NYC FOOD PROTECTION COURSE
CERTIFICATION EVALUATION TEST PAPER 2026
COMPLETE STUDY QUESTIONS WITH
CORRECT ANSWERS
◉ 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. (True
or false?) Answer: True
◉ What is considered food? Answer: any edible substance, ice,
beverage, or ingredient intended for use and used or sold for human
consumption.
◉ What are Potentially Hazardous Foods? (PHFs) Answer: Foods
which support rapid growth of microorganisms.
◉ What is the temperature danger zone? Answer: Between 41 and
140 degrees Fahrenheit. Within this range, most harmful
microorganisms reproduce rapidly.
◉ What are the three types of thermometers that can be used for
measuring food temperatures? Answer: 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.
◉ Meat inspected by the United States Department of agriculture
must have a USDA inspection stamp (true or false?) Answer: True
◉ At what temperature must smoked fish be held? Answer: at or
below 38°F to prevent the growth of the bacteria Clostridium
botulinum.
◉ How must shellfish be received? Answer: with shellfish tags.
These tags must be kept on file for at least 90 days after the product
is used
◉ How should milk and milk products be? Answer: either be
pasteurized, with sell-by dates of 9 days, or ultra-pasteurized, with
sell-by dates of 45 days.
◉ What should you do with fruits and vegetables before being
served raw? Answer: must be thoroughly washed before being
served.
◉ How should all commercial foods in modified atmosphere
packaging be used? Answer: per manufacturer's specifications.
CERTIFICATION EVALUATION TEST PAPER 2026
COMPLETE STUDY QUESTIONS WITH
CORRECT ANSWERS
◉ 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. (True
or false?) Answer: True
◉ What is considered food? Answer: any edible substance, ice,
beverage, or ingredient intended for use and used or sold for human
consumption.
◉ What are Potentially Hazardous Foods? (PHFs) Answer: Foods
which support rapid growth of microorganisms.
◉ What is the temperature danger zone? Answer: Between 41 and
140 degrees Fahrenheit. Within this range, most harmful
microorganisms reproduce rapidly.
◉ What are the three types of thermometers that can be used for
measuring food temperatures? Answer: 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.
◉ Meat inspected by the United States Department of agriculture
must have a USDA inspection stamp (true or false?) Answer: True
◉ At what temperature must smoked fish be held? Answer: at or
below 38°F to prevent the growth of the bacteria Clostridium
botulinum.
◉ How must shellfish be received? Answer: with shellfish tags.
These tags must be kept on file for at least 90 days after the product
is used
◉ How should milk and milk products be? Answer: either be
pasteurized, with sell-by dates of 9 days, or ultra-pasteurized, with
sell-by dates of 45 days.
◉ What should you do with fruits and vegetables before being
served raw? Answer: must be thoroughly washed before being
served.
◉ How should all commercial foods in modified atmosphere
packaging be used? Answer: per manufacturer's specifications.
