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Food Handlers Review Questions with Correct Answers
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Food Handlers Review Questions with Correct Answers
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Food Handlers Review Questions with Correct AnswersAll food service establishments must have a current and valid - ANSWER permit
issued by the NYC Health Department.
Health Inspectors have the right to - ANSWER 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.
According to the NYC Health Code, supervisors of all food service establishments
are required to have a - ANSWER Food Protection Certificate.
Food is - ANSWER any edible substance, ice, beverage, or ingredient intended for
use and used or sold for human consumption.
Potentially Hazardous Food (PHF) refers to - ANSWER foods which support rapid
growth of microorganisms.
Examples of Potentially Hazardous Foods include - ANSWER 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)
The Temperature Danger Zone is - ANSWER between 41°F and 140°F. Within this
range, most harmful microorganisms reproduce rapidly.
The three thermometers allowed to be used for measuring food temperatures are: -
ANSWER 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.
Meat inspected by the U.S. Dept. of Agriculture must have a - ANSWER USDA
inspection stamp.
Raw shell eggs must be stored - ANSWER at a minimum temperature of 45°F.
Smoked fish must be held at - ANSWER 38°F or below because of the bacteria
Clostridium botulinum.
All refrigerated food must be held at or below - ANSWER 41°F (except raw shell
eggs 45°F or below and smoked fish 38°F or below)
Shellfish must be received with - ANSWER the shellfish tags. These tags must be
kept on file for at least 90 days after the product is used up.
Milk and milk products must be - ANSWER pasteurized with sell-by dates of 9 days
or ultra-pasteurized with sell-by dates of 45 days.
, All fruits and vegetables served raw must be - ANSWER thoroughly washed before
being served.
Canned products must be rejected if - ANSWER 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)
All commercial modified atmosphere packaged foods must be used per - ANSWER
manufacture specifications.
Vacuum Packaging of any food product in a retail food establishment is prohibited by
law - ANSWER unless special authorization is obtained through the Department of
Health.
The acronym FIFO means - ANSWER First In First Out, and the first step in
implementing FIFO is to date the products.
The New York City Health code requires that - ANSWER all food items must be
stored at least 6 inches off the floor.
In order to prevent cross-contamination, raw foods in a refrigerator must be stored
below cooked foods. - ANSWER
Cold temperatures - ANSWER slow down the growth of microorganisms.
All cold foods must be held at - ANSWER 41°F or below (except smoked fish at
38°F) at all times.
Keep dry storage areas - ANSWER well lighted and ventilated.
Never store foods - ANSWER under waste water lines.
Food for storage must be kept - ANSWER covered and stored in vermin-proof
containers.
Ice intended for human consumption - ANSWER cannot be used for storing cans,
bottles or other food products.
When foods are stored directly in ice - ANSWER , the water from that ice must be
drained constantly.
"First Aid Choking" poster must be displayed conspicuously in - ANSWER each
designated eating area.
Food establishments which serve alcoholic beverages are required to - ANSWER
display the "Alcohol and Pregnancy Warning" sign.
A "Wash Hands" sign must be displayed at - ANSWER all hand washing sinks.
"No smoking" signs must be displayed - ANSWER throughout each facility.
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