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food Flashcards

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1
Q

All food service establishments must have a current and valid permit issued by the New York city department of health and mental hygiene?

A. true
B. false

A

A. true

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2
Q

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?

A. true
B. false

A

A. true

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3
Q

obstruction or interference with Health inspector in the performance if their duties may result in the closing of the establishment and revocation of the permit?

A. true
B. false

A

A. true

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4
Q

health inspectors are authorized to collect permit fees and fines on behalf of the department?

A. true
B. false

A

B. false

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5
Q

health inspectors must show their photo identification and badge to the person in charge of an establishment when requested?

A. true
B. false

A

A. true

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6
Q

The term “potentially hazardous food” refers to:

A. any food low in protein
B. any uncooked food
C. any food that will not be heated to 140 f
D. any food that will support the growth of microorganisms

A

D. any food that will support the growth of microorganisms

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7
Q

Home canned food products are allowed in commercial food establishments.

A. true
B. false

A

B. false

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8
Q

The Temperature Danger Zone is between 41°F and 140°F

A. true
B. false

A

A. true

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9
Q

Within the Temperature Danger Zone most harmful microorganism:

A. die
B. reproduce rapidly

A

B. reproduce rapidly

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10
Q

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

A. at the dimple and downward
B. at the dimple and upward
C. on the temperature dial

A

A. at the dimple and downward

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11
Q

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

A. when the product is used up
B. the date the shellfish is harvested
C. the date the product is delivered

A

A. when the product is used up

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12
Q

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

A. 50F
B. 41F
C. 45F

A

C. 45F

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13
Q

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

A. salmonella
B. clostridium botulinum
C. staphylococcus aureus

A

B. clostridium botulinum

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14
Q

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

A. trichinella
B. salmonella
C. clostridium

A

B. salmonella

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15
Q

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

A. 45F
B. 41F
C. 38F

A

C. 38F

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16
Q

Which of the following cans MUST be removed from circulation?

A. a can with slight rust on top
B. a can with a dent on the side panel
C. a can with a dent on a seam

A

C. a can with a dent on a seam

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17
Q

All of the following are indications that fish is fresh except:

A

B. There is a fishy odor

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18
Q

The acronym FIFO means “First In First Out”

A. true
B. false

A

A. true

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19
Q

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

A. 8 inches from the floor
B. 6 inches from the floor
C. 4 inches from the floor
D. 2inches from the floor

A

B. 6inches from the floor

20
Q

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

A. below cooked foods
B. above cooked foods
C. at least 6 inches away from cooked foods
D. none of the above

A

A. below cooked foods

21
Q

Cold temperatures slow down the growth of microorganisms.

A. true
B. false

A

A. true

22
Q

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

A. true
B. false

A

A. true

23
Q

Ice intended for human consumption can be used for storing cans and bottles.

A. true
B. false

A

A. true

24
Q

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

A. true
B. false

A

A. true

25
Q 
The presence of the following in  food constitutes a physical hazard:
1.	Pieces of glass 
A. true 
B. false
2.	Metal shavings
A. true 
B. false	
 3.	Piece of wood
A. true 
B. false	
 4.	Pebbles and stones
A. true 
B. false	
 5.	MSG
A. true 
B. false	
 6.	Toothpick
A. true 
B. false
A
  1. A. true
  2. A. true
  3. A. true
  4. A. true
  5. B. false
  6. A. true
26
Q

The presence of the following in the food constitutes a chemical hazard:
7. Ciguatoxin
A. true
B. false

  1. Prescription medicines
    A. true
    B. false
  2. Roach spray
    A. true
    B. false
  3. Hair
    A. true
    B. false
  4. False fingernails
    A. true
    B. false
  5. Hair dye
    A. true
    B. false
A
  1. A. true
  2. A. true
  3. A. true
  4. B. false
  5. B. false
  6. A. true
27
Q

The most significant threat to food safety is from:

A. Physical Hazard
B. chemical Hazard
C. Biological Hazard
D. None of the above

A

C. Biological Hazard

28
Q

. Bacteria and viruses can be seen under intense source of light known as “candling”.

A. True
B. false

A

B. False

29
Q

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

A. True
B. False

A

B. False

30
Q

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

A. True
B. False

A

A. True

31
Q

Use of MSG (Monosodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances.

A. True
B. False

A

B. False

32
Q

Which of the following bacteria cause spoilage of food?

A. Undesirable bacteria
B. Pathogenic bacteria
C. Beneficial bacteria
D. Benign bacteria

A

A. Undesirable bacteria

33
Q

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

A. Raw lettuce stored in refrigerator at 40°F
B. Vinegar stored at room temperature
C. Cooked Pork stored at 80°F
D. Frozen vegetables in the freezer.

A

C. Cooked Pork stored at 80°F

34
Q

At what temperature is rapid growth of pathogenic bacteria possible?

A. 140°F
B. 65°F
C. 37°F
D. 15°F

A

B. 65F

35
Q

In which of the following foods bacteria may grow rapidly?

A. High Acid Foods
B. Low acid and neutral foods
C. Highly Alkaline foods
D. Foods with a pH of 4.6 and below

A

B. Low acid and neutral foods

36
Q

Which of the following is a safe method of storing potentially hazardous food?

A. Potentially hazardous foods held atop a kitchen table at room temperature. 60°F-70°F
B. Potentially hazardous foods held in refrigeration at 50°F
C. Potentially hazardous foods held on a steam table at 130°F
D. None of the above

A

D. None of the above

37
Q

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

A. Mesophilic bacteria
B. Thermophilic bacteria
C. Psychrophilic bacteria

A

A. Mesophilic bacteria

38
Q

It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. This process:

A. Is strictly prohibited
B. Must be done as rapidly as possible
C. Will always result in a notice of violation

A

B. Must be done as rapidly as possible

39
Q

Which of the following is true regarding water activity level?

A. Water activity is the measure of total water in food
B. Foods with a water activity below .85 can support the rapid growth of bacteria
C. Water activity is a measure of the available water in the food for biological activity

A

C. Water activity is a measure of the available water in the food for biological activity

40
Q

Which of the following statements regarding foods that have a very low water activity is true?

A. Such foods will have a long shelf life
B. Such foods are safer
C. Both pathogenic and undesirable bacteria will be unable to reproduce on these foods
D. All of the above

A

D. All of the above

41
Q

Which of the following statements regarding bacteria is true?

A. All bacteria are dangerous and must be destroyed
B. Foods which have pathogenic bacteria will have a musky taste
C. Beneficial bacteria will always cause spoilage of foods
D. Pathogenic bacteria cause disease in man

A

D. Pathogenic bacteria cause disease in man

42
Q

Which of the following foods would likely be the most shelf stable?

A. Fresh meats
B. Steamed rice
C. Instant coffee
D. Fresh fruits

A

C. Instant coffee

43
Q

Which of the following food is the least shelf stable?

A. Cured Meats
B. Fresh fruits
C. Instant coffee
D. Fresh meats

A

D. Fresh meats

44
Q

Most viral food-borne diseases are the result of:

A. Physical hazard
B. Poor personal hygiene practice
C. Drinking bottled water

A

B. Poor personal hygiene practice

45
Q

Food borne parasite found in under cooked pork is:

A. Salmonella enterideide
B.Trichinella spiralis
C. Bacillus cereus

A

B. Trichinella spiralis

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