NYC Food Protection Course

24 July 2022
4.7 (114 reviews)
163 test answers
question
All food service establishments must have a current and valid permit issued by the New York City Department of Health and Mental Hygiene
answer
True
question
Health Inspectors have the right to inspect a food service or food processing establishment as long as it it in operation. Inspectors must be given access to all areas of establishment during an inspection.
answer
True
question
Obstruction or interference with Health Inspectors in the performance of their duties may result in the closing of the establishment and revocation of the permit.
answer
True
question
Health Inspectors are authorized to collect permit fees and fines on behalf of the department
answer
False
question
Health Inspectors must show their photo identification and badge to the person in charge of an establishment when requested.
answer
True
question
The term "Potentially Hazardous Food" refers to:
answer
Any food that will support the growth of microorganisms
question
Home canned food products are allowed in commercial food establishments.
answer
False
question
The temperature Danger Zone is between 41'F and 140'F
answer
True
question
Within the Temperature Danger Zone most harmful microorganism:
answer
Reproduce Rapidly
question
The sensing portion of a bi-metallic stem thermometer is:
answer
a the dimple and downward
question
Shellfish tags must be must be filled in order of delivery date and kept for a period of 90 days. The 90-day period begins from:
answer
When the Product is used up
question
Fresh Shelled eggs must be refrigerated up receipt, at an ambient temperature of:
answer
45F
question
Foods in modified atmosphere packages provide ideal conditions for the growth of :
answer
Clostridium Botulinum
question
Chicken and other poultry are most likely to be contaminated with:
answer
Salmonella
question
Smoked Fish provided ideal conditions for the growth of botulinum spores. Therefore, this product must be stored at:
answer
38'F
question
Which of the following cans MUST be removed from circulation?
answer
A can with a dent on the seam
question
All of the following are indications that fish is fresh except:
answer
There is a fishy odor
question
The acronym FIFO means "First In First Out"
answer
True
question
The New York City Health Code requires that all food items must be stored at least
answer
6 Inches from the floor
question
In order to avoid cross-contamination, raw foods in a refrigerator must be stored
answer
Below Cooked Food
question
Cold Temperatures slow down the growth of microorganisms
answer
True
question
Food for storage must be kept covered and/or stored in vermin-proof containers
answer
True
question
Ice intended for human consumption can be used for storing can and bottles
answer
False
question
When foods are stored directly in ice, the water from the ice must be drained constantly.
answer
True
question
The presence of the following in food constitutes a physical hazard: Pieces of Glass
answer
True
question
The presence of the following in food constitutes a physical hazard: Metal Shavings
answer
True
question
The presence of the following in food constitutes a physical hazard: Pieces of Wood
answer
True
question
The presence of the following in food constitutes a physical hazard: Pebbles and Stones
answer
True
question
The presence of the following in food constitutes a physical hazard: MSG
answer
False
question
The presence of the following in food constitutes a physical hazard: Toothpick
answer
True
question
The Presence of the following in the food constitutes a chemical hazard: Ciguatoxin
answer
True
question
The Presence of the following in the food constitutes a chemical hazard: Prescription Medicines
answer
True
question
The Presence of the following in the food constitutes a chemical hazard: Roach Spray
answer
True
question
The Presence of the following in the food constitutes a chemical hazard: Hair
answer
Fasle
question
The Presence of the following in the food constitutes a chemical hazard: False Fingernails
answer
False
question
The Presence of the following in the food constitutes a chemical hazard: Hair Dye
answer
True
question
The most significant threat to food safety is from:
answer
Biological Hazard
question
Bacteria and viruses can be seen under intense source of light know as "candling"
answer
False
question
Sulfites can be used in food preparation as long as their use is disclosed on the menu.
answer
False
question
Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a reliable and trustworthy commercial source.
answer
True
question
Use of MSG (Monosodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances.
answer
False
question
Which of the following bacteria causes spoilage of food?
answer
Undesirable Bacteria
question
Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which of the following would provide favorable growth conditions for bacteria?
answer
Cooked Pork stored at 80'F
question
At what temperature is a rapid growth of pathogenic bacteria possible?
answer
65'F
question
In Which of the following food bacteria may grow rapidly?
answer
Low acid and neutral foods
question
Which of the following is a safe method of storing potentially hazardous food?
answer
None of the above
question
What Type of bacteria grows best at temperatures between 50'-110'F?
answer
Mesophilic bacteria
question
It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. This Process:
answer
Must be done as rapidly as Possible
question
Which of the following is true regarding water activity level?
answer
Water Activity is a measure of the available water in the food for biological activity
question
Which of the following statements regarding foods that have a low water activity is true?
answer
All Of the Above
question
Which of the following statements regarding bacteria is true?
answer
Pathogenic bacteria cause disease in man
question
Which of the following foods would likely be the most shelf stable?
answer
Instant Coffee
question
Which of the following food is the least shelf stable?
answer
Fresh meats
question
Most viral food-borne diseases are the result of:
answer
Poor Personal Hygiene Practice
question
A Food-Borne parasite found in under-cooked Pork is:
answer
Trichinella Spiralis
question
Raw, Marinated or partially cooked fish is made safe by freezing for specified times and temperatures. which of the following time and temperature combination is recommended:
answer
-31'f or lower for 15 hours
question
The most popular chemical sanitizer is:
answer
Chlorine
question
Food Held under refrigeration must be at or below :
answer
41'F
question
The reason for refrigeration potentially hazardous foods is to :
answer
slow the growth of bacteria
question
Heat is effective in destroying microorganisms when the following factors are considered:
answer
Time and Temperature
question
Salmonella enteritidis is mainly associated with the following food item:
answer
Chicken
question
Food Workers sick with an illness that can be transmitted by contact with food or through food should be:
answer
At Home
question
Ground meats such as hamburgers must be cooked to a minimum temperature of 158'F to eliminate:
answer
E-Coli 0157:H7
question
Clostidium Botulinum causes the disease known as botulism
answer
True
question
The Microorganism Clostridium Botulinum is mainly associated with the following
answer
ALL of the Above
question
The Following illness have be associated with undercooked shell eggs:
answer
Salmonellosis
question
Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by:
answer
Preventing bare hand contact with ready-to-eat foods
question
Shigellosis can be eliminated by:
answer
All of the above
question
Viral Hepatitis is cause by Bacillus cereus.
answer
False
question
Escherichia Coli 0157-H7 is responsible for causeing Hemolytic Urmic Synfrome (HUS) Among Children:
answer
True
question
Escherichia Coli 0157-H7 is mainly associated with ground poultry.
answer
False
question
The illness trichinosis is cause by a parasite known as Trichinella spiralis:
answer
True
question
To avoid trichinosis, Pork should never be under cooked. New York City Health Code requires pork to be cooked to a minimum temperature of:
answer
150'F
question
Shellfish tags must be kept with the product until it's used up and then filed away for:
answer
90 days
question
When bacteria from a raw food gets into a cooked or read-to-eat food this is called:
answer
Cross-Contamination
question
The Correct cooking temperature for poultry, stuffed meat and stuffing is:
answer
165'F
question
Thick foods cool Faster...
answer
In Small Amounts in Small containers
question
It is good practice to thaw frozen foods by leaving them out on the kitchen counter overnight.
answer
False
question
Hot Foods placed in a refrigerator for cooling must be covered...
answer
after being cooled
question
To prevent illness, Pork must be cooked to an internal temperature of:
answer
150'F
question
Which of the following procedures cannot be used as an effective rapid cooling technique:
answer
Placing on the counter overnight
question
The health Code requires that frozen foods be properly thawed before being cooked. The exception to this rule is:
answer
A Frozen hamburger patty
question
Ground meat and foods containing ground meat must be cooked to an internal temperature of:
answer
158'F
question
All of the Following except one may be used when working with ready-to-eat foods:
answer
Clean bare hands
question
When using disposable gloves, they must be changed often to prevent contamination of food under what circumstances?
answer
All of the Above
question
All of the following, EXCEPT ONE are true of a hot holding unit:
answer
Must be used to reheat refrigerated foods
question
Which of the following is NOT a recommended method of rapid cooling?
answer
Covering the food and placing the food on a preparation table
question
Per New York City Health Codes, hands must be washed thoroughly at least 3 times every day.
answer
FALSE
question
Sick food workers who can transmit their illness thorough contact with with food should be prevented from working until they are well.
answer
True
question
Hands must be washed thoroughly after:
answer
All of the above
question
The hand wash sink must be Provided with
answer
A B and C
question
The New York City Health Code requires that all food workers wear proper hair restraints.
answer
True
question
A Food worker with an uninfected cut on his/her hand:
answer
Can Work only if they wear a clean bandage and wear sanitary golves
question
During hand washing, hands must be rubbed for at least:
answer
20 seconds
question
Clean Aprons can be used for wiping hands.
answer
False
question
Hand sanitizer can be used in place of hand washing during busy periods.
answer
False
question
All food on display must be protected by packaging, sneeze guards, display cases or through other means
answer
True
question
Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit.
answer
True
question
Cutting Boards must be sanitized at least three times a day
answer
False
question
Carbon Monoxide poisoning can result from a faulty gas-fired hot water unit
answer
True
question
Equipment, including ice makers and ice storage equipment, should not be located under exposed or unprotected sewer lines, open stairwells or other sources of contamination.
answer
True
question
Bathrooms for employees must be provided:
answer
Always
question
Wiping cloths must be stored in a sanitizing solution with a strength of:
answer
50 ppm
question
Between each use, cutting boards must be :
answer
A B and C
question
Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it.
answer
False
question
When Manually washing dishes using hot water sanitizing method, which of the following statements are true:
answer
1. The water must be at 170'F 2.An immersion basket is needed 3.A burner or booster is needed to heat the water.
question
Hand Washing sinks must be provided in or near all of the following EXCEPT:
answer
Customer Areas
question
During chemical sensitization, the chemical solution must be checked by:
answer
Test Kit
question
The reason to prevent backflow in kitchen equipment is to:
answer
Prevent contamination of potable water and equipment
question
In order to prevent backup of sewage waste in a culinary sink, which of the following must be installed?
answer
An Air Break
question
An Air Break provides indirect waste for sinks. What is the benefit of the indirect was at culinary sinks?
answer
It prevents sewage from reaching the sink
question
The most reliable form of backflow prevention device is a/an?
answer
air gap
question
Which of the following combination of fixtures must be fitted with an air break?
answer
Pot wash and culinary sinks
question
Back-flow may causes contamination of drinking water. Backflow may occur when which of the following is present?
answer
A cross connection
question
To prevent backflow at the hose attachment of an equipment sink, which of the following must be installed?.
answer
Hose-bib Vacuum breaker
question
An example of a SUBMERGED INLET is:
answer
A hose with one end connected to a faucet and the other end under water
question
Which of the following cannot be applied in a restaurant by the supervisor of food operations?
answer
Chemical insecticides and rodenticides
question
Which of the following will be useful in eliminating insects from an establishment?
answer
All of the above
question
Which of the following statements is false?
answer
Food that has been exposed to rodent must be thoroughly cleaned
question
Which are Potential sources of food for rodents?
answer
All of the above
question
when food is unavailable to mice that have infested a restaurant, they will...:
answer
Die or Move away
question
In order to "build out" rodents which of the following should be implemented?
answer
A and B
question
Toxic Chemicals used for the destruction of pests must be applied only by:
answer
Licensed pest control operator
question
Which of the following regarding rodents is true?
answer
The sighting of rats during the day is an indication of severe infestation
question
Which of the following is a sign of rodents or rodent infestation?
answer
All of the above
question
Which of the following is NOT useful in eliminating insect breeding places?
answer
Fly Strips
question
Mice are known to enter buildings through openings that are as small as:
answer
one quarter of an inch
question
In insect control, which measures are useful in "building them out"?
answer
By Installing screens on doors and windows.
question
Fresh rat droppings in a food establishment...:
answer
is a critical violation
question
Which of the following is not a sign of rodent infestation?
answer
Decaying Vegetables
question
Which of the following is true?
answer
All of the above
question
Which of the following are the seven Principles of HACCP: Asses the hazards
answer
True
question
Which of the following are the seven Principles of HACCP: Identify the control Points
answer
False
question
Which of the following are the seven Principles of HACCP: Identify the critical control points
answer
True
question
Which of the following are the seven Principles of HACCP: Set standards and cireria
answer
True
question
Which of the following are the seven Principles of HACCP: Take Corrective actions
answer
True
question
Which of the following are the seven Principles of HACCP: Verify the system is working
answer
True
question
Which of the following are the seven Principles of HACCP: Notify the local Health Department
answer
False
question
Which of the following are the seven Principles of HACCP: Monitor
answer
True
question
Which of the following are the seven Principles of HACCP: Record Keeping
answer
True
question
HACCP is an acronym that stands for:
answer
Hazards Analysis Critical Control Points
question
Which of the hazards in HACCP mostly concerned with?
answer
Biological
question
If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours, the following corrective action should be taken:
answer
Food Should be discarded
question
Potentially hazardous foods in the refrigerator storage must be discarded when the temperature is:
answer
A and B only
question
When making cold salads such as tuna , it is recommended that ingredients must be pre-chilled.
answer
True
question
Which of the following steps in a Critical Control Point (CCP) during the food Flow for fried chicken?
answer
Cooking
question
Which of the following steps is NOT a Critical Control Point (CCP) during the food Flow For Tuna Salad?
answer
Receiving
question
Foods Can be kept uncovered during the cooling step
answer
True
question
"First Aid Choking" Posters must only be displayed conspicuously in each designated eating area.
answer
True
question
All food establishments must display an "Alcohol and Pregnancy Warning" sign.
answer
False
question
A "Wash Hands" sign must be displayed at all hand washing sinks
answer
True
question
Smoking may be permitted only at the bars
answer
False
question
"No Smoking" signs must be posted at all smoke free areas
answer
True
question
Ashtrays are permitted on dining tables as long as "No Smoking" signs are conspicuously displayed
answer
False
question
Tobacco Vending Machines are prohibited in all food service establishments except taverns or bars
answer
True
question
Any Food service establishment that allows onsite consumption of food must provide a cardiopulmonary resuscitation (CPR) kit in case of an emergency
answer
True
question
Self-assessment of food operations is an excellent way to improve security, safety and general work practice.
answer
True
question
Three of the following are common injuries among restaurant workers
answer
A,C, E
question
What causes muscle strains and sprains among restaurant workers:
answer
Lifting heavy loads and awkward reaches
question
Suitable work shoes are (check all that apply):
answer
slip resistant shoes
question
Who should not be given access to facility food areas?
answer
Customers
question
Store Knives in ______________ to prevent accidental cuts.
answer
Designated drawers or racks
question
The Following foods do no contain trans-fats:
answer
Corn oil
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question
All food service establishments must have a current and valid permit issued by the New York City Department of Health and Mental Hygiene
answer
True
question
Health Inspectors have the right to inspect a food service or food processing establishment as long as it it in operation. Inspectors must be given access to all areas of establishment during an inspection.
answer
True
question
Obstruction or interference with Health Inspectors in the performance of their duties may result in the closing of the establishment and revocation of the permit.
answer
True
question
Health Inspectors are authorized to collect permit fees and fines on behalf of the department
answer
False
question
Health Inspectors must show their photo identification and badge to the person in charge of an establishment when requested.
answer
True
question
The term "Potentially Hazardous Food" refers to:
answer
Any food that will support the growth of microorganisms
question
Home canned food products are allowed in commercial food establishments.
answer
False
question
The temperature Danger Zone is between 41'F and 140'F
answer
True
question
Within the Temperature Danger Zone most harmful microorganism:
answer
Reproduce Rapidly
question
The sensing portion of a bi-metallic stem thermometer is:
answer
a the dimple and downward
question
Shellfish tags must be must be filled in order of delivery date and kept for a period of 90 days. The 90-day period begins from:
answer
When the Product is used up
question
Fresh Shelled eggs must be refrigerated up receipt, at an ambient temperature of:
answer
45F
question
Foods in modified atmosphere packages provide ideal conditions for the growth of :
answer
Clostridium Botulinum
question
Chicken and other poultry are most likely to be contaminated with:
answer
Salmonella
question
Smoked Fish provided ideal conditions for the growth of botulinum spores. Therefore, this product must be stored at:
answer
38'F
question
Which of the following cans MUST be removed from circulation?
answer
A can with a dent on the seam
question
All of the following are indications that fish is fresh except:
answer
There is a fishy odor
question
The acronym FIFO means "First In First Out"
answer
True
question
The New York City Health Code requires that all food items must be stored at least
answer
6 Inches from the floor
question
In order to avoid cross-contamination, raw foods in a refrigerator must be stored
answer
Below Cooked Food
question
Cold Temperatures slow down the growth of microorganisms
answer
True
question
Food for storage must be kept covered and/or stored in vermin-proof containers
answer
True
question
Ice intended for human consumption can be used for storing can and bottles
answer
False
question
When foods are stored directly in ice, the water from the ice must be drained constantly.
answer
True
question
The presence of the following in food constitutes a physical hazard: Pieces of Glass
answer
True
question
The presence of the following in food constitutes a physical hazard: Metal Shavings
answer
True
question
The presence of the following in food constitutes a physical hazard: Pieces of Wood
answer
True
question
The presence of the following in food constitutes a physical hazard: Pebbles and Stones
answer
True
question
The presence of the following in food constitutes a physical hazard: MSG
answer
False
question
The presence of the following in food constitutes a physical hazard: Toothpick
answer
True
question
The Presence of the following in the food constitutes a chemical hazard: Ciguatoxin
answer
True
question
The Presence of the following in the food constitutes a chemical hazard: Prescription Medicines
answer
True
question
The Presence of the following in the food constitutes a chemical hazard: Roach Spray
answer
True
question
The Presence of the following in the food constitutes a chemical hazard: Hair
answer
Fasle
question
The Presence of the following in the food constitutes a chemical hazard: False Fingernails
answer
False
question
The Presence of the following in the food constitutes a chemical hazard: Hair Dye
answer
True
question
The most significant threat to food safety is from:
answer
Biological Hazard
question
Bacteria and viruses can be seen under intense source of light know as "candling"
answer
False
question
Sulfites can be used in food preparation as long as their use is disclosed on the menu.
answer
False
question
Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a reliable and trustworthy commercial source.
answer
True
question
Use of MSG (Monosodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances.
answer
False
question
Which of the following bacteria causes spoilage of food?
answer
Undesirable Bacteria
question
Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which of the following would provide favorable growth conditions for bacteria?
answer
Cooked Pork stored at 80'F
question
At what temperature is a rapid growth of pathogenic bacteria possible?
answer
65'F
question
In Which of the following food bacteria may grow rapidly?
answer
Low acid and neutral foods
question
Which of the following is a safe method of storing potentially hazardous food?
answer
None of the above
question
What Type of bacteria grows best at temperatures between 50'-110'F?
answer
Mesophilic bacteria
question
It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. This Process:
answer
Must be done as rapidly as Possible
question
Which of the following is true regarding water activity level?
answer
Water Activity is a measure of the available water in the food for biological activity
question
Which of the following statements regarding foods that have a low water activity is true?
answer
All Of the Above
question
Which of the following statements regarding bacteria is true?
answer
Pathogenic bacteria cause disease in man
question
Which of the following foods would likely be the most shelf stable?
answer
Instant Coffee
question
Which of the following food is the least shelf stable?
answer
Fresh meats
question
Most viral food-borne diseases are the result of:
answer
Poor Personal Hygiene Practice
question
A Food-Borne parasite found in under-cooked Pork is:
answer
Trichinella Spiralis
question
Raw, Marinated or partially cooked fish is made safe by freezing for specified times and temperatures. which of the following time and temperature combination is recommended:
answer
-31'f or lower for 15 hours
question
The most popular chemical sanitizer is:
answer
Chlorine
question
Food Held under refrigeration must be at or below :
answer
41'F
question
The reason for refrigeration potentially hazardous foods is to :
answer
slow the growth of bacteria
question
Heat is effective in destroying microorganisms when the following factors are considered:
answer
Time and Temperature
question
Salmonella enteritidis is mainly associated with the following food item:
answer
Chicken
question
Food Workers sick with an illness that can be transmitted by contact with food or through food should be:
answer
At Home
question
Ground meats such as hamburgers must be cooked to a minimum temperature of 158'F to eliminate:
answer
E-Coli 0157:H7
question
Clostidium Botulinum causes the disease known as botulism
answer
True
question
The Microorganism Clostridium Botulinum is mainly associated with the following
answer
ALL of the Above
question
The Following illness have be associated with undercooked shell eggs:
answer
Salmonellosis
question
Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by:
answer
Preventing bare hand contact with ready-to-eat foods
question
Shigellosis can be eliminated by:
answer
All of the above
question
Viral Hepatitis is cause by Bacillus cereus.
answer
False
question
Escherichia Coli 0157-H7 is responsible for causeing Hemolytic Urmic Synfrome (HUS) Among Children:
answer
True
question
Escherichia Coli 0157-H7 is mainly associated with ground poultry.
answer
False
question
The illness trichinosis is cause by a parasite known as Trichinella spiralis:
answer
True
question
To avoid trichinosis, Pork should never be under cooked. New York City Health Code requires pork to be cooked to a minimum temperature of:
answer
150'F
question
Shellfish tags must be kept with the product until it's used up and then filed away for:
answer
90 days
question
When bacteria from a raw food gets into a cooked or read-to-eat food this is called:
answer
Cross-Contamination
question
The Correct cooking temperature for poultry, stuffed meat and stuffing is:
answer
165'F
question
Thick foods cool Faster...
answer
In Small Amounts in Small containers
question
It is good practice to thaw frozen foods by leaving them out on the kitchen counter overnight.
answer
False
question
Hot Foods placed in a refrigerator for cooling must be covered...
answer
after being cooled
question
To prevent illness, Pork must be cooked to an internal temperature of:
answer
150'F
question
Which of the following procedures cannot be used as an effective rapid cooling technique:
answer
Placing on the counter overnight
question
The health Code requires that frozen foods be properly thawed before being cooked. The exception to this rule is:
answer
A Frozen hamburger patty
question
Ground meat and foods containing ground meat must be cooked to an internal temperature of:
answer
158'F
question
All of the Following except one may be used when working with ready-to-eat foods:
answer
Clean bare hands
question
When using disposable gloves, they must be changed often to prevent contamination of food under what circumstances?
answer
All of the Above
question
All of the following, EXCEPT ONE are true of a hot holding unit:
answer
Must be used to reheat refrigerated foods
question
Which of the following is NOT a recommended method of rapid cooling?
answer
Covering the food and placing the food on a preparation table
question
Per New York City Health Codes, hands must be washed thoroughly at least 3 times every day.
answer
FALSE
question
Sick food workers who can transmit their illness thorough contact with with food should be prevented from working until they are well.
answer
True
question
Hands must be washed thoroughly after:
answer
All of the above
question
The hand wash sink must be Provided with
answer
A B and C
question
The New York City Health Code requires that all food workers wear proper hair restraints.
answer
True
question
A Food worker with an uninfected cut on his/her hand:
answer
Can Work only if they wear a clean bandage and wear sanitary golves
question
During hand washing, hands must be rubbed for at least:
answer
20 seconds
question
Clean Aprons can be used for wiping hands.
answer
False
question
Hand sanitizer can be used in place of hand washing during busy periods.
answer
False
question
All food on display must be protected by packaging, sneeze guards, display cases or through other means
answer
True
question
Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit.
answer
True
question
Cutting Boards must be sanitized at least three times a day
answer
False
question
Carbon Monoxide poisoning can result from a faulty gas-fired hot water unit
answer
True
question
Equipment, including ice makers and ice storage equipment, should not be located under exposed or unprotected sewer lines, open stairwells or other sources of contamination.
answer
True
question
Bathrooms for employees must be provided:
answer
Always
question
Wiping cloths must be stored in a sanitizing solution with a strength of:
answer
50 ppm
question
Between each use, cutting boards must be :
answer
A B and C
question
Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it.
answer
False
question
When Manually washing dishes using hot water sanitizing method, which of the following statements are true:
answer
1. The water must be at 170'F 2.An immersion basket is needed 3.A burner or booster is needed to heat the water.
question
Hand Washing sinks must be provided in or near all of the following EXCEPT:
answer
Customer Areas
question
During chemical sensitization, the chemical solution must be checked by:
answer
Test Kit
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The reason to prevent backflow in kitchen equipment is to:
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Prevent contamination of potable water and equipment
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In order to prevent backup of sewage waste in a culinary sink, which of the following must be installed?
answer
An Air Break
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An Air Break provides indirect waste for sinks. What is the benefit of the indirect was at culinary sinks?
answer
It prevents sewage from reaching the sink
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The most reliable form of backflow prevention device is a/an?
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air gap
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Which of the following combination of fixtures must be fitted with an air break?
answer
Pot wash and culinary sinks
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Back-flow may causes contamination of drinking water. Backflow may occur when which of the following is present?
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A cross connection
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To prevent backflow at the hose attachment of an equipment sink, which of the following must be installed?.
answer
Hose-bib Vacuum breaker
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An example of a SUBMERGED INLET is:
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A hose with one end connected to a faucet and the other end under water
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Which of the following cannot be applied in a restaurant by the supervisor of food operations?
answer
Chemical insecticides and rodenticides
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Which of the following will be useful in eliminating insects from an establishment?
answer
All of the above
question
Which of the following statements is false?
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Food that has been exposed to rodent must be thoroughly cleaned
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Which are Potential sources of food for rodents?
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All of the above
question
when food is unavailable to mice that have infested a restaurant, they will...:
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Die or Move away
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In order to "build out" rodents which of the following should be implemented?
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A and B
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Toxic Chemicals used for the destruction of pests must be applied only by:
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Licensed pest control operator
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Which of the following regarding rodents is true?
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The sighting of rats during the day is an indication of severe infestation
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Which of the following is a sign of rodents or rodent infestation?
answer
All of the above
question
Which of the following is NOT useful in eliminating insect breeding places?
answer
Fly Strips
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Mice are known to enter buildings through openings that are as small as:
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one quarter of an inch
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In insect control, which measures are useful in "building them out"?
answer
By Installing screens on doors and windows.
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Fresh rat droppings in a food establishment...:
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is a critical violation
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Which of the following is not a sign of rodent infestation?
answer
Decaying Vegetables
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Which of the following is true?
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All of the above
question
Which of the following are the seven Principles of HACCP: Asses the hazards
answer
True
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Which of the following are the seven Principles of HACCP: Identify the control Points
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False
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Which of the following are the seven Principles of HACCP: Identify the critical control points
answer
True
question
Which of the following are the seven Principles of HACCP: Set standards and cireria
answer
True
question
Which of the following are the seven Principles of HACCP: Take Corrective actions
answer
True
question
Which of the following are the seven Principles of HACCP: Verify the system is working
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True
question
Which of the following are the seven Principles of HACCP: Notify the local Health Department
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False
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Which of the following are the seven Principles of HACCP: Monitor
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True
question
Which of the following are the seven Principles of HACCP: Record Keeping
answer
True
question
HACCP is an acronym that stands for:
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Hazards Analysis Critical Control Points
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Which of the hazards in HACCP mostly concerned with?
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Biological
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If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours, the following corrective action should be taken:
answer
Food Should be discarded
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Potentially hazardous foods in the refrigerator storage must be discarded when the temperature is:
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A and B only
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When making cold salads such as tuna , it is recommended that ingredients must be pre-chilled.
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True
question
Which of the following steps in a Critical Control Point (CCP) during the food Flow for fried chicken?
answer
Cooking
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Which of the following steps is NOT a Critical Control Point (CCP) during the food Flow For Tuna Salad?
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Receiving
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Foods Can be kept uncovered during the cooling step
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True
question
"First Aid Choking" Posters must only be displayed conspicuously in each designated eating area.
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True
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All food establishments must display an "Alcohol and Pregnancy Warning" sign.
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False
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A "Wash Hands" sign must be displayed at all hand washing sinks
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True
question
Smoking may be permitted only at the bars
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False
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"No Smoking" signs must be posted at all smoke free areas
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True
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Ashtrays are permitted on dining tables as long as "No Smoking" signs are conspicuously displayed
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False
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Tobacco Vending Machines are prohibited in all food service establishments except taverns or bars
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True
question
Any Food service establishment that allows onsite consumption of food must provide a cardiopulmonary resuscitation (CPR) kit in case of an emergency
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True
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Self-assessment of food operations is an excellent way to improve security, safety and general work practice.
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True
question
Three of the following are common injuries among restaurant workers
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A,C, E
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What causes muscle strains and sprains among restaurant workers:
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Lifting heavy loads and awkward reaches
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Suitable work shoes are (check all that apply):
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slip resistant shoes
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Who should not be given access to facility food areas?
answer
Customers
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Store Knives in ______________ to prevent accidental cuts.
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Designated drawers or racks
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The Following foods do no contain trans-fats:
answer
Corn oil