NYC FOOD PROTECTION FINAL EXAM 2026 QUESTIONS
AND SOLUTIONS RATED A+
✔✔Clostridium botulinum - ✔✔is associated with home-canned foods, swollen cans,
smoked fish, garlic in oil and any food in an anaerobic (without air) environment.
✔✔Ciguatera Intoxication - ✔✔occurs during warm weather when toxic red algae in the
water are eaten by small fish. The small fish are then eaten by certain predatory fish
(barracuda, red snapper etc.,) Humans become sick once they eat the predatory fish
with accumulated toxins from red algae.
✔✔Scombroid poisoning - ✔✔occurs from eating certain fish (e.g., tuna, mackerel,
bonito, mahi mahi, blue fish, etc.) with high levels of histamines due to time and
temperature abuse.
✔✔Hands must - ✔✔be washed thoroughly after any activity in which the hands have
become contaminated. For example, before starting work, after handling raw foods,
coughing, sneezing, smoking, eating, drinking, scratching, etc.
✔✔The NYC Health Code requires - ✔✔that hand-washing sinks must be located within
25 feet of each food preparation, food service and ware-washing area and in or
adjacent to employee and patron bathrooms.
✔✔The NYC Health Code requires - ✔✔that all food workers wear proper hair
restraints, clean aprons and outer garments, abstain from wearing jewelry and wearing
make-up.
✔✔The hand wash sinks must - ✔✔be provided with soap, hot and cold running water,
disposable towels or a hand dryer and a "wash hands" sign.
✔✔It is illegal to - ✔✔handle ready-to-eat foods with bare hands. Workers must use
gloves, tongs, deli paper, spatula or other clean and sanitary utensils.
✔✔Foods that will be cooked (e.g. raw beef for stew, raw dough for bread, etc.) -
✔✔may be handled with clean bare hands.
✔✔The three acceptable methods of thawing frozen foods are to - ✔✔refrigerate them,
place under cold running water or in a microwave oven with continuous cooking
afterwards.
✔✔When bacteria from a raw food get into a cooked or ready-to-eat food, - ✔✔this is
called cross contamination
✔✔The correct cooking temperature for poultry, stuffed meat and stuffing - ✔✔is 165°F.
, ✔✔Ground meat and foods containing ground meat must - ✔✔be cooked to an internal
temperature of 158°F.
✔✔To prevent illness, pork must - ✔✔be cooked to an internal temperature of 150°F.
✔✔Fish, shellfish, lamb, and other meats must - ✔✔be cooked to a minimum
temperature of 140°F
✔✔Shell Eggs must - ✔✔be cooked to a minimum temperature of 145°F
✔✔All hot foods stored on a hot-holding unit must - ✔✔be held at 140°F or higher.
✔✔Some of the effective ways to rapidly cool foods are: - ✔✔immersion in an ice-water
bath with occasional stirring, use of 4 inches shallow cooling pans with a product depth
of 1 to 2 inches, using a rapid-chill unit, and cutting solid foods into smaller pieces (6
lbs. or less).
✔✔Hot foods placed in a refrigerator for cooling must - ✔✔be covered only after they
have completely cooled to 41°F or below.
✔✔Previously cooked and refrigerated foods that will be - ✔✔served from a hot holding
unit must be rapidly reheated to 165°F using a stove or an oven.
✔✔Never use a hot-holding - ✔✔unit to reheat foods.
✔✔Bare hands may never be used - ✔✔when working with ready-to-eat foods.
✔✔Always use utensils such as clean and sanitary - ✔✔pair of gloves, tongs, spatula,
deli paper, spoon, knife, etc.
✔✔When using disposable gloves, - ✔✔they must be changed often to prevent
contamination of food.
✔✔Air-breaks must - ✔✔be provided in all culinary (food related) and pot/dish washing
sinks.
✔✔Atmospheric Vacuum Breakers (AVB) must - ✔✔be installed in any equipment that
has a direct connection with potable water supply. Examples include ice-machine,
coffee machines, dishwashers, etc.
✔✔Cross-connection can be prevented - ✔✔by installing a hose-bib vacuum breaker.
AND SOLUTIONS RATED A+
✔✔Clostridium botulinum - ✔✔is associated with home-canned foods, swollen cans,
smoked fish, garlic in oil and any food in an anaerobic (without air) environment.
✔✔Ciguatera Intoxication - ✔✔occurs during warm weather when toxic red algae in the
water are eaten by small fish. The small fish are then eaten by certain predatory fish
(barracuda, red snapper etc.,) Humans become sick once they eat the predatory fish
with accumulated toxins from red algae.
✔✔Scombroid poisoning - ✔✔occurs from eating certain fish (e.g., tuna, mackerel,
bonito, mahi mahi, blue fish, etc.) with high levels of histamines due to time and
temperature abuse.
✔✔Hands must - ✔✔be washed thoroughly after any activity in which the hands have
become contaminated. For example, before starting work, after handling raw foods,
coughing, sneezing, smoking, eating, drinking, scratching, etc.
✔✔The NYC Health Code requires - ✔✔that hand-washing sinks must be located within
25 feet of each food preparation, food service and ware-washing area and in or
adjacent to employee and patron bathrooms.
✔✔The NYC Health Code requires - ✔✔that all food workers wear proper hair
restraints, clean aprons and outer garments, abstain from wearing jewelry and wearing
make-up.
✔✔The hand wash sinks must - ✔✔be provided with soap, hot and cold running water,
disposable towels or a hand dryer and a "wash hands" sign.
✔✔It is illegal to - ✔✔handle ready-to-eat foods with bare hands. Workers must use
gloves, tongs, deli paper, spatula or other clean and sanitary utensils.
✔✔Foods that will be cooked (e.g. raw beef for stew, raw dough for bread, etc.) -
✔✔may be handled with clean bare hands.
✔✔The three acceptable methods of thawing frozen foods are to - ✔✔refrigerate them,
place under cold running water or in a microwave oven with continuous cooking
afterwards.
✔✔When bacteria from a raw food get into a cooked or ready-to-eat food, - ✔✔this is
called cross contamination
✔✔The correct cooking temperature for poultry, stuffed meat and stuffing - ✔✔is 165°F.
, ✔✔Ground meat and foods containing ground meat must - ✔✔be cooked to an internal
temperature of 158°F.
✔✔To prevent illness, pork must - ✔✔be cooked to an internal temperature of 150°F.
✔✔Fish, shellfish, lamb, and other meats must - ✔✔be cooked to a minimum
temperature of 140°F
✔✔Shell Eggs must - ✔✔be cooked to a minimum temperature of 145°F
✔✔All hot foods stored on a hot-holding unit must - ✔✔be held at 140°F or higher.
✔✔Some of the effective ways to rapidly cool foods are: - ✔✔immersion in an ice-water
bath with occasional stirring, use of 4 inches shallow cooling pans with a product depth
of 1 to 2 inches, using a rapid-chill unit, and cutting solid foods into smaller pieces (6
lbs. or less).
✔✔Hot foods placed in a refrigerator for cooling must - ✔✔be covered only after they
have completely cooled to 41°F or below.
✔✔Previously cooked and refrigerated foods that will be - ✔✔served from a hot holding
unit must be rapidly reheated to 165°F using a stove or an oven.
✔✔Never use a hot-holding - ✔✔unit to reheat foods.
✔✔Bare hands may never be used - ✔✔when working with ready-to-eat foods.
✔✔Always use utensils such as clean and sanitary - ✔✔pair of gloves, tongs, spatula,
deli paper, spoon, knife, etc.
✔✔When using disposable gloves, - ✔✔they must be changed often to prevent
contamination of food.
✔✔Air-breaks must - ✔✔be provided in all culinary (food related) and pot/dish washing
sinks.
✔✔Atmospheric Vacuum Breakers (AVB) must - ✔✔be installed in any equipment that
has a direct connection with potable water supply. Examples include ice-machine,
coffee machines, dishwashers, etc.
✔✔Cross-connection can be prevented - ✔✔by installing a hose-bib vacuum breaker.
