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NYC DOH STUDY GUIDE WITH COMPLETE SOLUTIONS

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NYC DOH STUDY GUIDE WITH COMPLETE SOLUTIONS All food service establishments must have a current and valid permit - ANSWER-issued by the New York City Health Department Health inspectors have the right - ANSWER-to inspect any operating food service or food processing establishment Inspectors mu...

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  • November 11, 2024
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NYC DOH STUDY GUIDE WITH COMPLETE SOLUTIONS



All food service establishments must have a current and valid permit - ANSWER✔✔-issued by the


New York City Health Department


Health inspectors have the right - ANSWER✔✔-to inspect any operating food service or food


processing establishment


Inspectors must be given access - ANSWER✔✔-to all areas of the


establishment during an inspection.


According to the New York City Health Code supervisors of all food service


establishments must - ANSWER✔✔-have a Food Protection Certificate.


Food is - ANSWER✔✔-any edible substance, ice, beverage or ingredient used or sold for human


consumption


Potentially Hazardous Foods (PHFs) - ANSWER✔✔-are foods which support rapid growth of


microorganisms


Examples of PHFs include - ANSWER✔✔-raw and cooked meats, poultry, milk and milk


products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes and garlic in oil.


The Temperature Danger Zone is between - ANSWER✔✔-41°F-140°F


Within this range, - ANSWER✔✔-most harmful microorganisms reproduce rapidly


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Types of Thermometers used in food establishments. - ANSWER✔✔-Bimetallic Stemmed

Thermometers(0-220F)




Thermocouples/Thermistors(DIGITAL)


The use of glass thermometers in a food service establishment is - ANSWER✔✔-prohibited by law


Meat inspected by the Unites States Department of Agriculture (USDA) must - ANSWER✔✔-USDA

inspection stamp


Smoked fish must be held at or below 38°F - ANSWER✔✔-to prevent the growth of the bacteria


Clostridium botulinum.


Shellfish must be received with the shellfish tags. These tags must be - ANSWER✔✔-kept on file for at

least 90 DAYS AFTER USE


Milk and milk products must either be - ANSWER✔✔-PASTEURIZED (9+ SELL BY DATES)


ULTRA PASTEURIZED (45 SELL BY DATES)


All fruits and vegetables served raw must be - ANSWER✔✔-thoroughly washed before being


served.


All commercial foods in modified atmosphere packaging must be used per - ANSWER✔✔-manufacturer's

specifications.


Vacuum packaging of any food product in a retail food establishment is - ANSWER✔✔-PROHIBITED


FIFO method - ANSWER✔✔-first in first out (FIRST STEP IS DATING)


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