Permits and Rules
How long is the Food Managers Certificate valid?
What is three years?
The correct cooking temperature is 165 degrees.
What is the correct cooked temperature for poultry?
These can only be seen under a microscope and often do not have any taste or smell. Not all of them are bad.
What are bacteria?
The number one thing to do to prevent foodborne illness.
What is to wash your hands?
HACCP stands for Hazard Analysis Critical Control Point. A HACCP-based inspection focuses on this aspect of food preparation.
What is on the way foods are prepared and handled in the restaurant, as opposed to how clean the floors, walls and ceilings are?
The primary responsibility for preventing the occurrence of foodborne outbreaks lies with these people.
Who are the the owner, manager or supervisor of each food service establishment?
The correct cooking for Safe hot holding of TCS Foods.
What is 140 degees?
Most pathogenic bacteria grow best between these temperatures.
What are the temperatures of 41°F and 140°F?
This bacteria is common in raw pork, oysters, fish, raw milk, ice cream, ground be and occurs more often in children.
This bacteria is unusual in that it can grow under acceptable refrigeration temperatures!
What is Yersinia?
All food served in food service establishments must be from an approved source. It is acceptable to use food that is home prepared. (True or False)
What is false?
Home prepared food is not an approved source.
This is valid for one year or up to 2 years for limited/mobile establishments such as hot dog trucks and ice cream trucks.
What is a Permit to Operate?
The correct cooking temperature for fresh shell eggs & all other TCS Foods not listed, including fish.
What is 145 degrees?
After about this amount of time in the “Danger Zone”, bacteria will begin to grow and multiply, doubling every 20 minutes.
What are two hours?
To prevent Clostridium botulinum don’t use dented, swollen or rusty canned foods and store smoked fish and smoked fish products at this temperature.
What is at or below 38°?
Suffolk County and New York State Sanitary Codes and Department of Environmental Conservation Laws require that all fresh or frozen shellfish or shucked shellfish (clams, mussels, oysters) must be this.
What is tagged?
The tags must be retained for 90 days so that the source of the shellfish can be traced if a shellfish-related illness is reported
The Department of Health can come into an establishment at any time without an appointment. Any violations noted must be corrected with two weeks. (True or False)
What is False? Corrections must be made immediately.
The correct cooking temperature is 158.
What is the correct cooked temperature for ground beef?
Some bacteria can form these when the bacteria is stressed by certain physical or chemical conditions. These things can survive when food is cooked (heated to 165°F)
What are spores?
This bacteria Often results in DEATH!
Found in foods such as improperly canned foods, garlic & oil mixtures, baked potatoes, sautéed onions, vacuum-sealed prepared food, smoked fish and honey.
What is Clostridium botulinum?
Thawing frozen food by running it under cold running water (70°F or less) is an acceptable thawing method. (True of False)
What is True?
Note; Frozen foods larger than 3 lbs. must be completely thawed prior to cooking
A TCS Food is a food that requires time/temperature control for safety to limit pathogenic (disease causing) microorganism growth or toxin formation.TCS Foods must be kept out of the “Danger Zone”. Danger Zone temperatures fall between....
What is temperatures between 41°F - 140°F?
The correct cooked temperature for pork (solid cuts only, fresh ham, ribs).
To prevent Yersinia always cook pork too this temperature!
What is 150 degrees?
This bacteria is found in ground meat, raw seed sprouts, unpasteurized apple juice, lettuce, spinach and leafy greens. It is killed at a cooking temperature of 158°F. Always cook your burgers to 158 degrees!
What is E.coli?
This bacteria is found in food or water contaminated with human feces or in shellfish harvested from water contaminated with human feces.
What is Vibrio?
Foods in hot holding units such as steam tables should be monitored with a food thermometer, and should always be reheated to this temperature before being hot held.
What is reheated to 165 degrees F?