NYC FOOD PROTECTION CERTIFICATE EXAM WITH
ALL CORRECT & 100% VERIFIED ANSWERS|
ALREADY GRADED A+
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.
Canned products must be rejected if there are ✔Correct Answer-Dents at the seam, swelling, severe rust,
leakage or no label. . (exception: slight dent on the body of the can)
Home canned foods ✔Correct Answer-are unacceptable types of canning
All commercial modified atmosphere packaged foods ✔Correct Answer-type of packaged food that must be
used per manufacture specifications
Vacuum Packaging of any food product in a retail food establishment ✔Correct Answer-Prohibited by law
unless special authorization is obtained through the Department of Health
The acronym FIFO means ✔Correct Answer-First In First Out
The first step in implementing FIFO is to ✔Correct Answer-date the products is the is the first step
How far off the floor must all food items must be stored? ✔Correct Answer-6" or more
In order to prevent cross-contamination, raw foods in a refrigerator must be stored ✔Correct Answer-below
cooked foods
Cold temperatures ✔Correct Answer-slow down the growth of microorganisms
All cold foods must be held at ✔Correct Answer-41°F or below at all times (except smoked fish at 38°F)
Dry storage areas ✔Correct Answer-Must be kept well lighted and ventilated
Never store foods ✔Correct Answer-under waste water lines
Qualities of food for storage must be ✔Correct Answer-kept covered and stored in vermin-proof containers
Ice intended for human consumption ✔Correct Answer-cannot be used for storing cans, bottles or other food
products
When foods are stored directly in ice ✔Correct Answer-The water from that ice must be drained constantly.
"First Aid Choking" poster ✔Correct Answer-must be displayed conspicuously in each designated eating area.
Food establishments which serve alcoholic beverages are required to display ✔Correct Answer-the "Alcohol
and Pregnancy Warning" sign.
A "Wash Hands" sign ✔Correct Answer-must be displayed at all hand washing sinks.
"No smoking" signs ✔Correct Answer-must be displayed throughout each facility.
ALL CORRECT & 100% VERIFIED ANSWERS|
ALREADY GRADED A+
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.
Canned products must be rejected if there are ✔Correct Answer-Dents at the seam, swelling, severe rust,
leakage or no label. . (exception: slight dent on the body of the can)
Home canned foods ✔Correct Answer-are unacceptable types of canning
All commercial modified atmosphere packaged foods ✔Correct Answer-type of packaged food that must be
used per manufacture specifications
Vacuum Packaging of any food product in a retail food establishment ✔Correct Answer-Prohibited by law
unless special authorization is obtained through the Department of Health
The acronym FIFO means ✔Correct Answer-First In First Out
The first step in implementing FIFO is to ✔Correct Answer-date the products is the is the first step
How far off the floor must all food items must be stored? ✔Correct Answer-6" or more
In order to prevent cross-contamination, raw foods in a refrigerator must be stored ✔Correct Answer-below
cooked foods
Cold temperatures ✔Correct Answer-slow down the growth of microorganisms
All cold foods must be held at ✔Correct Answer-41°F or below at all times (except smoked fish at 38°F)
Dry storage areas ✔Correct Answer-Must be kept well lighted and ventilated
Never store foods ✔Correct Answer-under waste water lines
Qualities of food for storage must be ✔Correct Answer-kept covered and stored in vermin-proof containers
Ice intended for human consumption ✔Correct Answer-cannot be used for storing cans, bottles or other food
products
When foods are stored directly in ice ✔Correct Answer-The water from that ice must be drained constantly.
"First Aid Choking" poster ✔Correct Answer-must be displayed conspicuously in each designated eating area.
Food establishments which serve alcoholic beverages are required to display ✔Correct Answer-the "Alcohol
and Pregnancy Warning" sign.
A "Wash Hands" sign ✔Correct Answer-must be displayed at all hand washing sinks.
"No smoking" signs ✔Correct Answer-must be displayed throughout each facility.
