FOOD HANDLERS REVIEW FINAL STUDY GUIDE
2026 PRACTICE MATERIALS
◉ Health Inspectors have the right to. Answer: 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.
◉ According to the NYC Health Code, supervisors of all food service
establishments are required to have a. Answer: Food Protection
Certificate.
◉ Food is. 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 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: 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 this range, most harmful microorganisms reproduce
rapidly.
◉ The three thermometers allowed to be used for measuring food
temperatures are:. 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.
◉ Meat inspected by the U.S. Dept. of Agriculture must have a.
Answer: USDA inspection stamp.
◉ Raw shell eggs must be stored. Answer: at a minimum
temperature of 45°F.
◉ Smoked fish must be held at. Answer: 38°F or below because of
the bacteria Clostridium botulinum.
◉ All refrigerated food must be held at or below. Answer: 41°F
(except raw shell eggs 45°F or below and smoked fish 38°F or
below)
◉ Shellfish must be received with. Answer: the shellfish tags. These
tags must be kept on file for at least 90 days after the product is used
up.
, ◉ Milk and milk products must be. Answer: 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 be. Answer: thoroughly
washed before being served.
◉ Canned products must be rejected if. Answer: there are dents at
the seam, swelling, severe rust, leakage or no label. Home canned
foods are also unacceptable. (exception: slight dent on the body of
the can)
◉ All commercial modified atmosphere packaged foods must be
used per. Answer: manufacture specifications.
◉ Vacuum Packaging of any food product in a retail food
establishment is prohibited by law. Answer: unless special
authorization is obtained through the Department of Health.
◉ The acronym FIFO means. Answer: First In First Out, and the first
step in implementing FIFO is to date the products.
◉ The New York City Health code requires that. Answer: all food
items must be stored at least 6 inches off the floor.
2026 PRACTICE MATERIALS
◉ Health Inspectors have the right to. Answer: 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.
◉ According to the NYC Health Code, supervisors of all food service
establishments are required to have a. Answer: Food Protection
Certificate.
◉ Food is. 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 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: 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 this range, most harmful microorganisms reproduce
rapidly.
◉ The three thermometers allowed to be used for measuring food
temperatures are:. 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.
◉ Meat inspected by the U.S. Dept. of Agriculture must have a.
Answer: USDA inspection stamp.
◉ Raw shell eggs must be stored. Answer: at a minimum
temperature of 45°F.
◉ Smoked fish must be held at. Answer: 38°F or below because of
the bacteria Clostridium botulinum.
◉ All refrigerated food must be held at or below. Answer: 41°F
(except raw shell eggs 45°F or below and smoked fish 38°F or
below)
◉ Shellfish must be received with. Answer: the shellfish tags. These
tags must be kept on file for at least 90 days after the product is used
up.
, ◉ Milk and milk products must be. Answer: 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 be. Answer: thoroughly
washed before being served.
◉ Canned products must be rejected if. Answer: there are dents at
the seam, swelling, severe rust, leakage or no label. Home canned
foods are also unacceptable. (exception: slight dent on the body of
the can)
◉ All commercial modified atmosphere packaged foods must be
used per. Answer: manufacture specifications.
◉ Vacuum Packaging of any food product in a retail food
establishment is prohibited by law. Answer: unless special
authorization is obtained through the Department of Health.
◉ The acronym FIFO means. Answer: First In First Out, and the first
step in implementing FIFO is to date the products.
◉ The New York City Health code requires that. Answer: all food
items must be stored at least 6 inches off the floor.
