NYC FOOD PROTECTION 2026/2027 EXAMS SCRIPT
QUESTIONS AND SOLUTIONS RATED A+
✔✔The presence of the following in food constitutes a physical hazard:
Toothpick - ✔✔True
✔✔The Presence of the following in the food constitutes a chemical hazard:
Ciguatoxin - ✔✔True
✔✔The Presence of the following in the food constitutes a chemical hazard:
Prescription Medicines - ✔✔True
✔✔The Presence of the following in the food constitutes a chemical hazard:
Roach Spray - ✔✔True
✔✔The Presence of the following in the food constitutes a chemical hazard:
Hair - ✔✔Fasle
✔✔The Presence of the following in the food constitutes a chemical hazard:
False Fingernails - ✔✔False
✔✔The Presence of the following in the food constitutes a chemical hazard:
Hair Dye - ✔✔True
✔✔The most significant threat to food safety is from: - ✔✔Biological Hazard
✔✔Bacteria and viruses can be seen under intense source of light know as "candling" -
✔✔False
✔✔Sulfites can be used in food preparation as long as their use is disclosed on the
menu. - ✔✔False
✔✔Some wild mushrooms can be very toxic; therefore mushrooms must always be
purchased from a reliable and trustworthy commercial source. - ✔✔True
, ✔✔Use of MSG (Monosodium Glutamate) in foods is a very dangerous practice and is
not allowed under any circumstances. - ✔✔False
✔✔Which of the following bacteria causes spoilage of food? - ✔✔Undesirable Bacteria
✔✔Under favorable conditions bacteria can double their population every 20 to 30
minutes. Which of the following would provide favorable growth conditions for bacteria?
- ✔✔Cooked Pork stored at 80'F
✔✔At what temperature is a rapid growth of pathogenic bacteria possible? - ✔✔65'F
✔✔In Which of the following food bacteria may grow rapidly? - ✔✔Low acid and neutral
foods
✔✔Which of the following is a safe method of storing potentially hazardous food? -
✔✔None of the above
✔✔What Type of bacteria grows best at temperatures between 50'-110'F? -
✔✔Mesophilic bacteria
✔✔It may be necessary to remove foods from refrigeration during preparation and
seasoning of foods. This Process: - ✔✔Must be done as rapidly as Possible
✔✔Which of the following is true regarding water activity level? - ✔✔Water Activity is a
measure of the available water in the food for biological activity
✔✔Which of the following statements regarding foods that have a low water activity is
true? - ✔✔All Of the Above
✔✔Which of the following statements regarding bacteria is true? - ✔✔Pathogenic
bacteria cause disease in man
✔✔Which of the following foods would likely be the most shelf stable? - ✔✔Instant
Coffee
✔✔Which of the following food is the least shelf stable? - ✔✔Fresh meats
✔✔Most viral food-borne diseases are the result of: - ✔✔Poor Personal Hygiene
Practice
✔✔A Food-Borne parasite found in under-cooked Pork is: - ✔✔Trichinella Spiralis
QUESTIONS AND SOLUTIONS RATED A+
✔✔The presence of the following in food constitutes a physical hazard:
Toothpick - ✔✔True
✔✔The Presence of the following in the food constitutes a chemical hazard:
Ciguatoxin - ✔✔True
✔✔The Presence of the following in the food constitutes a chemical hazard:
Prescription Medicines - ✔✔True
✔✔The Presence of the following in the food constitutes a chemical hazard:
Roach Spray - ✔✔True
✔✔The Presence of the following in the food constitutes a chemical hazard:
Hair - ✔✔Fasle
✔✔The Presence of the following in the food constitutes a chemical hazard:
False Fingernails - ✔✔False
✔✔The Presence of the following in the food constitutes a chemical hazard:
Hair Dye - ✔✔True
✔✔The most significant threat to food safety is from: - ✔✔Biological Hazard
✔✔Bacteria and viruses can be seen under intense source of light know as "candling" -
✔✔False
✔✔Sulfites can be used in food preparation as long as their use is disclosed on the
menu. - ✔✔False
✔✔Some wild mushrooms can be very toxic; therefore mushrooms must always be
purchased from a reliable and trustworthy commercial source. - ✔✔True
, ✔✔Use of MSG (Monosodium Glutamate) in foods is a very dangerous practice and is
not allowed under any circumstances. - ✔✔False
✔✔Which of the following bacteria causes spoilage of food? - ✔✔Undesirable Bacteria
✔✔Under favorable conditions bacteria can double their population every 20 to 30
minutes. Which of the following would provide favorable growth conditions for bacteria?
- ✔✔Cooked Pork stored at 80'F
✔✔At what temperature is a rapid growth of pathogenic bacteria possible? - ✔✔65'F
✔✔In Which of the following food bacteria may grow rapidly? - ✔✔Low acid and neutral
foods
✔✔Which of the following is a safe method of storing potentially hazardous food? -
✔✔None of the above
✔✔What Type of bacteria grows best at temperatures between 50'-110'F? -
✔✔Mesophilic bacteria
✔✔It may be necessary to remove foods from refrigeration during preparation and
seasoning of foods. This Process: - ✔✔Must be done as rapidly as Possible
✔✔Which of the following is true regarding water activity level? - ✔✔Water Activity is a
measure of the available water in the food for biological activity
✔✔Which of the following statements regarding foods that have a low water activity is
true? - ✔✔All Of the Above
✔✔Which of the following statements regarding bacteria is true? - ✔✔Pathogenic
bacteria cause disease in man
✔✔Which of the following foods would likely be the most shelf stable? - ✔✔Instant
Coffee
✔✔Which of the following food is the least shelf stable? - ✔✔Fresh meats
✔✔Most viral food-borne diseases are the result of: - ✔✔Poor Personal Hygiene
Practice
✔✔A Food-Borne parasite found in under-cooked Pork is: - ✔✔Trichinella Spiralis
