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NEW NYC FOOD PROTECTION CERTIFICATE
PRACTICE Q&A NEWLY MODIFIED 2025/2026
LATEST
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.
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)
,2
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
When do Health Inspectors have the right to inspect a food service or food
processing establishment? -- ANSWER--as long as it is in operation
All food service establishments must have -- ANSWER--a current and valid
permit issued by the NYC Health Department
The Temperature Danger Zone -- ANSWER--41°F and 140°F.
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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)
Glass Thermometers -- ANSWER--Kind of thermometer which are prohibited
by law in a food establishment.
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
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etc. (Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky,
cheese pizza, crispy bacon)
Not Potentially Hazardous prepared Foods -- ANSWER--Air-cooled hardboiled
eggs with intact shell, beef jerky, cheese pizza, crispy bacon
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
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
NEW NYC FOOD PROTECTION CERTIFICATE
PRACTICE Q&A NEWLY MODIFIED 2025/2026
LATEST
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.
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)
,2
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
When do Health Inspectors have the right to inspect a food service or food
processing establishment? -- ANSWER--as long as it is in operation
All food service establishments must have -- ANSWER--a current and valid
permit issued by the NYC Health Department
The Temperature Danger Zone -- ANSWER--41°F and 140°F.
,3
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)
Glass Thermometers -- ANSWER--Kind of thermometer which are prohibited
by law in a food establishment.
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
, 4
etc. (Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky,
cheese pizza, crispy bacon)
Not Potentially Hazardous prepared Foods -- ANSWER--Air-cooled hardboiled
eggs with intact shell, beef jerky, cheese pizza, crispy bacon
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
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
