NEW YORK RESTAURANT MANAGER LICENSING
EXAM QUESTIONS AND CORRECT ANSWERS
(VERIFIED ANSWERS) Q&A 2026 |INSTANT
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1. What is the safest internal cooking temperature for
poultry?
A. 135°F
B. 145°F
C. 165°F
D. 155°F
Rationale: Poultry must reach 165°F to destroy harmful
bacteria.
Correct Answer: C
2. What is the main purpose of HACCP?
A. Increase sales
B. Reduce food costs
C. Prevent food safety hazards
D. Improve marketing
Rationale: HACCP identifies and controls food hazards.
Correct Answer: C
3. Which symptom requires an employee to be excluded from
food handling?
,A. Headache
B. Sneezing without fever
C. Vomiting
D. Mild fatigue
Rationale: Vomiting indicates possible foodborne illness.
Correct Answer: C
4. What is cross-contamination?
A. Cooking food too long
B. Mixing raw and cooked foods
C. Freezing food
D. Washing vegetables
Rationale: Transfer of harmful bacteria between foods.
Correct Answer: B
5. What temperature is the danger zone?
A. 0–32°F
B. 32–41°F
C. 41–135°F
D. 135–165°F
Rationale: Bacteria grow rapidly between 41°F and 135°F.
Correct Answer: C
6. What is the first step in cleaning and sanitizing?
A. Sanitize
,B. Rinse
C. Scrape food debris
D. Air dry
Rationale: Physical removal of food debris comes first.
Correct Answer: C
7. FIFO stands for:
A. First In First Out
B. Food Inventory Final Order
C. Fast Inventory Food Order
D. First Inspection Food Operation
Rationale: FIFO ensures proper stock rotation.
Correct Answer: A
8. Which agency regulates food safety in New York
restaurants?
A. EPA
B. FDA
C. Local health department
D. OSHA
Rationale: Local health departments enforce food codes.
Correct Answer: C
9. What is proper handwashing time?
A. 5 seconds
, B. 10 seconds
C. 20 seconds
D. 60 seconds
Rationale: Proper washing requires at least 20 seconds.
Correct Answer: C
10. What is a critical control point (CCP)?
A. Marketing step
B. Food storage step only
C. Point where hazards can be prevented
D. Customer service step
Rationale: CCPs prevent or eliminate hazards.
Correct Answer: C
11. What is the safest thawing method?
A. Room temperature
B. Hot water
C. Refrigerator
D. Sunlight
Rationale: Refrigerator thawing prevents bacterial growth.
Correct Answer: C
12. What causes most foodborne illnesses?
A. Chemicals
B. Pathogens
EXAM QUESTIONS AND CORRECT ANSWERS
(VERIFIED ANSWERS) Q&A 2026 |INSTANT
DOWNLOAD PDF
1. What is the safest internal cooking temperature for
poultry?
A. 135°F
B. 145°F
C. 165°F
D. 155°F
Rationale: Poultry must reach 165°F to destroy harmful
bacteria.
Correct Answer: C
2. What is the main purpose of HACCP?
A. Increase sales
B. Reduce food costs
C. Prevent food safety hazards
D. Improve marketing
Rationale: HACCP identifies and controls food hazards.
Correct Answer: C
3. Which symptom requires an employee to be excluded from
food handling?
,A. Headache
B. Sneezing without fever
C. Vomiting
D. Mild fatigue
Rationale: Vomiting indicates possible foodborne illness.
Correct Answer: C
4. What is cross-contamination?
A. Cooking food too long
B. Mixing raw and cooked foods
C. Freezing food
D. Washing vegetables
Rationale: Transfer of harmful bacteria between foods.
Correct Answer: B
5. What temperature is the danger zone?
A. 0–32°F
B. 32–41°F
C. 41–135°F
D. 135–165°F
Rationale: Bacteria grow rapidly between 41°F and 135°F.
Correct Answer: C
6. What is the first step in cleaning and sanitizing?
A. Sanitize
,B. Rinse
C. Scrape food debris
D. Air dry
Rationale: Physical removal of food debris comes first.
Correct Answer: C
7. FIFO stands for:
A. First In First Out
B. Food Inventory Final Order
C. Fast Inventory Food Order
D. First Inspection Food Operation
Rationale: FIFO ensures proper stock rotation.
Correct Answer: A
8. Which agency regulates food safety in New York
restaurants?
A. EPA
B. FDA
C. Local health department
D. OSHA
Rationale: Local health departments enforce food codes.
Correct Answer: C
9. What is proper handwashing time?
A. 5 seconds
, B. 10 seconds
C. 20 seconds
D. 60 seconds
Rationale: Proper washing requires at least 20 seconds.
Correct Answer: C
10. What is a critical control point (CCP)?
A. Marketing step
B. Food storage step only
C. Point where hazards can be prevented
D. Customer service step
Rationale: CCPs prevent or eliminate hazards.
Correct Answer: C
11. What is the safest thawing method?
A. Room temperature
B. Hot water
C. Refrigerator
D. Sunlight
Rationale: Refrigerator thawing prevents bacterial growth.
Correct Answer: C
12. What causes most foodborne illnesses?
A. Chemicals
B. Pathogens
