food protection course Flashcards
1
Q
The term “potentially hazardous food” refers to:
A
Any food that will support the growth of microorganisms
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
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
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
5
Q
Health Inspectors are authorized to collect permit fees and fines on behalf of the Department.
A
False
6
Q
Health Inspectors must show their photo identification and badge to the person in charge of an
establishment when requested.
A
True
7
Q
Home canned food products are allowed in commercial food establishments
A
False
8
Q
The Temperature Danger Zone is between 41°F and 140°F
A
True
9
Q
Within the Temperature Danger Zone most harmful microorganism:
A
Reproduce rapidly
10
Q
The sensing portion of a bi-metallic stem thermometer is:
A
At the dimple and downward
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
12
Q
Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of:
A
45°F
13
Q
Foods in modified atmosphere packages provide ideal conditions for the growth of:
A
Clostridium botulinum
14
Q
Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at:
A
38°F
15
Q
Which of the following cans MUST be removed from circulation?
A
A can with a dent on a seam
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
17
Q
The acronym FIFO means “First In First Out”
A
“First In First Out”
18
Q
The New York City Health code requires that all food items must be stored at least
A
6 inches from the floor
19
Q
In order to avoid cross-contamination, raw foods in a refrigerator must be stored
A
Below cooked foods
20
Q
Cold temperatures slow down the growth of microorganisms.
A
True
21
Q
Food for storage must be kept covered and/or stored in vermin-proof containers
A
True
22
Q
Ice intended for human consumption can be used for storing cans and bottles
A
False
23
Q
When foods are stored directly in ice, the water from that ice must be drained constantly.
A
True
24
Q
The presence of the following in food constitutes a physical hazard Piece of Glass
A
True
25
The presence of the following in food constitutes a physical hazard Metal Shaving
True
26
The presence of the following in food constitutes a physical hazard Piece of Wood
True
27
The presence of the following in food constitutes a physical hazard Pebbles and Stones
True
28
The presence of the following in food constitutes a physical hazard MSG
False
29
The presence of the following in food constitutes a physical hazard Toothpick
True
30
The presence of the following in the food constitutes a chemical hazard Ciguation`
True
31
The presence of the following in the food constitutes a chemical hazard Prescription medicine
True
32
The presence of the following in the food constitutes a chemical hazard Roach spray
True
33
The presence of the following in the food constitutes a chemical hazard hair
False
34
The presence of the following in the food constitutes a chemical hazard False fingernails
False
35
The presence of the following in the food constitutes a chemical hazard hair dye
True
36
The most significant threat to food safety is from
Biological Hazard
37
Bacteria and viruses can be seen under intense source of light known as "candling"
False
38
Sulfites can be used in food preparation as long as their use is disclosed on the menu
False
39
Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a
reliable and trustworthy commercial source.
True
40
Use of MSG ( Monsodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances.
False
41
Which of the following bacteria cause spoilage of food?
Undesirable bacteria
42
Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which of the following would provide favorable growth conditions for bacteria?
Cooked Pork stored at 80°F
43
At what temperature is rapid growth of pathogenic bacteria possible?
65°F
44
In which of the following foods bacteria may grow rapidly?
Low acid and neutral foods
45
Which of the following is a safe method of storing potentially hazardous food?
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)
46
What type of bacteria grows best at temperatures between 50°-110°F?
Mesophilic bacteria
47
It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. This process:
Must be done as rapidly as possible
48
Which of the following is true regarding water activity level?
Water activity is a measure of the available water in the food for biological activity
49
Which of the following statements regarding foods that have a very low water activity is true?
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)
50
Which of the following statements regarding bacteria is true?
Pathogenic bacteria cause disease in man
51
Which of the following foods would likely be the most shelf stable?
Instant coffee
52
Which of the following food is the least shelf stable?
Fresh meats
53
Most viralfood-borne diseases are the result of
Poor personal hygiene practice
54
A food-borne parasite found in under-cooked pork is:
Trichinella spiralis
55
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:
-31°F or lower for 15 hours
56
The most popular chemicalsanitizer is:
Chlorine
57
Food held under refrigeration must be at or below:
41°F
58
The reason for refrigerating potentially hazardous foods is to:
Slow the growth of bacteria
59
Heat is effective in destroying microorganisms when the following factors are considered:
Time and temperature
60
Salmonella enteritidis is mainly associated with the following food item:
Chicken
61
Food workers sick with an illness that can be transmitted by contact with food or through food should be:
At home
62
Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate:
E-Coli 0157:H7
63
Clostridium botulinum causes the disease known as botulism.
True
64
The microorganism Clostridium botulinum is mainly associated with the following:
All of the above (Home canned or jarred food, Smoked fish & Garlic in oil)
65
The following illness has been associated with undercooked shell eggs:
Salmonellosis
66
Staphylococcalfood intoxication is a common cause of food-borne illness that can be prevented by:
Preventing bare hand contact with ready-to-eat foods
67
Shigellosis can be eliminated by:
All of the above (Adequate and proper hand washing, Eliminate all flies from the facility & Rapidly cool foods to 41 Deg or below)
68
Viral Hepatitis is caused by Bacillus cereus.
False
69
Escherichia coli O157:H7 is responsible for causing Hemolytic Uremic Syndrome (HUS) among children
True
70
Escherichia coli O157:H7 is mainly associated with ground poultry
False
71
The illness trichinosis is caused by a parasite known as Trichinella spiralis.
True
72
To avoid trichinosis, pork should never be under cooked. New York City Health Code requires pork to be cooked to a minimum temperature of:
150°F
73
Shellfish tags must be kept with the product until it's used up and then filed away for:
90 days
74
When bacteria from a raw food get into a cooked or ready-to-eat food, this is called:
Cross-contamination
75
The correct cooking temperature for poultry, stuffed meat and stuffing is:
165°F
76
Thick foods coolfaster...:
In small amounts in small containers
77
It is a good practice to thaw frozen foods by leaving them out on the kitchen counter overnight
False
78
Hot foods placed in a refrigerator for cooling must be covered...
After being cooled
79
To prevent illness, pork must be cooked to an internal temperature of:
150°F
80
Which of the following procedures cannot be used as an effective rapid cooling technique:
Placing on the counter overnight
81
The Health Code requires that frozen foods be properly thawed before being cooked. The exception to this
rule is:
A frozen hamburger patty
82
Ground meat and foods containing ground meat must be cooked to an internal temperature of:
158°F
83
All of the following except one may be used when working with ready-to-eat foods:
Clean bare hands
84
When using disposable gloves, they must be changed often to prevent contamination of food under what circumstances?
All of the above (After handling raw food, After leaving the food preparation area & After being torn)
85
All of the following, except one are true of a hot holding unit:
Must be used to reheat refrigerated foods
86
Which of the following is not a recommended method for rapid cooling?
Covering the food and placing the food on a preparation table
87
Per New York City Health Code, hands must be washed thoroughly at least 3 times every day
False
88
Sick food workers who can transmit their illness thorough contact with food should be prevented from working until they are well
True
89
Hands must be washed thoroughly after:
All of the above (Sneezing, Coughing, Smoking & Eating/Drinking)
90
The hand wash sinks must be provided with:
A, B, and C (Hot & Cold Running water, Soap & Paper towel or hot air dryer)
91
The NYC Health Code requires that all food workers wear proper hair restraints
True
92
A food worker with an uninfected cut on his/her hand:
Can work only if they wear clean bandage and wear sanitary gloves.
93
During hand washing hands must be rubbed for at least:
20 Seconds
94
Clean aprons can be used for wiping hands
False
95
Hand sanitizers can be used in place of hand washing during busy periods.
False
96
All food on display must be protected by packaging, sneeze guards, display cases or through other means.
True
97
Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of
the unit
True
98
Cutting boards must be sanitized at least three times a day
False
99
Carbon monoxide poisoning can result from a faulty gas-fired hot water unit
True
100
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
True
101
Bathrooms for employees must be provided:
Always
102
Wiping cloths must be stored in a sanitizing solution with a strength of:
50 ppm
103
Between each use, cutting boards must be :
A B and C
104
Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain
False
105
When Manually washing dishes using hot water sanitizing method, which of the following statements are true:
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
Hand Washing sinks must be provided in or near all of the following EXCEPT:
Customer Areas
107
During chemical sensitization, the chemical solution must be checked by:
Test Kit
108
The reason to prevent backflow in kitchen equipment is to:
Prevent contamination of potable water and equipment
109
In order to prevent backup of sewage waste in a culinary sink, which of the following must be installed?
An Air Break
110
An Air Break provides indirect waste for sinks. What is the benefit of the indirect was at culinary sinks?
It prevents sewage from reaching the sink
111
The most reliable form of backflow prevention device is a/an?
air gap
112
Which of the following combination of fixtures must be fitted with an air break?
Pot wash and culinary sinks
113
Back-flow may causes contamination of drinking water. Backflow may occur when which of the following is present?
A cross connection
114
To prevent backflow at the hose attachment of an equipment sink, which of the following must be installed?.
Hose-bib Vacuum breaker
115
An example of a SUBMERGED INLET is:
A hose with one end connected to a faucet and the other end under water
116
Which of the following cannot be applied in a restaurant by the supervisor of food operations?
Chemical insecticides and rodenticides
117
Which of the following will be useful in eliminating insects from an establishment?
All of the above
118
Which of the following statements is false?
Food that has been exposed to rodent must be thoroughly cleaned
119
Which are Potential sources of food for rodents?
All of the above
120
when food is unavailable to mice that have infested a restaurant, they will...:
Die or Move away
121
In order to "build out" rodents which of the following should be implemented?
A and B
122
Toxic Chemicals used for the destruction of pests must be applied only by:
Licensed pest control operator
123
Which of the following regarding rodents is true?
The sighting of rats during the day is an indication of severe infestation
124
Which of the following is a sign of rodents or rodent infestation?
All of the above
125
Which of the following is NOT useful in eliminating insect breeding places?
Fly Strips
126
Mice are known to enter buildings through openings that are as small as:
one quarter of an inch
127
In insect control, which measures are useful in "building them out"?
By Installing screens on doors and windows.
128
Fresh rat droppings in a food establishment...:
is a critical violation
129
Which of the following is not a sign of rodent infestation?
Decaying Vegetables
130
Which of the following is true?
All of the above
131
Which of the following are the seven Principles of HACCP:
Asses the hazards
True
132
Which of the following are the seven Principles of HACCP:
Asses the hazards
False
133
Which of the following are the seven Principles of HACCP:
Identify the critical
True
134
Which of the following are the seven Principles of HACCP:
Take Corrective
True
135
Which of the following are the seven Principles of HACCP:
Verify the system is working
True
136
Which of the following are the seven Principles of HACCP:
Notify the local Health Department
False
137
Which of the following are the seven Principles of HACCP:
Monitor
True
138
Which of the following are the seven Principles of HACCP:
Record Keeping
True
139
HACCP is an acronym that stands for:
Hazards Analysis Critical Control Points
140
Which of the hazards in HACCP mostly concerned with?
Biological
141
If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours, the following corrective should be taken
Food Should be discarded
142
Potentially hazardous foods in the refrigerator storage must be discarded when the temperature is:
A and B only
143
When making cold salads such as tuna , it is recommended that ingredients must be pre-chilled.
True
144
Which of the following steps in a Critical Control Point (CCP) during the food Flow for fried chicken?
Cooking
145
Which of the following steps is NOT a Critical Control Point (CCP) during the food Flow For Tuna Salad?
Receiving
146
Foods Can be kept uncovered during the cooling step
True
147
"First Aid Choking" Posters must only be displayed conspicuously in each designated eating area.
True
148
All food establishments must display an "Alcohol and Pregnancy Warning" sign.
True
149
A "Wash Hands" sign must be displayed at all hand washing sinks
True
150
Smoking may be permitted only at the bars
True
151
"No Smoking" signs must be posted at all smoke free areas
True
152
Ashtrays are permitted on dining tables as long as "No Smoking" signs are conspicuously displayed
False
153
Tobacco Vending Machines are prohibited in all food service establishments except taverns or bars
True
154
Any Food service establishment that allows onsite consumption of food must provide a cardiopulmonary resuscitation (CPR) kit in case of an emergency
True
155
Self-assessment of food operations is an excellent way to improve security, safety and general work practice.
True
156
Three of the following are common injuries among restaurant workers
A,C, E
157
What causes muscle strains and sprains among restaurant workers:
Lifting heavy loads and awkward reaches
158
Suitable work shoes are (check all that apply):
slip resistant shoes
159
Who should not be given access to facility food areas?
Customers
160
Who should not be given access to facility food areas?
Designated drawers or racks
161
The Following foods do no contain trans-fats:
Corn oil
