Day 1 - Labelling Flashcards
First 2 pages of the review sheet
All food service establishments must have a current and valid permit issued by the nyc health department
True
Health inspectors have the right to inspect any operating food service or food
processing establishment.
True
Inspectors must have rights to
A. All aspects of the establishment
B. Only the back of house
C. Only the areas where food contamination could be an issue
D. Only front of house
A
Supervisors of al food service establishments must have a food handlers certificate
True
What is food?
Any edible substance, ice, beverage, or ingredient used or. Sold for human consumption.
Potentially hazardous foods (PHF) are:
Foods which support rapid growth of microorganisms
Examples of phfs include:
Raw and cooked meats
Dairy products
Fish, shellfish, tofu,cooked rice, pasta beans Potatoes, garlic in oil
Temperature danger zone is between _______. Within this range the organisms grow the fastest
41 and 140 degrees
What are 3 types of thermometers
Bimetallic stem (0 - 220 F, used at pressed)
Thermocouple
Thermistor (digital)
The use of glass thermometers is prohibited by law (t or F)
True
Meat inspected by the eDepartment of Agriculture must have which type of stamp
USDA inspection stamp
What is the temperature smoked fish should be held at in order to. Prevent clostridium botulinum?
< 38 degrees F
Shellfish need ____. These must be kept on file for at least ____ after the product is used
Shellfish tags, 90 days
Milk and milk products must be ____, with sell by dates of ____
If ___, sell by dates must be of ____.
Pasteurized, 9 days
Ultra pasteurized, 45 days
All fruits and vegetables received raw must be thoroughly washed before being served (T or F)
True
All commercial foods in modified atmosphere packaging must be used per manufacturer’s specifications (t or f)
True
____ of any food product is prohibited by law unless special authorization is obtained through the NYX health department
Vacuum packaging
What does fifo mean
First in first out
All food items must be stored ___ off the floor
6 inches
To prevent cross contamination, ___ in a fridge must be placed ____ cooked foods
Raw foods, below
True or false: cold foods speed up the growth of organisms
False
Cold foods, except smoked fish, must be kept at or below ____F
41 degrees
Dry storage areas must be kept ___ and ___
Well lit and ventilated
Never store foods under
A. Well lit rooms
B. Wastewater lines
C. Vermin proof containers
B
Stored food must be kept in
A. Open containers
B. Covered, non vermin proof containers
C. Covered, vermin proof containers
D. None of the above
C.
Ice intended for human consumption cannot be used for storing
Cans bottles or other food products
When foods are stored directly in ice, the water from that ice must be drained constantly (t/F)
True
Where should one place the first aid choking sign? A. The back of house
B. Front of house where only the employees can see
C. Visible (conspicuous) place in each designated eating area
C
Which establishments are required to post the alcohol and pregnancy warning sign?
Any establishment that serves alcohol
Wash hands signs should be displayed at only the bathroom sink (t/f)
False (all handwashing sinks)
True or false: all facilities must display a no smoking sign
True
