Food Handlers
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- 1.Which is not a critical violation at a food inspection?
- A.
Improper time and temperature controls
- B.
Improper cooling
- C.
Poor personal hygiene
- D.
Poor customer service
- E.
Bare hand contact with ready-to-eat foods
- F.
Rodent and other vermin activity
- G.
Inadequate equipment and facilities
- H.
Employee illness
- 2.Regulations and Inspections of NYC:
- A. regulate all matters affecting health in the city
- A.
- B. part of Health Code that regulates the operation of food establishment to prevent public health hazards
- B.
- C. the commission within DHMH that oversees public health and works to eliminate the incidence of injury and illness caused by environmental factors
- C.
- D. within the DEH, conduct inspections of food service/processing establishments
- D.
- 3.Temperature Danger Zone:
- A.
39-151
- B.
40-141
- C.
41-140
- D.
51-140
- 4.A FAILING grade in a food inspection is:
- A.
22 points
- B.
24 points
- C.
26 points
- D.
28 points
- 5.28 or more points
- A.
A
- B.
B
- C.
C
- D.
Grade Pending
- 6.An establishment can be closed for:
- A.
Three consecutive failures
- B.
Failure to correct public health hazards
- C.
Operating without a permit
- D.
Unsanitary conditions
- E.
Obstructing/interfering with a health inspection
- F.
All of the above
- 7.B or C being contested
- A.
A
- B.
B
- C.
C
- D.
Grade Pending
- 8.Inspections?!?!
- A. Conducted before a restaurant opens to determine whether or not to issue a permit
- A.
- B. Unannounced inspection once a year, where a 0-13 points receives an A
- B.
- C. Occurs at least a week after the initial inspection, giving restaurant time to improve sanitary conditions, results in grade card or grade pending
- C.
- D. Someone cites potential hazard at an establishment, Health Department can do either Initial or Re-inspection and it is subject to grading
- D.
- E. Roughly 30 days after re-inspection if restaurant receives 28 or more points, and every 30 days after until scores under
- E.
- 9.City health inspectors do not need to be given access to all areas of the establishment during inspections.
- A.
True
- B.
False
- 10.Potentially Hazardous Foods:
- A.
High in protein
- B.
Water activity value of .85 or less
- C.
Uncooked rice, pasta
- D.
PH of 4.6 or below
- E.
Any food that will support the growth of microorganisms
- 11.Next inspection after grade is posted?
- A. about a year
- A.
- B. 5-7 months
- B.
- C. 3-5 months
- C.
- 12.Home canned food products are allowed in commercial food establishments
- A.
True
- B.
False
- 13.14-27 points
- A.
A
- B.
B
- C.
C
- D.
Grade Pending
- 14.Within the temperature danger zone, most harmful organisms:
- A.
Are eliminated
- B.
Are mostly eliminated
- C.
Reproduce slowly
- D.
Reproduce rapidly
- 15.The sensing portion of a _____ stem thermometer is at the ____ and downward.
- 16.Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of:
- A.
38
- B.
41
- C.
140
- D.
Above 140
- 17.Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The 90-day period begins from:
- A.
When the product is harvested
- B.
When the product is first shipped
- C.
When the product is first received
- D.
When the product is used up
- 18.0-12 points
- A.
A
- B.
B
- C.
C
- D.
Grade Pending
- 19.Chicken and other poultry are most likely to be contaminated with:
- A.
Clostridium botulinum
- B.
Salmonella
- 20.Foods in modified atmosphere packages provide ideal conditions for the growth of:
- A.
Clostridium botulinum
- B.
Salmonella
- 21.Which of the following cans MUST be removed from circulation?
- A.
A can with a dent on a seam
- B.
Slightly rusted
- C.
Slightly swollen
- D.
Dent on side
- 22.Meat colors
- A. Beef
- A.
- B. Lamb
- B.
- C. Pork
- C.
- D. Chicken/Poultry
- D.
- 23.Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at:
- A.
38
- B.
41
- C.
140
- D.
Above 140
- 24.Meats cannot have:
- A.
USDA inspection stamp on carcass or package
- B.
Fresh at or below 41
- C.
Ice crystals, refrozen
- D.
Frozen below 0
- 25.The acronym FIFO means
- 26.The New York City Health code requires that all food items must be stored at least
- A.
2 inches from the floor
- B.
4 inches from the floor
- C.
6 inches from the floor
- D.
8 inches from the floor
- 27.Food for storage must be kept covered and/or stored in vermin-proof containers.
- A.
True
- B.
False
- 28.COMMON ALLERGENS FBWSTEMS
- 29.Ice intended for human consumption can be used for storing cans and bottles.
- A.
True
- B.
False
- 30.When foods are stored directly in ice, the water from that ice must be drained constantly.
- A.
True
- B.
False
- 31.Raw foods in a refrigerator must be stored above cooked foods
- A.
True
- B.
False
- 32.The most significant threat to food safety is from:
- 33.COMMON ALLERGENS acrostic
- 34.Bacteria and viruses can be seen under intense source of light known as "candling".
- A.
True
- B.
False
- 35.Cold temperatures slow down the growth of microorganisms.
- A.
True
- B.
False
- 36.Sulfites can be used in food preparation as long as their use is disclosed on the menu.
- A.
True
- B.
False
- 37.Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a reliable and trustworthy commercial source.
- A.
True
- B.
False
- 38.Use of MSG ( Monsodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances.
- A.
True
- B.
False
- 39.It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. This process:
- A.
Must be done as rapidly as possible
- B.
Must not be done
- C.
Must be done on a cooled surface
- 40.Food contaminated with pathogenic bacteria has no change in taste, smell or appearance, and is difficult to identify.
- A.
True
- B.
False
- 41.However, spoiled food is not a cause of food-borne illness.
- A.
True
- B.
False
- 42.Oxygen and bacteria
- A. aerobes
- A.
- B. anerobes
- B.
- C. facultative
- C.
- 43.What type of bacteria grows best at temperatures between 50a-110aF
- A.
Thermophilic
- B.
Pyschrophilic
- C.
Mesophilic
- 44.Which of the following foods would likely be the most shelf stable?
- A.
Instant coffee
- B.
Fresh meats
- 45.As Water Activity decreases, the safety and shelf life of the food increases, both undesirable and pathogenic bacteria will not be able to reproduce on these foods
- A.
True
- B.
False
- 46.Viral diseases transmitted by food are not usually the result of the poor personal hygiene practices of food workers
- A.
True
- B.
False
- 47.Trichinella spiralis is
- A.
A food-borne parasite found in under-cooked beef
- B.
A food-borne parasite found in under-cooked chicken
- C.
A food-borne parasite found in under-cooked pork
- 48.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:
- A.
-31 or lower for 15 hours
- B.
-15 or lower for 31 minutes
- 49.Foods to illneses
- A. salmonellosis
- A.
- B. campylobacteriosis
- B.
- C. listeriosis
- C.
- D. shigellosis
- D.
- E. staphylococcal food intoxication
- E.
- F. botulism
- F.
- G. scombroid poisoning
- G.
- H. escherichia coli
- H.
- I. clostridium perfringens enteritis
- I.
- J. bacillus cereus gastroenteritis
- J.
- K. viral hepatitis
- K.
- L. noroviruses
- L.
- M. trichinosis
- M.
- 50.The most popular chemical sanitizer is:
- 51.Pathogenic bacteria do not cause disease in man
- A.
True
- B.
False
- 52.Food born illness types
- A. Food-borne infection
- A.
- B. Food-borne intoxication
- B.
- C. Food-borne toxin-mediated infection
- C.
- 53.Ground meats such as hamburgers must be cooked to a minimum temperature of 158aF to eliminate:
- 54.The following illness has been associated with undercooked shell eggs:
- 55.Thawing methods:
- A.
In refrigerator
- B.
On counter overnight
- C.
In cold water
- D.
In microwave
- 56.Hot foods placed in a refrigerator for cooling must be covered before being cooled.
- A.
True
- B.
False
- 57.Disposable gloves must be changed when they become contaminated, torn or when the food service worker leaves the food preparation area. They should also be changed frequently to minimize build-up of perspiration and bacteria inside the glove.
- A.
True
- B.
False
- 58.Thick foods cool faster in small amounts in large containers
- A.
True
- B.
False
- 59.When bacteria from a raw food get into a cooked or ready-to-eat food, this is called:
- 60.Frozen food can be cooked without thawing if it is a
- 61.Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit.
- A.
True
- B.
False
- 62.Carbon monoxide poisoning can result from a faulty gas-fired hot water unit.
- A.
True
- B.
False
- 63.Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it.
- A.
True
- B.
False
- 64.Equipment, including ice makers and ice storage equipment, should be located under exposed or unprotected sewer lines, open stairwells or other sources of contamination.
- A.
True
- B.
False
- 65.When manually washing dishes using hot water sanitizing method, which three of the following statements are true:
- A.
1. The water must be at 170°F.
- B.
2. An immersion basket is needed.
- C.
3. A burner or booster is needed to heat the water.
- D.
4. A two-compartment sink is necessary.
- 66.The reason to prevent backflow in kitchen equipment is to:
- A.
Maintain a hygienic work environment
- B.
Prevent contamination of potable water and equipment
- 67.An air break provides indirect waste for sinks. What is the benefit of the indirect waste at culinary sinks?
- A.
It prevents sewage from being yucky
- B.
It prevents sewage from reaching the sinks
- C.
Taco Bell
- 68.In order to prevent backup of sewage waste in a culinary sink, which of the following must be installed?
- A.
An air break
- B.
An air gap
- C.
Pizza Hut
- 69.The most reliable form of backflow prevention device is a/an:
- A.
An air gap
- B.
An air break
- 70.Backflow may cause contamination of drinking water. Backflow may occur when which of the following is present?
- 71.To prevent backflow at the hose attachment of an equipment sink, which of the following must be installed?
- 72.Which of the following combination of fixtures must be fitted with an air break?
- 73.Chemical insecticides and rodenticides cannot be applied in a restaurant by the supervisor of food operations?
- A.
True
- B.
False
- 74.When food is unavailable to mice that have infested an establishment they will
- A.
Come out of hiding
- B.
Die or move away
- C.
Burrow into sealed food
- 75.Food that has been exposed to rodents must be thoroughly washed.
- A.
True
- B.
False
- 76.The sighting of rats during hte day is in indication of severe infestation.
- A.
True
- B.
False
- 77.Fly strips are not useful in eliminating insect breeding places.
- A.
True
- B.
False
- 78.Microorganisms are allowed to survive by:
- A.
Improper cooling procedures
- B.
Inadequate cooking
- C.
Inadequate hot holding
- D.
Improper sanitization
- E.
Inadequate reheating
- 79.Microorganisms are allowed to grow by:
- A.
Improper cooling procedures
- B.
Inadequate cooking
- C.
Inadequate hot holding
- D.
Improper sanitization
- E.
Inadequate reheating
- 80.Mice are known to enter buildings through openings as small as
- A.
One quarter of an inch
- B.
Half an inch
- C.
Three quarters of an inch
- D.
An inch
- 81.Which are seven principles of Hazards Analysis Critical Control Point?
- A. assess the hazards
- A.
- B. identify the control points
- B.
- C. identify the critical control points
- C.
- D. set standards and criteria
- D.
- E. take corrective actions
- E.
- F. verify the system is working
- F.
- G. notify the local health department
- G.
- H. monitor
- H.
- I. record-keeping
- I.
- 82.When making cold salads, it is recommended that the items involved be pre-chilled.
- A.
True
- B.
False
- 83.Cooking is a Critical Control Point (CCP) during the food flow for fried chicken?
- A.
True
- B.
False
- 84.Receiving is not a Critical Control Point (CCP) during the food flow for tuna salad?
- A.
True
- B.
False
- 85."No Smoking" signs must be posted at all smoke free areas.
- A.
True
- B.
False
- 86."First Aid Choking" poster must only be displayed conspicuosly in each designated eating area.
- A.
True
- B.
False
- 87.All food establishments must display an "Alcohol and Pregnancy Warning" sign.
- A.
True
- B.
False
- 88.Smoking may be permitted only at the bars.
- A.
True
- B.
False
- 89.Ashtrays are permitted on dining tables as long as "No Smoking" signs are conspicuously displayed.
- A.
True
- B.
False
- 90.Tobacco vending machines are prohibited in all food service establishments except taverns or bars.
- A.
True
- B.
False
- 91.Any food service establishment that allows onsite consumption of food must provide a cardiopulmonary resuscitation (CPR) kit in case of an emergency.
- A.
True
- B.
False
- 92.Self-assessment of food operations is an excellent way to improve security, safety and general work practice.
- A.
True
- B.
False
- 93.A "Wash Hands" sign must be displayed at all hand washing sinks.
- A.
True
- B.
False
- 94.Lifting heavy loads and awkward reaches causes muscle strains and sprains among restaurant workers:
- A.
True
- B.
False
- 95.Suitable work shoes are
- 96.Who should not be given access to facility food areas?
- 97.The following foods do not contain trans-fats:
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