Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NYC Food handlers > Course review > Flashcards

Course review Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

Examples of potentially hazardous foods

A

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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Potentially hazardous food exceptions

A

Air cooled hard boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Temperature danger zone

A

41 F and 140 F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Three thermometers allowed to be used for measuring food temperatures

A

Bi- metallic stem ( range from 0 F to 220 F)
Thermocouple
Thermistor

Glass thermometers are prohibited

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Raw shell eggs must be stored at what temperature?

A

At a minimum temperature of 45 F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Smoked fish must be held at what temperature?

A

38 F or below because of the Bacteria Clostridium botulinum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

All refrigerated food must be held at what temperature?

A

41 F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Does shell fish have to be received with tags?

And if so how how long must it be kept on file?

A

Yes and for at least 90 days after the product is used up

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

How long should pasteurized milk be held?

A

9 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How long should ultra- pasteurized milk be held by?

A

45 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Canned products must be rejected if there are?

A

Dents at the seam, swelling, severe rust, leakage or no label

Exception: slight dent on the body of can

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

New York City health code requires that all food items must be stored at least?

A

6 inches off the floor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

To prevent cross contamination where should raw foods be stored in the refrigerator?

A

Below cooked foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Cold foods must be stored at what temperature?

A

41 F or Below ( except smoked fish at 38 F) at all times

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are Physical hazards?

A

The presence of foreign object

Examples: glass fragments, pieces of metal, etc.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are chemical hazards?

A

Presence of chemical hazards

Example: pesticides, cleaning agents, prescription medicine etc.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are biological Hazards?

A

The presence of microorganisms

Example: Bacteria, viruses, parasites and fungi

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the 4 phases of bacterial growth?

A

Lag, log, stationary and death

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

It what phase does rapid bacterial growth happen?

A

Log phase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are the Six factors that affect the growth of bacteria?

A

Food, Acidity ( low acidity ), Temperature danger zone, oxygen ( or lack of oxygen ) and moisture ( FATTOM)

21
Q

What 2 food borne viruses contaminate out food supply through fecal (human) contaminated waters and food?

A

Hepatitis A and Norovirus

22
Q

What food Borne parasite is typically found in under cooked pork?

A

Trichinella Spiralis

23
Q

What illness is called by the parasite Trichnella Spiralis?

A

Trichinosis

24
Q

How can Trichinella Spiralis be eliminated?

A

By cooking pork to 150 F for 15 seconds

25
Q

What food borne parasite is typically found in marine fish

A

Anisakis Simplex

26
Q

What is Samonella enteritidis mainly associated with?

A

Raw poultry and raw shell eggs

27
Q

How can the microorganism clostridium perfringes can be controlled?

A

By rapid cooling, rapid re heating and avoid preparing foods in advance.

28
Q

What is Staphylococcus aureus?

A

A bacterium that is commonly carried by healthy human beings

29
Q

What is Staphylococcal food caused by? And how can it be prevented?

A

Caused by Staphylococcus Aureus which can be prevented by good personal hygiene and avoiding bare hand contact with ready to eat foods

30
Q

To avoid E coli Ground meats such as hamburgers have to be cooked at what temperature?

A

158 F

31
Q

Clostridium Botulinum causes what disease and what is it associated with?

A

Botulism

Associated with home canned foods, swollen cans, smoked fish, garlic in oil and any food in an anaerobic ( without air) enviroment

32
Q

When does ciguatera intoxication occur?

A

During warm weather when toxic red algae in the water are eaten by small fish. The small fish are then eaten by certain predatory fish ( barracuda, red snapper etc)

Humans become sick once they eat the predatory fish with accumulated toxins from red algae

33
Q

When does Scombroid poisoning occur?

A

It occurs when certain fish are eatin ( tuna, mackerel, bonito, mahi mahi, blue fish etc. ) with high levels of histamines due to time and temperature abuse

34
Q

What are the 3 acceptable methods of thawing frozen foods?

A

Refrigerate
Place under cold running water
Microwave oven with continuous cooking afterwards

35
Q

Cross contamination

A

Bacteria from raw food getting into cooked or ready to eat foods

36
Q

What is the correct cooking temperature for poultry, stuffed meat and stuffing

A

165 F

37
Q

Ground meats and foods containing ground meats must be cooked at internal temperature of?

A

158 F

38
Q

To prevent illness pork must be cooked at an internal temperature of?

A

150 F

39
Q

Eggs, fish, shellfish , lamb, and other must be cooked to a minimum temperature of?

A

140 F or higher

40
Q

All hot foods stored on a hot holding unit must be held at what temperature?

A

140 F or higher

41
Q

Hot foods placed in a refrigerator for cooling must be covered and cooled at what Temperature?

A

41 F or below

42
Q

How can hot water sanitizing be done?

A

By immersing utensils in 170 F water for 30 seconds

43
Q

How to prepare 50 ppm chlorine based sanitizing solution

A

Add 1/2 ounch of bleach to 1 gallon of water

Used for immersion/ soaking of utensils for 2 min

44
Q

How to prepare 100 PPM chlorine based sanitizing solution

A

Add one ounce of bleach to one gallon of water

Used for wiping, spraying or pouring

45
Q

What does HACCP stand for?

A

Hazard Analysis and Critical Control Point

46
Q

What are the 7 principles of HACCP?

A 
Identify Hazards
Determine Critical Control Points (CCP)
Set up Critical Limits
Monitor CCP
Take Corrective Actions
Verify the system is working
& Record Keeping
47
Q

What is HACCP?

A

A system of food safety which is mainly concerned with the control of harmful Microorganisms

48
Q

What is a Critical Control Point (CCP)?

A

Any point in the flood flow where action must be taken to eliminate hazard.

49
Q

What does Potentially Hazardous foods refer to?

A

Potentially Hazardous foods(PHF) refers to foods which support rapid growth of microorganisms.

NYC Food handlers (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions