How Can We Get Food Protection License in a Week? (Day One)

How Can We Get Food Protection License in a Week? (Day One)

Hi, guys! How are you doing? Today, I’m gonna tell you what you should remember for the exam to get more than 75 score. You can study for this course by accessing the Food Protection Course Training Manual (PDF)

  1. All food service establishments must have a current and valid permit issued by the NYC Health Department.
  2. Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation.
  3. Health Inspectors must show their photo identification and badge to the person in charge of an establishment.
  4. Manager or supervisor are required to have a Food Protection Certificate.
  5. The Temperature Danger Zone is between 41°F and 140°F.
  6. Within the Temperature Danger Zone, most harmful microorganisms reproduce rapidly.
  7. Shellfish tags must be filed in order of delivery date and kept for a period of 90 days.
  8. Fresh shell eggs must be refrigerated at an ambient temperature of 45°F.
  9. Foods in Modified Atmosphere Packages provide ideal conditions for the growth of Clostridium.
  10. The recommended range of bi-metallic stem thermometer is 0°F-220°F.
  11. Meat inspected by the U.S. Dept. of Agriculture must have an USDA Inspection Stamp.
  12. Chicken and other poultry are most like to be contaminated with Salmonella.
  13. Smoked fish provide ideal condition for the growth of Botulinum spores. Therefore, this product must be stored at 38°F.
  14. Leaky, swollen, dented or rusted canned products must be removed from circulation.
  15. The acronym FIFO means First In, First Out.
  16. Food item must be stored at 6inches off the floor.
  17. In order to prevent cross-contamination, raw foods in a refrigerator must be stored below cooked foods.
  18. Cold temperatures slow down the growth of microorganisms.
  19. Food for storage must be kept covered and stored in vermin-proof containers.
  20. When foods are stored directly in ice, the water from that ice must be drained constantly.
How Can We Get Food Protection License in a Week? (Day Two)
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