NYC Food Protection Lesson 1
1. New York City Department of Health and Mental Hygiene: Regulate all matters affecting health in the city.
2. The Health Code: This is the set of regulations that were formulated to allow the Department of Health and Mental Hygiene
to effectively protect the health of the population.
3. Division of Environmental Health: is the Commission within the Department of Health and Mental Hygiene that over
sees public health and works to eliminate the incidence of injury and illness caused by environmental factors.
4. Bureau of food safety and community sanitation.: is responsible for conducting inspections of food service and food
processing establishments.
5. What is assessed during an inspection?: Improper time and temperature controls
Improper cooling
Poor personal hygiene
Employee illness
Bare hand contact with ready to eat foods
Rodent and other vermin activity
Inadequate equipment and facilities
6. Around how many inspections are conducted a year?: Generally one or two routine cycle inspections are conducted
each year.
7. Routine cyclical inspections are designed to?: Observe, evaluate and educate
food establishment operators in various points of food handling. Such as
Receiving storage
preparation cooking hot-
holding cooling reheating
Note: These factors contribute to food borne illness. Each violation is assigned a point value
8. What are the type of inspections?: routine cycle inspections compliance inspections final inspections inspections in
response to complaints supervisory, follow up inspections
smoking inspections both routine and complaint driven permit survey
water emergency-related inspections
9. What are the D.O.H grades?: Grade A 0-13 points for sanitary violation
Grade B 14-27 Points for sanitary violation
Grade C 28 or more points for sanitary violation
Grade pending: B or C is not final until the restaurant has had the opportunity to go before the Health Department Administrative
Tribunal to contest the violations. Once the grade is final the restaurant must immediately post the letter grade card.
10. How many points does a food establishment have to accumulate to get a failing grade?: 28 points in
violations and maybe closed for the following: Three consecutive failures failure to correct public health hazard operating
without a permit unsanitary conditions
obstructing/interfering with health inspections
11. Inspection of new restaurants: Once a restaurant is permitted to open, and shortly after it has begun operating, the
Health Department will conduct graded inspections.
1/4
1. New York City Department of Health and Mental Hygiene: Regulate all matters affecting health in the city.
2. The Health Code: This is the set of regulations that were formulated to allow the Department of Health and Mental Hygiene
to effectively protect the health of the population.
3. Division of Environmental Health: is the Commission within the Department of Health and Mental Hygiene that over
sees public health and works to eliminate the incidence of injury and illness caused by environmental factors.
4. Bureau of food safety and community sanitation.: is responsible for conducting inspections of food service and food
processing establishments.
5. What is assessed during an inspection?: Improper time and temperature controls
Improper cooling
Poor personal hygiene
Employee illness
Bare hand contact with ready to eat foods
Rodent and other vermin activity
Inadequate equipment and facilities
6. Around how many inspections are conducted a year?: Generally one or two routine cycle inspections are conducted
each year.
7. Routine cyclical inspections are designed to?: Observe, evaluate and educate
food establishment operators in various points of food handling. Such as
Receiving storage
preparation cooking hot-
holding cooling reheating
Note: These factors contribute to food borne illness. Each violation is assigned a point value
8. What are the type of inspections?: routine cycle inspections compliance inspections final inspections inspections in
response to complaints supervisory, follow up inspections
smoking inspections both routine and complaint driven permit survey
water emergency-related inspections
9. What are the D.O.H grades?: Grade A 0-13 points for sanitary violation
Grade B 14-27 Points for sanitary violation
Grade C 28 or more points for sanitary violation
Grade pending: B or C is not final until the restaurant has had the opportunity to go before the Health Department Administrative
Tribunal to contest the violations. Once the grade is final the restaurant must immediately post the letter grade card.
10. How many points does a food establishment have to accumulate to get a failing grade?: 28 points in
violations and maybe closed for the following: Three consecutive failures failure to correct public health hazard operating
without a permit unsanitary conditions
obstructing/interfering with health inspections
11. Inspection of new restaurants: Once a restaurant is permitted to open, and shortly after it has begun operating, the
Health Department will conduct graded inspections.
1/4
