Food Safety Exam Prep Material Newest
2025/2026 Complete All Questions And Correct
Detailed Answers (Verified Answers)Graded A
1.What must all food service establishments have?..ANSWER..All food
service establishments must have a current and valid permit issued by
the NYC Health Department.
2.Do health inspectors have the right to inspect, while it's in
operation?..ANSWER..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 the food establishment
during an inspection.
3.Are supervisors required to have a Food Protection
Certificate?..ANSWER..According to the NYC Health Code, supervisors
of all food service establishments are required to have a Food
Protection Certificate.
4.What is considered food?..ANSWER..Any edible substance, ice,
beverage, or ingredient intended for use and used or sold for human
consumption.
5.What does PHF stand for?..ANSWER..Potentially Hazardous Food
(PHF) refers to foods which support rapid growth of microorganisms.
6.What are some examples of PHF?..ANSWER..all 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)
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, 7.What is the temperature danger zone?..ANSWER..between 41°F and
140°F. Within this range, most harmful microorganisms reproduce
rapidly.
8.What are the three thermometers allowed to be used for measuring
food temperatures?..ANSWER..Bi-metallic stem (range from 0°F to
220°F), thermocouple, and thermistor (digital). The use of glass
thermometers in a food establishment is prohibited by law.
9.What stamp must meat inspected by the U.S Department of
Agriculture have?..ANSWER..a USDA inspection stamp.
10.What temperature must raw shell eggs be stored in?..ANSWER..at a
minimum temperature of 45°F.
11.What temperature must smoked fish be held at and
why?..ANSWER..at 38°F or below because of the bacteria Clostridium
botulinum.
12.What temperature should all food be held at?..ANSWER..must be
held at or below 41°F (except raw shell eggs 45°F or below and smoked
fish 38°F or below)
13.What should shellfish be received with? how long do they have to be
kept in file for?..ANSWER..Shellfish must be received with the shellfish
tags. These tags must be kept on file for at least 90 days after the
product is used up.
14.What do milks and milk products have to be pasteurized
with?..ANSWER..sell-by dates of 9 days or ultra-pasteurized with sell-by
dates of 45 days.
15.What must be done with all fruits and vegetables served
raw?..ANSWER..must be thoroughly washed before being served.
2|Page
2025/2026 Complete All Questions And Correct
Detailed Answers (Verified Answers)Graded A
1.What must all food service establishments have?..ANSWER..All food
service establishments must have a current and valid permit issued by
the NYC Health Department.
2.Do health inspectors have the right to inspect, while it's in
operation?..ANSWER..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 the food establishment
during an inspection.
3.Are supervisors required to have a Food Protection
Certificate?..ANSWER..According to the NYC Health Code, supervisors
of all food service establishments are required to have a Food
Protection Certificate.
4.What is considered food?..ANSWER..Any edible substance, ice,
beverage, or ingredient intended for use and used or sold for human
consumption.
5.What does PHF stand for?..ANSWER..Potentially Hazardous Food
(PHF) refers to foods which support rapid growth of microorganisms.
6.What are some examples of PHF?..ANSWER..all 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)
1|Page
, 7.What is the temperature danger zone?..ANSWER..between 41°F and
140°F. Within this range, most harmful microorganisms reproduce
rapidly.
8.What are the three thermometers allowed to be used for measuring
food temperatures?..ANSWER..Bi-metallic stem (range from 0°F to
220°F), thermocouple, and thermistor (digital). The use of glass
thermometers in a food establishment is prohibited by law.
9.What stamp must meat inspected by the U.S Department of
Agriculture have?..ANSWER..a USDA inspection stamp.
10.What temperature must raw shell eggs be stored in?..ANSWER..at a
minimum temperature of 45°F.
11.What temperature must smoked fish be held at and
why?..ANSWER..at 38°F or below because of the bacteria Clostridium
botulinum.
12.What temperature should all food be held at?..ANSWER..must be
held at or below 41°F (except raw shell eggs 45°F or below and smoked
fish 38°F or below)
13.What should shellfish be received with? how long do they have to be
kept in file for?..ANSWER..Shellfish must be received with the shellfish
tags. These tags must be kept on file for at least 90 days after the
product is used up.
14.What do milks and milk products have to be pasteurized
with?..ANSWER..sell-by dates of 9 days or ultra-pasteurized with sell-by
dates of 45 days.
15.What must be done with all fruits and vegetables served
raw?..ANSWER..must be thoroughly washed before being served.
2|Page
