NYC FOOD PROTECTION COURSE FOOD PROTECTION COURSE

NYC FOOD PROTECTION COURSE /FOOD PROTECTION COURSE

NYC -

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What are the three main hazards to our health? - ANSWER- Physical, biological, and chemical

What is a physical hazard? - ANSWER- The presence of a foreign object (glass fragments, pieces of metal, etc) in food.

What is a chemical hazard? - ANSWER- The presence of harmful chemicals (pesticide, cleaning agents, prescription medicine, etc) in food.

What is a biological hazard? - ANSWER- The presence of

microorganisms (bacteria, viruses, parasites, and fungi) in food.

How can you tell if a food has been contaminated with pathogenic bacteria? - ANSWER- You cannot tell, there is no change in appearance, taste, or smell

How long does it take for the number of bacteria to double? - ANSWER- 20-30 minutes

What are the phases of bacterial growth? - ANSWER- lag, log, stationary, and death

During what phase does bacteria grow most rapidly? - ANSWER- Log

What are the six factors that affect bacteria growth? - ANSWER- Food, Activity, Temperature, Time, Oxygen, and Moisture

What is the difference between viruses and bacteria? - ANSWER- Viruses cannot reproduce in food. However, they can be transmitted to people if they get into food.

What are two common food-borne viruses? - ANSWER- Hepatitis A and norovirus

How do food-borne viruses often get transmitted? - ANSWER- When a person ingests food or water contaminated with the feces of an infected person

What kind of parasite is typically found in undercooked pork? - ANSWER- Trichinella spiralis

What can the bacteria found in under-cooked pork cause? - ANSWER- Trichinosis

What kind of food-borne parasite is typically found in marine fish? - ANSWER- Anisakis simplex

What is a common bacteria found in raw poultry and raw shell eggs - ANSWER- Salmonella enteritidis

How can we control the growth of Clostridium Perfringens? - ANSWER- Rapid cooling, rapid reheating, and not preparing food in advance.

Where do handwashing sinks need to be located? - ANSWER- Within 25 feet of all food preparation areas and in or near all toilets.

All hot foods in a hot holding unit must be held at what minimum temperature? - ANSWER- 140 degrees

Grease can only be dumped in sinks with what? - ANSWER- A proper grease interceptor.

How do you hot water sanitize? - ANSWER- Immerse utensils in 170 degree water for at least 30 seconds.

How do you prepare a 50 PPM chlorine based sanitizing solution? - ANSWER- Add 1/2 an ounce of bleach to 1 gallon of water.

What is 100 PPM solution used for? - ANSWER- wiping, spraying, and pouring.

When must bathrooms for patrons be provided? - ANSWER- When there are 20 seats or more in the establishment.

Key Strategies of Integrated Pest Management - ANSWER- starve them, build them out, and destroy them.

What does HACCP stand for? - ANSWER- Hazard Analysis and Critical Control Point

What is HACCP? - ANSWER- A system of food safety to control the growth of harmful microorganisms

What are the 7 principles of HACCP? - ANSWER- 1. Conduct a hazard analysis

• Determine the critical control points

• Establish critical limits

• Establish monitoring procedures

• Establish corrective actions

• Establish verification procedures
• Establish record-keeping and documentation procedures

What are the 7 principles of HACCP? - ANSWER- 1) identify hazards, 2) determine Critical Control Points (CCP), 3) set up critical limits, 4) monitor CCP, 5) take corrective actions, 6) verify the system is working 7) keep records.

What are exceptions to potentially hazardous food rules?Foods with a low water activity (.85 or less) or those that are highly acidic with a pH of 4.6 or below. Air-cooled hard-boiled eggs with shells intact.

What kind of thermometer is prohibited in a food establishment?Glass Thermometer

What temperature does poultry, stuffing, and stuffed meats need to be cooked to?165 degrees

What temperature does smoked fish need to be held at?38 degrees or below

Holding smoked fish at the appropriate temperature will prevent the growth of what kind of bacteria?Clostridium Botulinum

Until when do shellfish tags need to be stored?At least 90 days after the product has been used

What is the sell by date of pasteurized milk and milk products?

• days from pasteurization

What is the sell by date of ultra pasteurized milk and milk products?45 days from pasteurization

True or False: Vacuum packaging of food products is not allowed without special

authorization from the Health Department.True

What is FIFO?First in, First out. It's a system to ensure old product is used before new product.

How far from the floor should food be stored to prevent pest infestation?at least 6 inches

Where should raw foods be stored in a refrigerator to prevent cross contamination?Below cooked foods