Food Handler Exam

Fish, shellfish, beef, lamb and all other meats must be cooked to a minimum temperature of _____

140 degrees F

• All hot foods stored in a hot holding unit must be held at ___°F or higher.

140 degrees F

Raw shell eggs must be cooked to a minimum temperature of ____

145 degrees F

Pork must be cooked to an internal temperature of ____

150 degrees F

Ground meat (e.g., hamburgers) must be cooked to a minimum temperature of ______ to eliminate E. coli 0157:H7.

158 degrees F

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

158 degrees F

Poultry, stuffed meat and stuffing must be cooked to an internal temperature of _____

165 degrees F

To hot-water sanitize, immerse utensils in _____°F water for at least 30 seconds.

170 degrees F

If potentially hazardous foods are left in the Temperature Danger Zone for more than ______, then the food is no longer safe and must be discarded.

2 hours

Bathrooms for patrons must be provided when there are ________ seats or more in the dining area of a food establishment.

20

Under favorable conditions the number of bacteria in a food can double every _______

20 to 30 minutes

The New York City Health Code requires hand washing sinks to be readily accessible within _____ feet of all food preparation areas and in or near all toilets.

25

Smoked fish must be held at or below _____ to prevent the growth of the bacteria Clostridium botulinum.

38 degrees F

All cold foods must be held at or below ____ (except smoked fish, which must be held at or below 38°F) at all times.

41 degrees F

Hot foods placed in a refrigerator for cooling must be covered only after they have completely cooled to ___ degrees F or below

41 degrees F

The New York City Health Code requires that all food items be stored at least _____ inches off the floor

6

Critical Control Point (CCP)

A CCP is any point in the food flow where action must be taken to eliminate the hazard.

_____ breaks must be provided in all culinary (food-related) and pot/dish washing sinks.

Air

True or False

All gas-fired hot water heaters must be installed by a licensed plumber and must be monitored for back draft.

When working with ready to eat foods always wear...

Always wear a clean and sanitary pair of gloves, or use tongs, a spatula, deli paper or a serving spoon.

Anisakis simplex

Anisakis simplex is a food-borne parasite typically found in marine fish

Artificial trans fat is banned from all restaurant foods because...

Artificial trans fat increases LDL (the "bad" cholesterol), leading to heart disease

____________________ must be installed in any equipment that has a direct connection with a potable water supply. Examples include ice machines, coffee machines and dishwashers

Atmospheric Vacuum Breakers (AVB)

In order to prevent cross-contamination, raw foods in a refrigerator must be stored ______ cooked foods.

Below

• The presence of microorganisms (bacteria, viruses, parasites and fungi) in a food is called a _______ hazard.

Biological

The presence of harmful chemicals (e.g., pesticide, cleaning agents, prescription medicine) in a food is called a _________ hazard.

Chemical

Clostridium botulinum

Clostridium botulinum is a bacterium that causes botulism. It is associated with home-canned foods, smoked fish, garlic in oil and any food in an anaerobic (without air) environment.

True or False?

Cold temperatures slow down the growth of microorganisms.

The presence of fresh rat droppings in a food establishment isn't a critical violation. True or false?

False

FIFO

First In First Out method The first step in implementing the FIFO method is to date the products.

True or False?

Food service establishments which serve alcoholic beverages are required to display the "Alcohol and Pregnancy Warning" sign.

HACCP

Hazard Analysis and Critical Control Point HACCP is a system of food safety to control the growth of harmful microorganisms.

True or False?

Ice intended for human consumption cannot be used for storing cans, bottles or other food products.

Effective ways to rapidly cool foods

Immersing food in an ice-water bath with occasional stirring; pouring food 1 to 2 inches deep into 4-inch deep cooling pans; using a rapid chill unit; and cutting solid foods into smaller pieces (pieces of 6 lbs. or less)

The First Aid Choking poster must be displayed where at all times?

In a visible place in each eating area

Four Phases of Bacterial Growth

Lag, Log, Stationary, and Death

The most rapid period of bacterial growth happens in the _____ phase

Log phase

Which food item needs a USDA food inspection stamp?

Meat

Milk Pasteurization

Milk and milk products must either be pasteurized, with sell-by dates of 9 days, or ultra-pasteurized, with sell-by dates of 45 days.

Foods that have been contaminated with ______ bacteria often do not appear to be contaminated; there is no change in appearance, taste or smell.

Pathogenic

The presence of a foreign object (e.g., glass fragments, pieces of metal) in a food is considered a ________ hazard.

Physical

What are the three main hazards to our health?

Physical, Chemical, and Biological

Potentially Hazardous Foods (PHF)

Potentially Hazardous Foods (PHFs) are foods which support rapid growth of microorganisms -Examples of PHFs include all raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes and garlic in oil.

Reheating Food

Previously cooked and refrigerated foods that will be served from a hot holding unit must be rapidly reheated to 165°F using a stove or an oven. Never use a hot holding unit to reheat foods.

Scombroid poisoning

Scombroid poisoning occurs from eating certain fish with high levels of histamines (e.g., tuna, mackerel, bonito, mahi mahi, bluefish) due to time and temperature abuse.

Shellfish Tags

Shellfish must be received with shellfish tags. These tags must be kept on file for at least 90 days after the product is used.

Staphylococcus aureus

Staphylococcus aureus is a bacterium that is commonly carried by healthy human beings.Staphylococcal food intoxication is a common cause of food-borne illness caused by Staphylococcus aureus, which can be prevented by good personal hygiene and avoiding bare hand contact with ready-to-eat foods.

True or False?

Stored food must be kept covered and stored in vermin-proof containers.

True or False?

The New York City Health Code requires that all food workers wear proper hair restraints, clean aprons and outer garments, and not wear any jewelry on their arms and hands (except for wedding bands and medical bracelets). Food workers should also avoid wearing makeup.

Temperature Danger Zone

The Temperature Danger Zone is between 41°F and 140°F. Within this range, most harmful microorganisms reproduce rapidly.

FATTOM

The six factors affect the growth of bacteria: Food, Acidity, Temperature, Time, Oxygen, Moisture

The Three Types of Thermometers

The three types of thermometers that can be used for measuring food temperatures are: bimetallic stem (range from 0°F to 220°F), thermocouple and thermistor (digital). The use of glass thermometers in a food service establishment is prohibited by law.

How are Hepatitis A and norovirus transmitted?

These viruses are transmitted when a person ingests food or water that has been contaminated with the feces of an infected person. Proper handwashing after using the toilet can prevent transmission.

Trichinella spiralis

Trichinella spiralis, which causes trichinosis, is a food-borne parasite typically found in under-cooked pork. To prevent trichinosis, cook pork to 150°F for 15 seconds.

All commercial foods in modified atmosphere packaging must be used per manufacturer's specifications. True or False?

True

Insecticides and rodenticides can only be applied in a restaurant by a licensed pest control officer. True or false?

True

New York City laws make it illegal to dump grease in any sink that does not have a proper grease interceptor. True or False?

True

True or False?

Vacuum packaging of any food product in a retail food establishment is prohibited by law unless special authorization is obtained through the New York City Health Department.

True or False

Viruses cannot reproduce in food. However, viruses can be transmitted to people if they get into food.

How can the growth of the Clostridium perfringens microorganism be controlled?

We can control the growth of the microorganism Clostridium perfringens by rapid cooling, rapid reheating and by avoiding preparation of foods in advance.

Cross contamination occurs when....?

bacteria from a raw food get into a cooked or ready-to-eat food.

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

drained

The seven points of HACCP

identify hazards, determine Critical Control Points (CCP), set up critical limits, monitor CCP, take corrective actions, verify the system is working and keep records.

Cross-connection can be prevented by _____________

installing a hose bib vacuum breaker

Whenever making cold salads, such as tuna, the best practice is to ______ the ingredients

pre-chill

The best method for eliminating flies and roaches from an establishment is through ________

proper cleaning and sanitizing

Three acceptable methods of thawing frozen foods

refrigerating them, placing them under cold running water, or defrosting them in a microwave oven with continuous cooking afterwards

The most common injuries among restaurant workers in a workplace

slips, trips, falls, cuts, lacerations, burns, muscle strains, sprains and electrocution. To avoid this wear slip resistant shoes

The three key strategies of Integrated Pest Management

starve them, build them out and destroy them

During chemical sanitization, the chemical solution must be checked with a ______

test kit

Rats are known to enter buildings through openings that are as small as ________

the size of a quarter

100 PPM sanitizing solution

typically used for wiping, spraying or pouring. To prepare a 100 PPM chlorine-based sanitizing solution, add one ounce of bleach to 1 gallon of water.

50 PPM chlorine based sanitizing solution

used for immersing utensils for at least 1 minute To make add ½ ounce of bleach to 1 gallon of water. wiping cloths must be stored in this

The proper sequence to wash dishes

wash, rinse, sanitize and air-dry.

Never store foods under _____ lines

wastewater lines

Dry storage Areas should be kept...

well lit and ventilated

Salmonella enteritidis

• Salmonella enteritidis is a bacterium commonly found in raw poultry and raw shell eggs.