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FOOD HANDLERS Flashcards

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1
Q

All good service establishments must have

A

A current and valid permit issued by the NYC health department

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2
Q

When do health inspectors have the right to inspect a food service or food processing establishment?

A

As long as it is in operation

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3
Q

During an inspection, inspectors must be given access to

A

All areas of the food establishment

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4
Q

Who is required to have a food protection certificate?

A

Supervisors of all food service establishments

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5
Q

Food is defined as

A

Any edible substance, ice, beverage, or an ingredient intended for use and used or sold for human consumption

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6
Q

Potential Hazardous Food (PHF) refers to?

A

Foods which support rapid growth of microorganisms

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7
Q

Examples of Potentially Hazardous Foods

A

Examples: raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes, cut leafy greens, cut tomatoes and lemons, garlic in oil etc.

(Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon)

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8
Q

Not Potentially Hazardous prepared foods

A

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

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9
Q

The Temperature Danger Zone

A

Between 41•F and 140•F

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10
Q

The THREE thermometers allowed to be used for measuring food temperatures:

A
  1. Bi Metallic Stem (range from 0•F to 220•F)
  2. Thermocouple
  3. Thermistor (Digital)
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11
Q

Glass Thermometers

A

Kind of thermometer which are prohibited by law in a food establishment

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12
Q

Meat inspected by the US Department of agriculture must have what?

A

Must have a USDA inspection stamp

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13
Q

Raw shell eggs must be stored at a minimum temperature of

A

45°F

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14
Q

Smoked fish must be held at

A

38°F or below

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15
Q

Smoked fish held above what temperature causes the growth of which kind of bacteria

A

38°F causes growth of the bacteria Clostridium Botulinum

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16
Q

All refrigerated foods must be held at or below

A

41°F

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17
Q

Shellfish must be received with

A

The shellfish tags

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18
Q

After shellfish is used up

A

Tags must be kept on file for at least 90 days

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19
Q

Milk and milk products must be pasteurized with sell by date of

A

9 days

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20
Q

Milk and milk products must be ULTRA pasteurized with sell-by dates of 

A

45 days

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21
Q

All fruits and vegetables served raw must be

A

Thoroughly washed before being served

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22
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 the can)

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23
Q

Home canned foods

A

Are unacceptable types of canning

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24
Q

All commercial modified atmosphere packaged foods

A

Type of packaged food that must be used per manufacture specifications

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25
Q

Vacuum packaging of any food product in a retail food establishment

A

Prohibited by law unless special authorization is obtained through the department of health

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26
Q

The acronyms FIFO means

A

First In First Out

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27
Q

The first step in implementing FIFO is to…

A

Date the products is the first step

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28
Q

How far off the floor must all food items be stored

A

6” or more

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29
Q

In order to prevent cross contamination, raw foods in our refrigerator must be stored

A

Below cooked foods

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30
Q

Cold temperatures

A

Slow down the growth of microorganisms

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31
Q

All cold foods must be held at

A

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

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32
Q

Dry storage areas

A

Must be kept well lighted and ventilated

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33
Q

Never store foods

A

Under waste water lines

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34
Q

Qualities of food for storage must be

A

Kept covered and stored in vermin-proof containers

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35
Q

Ice intended for human consumption

A

Cannot be used for storing cans, bottles or other food products

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36
Q

When foods are stored directly in ice

A

The water from the ice must be drained constantly

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37
Q

”First Aid Choking” poster

A

Must be displayed conspicuously in each designated eating area

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38
Q

Food establishments which serve alcoholic beverages are required to display

A

The “Alcohol and Pregnancy Warning” sign

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39
Q

a “Wash Hands” sign

A

Must be displayed at all hand washing sinks

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40
Q

“No Smoking” signs

A

Must be displayed throughout each facility

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41
Q

There are three main hazards to our health in a food establishment

A

Physical, chemical and biological

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42
Q

A physical hazard in food

A

The presence of a foreign object (Glass fragments, pieces of metal, etc.)

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43
Q

A chemical hazard

A

Presence of harmful chemicals (pesticides, cleaning agents, prescriptions medicine etc.) in a food

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44
Q

The presence of microorganisms (bacteria, viruses, parasites and fungi) in food is what kind of hazard?

A

Biological

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45
Q

Foods that have been contaminated with pathogenic bacteria

A

Have no change in appearance, taste or smell

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46
Q

Under favorable conditions bacteria can double their population in what amount of time?

A

Every 20 to 30 minutes

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47
Q

There are four phases of bacterial growth:

A

Lag, Log, Stationary and Death

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48
Q

The most rapid growth of bacteria (FATTOM) takes place in what phase

A

The LOG phase

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49
Q

The six factors that affect the growth of bacteria are:

A

Food, Acidity (Low Acidity), TDZ, Time, Oxygen, Moister (FATTOM)

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50
Q

Viruses cannot

A

Reproduce in food; they only use food as a means to get inside the human body

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51
Q

Hepatitis A and Norovirus contaminate the food supply

A

Through fecal (human) contaminated waters and food 

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52
Q

Trichinella Spiralis

A

The food-borne parasite typically found in undercooked pork

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53
Q

Trichinosis Parasite

A

Caused by a parasite known as Trichinella Spiralis

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54
Q

Trichinella Spiralis cooking requirements:

A

Can be eliminated by cooking pork to 155°F for 15 seconds

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55
Q

Marine fish contain what?

A

Anisakis simplex (a food-borne parasite)

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56
Q

Salmonella Enteritidis

A

Mainly associated with raw poultry and raw shell eggs

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57
Q

One must always use pasteurized eggs only…

A

When preparing any egg recipe where eggs are not cooked or partially cooked

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58
Q

Clostridium Perfringens growth can be controlled by

A

Rapid cooling, rapid reheating and avoid preparing foods in advance

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59
Q

Staphylococcal food intoxication

A

Is caused by Staphylococcus Aureus

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60
Q

Foodborne illness Staphylococcal food Intoxication can be prevented by

A

Good personal hygiene and avoiding bare hands contact with ready to eat foods

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61
Q

Food workers sick with an illness I can be transmitted by contact with food or through food should be

A

Prevented from working until fully recovered

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62
Q

Ground meats such as hamburgers must be cooked to a minimum temperature

A

158°F to eliminate E. coli 0157:H7

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63
Q

E. Coli 0157.H7 is caused by

A

Ground meat not cooked over 158°F

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64
Q

Botulism is caused by

A

Clostridium Botulinum

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65
Q

What viruses home canned foods associated with

A

Clostridium botulinum bacterium

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66
Q

Ciguatera Intoxication occurs in what kind of environmental conditions

A

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

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67
Q

Humans become sick from predatory fish with accumulated toxins from

A

Red algae

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68
Q

Scombroid poisoning occurs from

A

Eating certain fish (ie tuna, mackerel, bonito, mahi mahi, blue fish etc.) With high levels of histamines due to time and temperature abuse

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69
Q

Hands must be washed thoroughly after

A

Any activity in which the hands have become contaminated. For example, before starting work, after handling raw foods, coughing, sneezing, smoking, eating, drinking, scratching, etc.

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70
Q

The NYC Health Code requires That handwashing sinks must be located…

A

Within 25 feet of each food preparation, food service and wear washing area and in or adjacent to employee and patron bathrooms

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71
Q

The hand wash sinks must be provided with

A

Soap, hot and cold running water, disposable towels or a hand dryer and a “wash hands” sign

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72
Q

The Nyc health code requires that all food workers wear…

A

Proper hair restraints, clean aprons and outer garments, abstain from wearing jewelry and wearing make up

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73
Q

It is illegal to handle ready to eat foods

A

With bare hands. Workers must use gloves, tongs, deli paper, spatula or other clean and sanitary utensils. Foods that will be cooked (ie raw beef for stew, raw dough for bread, etc) may be handled with clean bare hands. 

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74
Q

To handle ready to eat foods, workers must use…

A

Gloves, tongs, deli paper, spatula or other clean and sanitary utensils

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75
Q

Clean bare hands can only touch food

A

That will be cooked

76
Q

The three acceptable methods of thawing frozen foods are to…

A
  1. Refrigerate them
  2. Place under cold running water
  3. In a microwave oven with continuous cooking afterwards
77
Q

Cross contamination

A

Is when bacteria from a raw food get into a cooked or ready to eat food

78
Q

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

A

165°F

79
Q

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

A

158°F

80
Q

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

A

155°F

81
Q

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

A

145°F

82
Q

Oh hot food stored on a hot holding unit must be held at

A

140°F or higher

83
Q

Some of the effective ways to rapidly cool foods are:

A

Immersion in an ice water bath with occasional stirring, use of 4 inches shallow cooling pans with a product depth of 1 to 2 inches, using a rapid show unit, and cutting solid foods into smaller pieces (6lbs or less)

84
Q

Hot foods placed in a refrigerator for cooling must be covered only after they have completely cooled to

A

41°F or below

85
Q

Previously cooked and refrigerated foods that will be served from a hot holding unit must be

A

Rapidly reheated to 165°F using a stove or an oven

86
Q

Never use a hot holding unit

A

To reheat food

87
Q

Bare hands may never be used

A

When working with ready to eat foods

88
Q

When working with ready to eat foods

A

Always use utensils such as clean and sanitary pair of gloves, tongs, spatula, deli paper, spoon, knife, etc.

89
Q

To prevent contamination of food disposable gloves must be

A

Must be changed often to prevent contamination of food

90
Q

Culinary (food related) and pot/dish washing sinks must be fitted with

A

Air breaks

91
Q

Atmospheric Vacuum Breakers (AVB) must be installed

A

And any equipment that has a direct connection with potable water supply 

92
Q

Types of equipment that have direct connections with potable water supplies

A

Ice machine, coffee machines, dishwashers, etc.

93
Q

Cross connection can be prevented by installing what?

A

Installing a hose bib vacuum breaker

94
Q

All gas-fired hot water heaters must be installed by…

A

A licensed plumber

95
Q

All gas-fired hot water heaters must be monitored…

A

For Back draft

96
Q

NYC laws make it illegal to dump grease…

A

In any sink that does not have a proper grease interceptor

97
Q

The proper sequence for the manual dish washing operations is

A

Wash, rinse, sanitize, air dry

98
Q

Between each use, cutting boards must be

A

Washed, rinsed and sanitized

99
Q

What requirements must water be met to sanitize using the hot water method?

A

Immersing utensils in water at 170°F for 30 seconds or more

100
Q

To prepare a 50 ppm chlorine base sanitizing solution…

A

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

101
Q

To prepare a 100 ppm chlorine base sanitizing solution…

A

Add 1 ounce of bleach to 1 gallon of water

102
Q

50 ppm sanitizing solution

A

Is used for immersion/soaking of utensils for at least one minute

103
Q

Typically used for wiping, Spring or pouring…

A

100 ppm sanitizing solution

104
Q

Wiping cloths can be stored

A

And a sanitizing solution with strength of 50 ppm

105
Q

During chemical sanitization, the chemical solution 

A

Must be checked with a test kit

106
Q

Bathrooms for patrons must be provided…

A

When there are 20 seats or more in the dining area of a food establishment

107
Q

The three key strategies of integrated pest management are:

A

Starve them, build them out and destroy them

108
Q

When food is unavailable to mice

A

Mice will move out

109
Q

Rats are known to enter buildings

A

Through openings that are as small as the size of a quarter

110
Q

Presence of fresh rat droppings in a food establishment…

A

Is a critical violation

111
Q

Insecticides and rodenticides can only be applied in a restaurant by a

A

Licensed Peat Control Officer

112
Q

NYC health code requires that a pest control officer must inspect a food establishment…

A

Inspection at least once a month

113
Q

HACCP is an acronym that stands for

A

Hazard analysis and critical control point

114
Q

The seven principles of HACCP are:

A

Hazard, CCP, set up limits, monitor, take action, verify, record keeping

115
Q

HACCP

A

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

116
Q

A critical control point (CCP)

A

Is any point in the food flow where action must be taken to eliminate the hazard

117
Q

If potentially hazardous foods are left in the temperature danger zone for more than two hours

A

Then the food must be discarded as it is no longer considered safe 

118
Q

Whenever making cold salad such as tuna…

A

It is recommended that ingredients are pre-chilled

119
Q

Artificial trans fat increases

A

LDL - The bad cholesterol, leading to heart disease

120
Q

An excellent way to improve food safety, security and general work practice is to

A

Conduct a self assessment of food operations on a regular basis

121
Q

The most common injuries among restaurant workers in a work place are…

A

Slips, trips, falls, cuts, lacerations, burns, muscle strains, sprains and electrocution

122
Q

To avoid slips, trips and falls

A

Slip resistant shoes must be worn by food workers

123
Q

Most harmful microorganisms reproduce rapidly…

A

Within the temperature danger zone

124
Q

Potentially hazardous foods (PHF)

A

Foods that provide suitable conditions for rapid growth of microorganisms

125
Q

165°F

A

Poultry, stuffed meats, stuffing

126
Q

158°F

A

Ground meats

127
Q

155°F

A

Pork and pork products

128
Q

145°F

A

Shell eggs, all meats but pork, poultry and ground meats

129
Q

PHF cooling time first half…

A

Two hours when cooling from 140°F to 70°F

130
Q

PHF cooling time second half

A

More than four hours when cooling from 70°F to 41°F or below

131
Q

Hot water sanitizing

A

This method of sanitizing involves the use of hot water and a three compartment sink

132
Q

170°F (not food)

A

Temperature for 30 seconds to sanitize

133
Q

6lbs

A

Reduced size to cool meat roast, poultry and fish

134
Q

4 inches

A

Depth of a pan require to cool thick foods like chili and refried beans

135
Q

50 ppm

A

The strength of sanitizing solution for a wiping cloth

136
Q

31°F for 15 hours

A

Required freezing criteria for any fish to be consumed raw

137
Q

Sulfites can be used to

A

Maintain the color and freshness of cut fruits and vegetables

138
Q

Under favorable conditions bacteria can double their population

A

Every 20 to 30 minutes

139
Q

65°F

A

Growth of bacteria possible

140
Q

Six conditions for the growth of bacteria

A

Food, acidity, temperature, time, oxygen and moisture

141
Q

Food types of bacteria like

A

High protein foods of animal origin. Plant products that are heat treated

142
Q

Bacteria prefer what kind of acidity

A

They generally prefer neutral foods

143
Q

Bacteria do not do well in foods that are

A

Too acidic or too alkaline

144
Q

Why is vinegar used as a preservative

A

To prevent growth of bacteria

145
Q

What pH balance is considered too acidic for food to grow?

A

Any food with a pH value of 4.6 or less

146
Q

Bacteria prefer what kind of temperature

A

Warm temperatures

147
Q

Bacteria that prefer human food grow between what temperatures

A

Between 41-140°F (Temperature danger zone)

148
Q

50-110°F

A

Mesophilic Bacteria grow best at temperatures between this

149
Q

Thermophilic Bacteria prefer heat And grow best at temperatures between

A

110-150°F or more

150
Q

Psycophilic Bateria prefers temperatures

A

That are cold and grow at 50°F

151
Q

Bacteria can be controlled by removing what?

A

The processes of dehydration, freezing and preserving and salt or sugar to remove moisture from food

152
Q

The Water Activity value that does not have enough moisture to support the active growth of bacteria?

A

.85 or less

153
Q

The most reliable and time-tested method of destroying bacteria is

A

The use of heat

154
Q

What are two methods for pasteurizing milk?

A

Holding or flash

155
Q

The holding method

A

Milk is held at a temperature of 145° for 30 minutes

156
Q

The flash method

A

Milk is held at 161° for 15 seconds (“high temperature short time” method)

157
Q

Chemicals that kill bacteria are called

A

Germicides or bactericides

158
Q

Examples of chemicals that kill bacteria

A

Carbolic acid, formaldehyde, iodine, chlorine and quaternary compounds

159
Q

Bacteria cannot be destroyed by

A

Refrigeration of foods

160
Q

Cold temperatures from 0°F to 41°F will

A

Inhibit or slow the growth of bacteria

161
Q

Freezing food at or below 0°F

A

Will not kill bacteria

162
Q

Chlorine

A

The most popular chemical sanitizer

163
Q

Symptoms to Salmonella enteritidis occur in what amount of time

A

6 to 48 hours

164
Q

Salmonella enteritidis causes

A

Abdominal pain, diarrhea, chills, fever, nausea, vomiting, and malaise

165
Q

Duration to cook poultry, stuffed meat and stuffing

A

165°F for at least 15 seconds

166
Q

Required refrigeration temperature for chicken, poultry and other meats

A

41° or lower

167
Q

Eggs must be stored

A

In a refrigerator at 45° or lower

168
Q

Eggs must be cooked

A

145° or higher. Or per customer request

169
Q

Staphylococcal gastroenteritis is the bacteria that causes

A

Staphylococcus aureus

170
Q

Staphylococcus aureus Occurs in which type of foods

A

Room temperature foods like baked goods, custard, pastry, Ham and sliced meats with low water activity

171
Q

Onset of Staphylococcus aureus takes how long?

A

6-48hrs

172
Q

Staphylococcus aureus causes

A

Abdominal pain, diarrhea, chills, fever, nausea, vomiting, and malaise

173
Q

Staphylococcal gastroenteritis is found in

A

Healthy human beings (And knows, throat, hair, on infected cuts, bruises, abscesses and acne)

174
Q

Campylobateriosis is caused by what bacteria

A

Campylobacter jejuni

175
Q

Campylobacter jejuni can be found where

A

Poultry, pigs, sheep and cattle

176
Q

Food affected by campylobacter jejuni

A

Chicken, other poultry, beef, liver and water

177
Q

Listeriosis is caused by what bacteria

A

Listeria monocytogenes

178
Q

Listeria monocytogenes is found in

A

Soil, infected animals or humans, and water

179
Q

Foods that may cause Listeriosis

A

Unpasteurized milk, raw vegetables, poultry, raw meats, cheese

180
Q

Listeriosis causes 

A

Low-grade fever, flu like symptoms, stillbirths, meningitis and encephalitis

181
Q

Fatalities may occur

A

Listeria monocytogenes bacterial infection

182
Q

Shigella species causes what infection

A

Shigellosis

183
Q

Shigella species originates in

A

Bacteria that starts in humans

184
Q

Shigellosis can be caused by

A

Contamination from raw produce, moist prepared foods like tuna, macaroni, potato salads etc

185
Q

2 ways Shigellosis can be prevented

A

Avoiding bare hands contact with ready to eat foods and rapidly cool foods to 41°F or below

186
Q

Clostridium botulinum can be found in

A

Soil, water, intestinal tract of animals and fish, home canned foods, smoked and vacuum packaged fish, garlic in oil, baked potatoes, and thick stews

Bartender (2 decks)

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