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 establishment during an inspection.

Health Inspectors are authorized to collect permit fees and fines on behalf of the Department.

Health Inspectors must show their photo identification and badge to the person in charge of an establishment.

According to the NYC Health Code, who is required to have a Food Protection Certificate?

The term "potentially hazardous food" refers to foods which do not support rapid growth of microorganisms.

Home canned food products are allowed in commercial food establishments.

The Temperature Danger Zone is between $$41^\circ\text{F}$$ and $$140^\circ\text{F}$$ .

Within the Temperature Danger Zone, most harmful microorganisms reproduce rapidly.

Shellfish tags must be filed in order of delivery date and kept for a period of how many days?

Fresh shell eggs must be refrigerated at an ambient temperature of what value?

Foods in Modified Atmosphere Packages provide ideal conditions for the growth of which microorganism?

The recommended range of a bi-metallic stem thermometer is:

Meat inspected by the U.S. Dept. of Agriculture must have a/an ______ stamp.

Chicken and other poultry are most likely to be contaminated with which pathogen?

Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at what temperature?

Safe temperatures for holding potentially hazardous foods are:

What are the four types of defective canned products that must be removed from circulation?

Which of the following is an indication that fish is not fresh?

The acronym FIFO means:

The first step in implementing FIFO is to rotate the stock.

The New York City Health Code requires that all food items must be stored at least ___ off the floor.

In order to prevent cross-contamination, raw foods in a refrigerator must be stored ___ cooked foods.

Cold temperatures slow down the growth of microorganisms.

Food for storage must be kept covered and/or stored in vermin-proof containers.

Ice intended for human consumption can be used for storing cans and bottles.

When foods are stored directly in ice, the water from that ice must be drained constantly.

The presence of the following in food constitutes a physical hazard: Pieces of glass.

The presence of the following in food constitutes a physical hazard: Metal shavings.

The presence of the following in food constitutes a physical hazard: Piece of wood.

The presence of the following in food constitutes a physical hazard: Pebbles and stones.

The presence of the following in food constitutes a physical hazard: MSG.

The presence of the following in food constitutes a physical hazard: Toothpick.

The presence of the following in the food constitutes a chemical hazard: Ciguatoxin.

The presence of the following in the food constitutes a chemical hazard: Prescription medicines.

The presence of the following in the food constitutes a chemical hazard: Roach spray.

The presence of the following in the food constitutes a chemical hazard: Hair.

The presence of the following in the food constitutes a chemical hazard: False fingernails.

The presence of the following in the food constitutes a chemical hazard: Hair dye.

Sulfites can be used in food preparation as long as their use is disclosed on the menu.

Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a reliable and trustworthy commercial source.

Use of MSG (Monosodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances.

Foods that have been contaminated with pathogenic bacteria (will / will not) change in taste and smell.

Under favorable conditions bacteria can double their population every 20 to 30 minutes.

At what temperature is rapid growth of pathogenic bacteria possible?

Select all that are among the six factors that affect the growth of bacteria.

Select the remaining factor that is among the six factors that affect the growth of bacteria.

Which of the following foods may encourage rapid growth of bacteria?

What type of bacteria grows best at temperatures between $$50^\circ$$ – $$110^\circ$$ F?

What is the water activity level at which bacteria have difficulty reproducing?

In the life cycle of bacteria, during which phase do bacteria grow most quickly?

The food-borne parasite typically found in under-cooked pork is:

A food-borne parasite typically found in marine fish is:

The most popular chemical sanitizer is:

Food held under refrigeration must be at or below:

The reason for refrigerating potentially hazardous foods is to:

Salmonella enteritidis is mainly associated with:

Food workers sick with an illness that can be transmitted by contact with food or through food should be:

We can control the growth of the microorganism Clostridium perfringens by:

Ground meats such as hamburgers must be cooked to a minimum temperature of $$158^\circ$$ F to eliminate:

Clostridium botulinum causes the disease known as botulism.

The microorganism Clostridium botulinum is mainly associated with the following: smoked fish/tuna fish.

The following illness has been associated with under-cooked shell eggs:

Staphylococcal food intoxication is a common cause of foodborne illness that can be prevented by cooking foods thoroughly.

Shigellosis can be eliminated by cooking pork to $$150^\circ$$ F for 15 seconds.

Scombroid poisoning occurs when someone eats decomposing fish.

Viral Hepatitis is caused by Bacillus cereus.

Escherichia coli O157:H7 is responsible for causing Hemolytic Uremic Syndrome (HUS) among children.

Escherichia coli O157:H7 is mainly associated with ground poultry.

The illness trichinosis is caused by a parasite known as Trichinella spiralis.

To avoid trichinosis, NYC Health Code requires pork to be cooked to a minimum temperature of:

Shellfish tags must be kept with the product until it’s used up and then filed away for:

Raw, marinated, or partially cooked fish is made safe by freezing at ______ for ______.

According to the manual, which item of jewelry may be worn by food workers while preparing or serving food?

Select all items listed in the manual that qualify as effective hair restraints for food workers.

Which statement best explains why hands must be washed often and thoroughly, according to the manual?

When should a worker remove their apron, based on the guidance on proper work attire?

According to the steps of proper hand washing shown, how long should you rub your hands together?

Which materials are specified for drying hands properly in the hand washing steps?

Which microorganism is identified as part of the normal flora that many healthy humans carry and can transfer to hands by touching or blowing the nose?

Which description best reflects the guidance on proper work attire for employees who prepare or serve food?

According to the manual, what is the most effective way of removing microorganisms?

Which example is given for how transient microorganisms can be picked up on hands?

Which items are identified as supplies needed for proper hand washing?

As Per New York City Health Code, hands must be washed thoroughly at least 3 times every day.

Sick food workers who can transmit their illness through contact with food should be prevented from working until they are well.

Hands must be washed thoroughly after:

The NYC Health Code requires hand wash sinks to be readily accessible at all:

The hand wash sinks must be provided with: ________ and ________ running water, _______ and _______.

The NYC Health Code requires that all food workers wear proper hair restraint.

A food worker with an infected cut on his/her hand:

During hand washing hands must be rubbed together for at least:

Clean aprons can be used for wiping hands.

Hand sanitizer can be used in place of hand washing during busy periods.

Previously cooked and refrigerated foods that will be served from a hot holding unit must be rapidly reheated to $$165^\circ\mathrm{F}$$ using:

When bacteria from a raw food get into a cooked or ready-to-eat food, this is called:

The correct cooking temperature for poultry, stuffed meat and stuffing is:

Thick foods cool faster.

It is a good practice to thaw frozen foods by leaving them out on the kitchen counter overnight.

Hot foods placed in a refrigerator for cooling must never be covered.

To prevent illness, pork must be cooked to an internal temperature of:

Placing food on the counter overnight can be used as an effective rapid cooling technique.

The Health Code requires that frozen foods be properly thawed before being cooked. The exception to this rule is:

Ground meat and foods containing ground meat must be cooked to an internal temperature of:

Clean bare hands may be used when working with ready-to-eat foods.

When using disposable gloves, they must be changed often to prevent contamination of food.

Hot holding units can be used for reheating foods as long as the temperature reaches $$165^\circ\mathrm{F}$$ within two hours.