NYC FOOD PROTECTION COURSE FINAL TEST
PAPER 2026 FULL QUESTIONS AND
SOLUTIONS VERIFIED A+
◉ list 3 additives that can trigger allergies Answer: 1. nitrites
(redness for meat)
2. sulfites (preserve dried fruits/veggies
3. MSG (enhance flavor of food
◉ the most significant threat to food safety is from what kind of
hazards? Answer: biological
◉ Y/N: can sulfites be used in food prep as long as they are
disclosed? Answer: No
◉ what are the different types of bacteria? Answer:
harmful/pathogenic, undesirable, beneficial, benign
◉ what does "undesirable" bacteria do? Answer: causes food
decomposition (putrefying), to accelerate decay. It does NOT cause
food-borne illness
,◉ most bacteria is ______ Answer: benign - neither helpful nor
harmful to humans
◉ What type of bacteria has a protective wall to help it remain
dormant until conditions are optimal, and is very difficult to
destroy? Answer: Spores
◉ bacteria reproduce by ______ meaning their rate of reproduction is
_____ Answer: binary fission. Extremely fast. One bacteria can
undergo fission in 20 minutes
◉ what does the bacterial growth curve look like? Answer: slow in
the lag phase, rapid (exponential) growth in the log phase,
stationary/death when they run out of nutrients
◉ what does acronym FATTOM stand for Answer: food, acidity,
temperature, time, oxygen, moisture - conditions necessary for
bacterial growth
◉ bacteria do NOT like food below a pH of _____ Answer: 4.6
◉ bacteria prefer what kind of temperature? Answer: warmer
,◉ what is the rule of thumb for food temp? Answer: keep hot food
hot, and cold food cold
◉ batch preparation Answer: only prepare one batch of food at a
time to lessen the time bateria has to grow
◉ facultative bacteria Answer: can thrive whether or not oxygen is
present
◉ do bacteria like moisture? Answer: yes
◉ how to measure moisture in food Answer: water activity value
◉ Food below a Water Activity level of _____ is safer because it does
not support bacterial growth Answer: .85
◉ ways to destroy bacteria Answer: heat (pasteurization) chemicals
(sanitizer like chlorine), sunlight (UV rays),
◉ what are the 3 types of bacteria that produce best at the 3 temp
ranges? Answer: psychrophilic - cold (below 50)
mesophilic - mid-range (50-110)
thermophilic - heat (110-150)
, ◉ what is water activity? Answer: is not the same as water content
but rather describes the amount of water available in food for
biological activity
◉ bacteria prefer what level of acidity? Answer: mainly neutral, only
slightly alkaline (NOT acidic)
◉ what microorganisms can also be found in food? Answer: viruses,
parasites, yeast, mold
◉ T/F: Viruses can reproduce in food Answer: false.
◉ most viral food-borne diseases are due to... Answer: poor personal
hygiene (feces)
◉ what are the 2 most common types of virus found in food?
Answer: Hepatitis A and Norovirus
◉ parasites are Answer: organisms that live in or on other
organisms without benefiting the host organisms.
◉ what are the 2 most common parasites found in food? Answer:
trichinella spiralis (in pork) and Anisakid worm (fish)
PAPER 2026 FULL QUESTIONS AND
SOLUTIONS VERIFIED A+
◉ list 3 additives that can trigger allergies Answer: 1. nitrites
(redness for meat)
2. sulfites (preserve dried fruits/veggies
3. MSG (enhance flavor of food
◉ the most significant threat to food safety is from what kind of
hazards? Answer: biological
◉ Y/N: can sulfites be used in food prep as long as they are
disclosed? Answer: No
◉ what are the different types of bacteria? Answer:
harmful/pathogenic, undesirable, beneficial, benign
◉ what does "undesirable" bacteria do? Answer: causes food
decomposition (putrefying), to accelerate decay. It does NOT cause
food-borne illness
,◉ most bacteria is ______ Answer: benign - neither helpful nor
harmful to humans
◉ What type of bacteria has a protective wall to help it remain
dormant until conditions are optimal, and is very difficult to
destroy? Answer: Spores
◉ bacteria reproduce by ______ meaning their rate of reproduction is
_____ Answer: binary fission. Extremely fast. One bacteria can
undergo fission in 20 minutes
◉ what does the bacterial growth curve look like? Answer: slow in
the lag phase, rapid (exponential) growth in the log phase,
stationary/death when they run out of nutrients
◉ what does acronym FATTOM stand for Answer: food, acidity,
temperature, time, oxygen, moisture - conditions necessary for
bacterial growth
◉ bacteria do NOT like food below a pH of _____ Answer: 4.6
◉ bacteria prefer what kind of temperature? Answer: warmer
,◉ what is the rule of thumb for food temp? Answer: keep hot food
hot, and cold food cold
◉ batch preparation Answer: only prepare one batch of food at a
time to lessen the time bateria has to grow
◉ facultative bacteria Answer: can thrive whether or not oxygen is
present
◉ do bacteria like moisture? Answer: yes
◉ how to measure moisture in food Answer: water activity value
◉ Food below a Water Activity level of _____ is safer because it does
not support bacterial growth Answer: .85
◉ ways to destroy bacteria Answer: heat (pasteurization) chemicals
(sanitizer like chlorine), sunlight (UV rays),
◉ what are the 3 types of bacteria that produce best at the 3 temp
ranges? Answer: psychrophilic - cold (below 50)
mesophilic - mid-range (50-110)
thermophilic - heat (110-150)
, ◉ what is water activity? Answer: is not the same as water content
but rather describes the amount of water available in food for
biological activity
◉ bacteria prefer what level of acidity? Answer: mainly neutral, only
slightly alkaline (NOT acidic)
◉ what microorganisms can also be found in food? Answer: viruses,
parasites, yeast, mold
◉ T/F: Viruses can reproduce in food Answer: false.
◉ most viral food-borne diseases are due to... Answer: poor personal
hygiene (feces)
◉ what are the 2 most common types of virus found in food?
Answer: Hepatitis A and Norovirus
◉ parasites are Answer: organisms that live in or on other
organisms without benefiting the host organisms.
◉ what are the 2 most common parasites found in food? Answer:
trichinella spiralis (in pork) and Anisakid worm (fish)
