NYC FOOD PROTECTION COURSE EXAM 2026
FOOD HANDLING AND HYGIENE ASSESSMENT
STUDY GUIDE COMPLETE QUESTIONS AND
ANSWERS
◉ where should raw foods be stored? Answer: below and away from
cooked foods to avoid cross-contamination
◉ fresh meat, poultry, and other potentially hazardous foods should
be stored at ___ degrees F Answer: 41
◉ can you put large hot pots in fridge? Answer: no - will warm up
fridge, wait till cooled
◉ can you refreeze thawed food? Answer: no
◉ can you use freezer to cool hot foods? Answer: no
◉ scenario: you receive a shipment of frozen, refrigerated, and non-
perishable dry foods. What do you store first? Answer: frozen first,
then refrigerated foods, lastly dry foods
,◉ dry foods should be stored how? Answer: dry (50% humidity or
less), low temp (70 F or less), well-lit and ventilated room; 6 inches
above floor (at least); vermin-controlled
◉ how should you store raw food in ice? Answer: Make sure that
water is constantly being drained so that food remains in ice (not in
iced water)
◉ what are physical food hazards? Answer: "The presence of a
foreign object in food that can cause an injury or an illness"
◉ how can chemical hazards be introduced to food? Answer:
insecticides, cleaning agents stored near foods, storing acidic foods
in metal containers
◉ name 2 chemicals used to enhance food's appearance/taste that
can be chemical hazards Answer: 1. sulfites (color/freshness of cut
fruits and veggies)
2. MSG (to enhance food flavor)
◉ can you use MSG's for food? Answer: yes - if in moderation and
disclosed to clients
,◉ which toxins occur in fish? Answer: tetrodotoxin (deadly poison in
puffer fish), mercury, PCP, ciguatoxin, histidine which leads to
scromboid poisoning
◉ biological hazards include: Answer: viruses, bacteria, parasites,
fungi
◉ symptoms of food allergies Answer: itching, wheezing, hives,
swelling of face/eyes; loss of consciousness (obstructed airways),
death
◉ 8 most common allergens Answer: fish, peanuts, wheat, soy, tree
nuts, eggs, milk, shell fish
◉ 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
FOOD HANDLING AND HYGIENE ASSESSMENT
STUDY GUIDE COMPLETE QUESTIONS AND
ANSWERS
◉ where should raw foods be stored? Answer: below and away from
cooked foods to avoid cross-contamination
◉ fresh meat, poultry, and other potentially hazardous foods should
be stored at ___ degrees F Answer: 41
◉ can you put large hot pots in fridge? Answer: no - will warm up
fridge, wait till cooled
◉ can you refreeze thawed food? Answer: no
◉ can you use freezer to cool hot foods? Answer: no
◉ scenario: you receive a shipment of frozen, refrigerated, and non-
perishable dry foods. What do you store first? Answer: frozen first,
then refrigerated foods, lastly dry foods
,◉ dry foods should be stored how? Answer: dry (50% humidity or
less), low temp (70 F or less), well-lit and ventilated room; 6 inches
above floor (at least); vermin-controlled
◉ how should you store raw food in ice? Answer: Make sure that
water is constantly being drained so that food remains in ice (not in
iced water)
◉ what are physical food hazards? Answer: "The presence of a
foreign object in food that can cause an injury or an illness"
◉ how can chemical hazards be introduced to food? Answer:
insecticides, cleaning agents stored near foods, storing acidic foods
in metal containers
◉ name 2 chemicals used to enhance food's appearance/taste that
can be chemical hazards Answer: 1. sulfites (color/freshness of cut
fruits and veggies)
2. MSG (to enhance food flavor)
◉ can you use MSG's for food? Answer: yes - if in moderation and
disclosed to clients
,◉ which toxins occur in fish? Answer: tetrodotoxin (deadly poison in
puffer fish), mercury, PCP, ciguatoxin, histidine which leads to
scromboid poisoning
◉ biological hazards include: Answer: viruses, bacteria, parasites,
fungi
◉ symptoms of food allergies Answer: itching, wheezing, hives,
swelling of face/eyes; loss of consciousness (obstructed airways),
death
◉ 8 most common allergens Answer: fish, peanuts, wheat, soy, tree
nuts, eggs, milk, shell fish
◉ 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
