NYC Food Handler's study guide Exam | Questions and Answers with Verified Solutions | Latest Update 2026

NYC Food Handler's study guide Exam | Questions and
Answers with Verified Solutions | Latest Update 2026


Question: true or false: It is illegal to handle ready-to-eat foods with bare hands
Answer:
true

Question: true or false: workers must use gloves when handling foods that will be cooked
Answer:
false

Question: what are three acceptable methods of thawing frozen foods
Answer:
refrigerate place
under cold running water
microwave oven with continuous cooking afterwards

Question: what is the correct cooking temperature for poultry, stuffed meat and stuffing is
Answer:
165F

Question: ground meat and foods containing ground meat must be cooked to an internal
temperature of
Answer:
158F

Question: pork must be cooked to an internal temperature of
Answer:
150F

Question: eggs, shellfish, fish, lamb, and other meats must be cooked to an internal temperature of
Answer:
140F

, Question: all hot foods stored on a hot holding unit must be held at what temperature
Answer:
140F or higher

Question: what are effective ways to rapidly cool foods are
Answer:
immersion in an ice water bath with occasional
stirring, use of 4 inches shallow cooking pots with a product depth of 1 to 2 inches using a rapid
chill
unit, and cutting solid foods into smaller pieces (6lbs or less)

Question: hot foods placed in a refrigerator for cooling must be covered only after they have been
completely
cooled to what temperature
Answer:
41F or below

Question: previously cooked and refrigerated foods that will served from a hot holding unit must
be
Answer:
rapidly
reheated to 165F using a stove or an oven

Question: true or false: never use a hot holding unit to reheat foods
Answer:
true

Question: when using gloves, what should you do to prevent contamination
Answer:
change gloves often

Question: what must be provided in all culinary and pot/dish washing sinks
Answer:
air breaks