NYC FOOD PROTECTION COURSE EXAM 2026
FOOD SAFETY AND SANITATION TEST PAPER
QUESTIONS AND SOLUTIONS GRADED A+
◉ Exception to potentially hazardous food Answer: foods with low
water activity, highly acidic with pH of 4.6 or below, air-cooled hard-
boiled eggs with shells intact
◉ "potentially hazardous" means Answer: Any food that will support
the growth of microorganisms
◉ can you sell/use home-canned goods? Answer: no
◉ what is the temperature "danger zone" (numerically)? Answer:
between 41 and 140 degrees F where microorganisms replicate
◉ foods in atmosphere packages provide ideal conditions for which
microorganism? Answer: clostridium botulinum
◉ what is ready-to-eat food Answer: does not require additional
heat or washing treatment
,◉ what is the only way to determine whether potentially hazardous
foods are out of the danger zone? Answer: thermometers
◉ three types of thermometers Answer: bi-metallic stem,
thermocouple, thermistor (digital)
◉ 2 methods to calibrate bi-metallic stem thermometer Answer:
boiling-point or ice-point method
◉ steps to use thermometer Answer: sanitize; measure internal
product temp (entire sensing portion is inserted), wait 15 seconds
until steady, clean and sanitize
◉ what must all meats have? Answer: USDA inspection stamp
(located on side of carcass or on packaging - NOT to be confused
with the USDA grade stamp
◉ fresh meats must be received at ____ degrees F or ___ if frozen
Answer: 41; 0
◉ appearance of raw beef should be Answer: bright to dark read, no
smell
,◉ appearance of raw lamb should be Answer: light red, firm, elastic,
no smell
◉ appearance of raw pork should be Answer: light pink, fat white,
no smell
◉ appearance of raw chicken/poultry should be Answer: white, not
discolored or soft,
◉ appearance of raw fresh fish should be Answer: cold,
clear/bulging eyes, bright red gills, firm and elastic flesh
◉ Smoked fish must be stored at _____ because of the risk of _____
Answer: 38 degrees F; Botulinum spores
◉ what type of cans must be removed from circulation? Answer:
Cans dented on any seam, severely rusted, severely dented, leaking,
or swollen must be removed from circulation
◉ does washing eggs make them safe? Answer: no. Salmonella is
internal
◉ fresh eggs must be refrigerated at ___ degrees F Answer: 45
degrees F
, ◉ expiration date on pasteurized milk should not exceed ______.
ultra-pasteurized should not exceed ______ Answer: 9 calendar days
after pasteurization; 45 days from date of ultra-pasteurization
◉ places that use vacuum, modified atmosphere, or sous-vide
packaging must do what? Answer: must first have permission from
the NYC DOHMH
◉ dry foods should Answer: be dry (no moisture), no contamination,
no rodent marks
◉ shellfish tags must be filed in order of delivery date and kept for a
period of 90 days from when? Answer: when the product is used up
◉ 4 ways to store food: Answer: refrigerate, freeze, dry storage,
store in ice
◉ what does FIFO stand for? Answer: first in first out. Date products
so that older products are used first.
◉ what type of storage containers can be used? Can't be used?
Answer: plastic, in original packaging. DO NOT USE metal, copper,
brass, tin, newspaper, cardboard
FOOD SAFETY AND SANITATION TEST PAPER
QUESTIONS AND SOLUTIONS GRADED A+
◉ Exception to potentially hazardous food Answer: foods with low
water activity, highly acidic with pH of 4.6 or below, air-cooled hard-
boiled eggs with shells intact
◉ "potentially hazardous" means Answer: Any food that will support
the growth of microorganisms
◉ can you sell/use home-canned goods? Answer: no
◉ what is the temperature "danger zone" (numerically)? Answer:
between 41 and 140 degrees F where microorganisms replicate
◉ foods in atmosphere packages provide ideal conditions for which
microorganism? Answer: clostridium botulinum
◉ what is ready-to-eat food Answer: does not require additional
heat or washing treatment
,◉ what is the only way to determine whether potentially hazardous
foods are out of the danger zone? Answer: thermometers
◉ three types of thermometers Answer: bi-metallic stem,
thermocouple, thermistor (digital)
◉ 2 methods to calibrate bi-metallic stem thermometer Answer:
boiling-point or ice-point method
◉ steps to use thermometer Answer: sanitize; measure internal
product temp (entire sensing portion is inserted), wait 15 seconds
until steady, clean and sanitize
◉ what must all meats have? Answer: USDA inspection stamp
(located on side of carcass or on packaging - NOT to be confused
with the USDA grade stamp
◉ fresh meats must be received at ____ degrees F or ___ if frozen
Answer: 41; 0
◉ appearance of raw beef should be Answer: bright to dark read, no
smell
,◉ appearance of raw lamb should be Answer: light red, firm, elastic,
no smell
◉ appearance of raw pork should be Answer: light pink, fat white,
no smell
◉ appearance of raw chicken/poultry should be Answer: white, not
discolored or soft,
◉ appearance of raw fresh fish should be Answer: cold,
clear/bulging eyes, bright red gills, firm and elastic flesh
◉ Smoked fish must be stored at _____ because of the risk of _____
Answer: 38 degrees F; Botulinum spores
◉ what type of cans must be removed from circulation? Answer:
Cans dented on any seam, severely rusted, severely dented, leaking,
or swollen must be removed from circulation
◉ does washing eggs make them safe? Answer: no. Salmonella is
internal
◉ fresh eggs must be refrigerated at ___ degrees F Answer: 45
degrees F
, ◉ expiration date on pasteurized milk should not exceed ______.
ultra-pasteurized should not exceed ______ Answer: 9 calendar days
after pasteurization; 45 days from date of ultra-pasteurization
◉ places that use vacuum, modified atmosphere, or sous-vide
packaging must do what? Answer: must first have permission from
the NYC DOHMH
◉ dry foods should Answer: be dry (no moisture), no contamination,
no rodent marks
◉ shellfish tags must be filed in order of delivery date and kept for a
period of 90 days from when? Answer: when the product is used up
◉ 4 ways to store food: Answer: refrigerate, freeze, dry storage,
store in ice
◉ what does FIFO stand for? Answer: first in first out. Date products
so that older products are used first.
◉ what type of storage containers can be used? Can't be used?
Answer: plastic, in original packaging. DO NOT USE metal, copper,
brass, tin, newspaper, cardboard
