Back 72

True.

Front 73

Cutting boards must be sanitized at least three times a day. True or false?

Back 73

False.

Front 74

Carbon monoxide poisoning can result from a faulty gas-fired hot water unit. True or false?

Back 74

True.

Front 75

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 or false?

Back 75

True.

Front 76

Bathrooms for employees must be provided:

Back 76

Always.

Front 77

Wiping cloths must be stored in a sanitizing solution with a strength of:

Back 77

50 PPM.

Front 78

Between each use, cutting boards must be:

Front 79

Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it. True or false?

Back 79

False.

Front 80

When manually washing dishes using hot water sanitizing method, which three of the following statements are true:

1. The water must be at 170°F.

2. An immersion basket is needed.

3. A burner or booster is needed to heat the water.

4. A two-compartment sink is necessary.

Back 80

1, 2, and 3

Front 81

Hand wash sinks do not need to be provided in which areas?

Back 81

Customer areas.

Front 82

During chemical sanitization, the chemical solution must be checked by:

Back 82

Test kit.

Front 83

What are the minimum and maximum temperatures necessary for a high temperature dishwasher to be effective in sanitizing materials?

Back 83

170 degrees to 195 degrees.

Front 84

The reason to prevent backflow in kitchen equipment is to:

Back 84

Prevent contamination of potable water and equipment.

Front 85

In order to prevent backup of sewage waste in a culinary sink, which must be installed?

Back 85

An air break.

Front 86

An air break provides indirect waste for sinks. What is the benefit of the indirect waste at culinary sinks?

Back 86

It prevents sewage from reaching the sinks.

Front 87

The most reliable form of backflow prevention device is a/an:

Back 87

An air gap.

Front 88

Which of the following combination of fixtures must be fitted with an air break?

Back 88

Pot wash and culinary sinks.

Front 89

Backflow may cause contamination of drinking water. Backflow may occur when which of the following is present?

Back 89

A cross connection.

Front 90

To prevent backflow at the hose attachment of an equipment sink, which of the following must be installed?

Back 90

Hose-bib vacuum breaker.

Front 91

An example of a SUBMERGED INLET is:

Back 91

A hose with one end connected to a faucet and the other end under water.

Front 92

Which of the following cannot be applied in a restaurant by the supervisor of food operations?

Back 92

Chemical insecticides and rodenticides.

Front 93

When food is unavailable to mice that have infested a restaurant, they will ...

Back 93

Die or move away.

Front 94

What does it mean to "build out" rodents?

Back 94

Making sure there aren't places for rodents to live in the structure of your institution.

Front 95

Toxic chemicals used for the destruction of pests must be applied only by:

Back 95

A licensed pest control operator.

Front 96

The sighting of rats during the day is an indication of a severe infestation. True or false?

Back 96

True.

Front 97

Fly strips are not useful in eliminating insect breeding places. True or false?

Back 97

True.

Front 98

Mice are known to enter buildings through openings that are as small as:

Back 98

One quarter of an inch.

Front 99

In insect control, what measures are useful in "building them out"?

Back 99

Installing screens on doors and windows.

Front 100

Fresh rat droppings in a food establishment are what level violation?

Back 100

Critical.

Front 101

What is HACCP?

Back 101

Hazard, analysis, critical point control.