STUDYSAGE
NYC Food Handlers Certification
Exam|COMPLETE STUDY GUIDE
WITH DETAILED QUESTIONS AND
100% VERIFIED ANSWERS|
GRADED A
poultry and poultry breasts - correct answer✔️✔️The Health Code requires that
whole, frozen ________ and ________ ________ must be thawed before being
cooked; however, a single serving may be cooked from a single, frozen serving.
Acceptable thawing methods: - correct 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°F.
*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.
Cross-Contamination - correct 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.
SUCCESS
, STUDYSAGE
Foods that may not be prepared with bare hands - correct 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°F before serving.
Acceptable handling practices when preparing ready-to-eat foods - correct
answer✔️✔️*Use of utensils such as tongs, spatulas, spoons
*Use of deli paper or sanitary gloves
How often disposable gloves should be changed - correct 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.
Poultry, Stuffed Meat and Stuffing Containing Meat - correct answer✔️✔️All
poultry, stuffed meat and stuffing containing meat must be cooked to an internal
temperature of 165°F 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.
Pork and Foods Containing Pork - correct answer✔️✔M
️ ust be cooked to an
internal temperature of 150°F for 15 seconds.
Shell Eggs and Foods Containing Shell Eggs - correct answer✔️✔️shell eggs and
foods containing shell eggs must be cooked to at least 145°F 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°F.
SUCCESS
NYC Food Handlers Certification
Exam|COMPLETE STUDY GUIDE
WITH DETAILED QUESTIONS AND
100% VERIFIED ANSWERS|
GRADED A
poultry and poultry breasts - correct answer✔️✔️The Health Code requires that
whole, frozen ________ and ________ ________ must be thawed before being
cooked; however, a single serving may be cooked from a single, frozen serving.
Acceptable thawing methods: - correct 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°F.
*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.
Cross-Contamination - correct 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.
SUCCESS
, STUDYSAGE
Foods that may not be prepared with bare hands - correct 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°F before serving.
Acceptable handling practices when preparing ready-to-eat foods - correct
answer✔️✔️*Use of utensils such as tongs, spatulas, spoons
*Use of deli paper or sanitary gloves
How often disposable gloves should be changed - correct 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.
Poultry, Stuffed Meat and Stuffing Containing Meat - correct answer✔️✔️All
poultry, stuffed meat and stuffing containing meat must be cooked to an internal
temperature of 165°F 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.
Pork and Foods Containing Pork - correct answer✔️✔M
️ ust be cooked to an
internal temperature of 150°F for 15 seconds.
Shell Eggs and Foods Containing Shell Eggs - correct answer✔️✔️shell eggs and
foods containing shell eggs must be cooked to at least 145°F 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°F.
SUCCESS
