All food service establishments must have a current and valid permit issued by the New York City Department of Health and Mental Hygiene
True<\/p>\n\n\n\n
Health Inspectors have the right to inspect a food service or food processing establishment as long as it it in operation. Inspectors must be given access to all areas of establishment during an inspection.
True<\/p>\n\n\n\n
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.
True<\/p>\n\n\n\n
Health Inspectors are authorized to collect permit fees and fines on behalf of the department
False<\/p>\n\n\n\n
Health Inspectors must show their photo identification and badge to the person in charge of an establishment when requested.
True<\/p>\n\n\n\n
The term “Potentially Hazardous Food” refers to:
Any food that will support the growth of microorganisms<\/p>\n\n\n\n
Home canned food products are allowed in commercial food establishments.
False<\/p>\n\n\n\n
The temperature Danger Zone is between 41’F and 140’F
True<\/p>\n\n\n\n
Within the Temperature Danger Zone most harmful microorganism:
Reproduce Rapidly<\/p>\n\n\n\n
The sensing portion of a bi-metallic stem thermometer is:
a the dimple and downward<\/p>\n\n\n\n
Shellfish tags must be must be filled in order of delivery date and kept for a period of 90 days. The 90-day period begins from:
When the Product is used up<\/p>\n\n\n\n
Fresh Shelled eggs must be refrigerated up receipt, at an ambient temperature of:
45F<\/p>\n\n\n\n
Foods in modified atmosphere packages provide ideal conditions for the growth of :
Clostridium Botulinum<\/p>\n\n\n\n
Chicken and other poultry are most likely to be contaminated with:
Salmonella<\/p>\n\n\n\n
Smoked Fish provided ideal conditions for the growth of botulinum spores. Therefore, this product must be stored at:
38’F<\/p>\n\n\n\n
Which of the following cans MUST be removed from circulation?
A can with a dent on the seam<\/p>\n\n\n\n
All of the following are indications that fish is fresh except:
There is a fishy odor<\/p>\n\n\n\n
The acronym FIFO means “First In First Out”
True<\/p>\n\n\n\n
The New York City Health Code requires that all food items must be stored at least
6 Inches from the floor<\/p>\n\n\n\n
In order to avoid cross-contamination, raw foods in a refrigerator must be stored
Below Cooked Food<\/p>\n\n\n\n
Cold Temperatures slow down the growth of microorganisms
True<\/p>\n\n\n\n
Food for storage must be kept covered and\/or stored in vermin-proof containers
True<\/p>\n\n\n\n
Ice intended for human consumption can be used for storing can and bottles
False<\/p>\n\n\n\n
When foods are stored directly in ice, the water from the ice must be drained constantly.
True<\/p>\n\n\n\n
The presence of the following in food constitutes a physical hazard:<\/p>\n\n\n\n
Pieces of Glass
True<\/p>\n\n\n\n
The presence of the following in food constitutes a physical hazard:<\/p>\n\n\n\n
Metal Shavings
True<\/p>\n\n\n\n
The presence of the following in food constitutes a physical hazard:<\/p>\n\n\n\n
Pieces of Wood
True<\/p>\n\n\n\n
The presence of the following in food constitutes a physical hazard:<\/p>\n\n\n\n
Pebbles and Stones
True<\/p>\n\n\n\n
The presence of the following in food constitutes a physical hazard:<\/p>\n\n\n\n
MSG
False<\/p>\n\n\n\n
The presence of the following in food constitutes a physical hazard:<\/p>\n\n\n\n
Toothpick
True<\/p>\n\n\n\n
The Presence of the following in the food constitutes a chemical hazard:<\/p>\n\n\n\n
Ciguatoxin
True<\/p>\n\n\n\n
The Presence of the following in the food constitutes a chemical hazard:<\/p>\n\n\n\n
Prescription Medicines
True<\/p>\n\n\n\n
The Presence of the following in the food constitutes a chemical hazard:<\/p>\n\n\n\n
Roach Spray
True<\/p>\n\n\n\n
The Presence of the following in the food constitutes a chemical hazard:<\/p>\n\n\n\n
Hair
Fasle<\/p>\n\n\n\n
The Presence of the following in the food constitutes a chemical hazard:<\/p>\n\n\n\n
False Fingernails
False<\/p>\n\n\n\n
The Presence of the following in the food constitutes a chemical hazard:<\/p>\n\n\n\n
Hair Dye
True<\/p>\n\n\n\n
The most significant threat to food safety is from:
Biological Hazard<\/p>\n\n\n\n
Bacteria and viruses can be seen under intense source of light know as “candling”
False<\/p>\n\n\n\n
Sulfites can be used in food preparation as long as their use is disclosed on the menu.
False<\/p>\n\n\n\n
Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a reliable and trustworthy commercial source.
True<\/p>\n\n\n\n
Use of MSG (Monosodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances.
False<\/p>\n\n\n\n
Which of the following bacteria causes spoilage of food?
Undesirable Bacteria<\/p>\n\n\n\n
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<\/p>\n\n\n\n
At what temperature is a rapid growth of pathogenic bacteria possible?
65’F<\/p>\n\n\n\n
In Which of the following food bacteria may grow rapidly?
Low acid and neutral foods<\/p>\n\n\n\n
Which of the following is a safe method of storing potentially hazardous food?
None of the above<\/p>\n\n\n\n
What Type of bacteria grows best at temperatures between 50′-110’F?
Mesophilic bacteria<\/p>\n\n\n\n
It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. This Process:
Must be done as rapidly as Possible<\/p>\n\n\n\n
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<\/p>\n\n\n\n
Which of the following statements regarding foods that have a low water activity is true?
All Of the Above<\/p>\n\n\n\n
Which of the following statements regarding bacteria is true?
Pathogenic bacteria cause disease in man<\/p>\n\n\n\n
Which of the following foods would likely be the most shelf stable?
Instant Coffee<\/p>\n\n\n\n
Which of the following food is the least shelf stable?
Fresh meats<\/p>\n\n\n\n
Most viral food-borne diseases are the result of:
Poor Personal Hygiene Practice<\/p>\n\n\n\n
A Food-Borne parasite found in under-cooked Pork is:
Trichinella Spiralis<\/p>\n\n\n\n
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<\/p>\n\n\n\n
The most popular chemical sanitizer is:
Chlorine<\/p>\n\n\n\n
Food Held under refrigeration must be at or below :
41’F<\/p>\n\n\n\n
The reason for refrigeration potentially hazardous foods is to :
slow the growth of bacteria<\/p>\n\n\n\n
Heat is effective in destroying microorganisms when the following factors are considered:
Time and Temperature<\/p>\n\n\n\n
Salmonella enteritidis is mainly associated with the following food item:
Chicken<\/p>\n\n\n\n
Food Workers sick with an illness that can be transmitted by contact with food or through food should be:
At Home<\/p>\n\n\n\n
Ground meats such as hamburgers must be cooked to a minimum temperature of 158’F to eliminate:
E-Coli 0157:H7<\/p>\n\n\n\n
Clostidium Botulinum causes the disease known as botulism
True<\/p>\n\n\n\n
The Microorganism Clostridium Botulinum is mainly associated with the following
ALL of the Above<\/p>\n\n\n\n
The Following illness have be associated with undercooked shell eggs:
Salmonellosis<\/p>\n\n\n\n
Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by:
Preventing bare hand contact with ready-to-eat foods<\/p>\n\n\n\n
Shigellosis can be eliminated by:
All of the above<\/p>\n\n\n\n
Viral Hepatitis is cause by Bacillus cereus.
False<\/p>\n\n\n\n
Escherichia Coli 0157-H7 is responsible for causeing Hemolytic Urmic Synfrome (HUS) Among Children:
True<\/p>\n\n\n\n
Escherichia Coli 0157-H7 is mainly associated with ground poultry.
False<\/p>\n\n\n\n
The illness trichinosis is cause by a parasite known as Trichinella spiralis:
True<\/p>\n\n\n\n
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<\/p>\n\n\n\n
Shellfish tags must be kept with the product until it’s used up and then filed away for:
90 days<\/p>\n\n\n\n
When bacteria from a raw food gets into a cooked or read-to-eat food this is called:
Cross-Contamination<\/p>\n\n\n\n
The Correct cooking temperature for poultry, stuffed meat and stuffing is:
165’F<\/p>\n\n\n\n
Thick foods cool Faster\u2026
In Small Amounts in Small containers<\/p>\n\n\n\n
It is good practice to thaw frozen foods by leaving them out on the kitchen counter overnight.
False<\/p>\n\n\n\n
Hot Foods placed in a refrigerator for cooling must be covered\u2026
after being cooled<\/p>\n\n\n\n
To prevent illness, Pork must be cooked to an internal temperature of:
150’F<\/p>\n\n\n\n
Which of the following procedures cannot be used as an effective rapid cooling technique:
Placing on the counter overnight<\/p>\n\n\n\n
The health Code requires that frozen foods be properly thawed before being cooked. The exception to this rule is:
A Frozen hamburger patty<\/p>\n\n\n\n
Ground meat and foods containing ground meat must be cooked to an internal temperature of:
158’F<\/p>\n\n\n\n
All of the Following except one may be used when working with ready-to-eat foods:
Clean bare hands<\/p>\n\n\n\n
When using disposable gloves, they must be changed often to prevent contamination of food under what circumstances?
All of the Above<\/p>\n\n\n\n
All of the following, EXCEPT ONE are true of a hot holding unit:
Must be used to reheat refrigerated foods<\/p>\n\n\n\n
Which of the following is NOT a recommended method of rapid cooling?
Covering the food and placing the food on a preparation table<\/p>\n\n\n\n
Per New York City Health Codes, hands must be washed thoroughly at least 3 times every day.
FALSE<\/p>\n\n\n\n
Sick food workers who can transmit their illness thorough contact with with food should be prevented from working until they are well.
True<\/p>\n\n\n\n
Hands must be washed thoroughly after:
All of the above<\/p>\n\n\n\n
The hand wash sink must be Provided with
A B and C<\/p>\n\n\n\n
The New York City Health Code requires that all food workers wear proper hair restraints.
True<\/p>\n\n\n\n
A Food worker with an uninfected cut on his\/her hand:
Can Work only if they wear a clean bandage and wear sanitary golves<\/p>\n\n\n\n
During hand washing, hands must be rubbed for at least:
20 seconds<\/p>\n\n\n\n
Clean Aprons can be used for wiping hands.
False<\/p>\n\n\n\n
Hand sanitizer can be used in place of hand washing during busy periods.
False<\/p>\n\n\n\n
All food on display must be protected by packaging, sneeze guards, display cases or through other means
True<\/p>\n\n\n\n
Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit.
True<\/p>\n\n\n\n
Cutting Boards must be sanitized at least three times a day
False<\/p>\n\n\n\n
Carbon Monoxide poisoning can result from a faulty gas-fired hot water unit
True<\/p>\n\n\n\n
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<\/p>\n\n\n\n
Bathrooms for employees must be provided:
Always<\/p>\n\n\n\n
Wiping cloths must be stored in a sanitizing solution with a strength of:
50 ppm<\/p>\n\n\n\n
Between each use, cutting boards must be :
A B and C<\/p>\n\n\n\n
Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it.
False<\/p>\n\n\n\n
When Manually washing dishes using hot water sanitizing method, which of the following statements are true:<\/p>\n\n\n\n
Hand Washing sinks must be provided in or near all of the following EXCEPT:
Customer Areas<\/p>\n\n\n\n
During chemical sensitization, the chemical solution must be checked by:
Test Kit<\/p>\n\n\n\n
The reason to prevent backflow in kitchen equipment is to:
Prevent contamination of potable water and equipment<\/p>\n\n\n\n
In order to prevent backup of sewage waste in a culinary sink, which of the following must be installed?
An Air Break<\/p>\n\n\n\n
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<\/p>\n\n\n\n
The most reliable form of backflow prevention device is a\/an?
air gap<\/p>\n\n\n\n
Which of the following combination of fixtures must be fitted with an air break?
Pot wash and culinary sinks<\/p>\n\n\n\n
Back-flow may causes contamination of drinking water. Backflow may occur when which of the following is present?
A cross connection<\/p>\n\n\n\n
To prevent backflow at the hose attachment of an equipment sink, which of the following must be installed?.
Hose-bib Vacuum breaker<\/p>\n\n\n\n
An example of a SUBMERGED INLET is:
A hose with one end connected to a faucet and the other end under water<\/p>\n\n\n\n
Which of the following cannot be applied in a restaurant by the supervisor of food operations?
Chemical insecticides and rodenticides<\/p>\n\n\n\n
Which of the following will be useful in eliminating insects from an establishment?
All of the above<\/p>\n\n\n\n
Which of the following statements is false?
Food that has been exposed to rodent must be thoroughly cleaned<\/p>\n\n\n\n
Which are Potential sources of food for rodents?
All of the above<\/p>\n\n\n\n
when food is unavailable to mice that have infested a restaurant, they will\u2026:
Die or Move away<\/p>\n\n\n\n
In order to “build out” rodents which of the following should be implemented?
A and B<\/p>\n\n\n\n
Toxic Chemicals used for the destruction of pests must be applied only by:
Licensed pest control operator<\/p>\n\n\n\n
Which of the following regarding rodents is true?
The sighting of rats during the day is an indication of severe infestation<\/p>\n\n\n\n
Which of the following is a sign of rodents or rodent infestation?
All of the above<\/p>\n\n\n\n
Which of the following is NOT useful in eliminating insect breeding places?
Fly Strips<\/p>\n\n\n\n
Mice are known to enter buildings through openings that are as small as:
one quarter of an inch<\/p>\n\n\n\n
In insect control, which measures are useful in “building them out”?
By Installing screens on doors and windows.<\/p>\n\n\n\n
Fresh rat droppings in a food establishment\u2026:
is a critical violation<\/p>\n\n\n\n
Which of the following is not a sign of rodent infestation?
Decaying Vegetables<\/p>\n\n\n\n
Which of the following is true?
All of the above<\/p>\n\n\n\n
Which of the following are the seven Principles of HACCP:<\/p>\n\n\n\n
Asses the hazards
True<\/p>\n\n\n\n
Which of the following are the seven Principles of HACCP:<\/p>\n\n\n\n
Identify the control Points
False<\/p>\n\n\n\n
Which of the following are the seven Principles of HACCP:<\/p>\n\n\n\n
Identify the critical control points
True<\/p>\n\n\n\n
Which of the following are the seven Principles of HACCP:<\/p>\n\n\n\n
Set standards and cireria
True<\/p>\n\n\n\n
Which of the following are the seven Principles of HACCP:<\/p>\n\n\n\n
Take Corrective actions
True<\/p>\n\n\n\n
Which of the following are the seven Principles of HACCP:<\/p>\n\n\n\n
Verify the system is working
True<\/p>\n\n\n\n
Which of the following are the seven Principles of HACCP:<\/p>\n\n\n\n
Notify the local Health Department
False<\/p>\n\n\n\n
Which of the following are the seven Principles of HACCP:<\/p>\n\n\n\n
Monitor
True<\/p>\n\n\n\n
Which of the following are the seven Principles of HACCP:<\/p>\n\n\n\n
Record Keeping
True<\/p>\n\n\n\n
HACCP is an acronym that stands for:
Hazards Analysis Critical Control Points<\/p>\n\n\n\n
Which of the hazards in HACCP mostly concerned with?
Biological<\/p>\n\n\n\n
If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours, the following corrective action should be taken:
Food Should be discarded<\/p>\n\n\n\n
Potentially hazardous foods in the refrigerator storage must be discarded when the temperature is:
A and B only<\/p>\n\n\n\n
When making cold salads such as tuna , it is recommended that ingredients must be pre-chilled.
True<\/p>\n\n\n\n
Which of the following steps in a Critical Control Point (CCP) during the food Flow for fried chicken?
Cooking<\/p>\n\n\n\n
Which of the following steps is NOT a Critical Control Point (CCP) during the food Flow For Tuna Salad?
Receiving<\/p>\n\n\n\n
Foods Can be kept uncovered during the cooling step
True<\/p>\n\n\n\n
“First Aid Choking” Posters must only be displayed conspicuously in each designated eating area.
True<\/p>\n\n\n\n
All food establishments must display an “Alcohol and Pregnancy Warning” sign.
False<\/p>\n\n\n\n
A “Wash Hands” sign must be displayed at all hand washing sinks
True<\/p>\n\n\n\n
Smoking may be permitted only at the bars
False<\/p>\n\n\n\n
“No Smoking” signs must be posted at all smoke free areas
True<\/p>\n\n\n\n
Ashtrays are permitted on dining tables as long as “No Smoking” signs are conspicuously displayed
False<\/p>\n\n\n\n
Tobacco Vending Machines are prohibited in all food service establishments except taverns or bars
True<\/p>\n\n\n\n
Any Food service establishment that allows onsite consumption of food must provide a cardiopulmonary resuscitation (CPR) kit in case of an emergency
True<\/p>\n\n\n\n
Self-assessment of food operations is an excellent way to improve security, safety and general work practice.
True<\/p>\n\n\n\n
Three of the following are common injuries among restaurant workers
A,C, E<\/p>\n\n\n\n
What causes muscle strains and sprains among restaurant workers:
Lifting heavy loads and awkward reaches<\/p>\n\n\n\n
Suitable work shoes are (check all that apply):
slip resistant shoes<\/p>\n\n\n\n
Who should not be given access to facility food areas?
Customers<\/p>\n\n\n\n
Store Knives in __<\/em><\/strong><\/em><\/strong> to prevent accidental cuts. The Following foods do no contain trans-fats: All food service establishments must have a current and valid permit issued by the New York City Department of Health and Mental HygieneTrue Health Inspectors have the right to inspect a food service or food processing establishment as long as it it in operation. Inspectors must be given access to all areas of establishment during […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[],"tags":[],"class_list":["post-109902","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts\/109902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/comments?post=109902"}],"version-history":[{"count":0,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts\/109902\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/media?parent=109902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/categories?post=109902"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/tags?post=109902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Designated drawers or racks<\/p>\n\n\n\n
Corn oil<\/p>\n","protected":false},"excerpt":{"rendered":"