Page 1 of 34
NYC FOOD PROTECTION CERTIFICATE 2026
EXAM COMPLETE CURRENT TESTING
QUESTIONS AND DETAILED CORRECT
ANSWERS (VERIFIED) GUARANTEED
PASS/TOP-RATED A+.
FOOD PROTECTION
Maximize your success on the NYC Food Protection Certificate
Exam with focused preparation that strengthens your
understanding of foodborne illness prevention, safe food
handling, temperature control, and New York City health code
regulations. It is specifically designed for food service workers
and managers in New York City to obtain the required
certification for handling food safely.
Cross-connection can be prevented by installing what? ✓
✓...... ANSWER ....... installing a hose-bib vacuum
breaker.
All gas-fired hot water heaters must be installed by ✓ ✓......
ANSWER ....... a licensed plumber
, Page 2 of 34
All gas-fired hot water heaters must be monitored ✓ ✓......
ANSWER ....... for back draft.
NYC laws make it illegal to dump grease ✓ ✓...... ANSWER
....... in any sink that does not have a proper grease
interceptor.
The proper sequence for the manual dish washing
operations is ✓ ✓...... ANSWER ....... Wash, Rinse,
Sanitize and Air-dry.
Between each use, cutting boards must be ✓ ✓......
ANSWER ....... Washed, Rinsed and Sanitized.
What requirements must water be met to sanatize using the
hot-water method? ✓ ✓...... ANSWER ....... Immersing
utensils in water at 170°F for 30 seconds or more
To prepare a 50 PPM chlorine based sanitizing solution ✓
✓...... ANSWER ....... , add 1/2 ounce of bleach to 1 gallon
of water.
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To prepare a 100PPM chlorine based sanitizing solution ✓
✓...... ANSWER ....... add one ounce of bleach to 1 gallon
of water.
50 PPM sanitizing solution ✓ ✓...... ANSWER ....... is
used for immersion/soaking of utensils for at least 1 minute.
typically used for wiping, spraying or pouring ✓ ✓......
ANSWER ....... 100 PPM Sanitizing solution
Wiping cloths must be stored ✓ ✓...... ANSWER ....... in a
sanitizing solution with strength of 50 PPM.
During chemical sanitization, the chemical solution ✓
✓...... ANSWER ....... must be checked with a test kit
Bathrooms for patrons must be provided ✓ ✓...... ANSWER
....... when there are 20 seats or more in the dining area of
a food establishment.
, Page 4 of 34
The three key strategies of Integrated Pest Management are:
✓ ✓...... ANSWER ....... Starve them, Build them out and
Destroy them.
When food is unavailable to mice ✓ ✓...... ANSWER .......
Mice will move out.
Rats are known to enter buildings ✓ ✓...... ANSWER .......
through openings that are as small as the size of a quarter
Presence of fresh rat droppings in a food establishment ✓
✓...... ANSWER ....... is a critical violation.
Insecticides and rodenticides can only be applied in a
restaurant by a ✓ ✓...... ANSWER ....... Licensed Pest
Control Officer.
NYC Health code requires that a pest control officer must
inspect a food establishment ✓ ✓...... ANSWER .......
Inspection at least once a month
NYC FOOD PROTECTION CERTIFICATE 2026
EXAM COMPLETE CURRENT TESTING
QUESTIONS AND DETAILED CORRECT
ANSWERS (VERIFIED) GUARANTEED
PASS/TOP-RATED A+.
FOOD PROTECTION
Maximize your success on the NYC Food Protection Certificate
Exam with focused preparation that strengthens your
understanding of foodborne illness prevention, safe food
handling, temperature control, and New York City health code
regulations. It is specifically designed for food service workers
and managers in New York City to obtain the required
certification for handling food safely.
Cross-connection can be prevented by installing what? ✓
✓...... ANSWER ....... installing a hose-bib vacuum
breaker.
All gas-fired hot water heaters must be installed by ✓ ✓......
ANSWER ....... a licensed plumber
, Page 2 of 34
All gas-fired hot water heaters must be monitored ✓ ✓......
ANSWER ....... for back draft.
NYC laws make it illegal to dump grease ✓ ✓...... ANSWER
....... in any sink that does not have a proper grease
interceptor.
The proper sequence for the manual dish washing
operations is ✓ ✓...... ANSWER ....... Wash, Rinse,
Sanitize and Air-dry.
Between each use, cutting boards must be ✓ ✓......
ANSWER ....... Washed, Rinsed and Sanitized.
What requirements must water be met to sanatize using the
hot-water method? ✓ ✓...... ANSWER ....... Immersing
utensils in water at 170°F for 30 seconds or more
To prepare a 50 PPM chlorine based sanitizing solution ✓
✓...... ANSWER ....... , add 1/2 ounce of bleach to 1 gallon
of water.
, Page 3 of 34
To prepare a 100PPM chlorine based sanitizing solution ✓
✓...... ANSWER ....... add one ounce of bleach to 1 gallon
of water.
50 PPM sanitizing solution ✓ ✓...... ANSWER ....... is
used for immersion/soaking of utensils for at least 1 minute.
typically used for wiping, spraying or pouring ✓ ✓......
ANSWER ....... 100 PPM Sanitizing solution
Wiping cloths must be stored ✓ ✓...... ANSWER ....... in a
sanitizing solution with strength of 50 PPM.
During chemical sanitization, the chemical solution ✓
✓...... ANSWER ....... must be checked with a test kit
Bathrooms for patrons must be provided ✓ ✓...... ANSWER
....... when there are 20 seats or more in the dining area of
a food establishment.
, Page 4 of 34
The three key strategies of Integrated Pest Management are:
✓ ✓...... ANSWER ....... Starve them, Build them out and
Destroy them.
When food is unavailable to mice ✓ ✓...... ANSWER .......
Mice will move out.
Rats are known to enter buildings ✓ ✓...... ANSWER .......
through openings that are as small as the size of a quarter
Presence of fresh rat droppings in a food establishment ✓
✓...... ANSWER ....... is a critical violation.
Insecticides and rodenticides can only be applied in a
restaurant by a ✓ ✓...... ANSWER ....... Licensed Pest
Control Officer.
NYC Health code requires that a pest control officer must
inspect a food establishment ✓ ✓...... ANSWER .......
Inspection at least once a month
