NYC Food Handlers Certification Exam | Questions and
Answers with Verified Solutions | Latest Update 2026
Question: poultry and poultry breasts
Answer:
The Health Code requires that whole, frozen
and
Question: must be thawed before being cooked; however, a single serving may be cooked from a
single,
frozen serving.
Acceptable thawing methods:
Answer:
*Frozen foods can be removed from the freezer and stored in a
refrigeration unit a day or two before they are needed so that the food will defrost but the
temperature
will not rise above 41 degreesF.
*Frozen foods may be submerged under cold running water for no more than two hours. The water
must be running continuously so that any loose particles may float and run off.
*Frozen foods may be thawed in a microwave oven, but only if there is no interruption in the
cooking
process per the conditions below:
*After thawing, the food item is removed immediately for cooking in the regular oven or stove.
*The entire cooking process takes place without interruption in the microwave oven.
Question: Cross-Contamination
Answer:
is typically used for any situation in which harmful microorganisms are transferred
from a raw or contaminated food to cooked or ready-to-eat food.
, Question: Foods that may not be prepared with bare hands
Answer:
*Ready-to-eat foods such as salads and sandwiches
*Foods that will not later be cooked to a temperature required by the Health Code
*Food that is not later reheated to 165 degreesF before serving.
Question: Acceptable handling practices when preparing ready-to-eat foods
Answer:
*Use of utensils such as tongs,
spatulas, spoons
*Use of deli paper or sanitary gloves
Question: How often disposable gloves should be changed
Answer:
When they become contaminated, torn or when the
food service worker leaves the food preparation area and often to minimize the build-up of
bacteria.
Question: Poultry, Stuffed Meat and Stuffing Containing Meat
Answer:
All poultry, stuffed meat and stuffing containing
meat must be cooked to an internal temperature of 165 degreesF for 15 seconds. A good practice
when dealing
with stuffed poultry is to cook the stuffing separately from the poultry. Stuffing acts as insulation
and
can prevent heat from reaching the inside of the bird.
Question: Pork and Foods Containing Pork
Answer:
Must be cooked to an internal temperature of 150 degreesF for 15
seconds.
Question: Shell Eggs and Foods Containing Shell Eggs
Answer:
shell eggs and foods containing shell eggs must be cooked
to at least 145 degreesF for 15 seconds. An exception may be made for an individual customer who
requests the
preparation of a shell egg in a style that is prepared at a temperature lower than 145 degreesF.
Answers with Verified Solutions | Latest Update 2026
Question: poultry and poultry breasts
Answer:
The Health Code requires that whole, frozen
and
Question: must be thawed before being cooked; however, a single serving may be cooked from a
single,
frozen serving.
Acceptable thawing methods:
Answer:
*Frozen foods can be removed from the freezer and stored in a
refrigeration unit a day or two before they are needed so that the food will defrost but the
temperature
will not rise above 41 degreesF.
*Frozen foods may be submerged under cold running water for no more than two hours. The water
must be running continuously so that any loose particles may float and run off.
*Frozen foods may be thawed in a microwave oven, but only if there is no interruption in the
cooking
process per the conditions below:
*After thawing, the food item is removed immediately for cooking in the regular oven or stove.
*The entire cooking process takes place without interruption in the microwave oven.
Question: Cross-Contamination
Answer:
is typically used for any situation in which harmful microorganisms are transferred
from a raw or contaminated food to cooked or ready-to-eat food.
, Question: Foods that may not be prepared with bare hands
Answer:
*Ready-to-eat foods such as salads and sandwiches
*Foods that will not later be cooked to a temperature required by the Health Code
*Food that is not later reheated to 165 degreesF before serving.
Question: Acceptable handling practices when preparing ready-to-eat foods
Answer:
*Use of utensils such as tongs,
spatulas, spoons
*Use of deli paper or sanitary gloves
Question: How often disposable gloves should be changed
Answer:
When they become contaminated, torn or when the
food service worker leaves the food preparation area and often to minimize the build-up of
bacteria.
Question: Poultry, Stuffed Meat and Stuffing Containing Meat
Answer:
All poultry, stuffed meat and stuffing containing
meat must be cooked to an internal temperature of 165 degreesF for 15 seconds. A good practice
when dealing
with stuffed poultry is to cook the stuffing separately from the poultry. Stuffing acts as insulation
and
can prevent heat from reaching the inside of the bird.
Question: Pork and Foods Containing Pork
Answer:
Must be cooked to an internal temperature of 150 degreesF for 15
seconds.
Question: Shell Eggs and Foods Containing Shell Eggs
Answer:
shell eggs and foods containing shell eggs must be cooked
to at least 145 degreesF for 15 seconds. An exception may be made for an individual customer who
requests the
preparation of a shell egg in a style that is prepared at a temperature lower than 145 degreesF.
