NYC FOOD PROTECTION CERTICATION EXAM /FOOD PROTECTION
CERTIFICATION NYC EXAM QUESTIONS WITH VERIFIED ANSWERS (100%
CORRECT) |LATEST 2026/2027UPDATES | ALREADY GRADED A+.
Hot water sanitizing - Correct Answer -This method of sanitizing
involves the use of hot water and a
three compartment sink.
170°F (not food) - Correct Answer -Temperature for 30 seconds to sanitize
6 lbs. - Correct Answer -Reduced size to cool Meat roasts, Poultry and Fish
4 inches. - Correct Answer -Depth of pan required to cool thick foods
like chili and refried beans
50 PPM - Correct Answer -The strength of sanitizing solution for a wiping cloth
31°F for 15 hours - Correct Answer -Required freezing criteria for any fish to be consumed raw
1|Page
,Sulfites can be used to - Correct Answer -maintain the color and freshness of cut fruits and vegetables
To avoid slips, trips and falls, - Correct Answer -slip resistant shoes must be worn by food workers.
Most harmful microorganisms reproduce rapidly. - Correct Answer -Within The Temperature Danger Zone
Potentially Hazardous
Foods (PHF) - Correct Answer -Foods that provide suitable conditions for
rapid growth of microorganisms.
165° F - Correct Answer -Poultry, stuffed meats, stuffing
158° F - Correct Answer -Ground meats
155° F - Correct Answer -Pork and Pork Products
145° F - Correct Answer -Shell eggs, all meats but pork, poultry & ground meats
2|Page
, PHF cooling time first half - Correct Answer -2 hours when cooling from 140°F
to 70°F
PHF cooling time second half - Correct Answer -and more than 4 hours when
cooling from 70°F to 41°F or below
Under favorable conditions bacteria can double their population - Correct Answer -every 20 to 30
minutes
65°F - Correct Answer -growth of bacteria possible
6 conditions for the growth of bacteria - Correct Answer -food, acidity, temperature, time, oxygen,
moisture
Food types bacteria like - Correct Answer -high protein foods of animal origin
plant products that are heat treated
3|Page
CERTIFICATION NYC EXAM QUESTIONS WITH VERIFIED ANSWERS (100%
CORRECT) |LATEST 2026/2027UPDATES | ALREADY GRADED A+.
Hot water sanitizing - Correct Answer -This method of sanitizing
involves the use of hot water and a
three compartment sink.
170°F (not food) - Correct Answer -Temperature for 30 seconds to sanitize
6 lbs. - Correct Answer -Reduced size to cool Meat roasts, Poultry and Fish
4 inches. - Correct Answer -Depth of pan required to cool thick foods
like chili and refried beans
50 PPM - Correct Answer -The strength of sanitizing solution for a wiping cloth
31°F for 15 hours - Correct Answer -Required freezing criteria for any fish to be consumed raw
1|Page
,Sulfites can be used to - Correct Answer -maintain the color and freshness of cut fruits and vegetables
To avoid slips, trips and falls, - Correct Answer -slip resistant shoes must be worn by food workers.
Most harmful microorganisms reproduce rapidly. - Correct Answer -Within The Temperature Danger Zone
Potentially Hazardous
Foods (PHF) - Correct Answer -Foods that provide suitable conditions for
rapid growth of microorganisms.
165° F - Correct Answer -Poultry, stuffed meats, stuffing
158° F - Correct Answer -Ground meats
155° F - Correct Answer -Pork and Pork Products
145° F - Correct Answer -Shell eggs, all meats but pork, poultry & ground meats
2|Page
, PHF cooling time first half - Correct Answer -2 hours when cooling from 140°F
to 70°F
PHF cooling time second half - Correct Answer -and more than 4 hours when
cooling from 70°F to 41°F or below
Under favorable conditions bacteria can double their population - Correct Answer -every 20 to 30
minutes
65°F - Correct Answer -growth of bacteria possible
6 conditions for the growth of bacteria - Correct Answer -food, acidity, temperature, time, oxygen,
moisture
Food types bacteria like - Correct Answer -high protein foods of animal origin
plant products that are heat treated
3|Page
