NYC Food Protection Final Exam 2026 with all Correct
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Graded A+
1. What is the temperature danger zone for
b. 40°F to 140°F (4°C to
food?
60°C)
a. 32°F to 100°F (0°C to 38°C).
b. 40°F to 140°F (4°C to 60°C).
c. 50°F to 150°F (10°C to 65°C).
d. 60°F to 160°F (15°C to 71°C).
2. How often should food contact surfaces be sanitized? a. After every
use
a. After ever use
b. Once every 2 hours
c. Once every 4 hours
d. At the end of the day
3. What are the symptoms of foodborne illness? d. Below
a. Nausea, headaches, and dizziness 60°F
b. Nausea, vomiting, and diarrhea (15°C)
c. Fatigue, sore throat, and cough
b. Headache, joint pain, and fever
4. How long can food be safely left at room
tempera-ture?
a. 1 hour
b. 2 hours
c. 3 hours
d. 4 hours
5. What are the specific temperature
requirements for cold holding of food?
a. Below 32°F (0°C)
b. Below 40°F (4°C)
c. Below 50°F (10°C)
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47
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b. Nausea, vomiting, and diarrhea
Graded A+
b. 2 hours
b. Below 40°F
2/
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Graded A+
6. What is the minimum internal cooking c. 165°F (74°C)
temperature for poultry?
a. 145°F (63°C)
b. 155°F (68°C)
c. 165°F (74°C)
d. 175°F (80°C)
7. What are the major food allergens recognized a. Wheat, soy,
by the FDA? peanuts, and
a. Wheat, soy, peanuts, and shellfish shellfish
b. Wheat, corn, peanuts, and shellfish
c. Rice, soy, almonds, and shellfish
d. Barley, soy, almonds, and shellfish
8. How should chemicals be stored in a food
service establishment? b. In a separate,
a. Above food preparations areas labeled area away
b. In a separate, labeled area away from food form food
c. Next to cleaning tools
b. On the lowest shelves in the kitchen
9. What is the proper way to wash hands in hood service c. With warm
water and
setting? safely?
a. With cold water and soap for 5 seconds a. At room
b. With warm water and soap for 10 temperat
seconds ure
c. With warm water and soap for 20 b. Under
seconds cold
d. With hot water and soap for 30 seconds running
water
10. What is the best way to thaw frozen food
3/
47
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& 100% Verified Answers |Latest Version |Already
soap for 20 seconds
Graded A+
b. Under cold running wa-ter
4/
47
& 100% Verified Answers |Latest Version |Already
Graded A+
1. What is the temperature danger zone for
b. 40°F to 140°F (4°C to
food?
60°C)
a. 32°F to 100°F (0°C to 38°C).
b. 40°F to 140°F (4°C to 60°C).
c. 50°F to 150°F (10°C to 65°C).
d. 60°F to 160°F (15°C to 71°C).
2. How often should food contact surfaces be sanitized? a. After every
use
a. After ever use
b. Once every 2 hours
c. Once every 4 hours
d. At the end of the day
3. What are the symptoms of foodborne illness? d. Below
a. Nausea, headaches, and dizziness 60°F
b. Nausea, vomiting, and diarrhea (15°C)
c. Fatigue, sore throat, and cough
b. Headache, joint pain, and fever
4. How long can food be safely left at room
tempera-ture?
a. 1 hour
b. 2 hours
c. 3 hours
d. 4 hours
5. What are the specific temperature
requirements for cold holding of food?
a. Below 32°F (0°C)
b. Below 40°F (4°C)
c. Below 50°F (10°C)
1/
47
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& 100% Verified Answers |Latest Version |Already
b. Nausea, vomiting, and diarrhea
Graded A+
b. 2 hours
b. Below 40°F
2/
47
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& 100% Verified Answers |Latest Version |Already
Graded A+
6. What is the minimum internal cooking c. 165°F (74°C)
temperature for poultry?
a. 145°F (63°C)
b. 155°F (68°C)
c. 165°F (74°C)
d. 175°F (80°C)
7. What are the major food allergens recognized a. Wheat, soy,
by the FDA? peanuts, and
a. Wheat, soy, peanuts, and shellfish shellfish
b. Wheat, corn, peanuts, and shellfish
c. Rice, soy, almonds, and shellfish
d. Barley, soy, almonds, and shellfish
8. How should chemicals be stored in a food
service establishment? b. In a separate,
a. Above food preparations areas labeled area away
b. In a separate, labeled area away from food form food
c. Next to cleaning tools
b. On the lowest shelves in the kitchen
9. What is the proper way to wash hands in hood service c. With warm
water and
setting? safely?
a. With cold water and soap for 5 seconds a. At room
b. With warm water and soap for 10 temperat
seconds ure
c. With warm water and soap for 20 b. Under
seconds cold
d. With hot water and soap for 30 seconds running
water
10. What is the best way to thaw frozen food
3/
47
, NYC Food Protection Final Exam 2026 with all Correct
& 100% Verified Answers |Latest Version |Already
soap for 20 seconds
Graded A+
b. Under cold running wa-ter
4/
47
