NYC food handlers
Food is described as - correct answer-any edible substance, ice, beverage or ingredient
used or sold for human comsumption
potentially hazardous foods (PHFs) are - correct answer-Foods which support rapid growth
of microorganisms
Examples of PHFs - correct answer-All raw and cooked meats, poultry, milk &a milk
products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes and garlic in oil.
What is the temperature danger zone? - correct answer-Between 41 - 140 degrees F (within
this range, most harmful microorganisms reproduce rapidly)
What are the three types of thermometers that can be used for measuring food
temperatures? - correct answer-Bimetallic stem (range 0-220 F); thermocouple; & thermistor
(digital).
T or F: the use of glass thermometers in a food service establishment is prohibited by law -
correct answer-True
T or F: meat inspected by the United States department of agriculture (USDA) must have a
USDA inspection stamp - correct answer-True
T or F: smoked fish must be held at or below 38 F to prevent growth of the bacteria
clostridium botulinum - correct answer-True
Shellfish must be received with what and how long do they need to be kept on file? - correct
answer-Shellfish must be received with shellfish tags and the tags must be kept on file for at
least 90 days after the product is used.
Milk and milk products must either be: (there's 2) - correct answer-Pasteurized, with sell-by
dates of 9 days; ultra-pasteurized, with sell-by dates of 45 days.
T or F: all fruits and vegetables served raw must be thoroughly washed before being served
- correct answer-True
T or F: all commercial foods in modified atmosphere packaging must be used per
manufacturer's specifications. - correct answer-True
T or F: vacuum packaging of any food in a retail food establishment is allowed by law. -
correct answer-False, it is prohibited unless special authorization is obtained through the
New York City Health Department
What does FIFO mean? - correct answer-First in, first out
, How many inches off the ground must food items be stored as per the New York City Health
Code? - correct answer-Six inches
To prevent cross-contamination, raw foods in a refrigerator must be stored above or below
cooked foods? - correct answer-Below
T or F: hot temperatures slow down the growth of microorganisms - correct answer-False;
cold temperatures do
What temperature must cold foods be held at at all times? - correct answer-at or below 41 F
What temperature must smoked fish be held at at all times? - correct answer-at or below 38
F
T or F: keep dry storage areas well-lit and ventilated. - correct answer-True
T or F: you can store foods under wastewater lines - correct answer-False
T or F: stored food must be Saran wrapped tightly - correct answer-False. They must be
stored in vermin-proof containers.
T or F: when foods are stored directly in ice, the water from that ice must be drained
constantly. - correct answer-True
Which signs must be displayed across the food establishment? - correct answer-"No
Smoking," "Wash Hands," "First Aid Choking" poster, "Alcohol and Pregnancy" warning
when serving alcoholic beverages
What are the three main hazards to our health? - correct answer-Physical, chemical and
biological
T or F: the presence of a foreign object such as glass, metal, etc is considered a biological
hazard - correct answer-False. It is considered a physical hazard
T or F: the presence of harmful chemicals such as pesticide, cleaning agents, prescription
meds, etc is considered a physical hazard - correct answer-False: it is considered a
chemical hazard
The presence of microorganisms such as bacteria, viruses, parasites, fungi, etc is
considered a chemical hazard - correct answer-False; it's considered a biological hazard
T or F: foods that have been contaminated with harmful (pathogenic) bacteria often do not
appear to be contaminated; there is no change in appearance, taste or smell - correct
answer-True
Under favorable conditions, the number of bacteria in a food can double every.... - correct
answer-20-30 minutes
Food is described as - correct answer-any edible substance, ice, beverage or ingredient
used or sold for human comsumption
potentially hazardous foods (PHFs) are - correct answer-Foods which support rapid growth
of microorganisms
Examples of PHFs - correct answer-All raw and cooked meats, poultry, milk &a milk
products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes and garlic in oil.
What is the temperature danger zone? - correct answer-Between 41 - 140 degrees F (within
this range, most harmful microorganisms reproduce rapidly)
What are the three types of thermometers that can be used for measuring food
temperatures? - correct answer-Bimetallic stem (range 0-220 F); thermocouple; & thermistor
(digital).
T or F: the use of glass thermometers in a food service establishment is prohibited by law -
correct answer-True
T or F: meat inspected by the United States department of agriculture (USDA) must have a
USDA inspection stamp - correct answer-True
T or F: smoked fish must be held at or below 38 F to prevent growth of the bacteria
clostridium botulinum - correct answer-True
Shellfish must be received with what and how long do they need to be kept on file? - correct
answer-Shellfish must be received with shellfish tags and the tags must be kept on file for at
least 90 days after the product is used.
Milk and milk products must either be: (there's 2) - correct answer-Pasteurized, with sell-by
dates of 9 days; ultra-pasteurized, with sell-by dates of 45 days.
T or F: all fruits and vegetables served raw must be thoroughly washed before being served
- correct answer-True
T or F: all commercial foods in modified atmosphere packaging must be used per
manufacturer's specifications. - correct answer-True
T or F: vacuum packaging of any food in a retail food establishment is allowed by law. -
correct answer-False, it is prohibited unless special authorization is obtained through the
New York City Health Department
What does FIFO mean? - correct answer-First in, first out
, How many inches off the ground must food items be stored as per the New York City Health
Code? - correct answer-Six inches
To prevent cross-contamination, raw foods in a refrigerator must be stored above or below
cooked foods? - correct answer-Below
T or F: hot temperatures slow down the growth of microorganisms - correct answer-False;
cold temperatures do
What temperature must cold foods be held at at all times? - correct answer-at or below 41 F
What temperature must smoked fish be held at at all times? - correct answer-at or below 38
F
T or F: keep dry storage areas well-lit and ventilated. - correct answer-True
T or F: you can store foods under wastewater lines - correct answer-False
T or F: stored food must be Saran wrapped tightly - correct answer-False. They must be
stored in vermin-proof containers.
T or F: when foods are stored directly in ice, the water from that ice must be drained
constantly. - correct answer-True
Which signs must be displayed across the food establishment? - correct answer-"No
Smoking," "Wash Hands," "First Aid Choking" poster, "Alcohol and Pregnancy" warning
when serving alcoholic beverages
What are the three main hazards to our health? - correct answer-Physical, chemical and
biological
T or F: the presence of a foreign object such as glass, metal, etc is considered a biological
hazard - correct answer-False. It is considered a physical hazard
T or F: the presence of harmful chemicals such as pesticide, cleaning agents, prescription
meds, etc is considered a physical hazard - correct answer-False: it is considered a
chemical hazard
The presence of microorganisms such as bacteria, viruses, parasites, fungi, etc is
considered a chemical hazard - correct answer-False; it's considered a biological hazard
T or F: foods that have been contaminated with harmful (pathogenic) bacteria often do not
appear to be contaminated; there is no change in appearance, taste or smell - correct
answer-True
Under favorable conditions, the number of bacteria in a food can double every.... - correct
answer-20-30 minutes
