NYC FOOD PROTECTION COURSE EXAM
PRACTICE REVIEW 2026 TESTED QUESTIONS
ANSWERS
◉ How can Shigellosis be eliminated? Answer: Good personal
hygiene
◉ Is viral hepatitis caused by Bacillus cereus? Answer: False
◉ What is E. coli O157:H7 responsible for among children? Answer:
HUS
◉ Is E. coli O157:H7 mainly associated with ground poultry?
Answer: False
◉ What parasite causes trichinosis? Answer: Trichinella spiralis
◉ At what temperature must pork be cooked to avoid trichinosis?
Answer: 160°F
◉ How long must shellfish tags be kept until the product is used up?
Answer: Until the product is used up and then filed away
,◉ What is it called when bacteria from raw food get into cooked or
ready-to-eat food? Answer: Cross-contamination
◉ What is the correct cooking temperature for poultry, stuffed meat,
and stuffing? Answer: 165°F
◉ Do thick foods cool faster? Answer: False
◉ Is it good practice to thaw foods by leaving them out on the
kitchen counter overnight? Answer: False
◉ Must hot foods placed in a refrigerator for cooling be covered?
Answer: False
◉ To prevent illness, at what internal temperature must pork be
cooked? Answer: 160°F
◉ Which procedure cannot be used as an effective rapid cooling
technique? Answer: Placing in the refrigerator
◉ What is the exception to the Health Code requirement that frozen
foods be thawed before cooking? Answer: A frozen hamburger patty
, ◉ At what temperature must ground meat be cooked? Answer:
155°F
◉ Which of the following may not be used when working with
ready-to-eat foods? Answer: Bare hands
◉ When using disposable gloves, why must they be changed often?
Answer: To prevent contamination
◉ Which statement is true of a hot holding unit? Answer: Must be
used to reheat foods
◉ What is NOT recommended for rapid cooling? Answer: Covering
food and placing in a refrigerator
◉ How many times must hands be washed at least every day?
Answer: False
◉ What must sick food workers be prevented from doing? Answer:
Working until they are well
◉ What must hand sinks be provided with? Answer: Soap and paper
towels
PRACTICE REVIEW 2026 TESTED QUESTIONS
ANSWERS
◉ How can Shigellosis be eliminated? Answer: Good personal
hygiene
◉ Is viral hepatitis caused by Bacillus cereus? Answer: False
◉ What is E. coli O157:H7 responsible for among children? Answer:
HUS
◉ Is E. coli O157:H7 mainly associated with ground poultry?
Answer: False
◉ What parasite causes trichinosis? Answer: Trichinella spiralis
◉ At what temperature must pork be cooked to avoid trichinosis?
Answer: 160°F
◉ How long must shellfish tags be kept until the product is used up?
Answer: Until the product is used up and then filed away
,◉ What is it called when bacteria from raw food get into cooked or
ready-to-eat food? Answer: Cross-contamination
◉ What is the correct cooking temperature for poultry, stuffed meat,
and stuffing? Answer: 165°F
◉ Do thick foods cool faster? Answer: False
◉ Is it good practice to thaw foods by leaving them out on the
kitchen counter overnight? Answer: False
◉ Must hot foods placed in a refrigerator for cooling be covered?
Answer: False
◉ To prevent illness, at what internal temperature must pork be
cooked? Answer: 160°F
◉ Which procedure cannot be used as an effective rapid cooling
technique? Answer: Placing in the refrigerator
◉ What is the exception to the Health Code requirement that frozen
foods be thawed before cooking? Answer: A frozen hamburger patty
, ◉ At what temperature must ground meat be cooked? Answer:
155°F
◉ Which of the following may not be used when working with
ready-to-eat foods? Answer: Bare hands
◉ When using disposable gloves, why must they be changed often?
Answer: To prevent contamination
◉ Which statement is true of a hot holding unit? Answer: Must be
used to reheat foods
◉ What is NOT recommended for rapid cooling? Answer: Covering
food and placing in a refrigerator
◉ How many times must hands be washed at least every day?
Answer: False
◉ What must sick food workers be prevented from doing? Answer:
Working until they are well
◉ What must hand sinks be provided with? Answer: Soap and paper
towels
