Starbucks Food Safety Exam 2023/ 107 Questions
and Answers / Verified / Graded A+
What must all food service establishments have? - -All 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? - -Health
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? - -According to the
NYC Health Code, supervisors of all food service establishments are required to have a
Food Protection Certificate.
-What is considered food? - -Any edible substance, ice, beverage, or ingredient
intended for use and used or sold for human consumption.
-What does PHF stand for? - -Potentially Hazardous Food (PHF) refers to foods which
support rapid growth of microorganisms.
-What are some examples of PHF? - -all 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? - -between 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? - -Bi-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? - -a
USDA inspection stamp.
-What temperature must raw shell eggs be stored in? - -at a minimum temperature of
45°F.
-What temperature must smoked fish be held at and why? - -at 38°F or below because
of the bacteria Clostridium botulinum.
-What temperature should all food be held at? - -must 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? - -
Shellfish 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? - -sell-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? - -must be thoroughly
washed before being served.
-When are canned foods rejected? - -if 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? - -All commercial
modified atmosphere packaged foods must be used per manufacture specifications
and Answers / Verified / Graded A+
What must all food service establishments have? - -All 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? - -Health
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? - -According to the
NYC Health Code, supervisors of all food service establishments are required to have a
Food Protection Certificate.
-What is considered food? - -Any edible substance, ice, beverage, or ingredient
intended for use and used or sold for human consumption.
-What does PHF stand for? - -Potentially Hazardous Food (PHF) refers to foods which
support rapid growth of microorganisms.
-What are some examples of PHF? - -all 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? - -between 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? - -Bi-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? - -a
USDA inspection stamp.
-What temperature must raw shell eggs be stored in? - -at a minimum temperature of
45°F.
-What temperature must smoked fish be held at and why? - -at 38°F or below because
of the bacteria Clostridium botulinum.
-What temperature should all food be held at? - -must 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? - -
Shellfish 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? - -sell-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? - -must be thoroughly
washed before being served.
-When are canned foods rejected? - -if 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? - -All commercial
modified atmosphere packaged foods must be used per manufacture specifications
