NYC FOOD PROTECTION CERTICATION EXAM Questions and Answers | 2025 Update |
100% Correct.
All food service establishments must have - (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? -
(ANSWER)as long as it is in operation
During an inspection, inspectors must be given access to - (ANSWER)all areas of the food establishment
Who is required to have a Food Protection Certificate. - (ANSWER)supervisors of all food service
establishments
Food is defined as - (ANSWER)any edible substance, ice, beverage, or ingredient intended for use and
used or sold for human consumption.
Potentially Hazardous Food (PHF) refers to? - (ANSWER)Foods which support rapid growth of
microorganisms.
Examples of Potentially Hazardous Foods - (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 - (ANSWER)Air-cooled hard-boiled eggs with intact shell, beef
jerky, cheese pizza, crispy bacon
The Temperature Danger Zone - (ANSWER)41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures: - (ANSWER)Examples: Bi-
metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital)
,NYC FOOD PROTECTION CERTICATION EXAM Questions and Answers | 2025 Update |
100% Correct.
Glass Thermometers - (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? - (ANSWER)must have a USDA
inspection stamp.
Raw shell eggs must be stored at a minimum temperature of - (ANSWER)45°F
Smoked fish must be held at - (ANSWER)38°F or below
Smoked fish held above what temperature causes the growth of which kind of bacteria - (ANSWER)38°F
causes growth of the bacteria Clostridium botulinum.
All refrigerated food must be held at or below - (ANSWER)41°F
Shellfish must be received with - (ANSWER)the shellfish tags
After shellfish is used up - (ANSWER)tags must be kept on file for at least 90 days
Milk and milk products must be pasteurized with sell-by dates of - (ANSWER)9 days
Milk and milk products must be ultra-pasteurized with sell-by dates of - (ANSWER)45 days
All fruits and vegetables served raw must be - (ANSWER)thoroughly washed before being served.
, NYC FOOD PROTECTION CERTICATION EXAM Questions and Answers | 2025 Update |
100% Correct.
Canned products must be rejected if there are - (ANSWER)Dents at the seam, swelling, severe rust,
leakage or no label. . (exception: slight dent on the body of the can)
Home canned foods - (ANSWER)are unacceptable types of canning
All commercial modified atmosphere packaged foods - (ANSWER)type of packaged food that must be
used per manufacture specifications
Vacuum Packaging of any food product in a retail food establishment - (ANSWER)Prohibited by law
unless special authorization is obtained through the Department of Health
The acronym FIFO means - (ANSWER)First In First Out
The first step in implementing FIFO is to - (ANSWER)date the products is the is the first step
How far off the floor must all food items must be stored? - (ANSWER)6" or more
In order to prevent cross-contamination, raw foods in a refrigerator must be stored - (ANSWER)below
cooked foods
Cold temperatures - (ANSWER)slow down the growth of microorganisms
All cold foods must be held at - (ANSWER)41°F or below at all times (except smoked fish at 38°F)
Dry storage areas - (ANSWER)Must be kept well lighted and ventilated
Never store foods - (ANSWER)under waste water lines
100% Correct.
All food service establishments must have - (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? -
(ANSWER)as long as it is in operation
During an inspection, inspectors must be given access to - (ANSWER)all areas of the food establishment
Who is required to have a Food Protection Certificate. - (ANSWER)supervisors of all food service
establishments
Food is defined as - (ANSWER)any edible substance, ice, beverage, or ingredient intended for use and
used or sold for human consumption.
Potentially Hazardous Food (PHF) refers to? - (ANSWER)Foods which support rapid growth of
microorganisms.
Examples of Potentially Hazardous Foods - (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 - (ANSWER)Air-cooled hard-boiled eggs with intact shell, beef
jerky, cheese pizza, crispy bacon
The Temperature Danger Zone - (ANSWER)41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures: - (ANSWER)Examples: Bi-
metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital)
,NYC FOOD PROTECTION CERTICATION EXAM Questions and Answers | 2025 Update |
100% Correct.
Glass Thermometers - (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? - (ANSWER)must have a USDA
inspection stamp.
Raw shell eggs must be stored at a minimum temperature of - (ANSWER)45°F
Smoked fish must be held at - (ANSWER)38°F or below
Smoked fish held above what temperature causes the growth of which kind of bacteria - (ANSWER)38°F
causes growth of the bacteria Clostridium botulinum.
All refrigerated food must be held at or below - (ANSWER)41°F
Shellfish must be received with - (ANSWER)the shellfish tags
After shellfish is used up - (ANSWER)tags must be kept on file for at least 90 days
Milk and milk products must be pasteurized with sell-by dates of - (ANSWER)9 days
Milk and milk products must be ultra-pasteurized with sell-by dates of - (ANSWER)45 days
All fruits and vegetables served raw must be - (ANSWER)thoroughly washed before being served.
, NYC FOOD PROTECTION CERTICATION EXAM Questions and Answers | 2025 Update |
100% Correct.
Canned products must be rejected if there are - (ANSWER)Dents at the seam, swelling, severe rust,
leakage or no label. . (exception: slight dent on the body of the can)
Home canned foods - (ANSWER)are unacceptable types of canning
All commercial modified atmosphere packaged foods - (ANSWER)type of packaged food that must be
used per manufacture specifications
Vacuum Packaging of any food product in a retail food establishment - (ANSWER)Prohibited by law
unless special authorization is obtained through the Department of Health
The acronym FIFO means - (ANSWER)First In First Out
The first step in implementing FIFO is to - (ANSWER)date the products is the is the first step
How far off the floor must all food items must be stored? - (ANSWER)6" or more
In order to prevent cross-contamination, raw foods in a refrigerator must be stored - (ANSWER)below
cooked foods
Cold temperatures - (ANSWER)slow down the growth of microorganisms
All cold foods must be held at - (ANSWER)41°F or below at all times (except smoked fish at 38°F)
Dry storage areas - (ANSWER)Must be kept well lighted and ventilated
Never store foods - (ANSWER)under waste water lines
