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food protection course Flashcards

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1
Q

The term “potentially hazardous food” refers to:

A

Any food that will support the growth of microorganisms

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2
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

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3
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

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4
Q

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.

A

True

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5
Q

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

A

False

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6
Q

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

A

True

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7
Q

Home canned food products are allowed in commercial food establishments

A

False

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8
Q

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

A

True

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9
Q

Within the Temperature Danger Zone most harmful microorganism:

A

Reproduce rapidly

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10
Q

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

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

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12
Q

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

A

45°F

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13
Q

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

A

Clostridium botulinum

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14
Q

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

A

38°F

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15
Q

Which of the following cans MUST be removed from circulation?

A

A can with a dent on a seam

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16
Q

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

A

There is a fishy odor
The acronym FIFO means “First In First Out”
True
There is a fishy odor

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17
Q

The acronym FIFO means “First In First Out”

A

“First In First Out”

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18
Q

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

A

6 inches from the floor

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19
Q

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

A

Below cooked foods

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20
Q

Cold temperatures slow down the growth of microorganisms.

A

True

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21
Q

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

A

True

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22
Q

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

A

False

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23
Q

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

A

True

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24
Q

The presence of the following in food constitutes a physical hazard Piece of Glass

A

True

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25
Q

The presence of the following in food constitutes a physical hazard Metal Shaving

A

True

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26
Q

The presence of the following in food constitutes a physical hazard Piece of Wood

A

True

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27
Q

The presence of the following in food constitutes a physical hazard Pebbles and Stones

A

True

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28
Q

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

A

False

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29
Q

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

A

True

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30
Q

The presence of the following in the food constitutes a chemical hazard Ciguation`

A

True

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31
Q

The presence of the following in the food constitutes a chemical hazard Prescription medicine

A

True

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32
Q

The presence of the following in the food constitutes a chemical hazard Roach spray

A

True

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33
Q

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

A

False

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34
Q

The presence of the following in the food constitutes a chemical hazard False fingernails

A

False

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35
Q

The presence of the following in the food constitutes a chemical hazard hair dye

A

True

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36
Q

The most significant threat to food safety is from

A

Biological Hazard

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37
Q

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

A

False

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38
Q

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

A

False

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39
Q

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

A

True

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40
Q

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

A

False

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41
Q

Which of the following bacteria cause spoilage of food?

A

Undesirable bacteria

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42
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

Cooked Pork stored at 80°F

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43
Q

At what temperature is rapid growth of pathogenic bacteria possible?

A

65°F

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44
Q

In which of the following foods bacteria may grow rapidly?

A

Low acid and neutral foods

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45
Q

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

A

None of the above (Potentially Hazardous foods held atop a kitchen table at room temperature 60-70 Deg, Potentially hazardous foods held in refrigeration at 50 Deg & Potentially hazardous foods held on a steam table at 130 Deg)

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46
Q

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

A

Mesophilic bacteria

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47
Q

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

A

Must be done as rapidly as possible

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48
Q

Which of the following is true regarding water activity level?

A

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

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49
Q

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

A

All of the above (Such foods will have a long shelf life, Such foods are safer & Both pathogenic and undesirable bacteria will be unable to reproduce on these foods)

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50
Q

Which of the following statements regarding bacteria is true?

A

Pathogenic bacteria cause disease in man

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51
Q

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

A

Instant coffee

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52
Q

Which of the following food is the least shelf stable?

A

Fresh meats

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53
Q

Most viralfood-borne diseases are the result of

A

Poor personal hygiene practice

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54
Q

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

A

Trichinella spiralis

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55
Q

Raw, marinated or partially cooked fish is made safe by freezing for specified times and temperatures. Which of the following time and temperature combination is recommended:

A

-31°F or lower for 15 hours

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56
Q

The most popular chemicalsanitizer is:

A

Chlorine

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57
Q

Food held under refrigeration must be at or below:

A

41°F

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58
Q

The reason for refrigerating potentially hazardous foods is to:

A

Slow the growth of bacteria

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59
Q

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

A

Time and temperature

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60
Q

Salmonella enteritidis is mainly associated with the following food item:

A

Chicken

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61
Q

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

A

At home

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62
Q

Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate:

A

E-Coli 0157:H7

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63
Q

Clostridium botulinum causes the disease known as botulism.

A

True

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64
Q

The microorganism Clostridium botulinum is mainly associated with the following:

A

All of the above (Home canned or jarred food, Smoked fish & Garlic in oil)

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65
Q

The following illness has been associated with undercooked shell eggs:

A

Salmonellosis

66
Q

Staphylococcalfood intoxication is a common cause of food-borne illness that can be prevented by:

A

Preventing bare hand contact with ready-to-eat foods

67
Q

Shigellosis can be eliminated by:

A

All of the above (Adequate and proper hand washing, Eliminate all flies from the facility & Rapidly cool foods to 41 Deg or below)

68
Q

Viral Hepatitis is caused by Bacillus cereus.

A

False

69
Q

Escherichia coli O157:H7 is responsible for causing Hemolytic Uremic Syndrome (HUS) among children

A

True

70
Q

Escherichia coli O157:H7 is mainly associated with ground poultry

A

False

71
Q

The illness trichinosis is caused by a parasite known as Trichinella spiralis.

A

True

72
Q

To avoid trichinosis, pork should never be under cooked. New York City Health Code requires pork to be cooked to a minimum temperature of:

A

150°F

73
Q

Shellfish tags must be kept with the product until it’s used up and then filed away for:

A

90 days

74
Q

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

A

Cross-contamination

75
Q

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

A

165°F

76
Q

Thick foods coolfaster…:

A

In small amounts in small containers

77
Q

It is a good practice to thaw frozen foods by leaving them out on the kitchen counter overnight

A

False

78
Q

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

A

After being cooled

79
Q

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

A

150°F

80
Q

Which of the following procedures cannot be used as an effective rapid cooling technique:

A

Placing on the counter overnight

81
Q

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

A

A frozen hamburger patty

82
Q

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

A

158°F

83
Q

All of the following except one may be used when working with ready-to-eat foods:

A

Clean bare hands

84
Q

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

A

All of the above (After handling raw food, After leaving the food preparation area & After being torn)

85
Q

All of the following, except one are true of a hot holding unit:

A

Must be used to reheat refrigerated foods

86
Q

Which of the following is not a recommended method for rapid cooling?

A

Covering the food and placing the food on a preparation table

87
Q

Per New York City Health Code, hands must be washed thoroughly at least 3 times every day

A

False

88
Q

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

A

True

89
Q

Hands must be washed thoroughly after:

A

All of the above (Sneezing, Coughing, Smoking & Eating/Drinking)

90
Q

The hand wash sinks must be provided with:

A

A, B, and C (Hot & Cold Running water, Soap & Paper towel or hot air dryer)

91
Q

The NYC Health Code requires that all food workers wear proper hair restraints

A

True

92
Q

A food worker with an uninfected cut on his/her hand:

A

Can work only if they wear clean bandage and wear sanitary gloves.

93
Q

During hand washing hands must be rubbed for at least:

A

20 Seconds

94
Q

Clean aprons can be used for wiping hands

A

False

95
Q

Hand sanitizers can be used in place of hand washing during busy periods.

A

False

96
Q

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

A

True

97
Q

Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of
the unit

A

True

98
Q

Cutting boards must be sanitized at least three times a day

A

False

99
Q

Carbon monoxide poisoning can result from a faulty gas-fired hot water unit

A

True

100
Q

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

A

True

101
Q

Bathrooms for employees must be provided:

A

Always

102
Q

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

A

50 ppm

103
Q

Between each use, cutting boards must be :

A

A B and C

104
Q

Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain

A

False

105
Q

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

A
  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
106
Q

Hand Washing sinks must be provided in or near all of the following EXCEPT:

A

Customer Areas

107
Q

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

A

Test Kit

108
Q

The reason to prevent backflow in kitchen equipment is to:

A

Prevent contamination of potable water and equipment

109
Q

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

A

An Air Break

110
Q

An Air Break provides indirect waste for sinks. What is the benefit of the indirect was at culinary sinks?

A

It prevents sewage from reaching the sink

111
Q

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

A

air gap

112
Q

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

A

Pot wash and culinary sinks

113
Q

Back-flow may causes contamination of drinking water. Backflow may occur when which of the following is present?

A

A cross connection

114
Q

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

A

Hose-bib Vacuum breaker

115
Q

An example of a SUBMERGED INLET is:

A

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

116
Q

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

A

Chemical insecticides and rodenticides

117
Q

Which of the following will be useful in eliminating insects from an establishment?

A

All of the above

118
Q

Which of the following statements is false?

A

Food that has been exposed to rodent must be thoroughly cleaned

119
Q

Which are Potential sources of food for rodents?

A

All of the above

120
Q

when food is unavailable to mice that have infested a restaurant, they will…:

A

Die or Move away

121
Q

In order to “build out” rodents which of the following should be implemented?

A

A and B

122
Q

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

A

Licensed pest control operator

123
Q

Which of the following regarding rodents is true?

A

The sighting of rats during the day is an indication of severe infestation

124
Q

Which of the following is a sign of rodents or rodent infestation?

A

All of the above

125
Q

Which of the following is NOT useful in eliminating insect breeding places?

A

Fly Strips

126
Q

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

A

one quarter of an inch

127
Q

In insect control, which measures are useful in “building them out”?

A

By Installing screens on doors and windows.

128
Q

Fresh rat droppings in a food establishment…:

A

is a critical violation

129
Q

Which of the following is not a sign of rodent infestation?

A

Decaying Vegetables

130
Q

Which of the following is true?

A

All of the above

131
Q

Which of the following are the seven Principles of HACCP:

Asses the hazards

A

True

132
Q

Which of the following are the seven Principles of HACCP:

Asses the hazards

A

False

133
Q

Which of the following are the seven Principles of HACCP:

Identify the critical

A

True

134
Q

Which of the following are the seven Principles of HACCP:

Take Corrective

A

True

135
Q

Which of the following are the seven Principles of HACCP:

Verify the system is working

A

True

136
Q

Which of the following are the seven Principles of HACCP:

Notify the local Health Department

A

False

137
Q

Which of the following are the seven Principles of HACCP:

Monitor

A

True

138
Q

Which of the following are the seven Principles of HACCP:

Record Keeping

A

True

139
Q

HACCP is an acronym that stands for:

A

Hazards Analysis Critical Control Points

140
Q

Which of the hazards in HACCP mostly concerned with?

A

Biological

141
Q

If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours, the following corrective should be taken

A

Food Should be discarded

142
Q

Potentially hazardous foods in the refrigerator storage must be discarded when the temperature is:

A

A and B only

143
Q

When making cold salads such as tuna , it is recommended that ingredients must be pre-chilled.

A

True

144
Q

Which of the following steps in a Critical Control Point (CCP) during the food Flow for fried chicken?

A

Cooking

145
Q

Which of the following steps is NOT a Critical Control Point (CCP) during the food Flow For Tuna Salad?

A

Receiving

146
Q

Foods Can be kept uncovered during the cooling step

A

True

147
Q

“First Aid Choking” Posters must only be displayed conspicuously in each designated eating area.

A

True

148
Q

All food establishments must display an “Alcohol and Pregnancy Warning” sign.

A

True

149
Q

A “Wash Hands” sign must be displayed at all hand washing sinks

A

True

150
Q

Smoking may be permitted only at the bars

A

True

151
Q

“No Smoking” signs must be posted at all smoke free areas

A

True

152
Q

Ashtrays are permitted on dining tables as long as “No Smoking” signs are conspicuously displayed

A

False

153
Q

Tobacco Vending Machines are prohibited in all food service establishments except taverns or bars

A

True

154
Q

Any Food service establishment that allows onsite consumption of food must provide a cardiopulmonary resuscitation (CPR) kit in case of an emergency

A

True

155
Q

Self-assessment of food operations is an excellent way to improve security, safety and general work practice.

A

True

156
Q

Three of the following are common injuries among restaurant workers

A

A,C, E

157
Q

What causes muscle strains and sprains among restaurant workers:

A

Lifting heavy loads and awkward reaches

158
Q

Suitable work shoes are (check all that apply):

A

slip resistant shoes

159
Q

Who should not be given access to facility food areas?

A

Customers

160
Q

Who should not be given access to facility food areas?

A

Designated drawers or racks

161
Q

The Following foods do no contain trans-fats:

A

Corn oil

food protection (1 decks)

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