1
Day 1 Review
• All food service establishments must have a current and valid permit issued by the
New York City Health Department.
• Health inspectors have the right to inspect any operating food service or food
processing establishment. Inspectors must be given access to all areas of the
establishment during an inspection.
• According to the New York City Health Code, supervisors of all food service
establishments must have a Food Protection Certificate.
• Food is any edible substance, ice, beverage or ingredient used or sold for human
consumption.
• Potentially Hazardous Foods (PHFs) are foods which support rapid growth of
microorganisms.
• Examples of PHFs include all 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 41°F and 140°F. Within this range,
most harmful microorganisms reproduce rapidly.
• The three types of thermometers that can be used for measuring food temperatures
are: bimetallic stem (range from 0°F to 220°F), thermocouple and thermistor
(digital). The use of glass thermometers in a food service establishment is
prohibited by law.
• Meat inspected by the Unites States Department of Agriculture (USDA) must
have a USDA inspection stamp.
• Smoked fish must be held at or below 38°F to prevent the growth of the bacteria
Clostridium botulinum.
• Shellfish must be received with shellfish tags. These tags must be kept on file for
at least 90 days after the product is used.
• Milk and milk products must either be 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 thoroughly washed before being
served.
2
• All commercial foods in modified atmosphere packaging must be used per
manufacturer’s specifications.
• Vacuum packaging of any food product in a retail food establishment is
prohibited by law unless special authorization is obtained through the New York
City Health Department.
• FIFO means First In First Out. The first step in implementing the FIFO method is
to date the products.
• The New York City Health Code requires that all food items 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.
• Cold temperatures slow down the growth of microorganisms.
• All cold foods must be held at or below 41°F (except smoked fish, which must be
held at or below 38°F) at all times.
• Keep dry storage areas well-lit and ventilated.
• Never store foods under wastewater lines.
• Stored food must be kept covered and stored in vermin-proof containers.
• Ice intended for human consumption cannot be used for storing cans, bottles or
other food products.
• When foods are stored directly in ice, the water from that ice must be drained
constantly.
• The "First Aid Choking" poster must be posted in a visible (conspicuous) place in
each designated eating area.
• Food service establishments which serve alcoholic beverages are required to
display the "Alcohol and Pregnancy Warning" sign.
• A "Wash Hands" sign must be displayed at all hand washing sinks.
• "No Smoking" signs must be displayed throughout each facility.
3
Day 2 Review
• There are three main hazards to our health: physical, chemical and biological.
• The presence of a foreign object (e.g., glass fragments, pieces of metal) in a food
is considered a physical hazard.
• The presence of harmful chemicals (e.g., pesticide, cleaning agents, prescription
medicine) in a food is called a chemical hazard.
• The presence of microorganisms (bacteria, viruses, parasites and fungi) in a food
is called a biological hazard.
• Foods that have been contaminated with harmful (pathogenic) bacteria often do
not appear to be contaminated; there is no change in appearance, taste or smell.
• Under favorable conditions the number of bacteria in a food can double every 20
to 30 minutes.
• There are four phases of bacterial growth: lag, log, stationary and death.
• The most rapid growth of bacteria takes place in the log phase.
• Six factors affect the growth of bacteria: Food, Acidity, Temperature, Time,
Oxygen and Moisture (FATTOM).
• Viruses cannot reproduce in food. However, viruses can be transmitted to people
if they get into food.
• Hepatitis A and norovirus are two common food-borne viruses. These viruses are
transmitted when a person ingests food or water that has been contaminated with
the feces of an infected person. Proper handwashing after using the toilet can
prevent transmission.
• Trichinella spiralis, which causes trichinosis, is a food-borne parasite typically
found in under-cooked pork. To prevent trichinosis, cook pork to 150°F for 15
seconds.
• Anisakis simplex is a food-borne parasite typically found in marine fish.
• Salmonella enteritidis is a bacterium commonly found in raw poultry and raw
shell eggs.
• We can control the growth of the microorganism Clostridium perfringens by
rapid cooling, rapid reheating and by avoiding preparation of foods in
advance.
4
• Staphylococcus aureus is a bacterium that is commonly carried by healthy human
beings.
• Staphylococcal food intoxication is a common cause of food-borne illness caused
by Staphylococcus aureus, which can be prevented by good personal hygiene and
avoiding bare hand contact with ready-to-eat foods.
• Food workers with an illness that can be transmitted by contact with food or
through food should not work until fully recovered.
• Ground meat (e.g., hamburgers) must be cooked to a minimum temperature of
158°F to eliminate E. coli 0157:H7.
• Clostridium botulinum is a bacterium that causes botulism. It is associated with
home-canned foods, smoked fish, garlic in oil and any food in an anaerobic
(without air) environment.
• Scombroid poisoning occurs from eating certain fish with high levels of
histamines (e.g., tuna, mackerel, bonito, mahi mahi, bluefish) due to time and
temperature abuse.
• Hands must be washed thoroughly after any activity in which they may have
become contaminated. For example, hands must be washed before starting work
and after handling raw foods, using the toilet, coughing, sneezing, smoking,
eating, drinking and scratching.
• The New York City Health Code requires hand washing sinks to be readily
accessible within 25 feet of all food preparation areas and in or near all toilets.
• The hand washing sinks must be provided with soap, hot and cold running water,
disposable towels or a hand dryer and a "Wash Hands" sign.
• The New York City Health Code requires that all food workers wear proper hair
restraints, clean aprons and outer garments, and not wear any jewelry on their
arms and hands (except for wedding bands and medical bracelets). Food workers
should also avoid wearing makeup.
5
Day 3 Review
• There are three acceptable methods of thawing frozen foods: refrigerating them,
placing them under cold running water, or defrosting them in a microwave oven
with continuous cooking afterwards.
• Cross contamination occurs when bacteria from a raw food get into a cooked or
ready-to-eat food.
• Poultry, stuffed meat and stuffing must be cooked to an internal temperature of
165°F.
• Ground meat and foods containing ground meat must be cooked to an internal
temperature of 158°F.
• Pork must be cooked to an internal temperature of 150°F.
• Raw shell eggs must be cooked to a minimum temperature of 145°F.
• Fish, shellfish, beef, lamb and all other meats must be cooked to a minimum
temperature of 140°F.
• All hot foods stored in a hot holding unit must be held at 140°F or higher.
• Effective ways to rapidly cool foods include: immersing food in an ice-water bath
with occasional stirring; pouring food 1 to 2 inches deep into 4-inch deep cooling
pans; using a rapid chill unit; and cutting solid foods into smaller pieces (pieces of
6 lbs. or less).
• Hot foods placed in a refrigerator for cooling must be covered only after they
have completely cooled to 41°F or below.
• Previously cooked and refrigerated foods that will be served from a hot holding
unit must be rapidly reheated to 165°F using a stove or an oven. Never use a hot
holding unit to reheat foods.
• Never use bare hands when working with ready-to-eat foods. Always wear a
clean and sanitary pair of gloves, or use tongs, a spatula, deli paper or a
serving spoon.
• When using disposable gloves, change them often to prevent contamination of
food.
• Air breaks must be provided in all culinary (food-related) and pot/dish washing
sinks.
6
• Atmospheric Vacuum Breakers (AVB) must be installed in any equipment that
has a direct connection with a potable water supply. Examples include
ice machines, coffee machines and dishwashers.
• Cross-connection can be prevented by installing a hose bib vacuum breaker.
• All gas-fired hot water heaters must be installed by a licensed plumber and must
be monitored for back draft.
• New York City laws make it illegal to dump grease in any sink that does not have
a proper grease interceptor.
7
Day 4 Review
• The proper sequence to wash dishes by hand is wash, rinse, sanitize and air-dry.
• Between each use, cutting boards must be washed, rinsed and sanitized.
• To hot-water sanitize, immerse utensils in 170°F water for at least 30 seconds.
• To prepare a 50 PPM chlorine-based sanitizing solution, add ½ ounce of bleach to
1 gallon of water.
• 50 PPM sanitizing solution is used for immersing utensils for at least 1 minute.
• To prepare a 100 PPM chlorine-based sanitizing solution, add one ounce of
bleach to 1 gallon of water.
• 100 PPM sanitizing solution is typically used for wiping, spraying or pouring.
• Wiping cloths must be stored in a 50 PPM sanitizing solution.
• During chemical sanitization, the chemical solution must be checked with a test
kit.
• Bathrooms for patrons must be provided when there are 20 seats or more in the
dining area of a food establishment.
• The three key strategies of Integrated Pest Management are: starve them, build
them out and destroy them.
• When food is unavailable to mice that have infested a restaurant, they will move
out.
• Rats are known to enter buildings through openings that are as small as the size of
a quarter.
• The presence of fresh rat droppings in a food establishment is a critical violation.
• Insecticides and rodenticides can only be applied in a restaurant by a licensed pest
control officer.
• The best method for eliminating flies and roaches from an establishment is
through proper cleaning and sanitizing.
8
Day 5 Review
• HACCP stands for Hazard Analysis and Critical Control Point.
• HACCP is a system of food safety to control the growth of harmful
microorganisms.
• The seven principles of HACCP are: identify hazards, determine Critical Control
Points (CCP), set up critical limits, monitor CCP, take corrective actions, verify
the system is working and keep records.
• A CCP is any point in the food flow where action must be taken to eliminate the
hazard.
• If potentially hazardous foods are left in the Temperature Danger Zone for more
than 2 hours, then the food is no longer safe and must be discarded.
• Whenever making cold salads, such as tuna, the best practice is to pre-chill the
ingredients.
• Artificial trans fat increases LDL (the "bad" cholesterol), leading to heart
disease.
• Artificial trans fat is banned from all restaurant foods.
• To improve food safety, security and general work practice, routinely conduct a
self-assessment of food operations.
• The most common injuries among restaurant workers in a workplace are slips,
trips, falls, cuts, lacerations, burns, muscle strains, sprains and electrocution.
• To avoid slips, trips and falls, slip-resistant shoes must be worn by food workers.
