1|Page
Course Test Prep 2026 with 150 Recently Tested
Exam Questions and Correct Answers/ Food
Protection Course Exam 2026 (New)
All food service establishments must - ..ANSWER...✓✓
have a current and valid permit issued by the NYC Health
Department.
Health Inspectors have the right - ..ANSWER...✓✓ to
inspect a food service or food processing establishment
as long as it is in operation.
Inspectors must be given - ..ANSWER...✓✓ access to all
areas of the food establishment during an inspection.
According to the NYC Health Code, - ..ANSWER...✓✓
supervisors of all food service establishments are
required to have a Food Protection Certificate.
Food is - ..ANSWER...✓✓ any edible substance, ice,
beverage, or ingredient intended for use and used or sold
for human consumption.
,2|Page
Potentially Hazardous Food (PHF) refers to -
..ANSWER...✓✓ foods which support rapid growth of
microorganisms.
Examples of Potentially Hazardous Foods include -
..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 of PHF are - ..ANSWER...✓✓ Air-cooled hard-
boiled eggs with intact shell, beef jerky, cheese pizza,
crispy bacon.
The Temperature Danger Zone is - ..ANSWER...✓✓
between 41°F and 140°F.
Within the Temperature Danger Zone, - ..ANSWER...✓✓
most harmful microorganisms reproduce rapidly.
The three thermometers allowed to be used for
measuring food temperatures are: - ..ANSWER...✓✓ Bi-
,3|Page
metallic stem (range from 0°F to 220°F), thermocouple,
and thermistor (digital).
The use of glass thermometers - ..ANSWER...✓✓ in a
food establishment is prohibited by law.
Meat inspected by the U.S. Dept. of Agriculture -
..ANSWER...✓✓ must have a USDA inspection stamp.
Raw shell eggs must - ..ANSWER...✓✓ be stored at a
minimum temperature of 45°F.
Smoked fish must - ..ANSWER...✓✓ be held at 38°F or
below because of the bacteria Clostridium botulinum.
All refrigerated food must - ..ANSWER...✓✓ be held at or
below 41°F
Refrigerated food exceptions are - ..ANSWER...✓✓ raw
shell eggs 45°F or below and smoked fish 38°F or below
, 4|Page
Shellfish must - ..ANSWER...✓✓ be received with the
proper tags. These tags must be kept on file for at least
90 days after the product is used up.
Milk and milk products must - ..ANSWER...✓✓ be
pasteurized with sell-by dates of 9 days or ultra-
pasteurized with sell-by dates of 45 days.
All fruits and vegetables served raw must -
..ANSWER...✓✓ be thoroughly washed before being
served.
Canned products must - ..ANSWER...✓✓ be rejected if
there are dents at the seam, swelling, severe rust,
leakage or no label.
Home canned foods - ..ANSWER...✓✓ are also
unacceptable
Exception of canned foods - ..ANSWER...✓✓ slight dent
on the body of the can
Course Test Prep 2026 with 150 Recently Tested
Exam Questions and Correct Answers/ Food
Protection Course Exam 2026 (New)
All food service establishments must - ..ANSWER...✓✓
have a current and valid permit issued by the NYC Health
Department.
Health Inspectors have the right - ..ANSWER...✓✓ to
inspect a food service or food processing establishment
as long as it is in operation.
Inspectors must be given - ..ANSWER...✓✓ access to all
areas of the food establishment during an inspection.
According to the NYC Health Code, - ..ANSWER...✓✓
supervisors of all food service establishments are
required to have a Food Protection Certificate.
Food is - ..ANSWER...✓✓ any edible substance, ice,
beverage, or ingredient intended for use and used or sold
for human consumption.
,2|Page
Potentially Hazardous Food (PHF) refers to -
..ANSWER...✓✓ foods which support rapid growth of
microorganisms.
Examples of Potentially Hazardous Foods include -
..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 of PHF are - ..ANSWER...✓✓ Air-cooled hard-
boiled eggs with intact shell, beef jerky, cheese pizza,
crispy bacon.
The Temperature Danger Zone is - ..ANSWER...✓✓
between 41°F and 140°F.
Within the Temperature Danger Zone, - ..ANSWER...✓✓
most harmful microorganisms reproduce rapidly.
The three thermometers allowed to be used for
measuring food temperatures are: - ..ANSWER...✓✓ Bi-
,3|Page
metallic stem (range from 0°F to 220°F), thermocouple,
and thermistor (digital).
The use of glass thermometers - ..ANSWER...✓✓ in a
food establishment is prohibited by law.
Meat inspected by the U.S. Dept. of Agriculture -
..ANSWER...✓✓ must have a USDA inspection stamp.
Raw shell eggs must - ..ANSWER...✓✓ be stored at a
minimum temperature of 45°F.
Smoked fish must - ..ANSWER...✓✓ be held at 38°F or
below because of the bacteria Clostridium botulinum.
All refrigerated food must - ..ANSWER...✓✓ be held at or
below 41°F
Refrigerated food exceptions are - ..ANSWER...✓✓ raw
shell eggs 45°F or below and smoked fish 38°F or below
, 4|Page
Shellfish must - ..ANSWER...✓✓ be received with the
proper tags. These tags must be kept on file for at least
90 days after the product is used up.
Milk and milk products must - ..ANSWER...✓✓ be
pasteurized with sell-by dates of 9 days or ultra-
pasteurized with sell-by dates of 45 days.
All fruits and vegetables served raw must -
..ANSWER...✓✓ be thoroughly washed before being
served.
Canned products must - ..ANSWER...✓✓ be rejected if
there are dents at the seam, swelling, severe rust,
leakage or no label.
Home canned foods - ..ANSWER...✓✓ are also
unacceptable
Exception of canned foods - ..ANSWER...✓✓ slight dent
on the body of the can
