Question: What must all food service establishments have?

Answer: All food service establishments must have a current and valid permit issued by the NYC Health Department.

Question: Do health inspectors have the right to inspect, while it’s in operation?

Answer: Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of the food establishment during an inspection.

Question: Are supervisors required to have a Food Protection Certificate?

Answer: According to the NYC Health Code, supervisors of all food service establishments are required to have a Food Protection Certificate.

Question: What is considered food?

Answer: Any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption.

Question: What does PHF stand for?

Answer: Potentially Hazardous Food (PHF) refers to foods which support rapid growth of microorganisms.

Question: What are some examples of PHF?

Answer: all raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes, cut leafy greens, cut tomatoes and melons, garlic in oil etc. (Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon)

Question: What is the temperature danger zone?

Answer: between 41°F and 140°F. Within this range, most harmful microorganisms reproduce rapidly.

Question: What are the three thermometers allowed to be used for measuring food temperatures?

Answer: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital). The use of glass thermometers in a food establishment is prohibited by law.

Question: What stamp must meat inspected by the U.S Department of Agriculture have?

Answer: a USDA inspection stamp.

Question: What temperature must raw shell eggs be stored in?

Answer: at a minimum temperature of 45°F.