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FPC Test > FPC > Flashcards

FPC Flashcards

1
Q

Inspectors must be given access to which areas during inspection?

A

All

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2
Q

When do health inspectors have the right to inspect an establishment?

A

As long as it is in operation

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3
Q

Who is required to have a FPC per the NYC Health Code?

A

Supervisors of all food service establishments

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4
Q

What is food?

A

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

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5
Q

Potentially hazardous foods (PHF) are _____

A

Foods which support rapid growth of microorganisms

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6
Q

Examples of potentially hazardous foods

A

Raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes, cut leafy greens, cut tomatoes and melons, garlic in oil etc

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7
Q

Exceptions to potentially hazardous foods

A

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

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8
Q

What is the temperature danger zone and what does that mean

A

Between 41 and 140 degrees Fahrenheit. In this range most harmful microorganisms reproduce rapidly

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9
Q

Which three thermometers are allowed to be used to measure food temperatures?

A

Bimetallic stem (0 to 220 degrees F), thermocouple, and thermistor (digital)

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10
Q

Which thermometer is prohibited?

A

Glass

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11
Q

What must inspected meat have?

A

USDA inspection stamp

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12
Q

What is the minimum temperature to store raw shell eggs

A

45 degrees F

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13
Q

What is the maximum temperature at which to hold smoked fish

A

38 degrees F or below

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14
Q

What bacteria is common to smoked fish if not kept cold enough?

A

Clostridium botulinum

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15
Q

With the exception of raw shell eggs and smoked fish, at what temperature must all refrigerated food be held?

A

41 degrees F or below

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16
Q

What must be received with shellfish?

A

Shellfish tags

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17
Q

How long must the shellfish tags be kept on file?

A

At least 90 days after the product is used up

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18
Q

Valid current permits to all establishments are issued by _____

A

NYC Health Department

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19
Q

Which food establishments must display the alcohol and pregnancy warning sign?

A

All that serve alcohol

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20
Q

“Wash hands” sign must be displayed at ______

A

hand washing sink

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21
Q

Where must “no smoking” sign be displayed?

A

throughout entire establishment

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22
Q

what are the three main hazards to our health in a food establishment?

A

chemical, physical, biological

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23
Q

the presence of foreign objects in food (glass, metal, etc.) is considered a _____ hazard

A

physical

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24
Q

the presence of harmful chemicals (pesticide, cleaning agents, prescription medicine) is a ____ hazard

A

chemical

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25
Q

the presence of microorganisms in the food (bacteria, fungi, parasites, viruses) is a _____ hazard

A

biological

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26
Q

foods that have been contaminated with ______ have no change in appearance, taste, or smell

A

pathogenic bacteria

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27
Q

what are the four phases of bacterial growth

A

lag, log, stationary, and death

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28
Q

the most rapid growth of bacteria takes place in the ___ phase

A

log

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29
Q

what are the six factors that affect the growth of bacteria (hint: FATTOM)

A 
Food
Acidity (low)
Temperature danger zone
Time
Oxygen (or lack thereof)
Moisture
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30
Q

viruses use ____ to make us sick

A

food as a means to enter the body (they don’t reproduce in food)

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31
Q

_____ & _____ are two food borne viruses that contaminate our food supply through human fecal contaminated waters and food

A

hepatitis A, norovirus

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32
Q

what is the food borne virus typically found in undercooked pork

A

Trichinella spiralis

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33
Q

what illness is caused by Trichinella spiralis

A

trichinosis

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34
Q

what conditions can eliminate Trichinella spiralis

A

cooking pork to 150 degrees F for 15 seconds

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35
Q

what food borne parasite is typically found in marine fish

A

Anisakis simplex

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36
Q

what is typically associated with raw poultry and raw shell eggs

A

Salmonella enteritidis

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37
Q

which eggs must one use when preparing food with uncooked or partially cooked eggs

A

pasteurized eggs

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38
Q

how do we control the growth of Clostridium perfringens

A

by rapid cooling, rapid reheating, and avoiding preparing foods in advance

39
Q

which bacteria is commonly carried by healthy human

A

Staphylococcus aureus

40
Q

how do we avoid staphyloccocal food intoxication

A

good personal hygiene, avoiding bare hand contact with ready to eat foods

41
Q

food workers sick with an illness that can be transmitted by contact with food should _____

A

stay home

42
Q

ground meat must be cooked to a minimum temperature of ____ to eliminate _____

A

158 degrees F; E. coli

43
Q

Clostridium botulinum causes the disease known as _____

A

botulism

44
Q

Clostridium botulinum is associated with ____ (5 things)

A

home canned foods, swollen cans, smoked fish, garlic in oil, and any food in an anaerobic environment (no air)

45
Q

Ciguatera intoxication during ____ weather when ________

A

warm; toxic red algae are eaten by small fish

46
Q

how does Ciguatera intoxication get to humans

A

small fish are eaten by predatory fish (barracuda, red snapper), and humans eat infected predatory fish

47
Q

Scombroid poisoning occurs from eating certain fish like ______, with high levels of histamines due to _____ and ______

A

tuna, mackerel, bonito, mahi mahi, blue fish; time and temperature abuse

48
Q

when do you wash your hands

A

after any activity that causes them to become contaminated - before work, after handling raw foods, coughing, sneezing, smoking, eating, drinking, scratching

49
Q

hand washing sinks must be located with ___ feet of each food prep, food service, and ware-washing area and in or adjacent to employee and patron bathrooms

A

25

50
Q

hand washing sinks must have 4 things:

A

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

51
Q

4 ways to pick up ready to eat food

A

tongs, gloves, deli paper, or clean utensils

52
Q

3 acceptable methods to thaw frozen food

A

refrigerate, run under cold running water, microwave with continuous cooking after

53
Q

what is it called when bacteria from raw food gets into ready to eat food

A

cross contamination

54
Q

what is the correct cooking temp for poultry, stuffed meat, and stuffing

A

165 degrees F

55
Q

ground meat and food containing ground meat must be cooked to an internal temp of ____

A

158 degees F

56
Q

to prevent illness, pork must be cooked to an internal temp of ____

A

150 degrees F

57
Q

eggs, fish, shellfish, lamb, and other meats must be cooked to at least ___

A

140 degrees F

58
Q

hot foods stored in a hot holding unit must be held at ____ or higher

A

140 degrees F

59
Q

4 ways to rapidly cool foods

A

immersion in ice water bath with occasional stirring, use of 4in shallow cooling pans with depth of 1-2 inches, rapid chill unit, cutting solid food into smaller pieces of 6 lbs or less

60
Q

hot foods placed in a fridge for cooling must be covered only after they have completely cooled to ____

A

41 degrees F or below

61
Q

previously refrigerated and cooked food that will be served from a hot holding unit must be rapidly reheated to ____ using a stove or oven (NOT a hot holding unit for reheating)

A

165 degrees F

62
Q

_____ must be provided in all culinary and pot washing sinks

A

air breaks

63
Q

______ must be installed in any equipment that has a direct connection with the potable water supply - ice machine, dishwasher, coffee machine etc

A

atmospheric vacuum breakers (AVB)

64
Q

cross connection can be prevented by installing _____

A

a hose bib vacuum breaker

65
Q

all _____ must be installed by a licensed plumber and monitored for ____

A

gas-fired hot water heaters; back draft

66
Q

it is illegal to dump grease into any sink that does not have a proper _____

A

grease interceptor

67
Q

what is the proper sequence for hand washing dishes

A

wash, rinse, sanitize, air dry

68
Q

between each use, cutting boards must be ____ (3)

A

washed, rinsed, and sanitized

69
Q

hot water sanitizing can be done by immersing utensils in water with a temp of ____ for at least ____ seconds

A

170 degrees F; 30 seconds

70
Q

to prepare a 50 ppm chlorine based sanitizing solution, add ____ oz of bleach to 1 gallon of water

A

1/2

71
Q

to prepare a 100 ppm chlorine based sanitizing solution, add ____ oz of bleach 1 gallon of water

A

1

72
Q

50 ppm sani water is used for ____

A

immersion or soaking of utensils for at least 1 min (food surfaces)

73
Q

100 ppm sani water is used for ____

A

wiping, spraying, or pouring

74
Q

wiping cloths must be stored in sani water that is ___ ppm

A

50

75
Q

during chemical sanitization, the chemical solution must be _____

A

tested with a test kit

76
Q

bathrooms must be provided when there are ____ seats or more in a food establishment

A

20

77
Q

three stages of integrated pest management

A

starve them, build them out, destroy them

78
Q

what happens when food is unavailable to mice that have infested a restaurant

A

they move out

79
Q

rats enter a building through openings as small as ____

A

a quarter

80
Q

presence of rat droppings in a restaurant is a ____ violation

A

critical

81
Q

the best way to eliminate flies and roaches is through ____ and _____

A

cleaning and sanitizing

82
Q

insecticides and rodenticides can only be applied in a restaurant by _____

A

a licensed pest control officer

83
Q

a pest control officer must inspect a food establishment at least _____

A

once a month

84
Q

HACCP stands for ____

A

hazard analysis and critical control point

85
Q

seven principles of HACCP

A
  1. identify hazards, 2. determine critical control points, 3. set up critical limits, 4. monitor critical control points, 5. take corrective actions, 6. verify the system is working, 7. record keeping
86
Q

HACCP is a system of food safety mainly concerned with ____

A

control of harmful microorganisms

87
Q

a critical control point (CCP) is _____

A

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

88
Q

if potentially hazardous foods are left in the DANGER ZONE for more than _____ they must be discarded

A

two hours

89
Q

whenever you make cold salads (tuna), the ingredients should be ____

A

pre chilled

90
Q

artificial trans fat increases ______

A

LDL - bad cholesterol that leads to heart disease

91
Q

artificial trans fats are ____

A

banned from all restaurant foods

92
Q

most common workplace injuries

A

slips, trips, falls, cuts, lacerations, burns, muscle stains, sprain, and electrocution

93
Q

to avoid workplace injuries wear _____

A

slip resistant shoes

FPC Test (1 decks)

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