NYC Food Handlers Practice Exam | Questions and Answers with Verified Solutions | Latest Update 2026

NYC Food Handlers Practice Exam | Questions and
Answers with Verified Solutions | Latest Update 2026


Question: Who regulates food safety in NYC?
Answer:
The New York City Department of Health and Mental Hygiene
(NYC-DOHMH).

Question: Who conducts restaurant inspections?
Answer:
Bureau of Food Safety and Community Sanitation sends out. These
inspections are performed by Public Health Sanitarians.

Question: What is Assessed during Inspections?
Answer:
Critical violations of the New York City Health Code.

Question: Critical violations of the New York City Health Code include but are not limited to:
Answer:
Improper time and
temperature controls;
Improper cooling;
Poor personal hygiene;
Employee illness;
Bare hand contact with ready-to-eat foods;
Rodent and other vermin activity;
Inadequate equipment and facilities.

,Question: Routine cyclical inspections are designed to observe, evaluate and, ultimately, educate
food
establishment operators in various points of food handling, such as:
Answer:
Receiving
- Storage
- Preparation
- Cooking
- Hot-holding
- Cooling
- Reheating
- Service

Question: A food establishment gets a failing grade when it accumulates how many points in
violations?
Answer:
28
Points in violations.

Question: A food establishment may be closed for...
Answer:
Three consecutive failures
- Failure to correct public health hazards
- Operating without a permit
- Unsanitary conditions
- Obstructing/interfering with a health inspection.

Question: All food service establishments must have a current and valid permit issued by the New
York City
Department Of Health and Mental Hygiene.
Answer:
TRUE

Question: Health Inspectors have the right to inspect a food service or food processing
establishment as long as it
is in operation. Inspectors must be given access to all areas of establishment during an inspection.
Answer:
TRUE

,Question: Obstruction or interference with Health Inspectors in the performance of their duties
may result in the
closing of the establishment and revocation of the permit.
Answer:
TRUE

Question: Health Inspectors are authorized to collect permit fees and fines on behalf of the
Department.
Answer:
FALSE

Question: Health Inspectors must show their photo identification and badge to the person in
charge of an
establishment when requested.
Answer:
TRUE

Question: The term "potentially hazardous food" refers to:
Answer:
Any food that will support the growth of
microorganisms.

Question: Home canned food products are allowed in commercial food establishments.
Answer:
FALSE

Question: The Temperature Danger Zone is between 41 degreesF and 140 degreesF
Answer:
TRUE

Question: Within the Temperature Danger Zone most harmful microorganism:
Answer:
Reproduce rapidly

Question: The sensing portion of a bi-metallic stem thermometer is:
Answer:
At the dimple and downward

, Question: Shellfish tags must be filed in order of delivery date and kept for a period of 90 days.
The 90-day period
begins from:
Answer:
When the product is used up

Question: Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of:
Answer:
45 degrees

Question: Foods in modified atmosphere packages provide ideal conditions for the growth of:
Answer:
Clostridium
botulinum

Question: Chicken and other poultry are most likely to be contaminated with:
Answer:
Salmonella

Question: Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore,
this product must
be stored at:
Answer:
38 degrees

Question: Which of the following cans MUST be removed from circulation?
Answer:
A can with a dent on a seam

Question: All of the following are indications that fish is fresh except:
Answer:
There is a fishy odor.

Question: The acronym FIFO means "First In First Out"
Answer:
TRUE