[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-340720-105":59,"doc-detail-340720-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","day-1-review-food-safety-regulations-study-guide","Day 1 Review - Food Safety Regulations - Study Guide","","Day 1 and Day 2 review content covers New York City food safety fundamentals for safe food service operations. It outlines permitting and inspection requirements, definitions of food and potentially hazardous foods, and key time-temperature controls such as the temperature danger zone and thermometer guidance. Storage and handling rules cover FIFO dating, separation of raw and cooked foods, cold holding limits, and sanitation signage. Day 2 expands hazards into physical, chemical, and biological categories, explains microbial growth phases and FATTOM factors, and links specific pathogens to prevention practices.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":20,"@type":76,"position":81},"https://docshare.wps.com/document/exam/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/day-1-review-food-safety-regulations-study-guide/340720/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/day-1-review-food-safety-regulations-study-guide/340720.png","ImageObject",300,407,{"name":92,"@type":93},"Jacob","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-23","2026-09-22",true,{"@type":102,"interactionType":103,"userInteractionCount":34},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What are the main requirements for food service establishments in Day 1 review?","Question",{"text":112,"@type":113},"Food service establishments must have a current and valid permit from the New York City Health Department, and health inspectors must be allowed access to all areas during inspections. Supervisors must have a Food Protection Certificate.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What is the temperature danger zone and why does it matter?",{"text":117,"@type":113},"The temperature danger zone is between 41°F and 140°F, where most harmful microorganisms reproduce rapidly. Cold foods must be held at or below 41°F at all times, with smoked fish held at or below 38°F.",{"name":119,"@type":110,"acceptedAnswer":120},"What are the three main hazards discussed in Day 2 review?",{"text":121,"@type":113},"The three main hazards are physical, chemical, and biological hazards. Physical hazards involve foreign objects, chemical hazards involve harmful chemicals, and biological hazards involve microorganisms such as bacteria, viruses, parasites, and fungi.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},340720,1790183401,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":19,"category_name":20,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":34,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":39,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":46,"preview_page_count":4},962084931830,"https://ap-avatar.wpscdn.com/davatar_a8503ba1806abce46bf441b54a3ca4cd","Day 1 Review  \n• All food service establishments must have a current and valid permit issued by the New York City Health Department.  \n• 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.  \n• According to the New York City Health Code, supervisors of all food service establishments must have a Food Protection Certificate.  \n• Food is any edible substance, ice, beverage or ingredient used or sold for human consumption.  \n• Potentially Hazardous Foods (PHFs) are foods which support rapid growth of microorganisms.  \n• 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.  \n• The Temperature Danger Zone is between 41°F and 140°F. Within this range, most harmful microorganisms reproduce rapidly.  \n• 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.  \n• Meat inspected by the Unites States Department of Agriculture (USDA) must have a USDA inspection stamp.  \n• Smoked fish must be held at or below 38°F to prevent the growth of the bacteria Clostridium botulinum.  \n• Shellfish must be received with shellfish tags. These tags must be kept on file for at least 90 days after the product is used.  \n• 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.  \n• All fruits and vegetables served raw must be thoroughly washed before being served.  \n• All commercial foods in modified atmosphere packaging must be used per manufacturer’s specifications.  \n• 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.  \n• FIFO means First In First Out. The first step in implementing the FIFO method is to date the products.  \n• The New York City Health Code requires that all food items be stored at least 6 inches off the floor.  \n• In order to prevent cross-contamination, raw foods in a refrigerator must be stored below cooked foods.  \n• Cold temperatures slow down the growth of microorganisms.  \n• All cold foods must be held at or below 41°F (except smoked fish, which must beheld at or below 38°F) at all times.  \n• Keep dry storage areas well-lit and ventilated.  \n• Never store foods under wastewater lines.  \n• Stored food must be kept covered and stored in vermin-proof containers.  \n• Ice intended for human consumption cannot be used for storing cans, bottles or other food products.  \n• When foods are stored directly in ice, the water from that ice must be drained constantly.  \n• The \"First Aid Choking\" poster must be posted in a visible (conspicuous) place in each designated eating area.  \n• Food service establishments which serve alcoholic beverages are required to display the \"Alcohol and Pregnancy Warning\" sign.  \n• A \"Wash Hands\" sign must be displayed at all hand washing sinks.  \n• \"No Smoking\" signs must be displayed throughout each facility.  \nDay 2 Review  \n• There are three main hazards to our health: physical, chemical and biological.  \n• The presence of a foreign object (e.g., glass fragments, pieces of metal) in a food is considered a physical hazard.  \n• The presence of harmful chemicals (e.g., pesticide, cleaning agents, prescription medicine) in a food is called a chemical hazard.  \n• The presence of microorganisms (bacteria, viruses, parasites and fungi) in a food is called a biological hazard.  \n• 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.  \n• Under favorable conditions the number of","cbCaijv9m98U9cUW","https://ap.wps.com/l/cbCaijv9m98U9cUW","pdf",237190,"English","# Day 1 Review\n## Permits, inspections, and required certificates\n## Food definitions and potentially hazardous foods\n## Temperature controls and thermometers\n## Storage, contamination prevention, and required postings\n# Day 2 Review\n## Three main health hazards\n## Microbial growth and FATTOM factors\n## Pathogens, parasites, and prevention controls","[{\"question\":\"What are the main requirements for food service establishments in Day 1 review?\",\"answer\":\"Food service establishments must have a current and valid permit from the New York City Health Department, and health inspectors must be allowed access to all areas during inspections. Supervisors must have a Food Protection Certificate.\"},{\"question\":\"What is the temperature danger zone and why does it matter?\",\"answer\":\"The temperature danger zone is between 41°F and 140°F, where most harmful microorganisms reproduce rapidly. Cold foods must be held at or below 41°F at all times, with smoked fish held at or below 38°F.\"},{\"question\":\"What are the three main hazards discussed in Day 2 review?\",\"answer\":\"The three main hazards are physical, chemical, and biological hazards. Physical hazards involve foreign objects, chemical hazards involve harmful chemicals, and biological hazards involve microorganisms such as bacteria, viruses, parasites, and fungi.\"}]","Day 1 Review - Food Safety Regulations - Study Guide | PDF",1790038479]