NYC FOOD PROTECTION COURSE EXAM 2026
PRACTICE TEST PAPER HAZARD ANALYSIS AND
CRITICAL CONTROL POINTS REVIEW SHEET
FULL SOLUTIONS
◉ When do Health Inspectors have the right to inspect a food service
or food processing establishment? Answer: as long as it is in
operation
◉ During an inspection, inspectors must be given access to Answer:
all areas of the food establishment
◉ Who is required to have a Food Protection Certificate. Answer:
supervisors of all food service establishments
◉ Food is defined as Answer: any edible substance, ice, beverage, or
ingredient intended for use and used or sold for human
consumption.
◉ Potentially Hazardous Food (PHF) refers to? Answer: Foods which
support rapid growth of microorganisms.
,◉ Examples of Potentially Hazardous Foods Answer: Examples: raw
and cooked meats, poultry, milk and milk products, fish, shellfish,
tofu, cooked rice, pasta, beans, potatoes, cut leafy greens, cut
tomatoes and melons, garlic in oil etc. (Exceptions: Air-cooled hard-
boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon)
◉ Not Potentially Hazardous prepared Foods Answer: Air-cooled
hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy
bacon
◉ The Temperature Danger Zone Answer: 41°F and 140°F.
◉ The three thermometers allowed to be used for measuring food
temperatures: Answer: Examples: Bi-metallic stem (range from 0°F
to 220°F), thermocouple, and thermistor (digital)
◉ Glass Thermometers Answer: Kind of thermometer which are
prohibited by law in a food establishment.
◉ Meat inspected by the U.S. Dept. of Agriculture must have what?
Answer: must have a USDA inspection stamp.
◉ Raw shell eggs must be stored at a minimum temperature of
Answer: 45°F
, ◉ Smoked fish must be held at Answer: 38°F or below
◉ Smoked fish held above what temperature causes the growth of
which kind of bacteria Answer: 38°F causes growth of the bacteria
Clostridium botulinum.
◉ All refrigerated food must be held at or below Answer: 41°F
◉ Shellfish must be received with Answer: the shellfish tags
◉ After shellfish is used up Answer: tags must be kept on file for at
least 90 days
◉ Milk and milk products must be pasteurized with sell-by dates of
Answer: 9 days
◉ Milk and milk products must be ultra-pasteurized with sell-by
dates of Answer: 45 days
◉ All fruits and vegetables served raw must be Answer: thoroughly
washed before being served.
PRACTICE TEST PAPER HAZARD ANALYSIS AND
CRITICAL CONTROL POINTS REVIEW SHEET
FULL SOLUTIONS
◉ When do Health Inspectors have the right to inspect a food service
or food processing establishment? Answer: as long as it is in
operation
◉ During an inspection, inspectors must be given access to Answer:
all areas of the food establishment
◉ Who is required to have a Food Protection Certificate. Answer:
supervisors of all food service establishments
◉ Food is defined as Answer: any edible substance, ice, beverage, or
ingredient intended for use and used or sold for human
consumption.
◉ Potentially Hazardous Food (PHF) refers to? Answer: Foods which
support rapid growth of microorganisms.
,◉ Examples of Potentially Hazardous Foods Answer: Examples: raw
and cooked meats, poultry, milk and milk products, fish, shellfish,
tofu, cooked rice, pasta, beans, potatoes, cut leafy greens, cut
tomatoes and melons, garlic in oil etc. (Exceptions: Air-cooled hard-
boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon)
◉ Not Potentially Hazardous prepared Foods Answer: Air-cooled
hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy
bacon
◉ The Temperature Danger Zone Answer: 41°F and 140°F.
◉ The three thermometers allowed to be used for measuring food
temperatures: Answer: Examples: Bi-metallic stem (range from 0°F
to 220°F), thermocouple, and thermistor (digital)
◉ Glass Thermometers Answer: Kind of thermometer which are
prohibited by law in a food establishment.
◉ Meat inspected by the U.S. Dept. of Agriculture must have what?
Answer: must have a USDA inspection stamp.
◉ Raw shell eggs must be stored at a minimum temperature of
Answer: 45°F
, ◉ Smoked fish must be held at Answer: 38°F or below
◉ Smoked fish held above what temperature causes the growth of
which kind of bacteria Answer: 38°F causes growth of the bacteria
Clostridium botulinum.
◉ All refrigerated food must be held at or below Answer: 41°F
◉ Shellfish must be received with Answer: the shellfish tags
◉ After shellfish is used up Answer: tags must be kept on file for at
least 90 days
◉ Milk and milk products must be pasteurized with sell-by dates of
Answer: 9 days
◉ Milk and milk products must be ultra-pasteurized with sell-by
dates of Answer: 45 days
◉ All fruits and vegetables served raw must be Answer: thoroughly
washed before being served.
