Starbucks Food Safety Exam
What must all food service establishments have? - ANSWERAll food service establishments must have a
current and valid permit issued by the NYC Health Department.
Do health inspectors have the right to inspect, while it's in operation? - ANSWERHealth 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 the food establishment during an inspection.
Are supervisors required to have a Food Protection Certificate? - ANSWERAccording to the NYC Health
Code, supervisors of all food service establishments are required to have a Food Protection Certificate.
What is considered food? - ANSWERAny edible substance, ice, beverage, or ingredient intended for use
and used or sold for human consumption.
What does PHF stand for? - ANSWERPotentially Hazardous Food (PHF) refers to foods which support
rapid growth of microorganisms.
What are some examples of PHF? - ANSWERall 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. (Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy
bacon)
What is the temperature danger zone? - ANSWERbetween 41°F and 140°F. Within this range, most
harmful microorganisms reproduce rapidly.
What are the three thermometers allowed to be used for measuring food temperatures? - ANSWERBi-
metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital). The use of glass
thermometers in a food establishment is prohibited by law.
, What stamp must meat inspected by the U.S Department of Agriculture have? - ANSWERa USDA
inspection stamp.
What temperature must raw shell eggs be stored in? - ANSWERat a minimum temperature of 45°F.
What temperature must smoked fish be held at and why? - ANSWERat 38°F or below because of the
bacteria Clostridium botulinum.
What temperature should all food be held at? - ANSWERmust be held at or below 41°F (except raw shell
eggs 45°F or below and smoked fish 38°F or below)
What should shellfish be received with? how long do they have to be kept in file for? - ANSWERShellfish
must be received with the shellfish tags. These tags must be kept on file for at least 90 days after the
product is used up.
What do milks and milk products have to be pasteurized with? - ANSWERsell-by dates of 9 days or ultra-
pasteurized with sell-by dates of 45 days.
What must be done with all fruits and vegetables served raw? - ANSWERmust be thoroughly washed
before being served.
When are canned foods rejected? - ANSWERif there are dents at the seam, swelling, severe rust, leakage
or no label. Home canned foods are also unacceptable. (exception: slight dent on the body of the can)
How is commercial modified atmosphere packaged food to be used? - ANSWERAll commercial modified
atmosphere packaged foods must be used per manufacture specifications
What must all food service establishments have? - ANSWERAll food service establishments must have a
current and valid permit issued by the NYC Health Department.
Do health inspectors have the right to inspect, while it's in operation? - ANSWERHealth 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 the food establishment during an inspection.
Are supervisors required to have a Food Protection Certificate? - ANSWERAccording to the NYC Health
Code, supervisors of all food service establishments are required to have a Food Protection Certificate.
What is considered food? - ANSWERAny edible substance, ice, beverage, or ingredient intended for use
and used or sold for human consumption.
What does PHF stand for? - ANSWERPotentially Hazardous Food (PHF) refers to foods which support
rapid growth of microorganisms.
What are some examples of PHF? - ANSWERall 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. (Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy
bacon)
What is the temperature danger zone? - ANSWERbetween 41°F and 140°F. Within this range, most
harmful microorganisms reproduce rapidly.
What are the three thermometers allowed to be used for measuring food temperatures? - ANSWERBi-
metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital). The use of glass
thermometers in a food establishment is prohibited by law.
, What stamp must meat inspected by the U.S Department of Agriculture have? - ANSWERa USDA
inspection stamp.
What temperature must raw shell eggs be stored in? - ANSWERat a minimum temperature of 45°F.
What temperature must smoked fish be held at and why? - ANSWERat 38°F or below because of the
bacteria Clostridium botulinum.
What temperature should all food be held at? - ANSWERmust be held at or below 41°F (except raw shell
eggs 45°F or below and smoked fish 38°F or below)
What should shellfish be received with? how long do they have to be kept in file for? - ANSWERShellfish
must be received with the shellfish tags. These tags must be kept on file for at least 90 days after the
product is used up.
What do milks and milk products have to be pasteurized with? - ANSWERsell-by dates of 9 days or ultra-
pasteurized with sell-by dates of 45 days.
What must be done with all fruits and vegetables served raw? - ANSWERmust be thoroughly washed
before being served.
When are canned foods rejected? - ANSWERif there are dents at the seam, swelling, severe rust, leakage
or no label. Home canned foods are also unacceptable. (exception: slight dent on the body of the can)
How is commercial modified atmosphere packaged food to be used? - ANSWERAll commercial modified
atmosphere packaged foods must be used per manufacture specifications
