NYC FOOD PROTECTION CERTICATION EXAM
Questions and Answers | 2025 Update | 100%
Correct.
All food service establishments must have - CORRECT ANSWER-a current and valid
permit issued by the NYC Health Department
When do Health Inspectors have the right to inspect a food service or food
processing establishment? - CORRECT ANSWER-as long as it is in operation
During an inspection, inspectors must be given access to - CORRECT ANSWER-all
areas of the food establishment
Who is required to have a Food Protection Certificate. - CORRECT ANSWER-
supervisors of all food service establishments
Food is defined as - CORRECT ANSWER-any edible substance, ice, beverage, or
ingredient intended for use and used or sold for human consumption.
,Potentially Hazardous Food (PHF) refers to? - CORRECT ANSWER-Foods which
support rapid growth of microorganisms.
Examples of Potentially Hazardous Foods - CORRECT ANSWER-Examples: raw and
cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice,
pasta, beans, potatoes, cut leafy greens, cut tomatoes and melons, garlic in oil
etc. (Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese
pizza, crispy bacon)
Not Potentially Hazardous prepared Foods - CORRECT ANSWER-Air-cooled hard-
boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon
The Temperature Danger Zone - CORRECT ANSWER-41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures: -
CORRECT ANSWER-Examples: Bi-metallic stem (range from 0°F to 220°F),
thermocouple, and thermistor (digital)
Glass Thermometers - CORRECT ANSWER-Kind of thermometer which are prohibited
by law in a food establishment.
Meat inspected by the U.S. Dept. of Agriculture must have what? - CORRECT
ANSWER-must have a USDA inspection stamp.
, Raw shell eggs must be stored at a minimum temperature of - CORRECT ANSWER-
45°F
Smoked fish must be held at - CORRECT ANSWER-38°F or below
Smoked fish held above what temperature causes the growth of which kind of
bacteria - CORRECT ANSWER-38°F causes growth of the bacteria Clostridium
botulinum.
All refrigerated food must be held at or below - CORRECT ANSWER-41°F
Shellfish must be received with - CORRECT ANSWER-the shellfish tags
After shellfish is used up - CORRECT ANSWER-tags must be kept on file for at least 90
days
Milk and milk products must be pasteurized with sell-by dates of - CORRECT
ANSWER-9 days
Milk and milk products must be ultra-pasteurized with sell-by dates of - CORRECT
ANSWER-45 days
All fruits and vegetables served raw must be - CORRECT ANSWER-thoroughly washed
before being served.
Questions and Answers | 2025 Update | 100%
Correct.
All food service establishments must have - CORRECT ANSWER-a current and valid
permit issued by the NYC Health Department
When do Health Inspectors have the right to inspect a food service or food
processing establishment? - CORRECT ANSWER-as long as it is in operation
During an inspection, inspectors must be given access to - CORRECT ANSWER-all
areas of the food establishment
Who is required to have a Food Protection Certificate. - CORRECT ANSWER-
supervisors of all food service establishments
Food is defined as - CORRECT ANSWER-any edible substance, ice, beverage, or
ingredient intended for use and used or sold for human consumption.
,Potentially Hazardous Food (PHF) refers to? - CORRECT ANSWER-Foods which
support rapid growth of microorganisms.
Examples of Potentially Hazardous Foods - CORRECT ANSWER-Examples: raw and
cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice,
pasta, beans, potatoes, cut leafy greens, cut tomatoes and melons, garlic in oil
etc. (Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese
pizza, crispy bacon)
Not Potentially Hazardous prepared Foods - CORRECT ANSWER-Air-cooled hard-
boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon
The Temperature Danger Zone - CORRECT ANSWER-41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures: -
CORRECT ANSWER-Examples: Bi-metallic stem (range from 0°F to 220°F),
thermocouple, and thermistor (digital)
Glass Thermometers - CORRECT ANSWER-Kind of thermometer which are prohibited
by law in a food establishment.
Meat inspected by the U.S. Dept. of Agriculture must have what? - CORRECT
ANSWER-must have a USDA inspection stamp.
, Raw shell eggs must be stored at a minimum temperature of - CORRECT ANSWER-
45°F
Smoked fish must be held at - CORRECT ANSWER-38°F or below
Smoked fish held above what temperature causes the growth of which kind of
bacteria - CORRECT ANSWER-38°F causes growth of the bacteria Clostridium
botulinum.
All refrigerated food must be held at or below - CORRECT ANSWER-41°F
Shellfish must be received with - CORRECT ANSWER-the shellfish tags
After shellfish is used up - CORRECT ANSWER-tags must be kept on file for at least 90
days
Milk and milk products must be pasteurized with sell-by dates of - CORRECT
ANSWER-9 days
Milk and milk products must be ultra-pasteurized with sell-by dates of - CORRECT
ANSWER-45 days
All fruits and vegetables served raw must be - CORRECT ANSWER-thoroughly washed
before being served.
