NYC FOOD PROTECTION ALL TIPS 2026/2027
QUESTIONS AND SOLUTIONS RATED A+
✔✔Never store foods - ✔✔under waste water lines
✔✔Qualities of food for storage must be - ✔✔kept covered and stored in vermin-proof
containers
✔✔Ice intended for human consumption - ✔✔cannot be used for storing cans, bottles or
other food products
✔✔When foods are stored directly in ice - ✔✔The water from that ice must be drained
constantly.
✔✔"First Aid Choking" poster - ✔✔must be displayed conspicuously in each designated
eating area.
✔✔Food establishments which serve alcoholic beverages are required to display -
✔✔the "Alcohol and Pregnancy Warning" sign.
✔✔A "Wash Hands" sign - ✔✔must be displayed at all hand washing sinks.
✔✔"No smoking" signs - ✔✔must be displayed throughout each facility.
✔✔There are three main hazards to our health in a food establishment: - ✔✔physical,
chemical and biological.
✔✔A physical hazard in food - ✔✔The presence of a foreign object (glass fragments,
pieces of metal, etc.)
✔✔a chemical hazard. - ✔✔Presence of harmful chemicals (pesticide, cleaning agents,
prescription medicine etc.) in a food
✔✔The presence of microorganisms (bacteria, viruses, parasites and fungi) in food is
what kind of hazard? - ✔✔Biological
✔✔Foods that have been contaminated with pathogenic bacteria - ✔✔have no change
in appearance, taste or smell.
✔✔Under favorable conditions bacteria can double their population in what amount of
time? - ✔✔Bacteria can double their population every 20 to 30 minutes in what
conditions?
✔✔There are 4 phases of bacterial growth: - ✔✔Lag, Log, Stationary and Death.
, ✔✔The most rapid growth of bacteria (FATTOM) takes place in what phase - ✔✔The
log phase causes what of bacteria?
✔✔The six factors that affect the growth of bacteria are: - ✔✔Food, Acidity (Low
acidity), TDZ, Time, Oxygen, Moisture (FATTOM).
✔✔Viruses cannot - ✔✔reproduce in food; they only use food as a means to get inside
the human body.
✔✔Hepatitis A and norovirus contaminate the food supply - ✔✔through fecal (human)
contaminated waters and food
✔✔Trichinella spiralis. - ✔✔The food-borne parasite typically found in under-cooked
pork
✔✔Trichinosis parasite - ✔✔is caused by a parasite known as Trichinella spiralis.
✔✔Trichinella spiralis cooking requirements. - ✔✔can be eliminated by cooking pork to
155°F for 15 seconds
✔✔Marine fish contain what? - ✔✔Anisakis simplex is a food-borne parasite found
where?
✔✔Salmonella enteritidis - ✔✔Mainly associated with raw poultry and raw shell eggs.
✔✔one must always use pasteurized eggs only. - ✔✔When preparing any egg recipe
where eggs are not cooked or partially cooked,
✔✔Clostridium perfringens growth can be controlled by - ✔✔rapid cooling, rapid re-
heating and avoid preparing foods in advance
✔✔Staphylococcus aureus is carried by? - ✔✔bacterium that is commonly carried by
healthy human beings.
✔✔Staphylococcal food intoxication - ✔✔is caused by Staphylococcus aureus
✔✔food-borne illness Staphylococcal food intoxication can be prevented by - ✔✔good
personal hygiene and avoiding bare hands contact with ready-to-eat foods.
✔✔Food workers sick with an illness that can be transmitted by contact with food or
through food should be - ✔✔prevented from working until fully recovered.
QUESTIONS AND SOLUTIONS RATED A+
✔✔Never store foods - ✔✔under waste water lines
✔✔Qualities of food for storage must be - ✔✔kept covered and stored in vermin-proof
containers
✔✔Ice intended for human consumption - ✔✔cannot be used for storing cans, bottles or
other food products
✔✔When foods are stored directly in ice - ✔✔The water from that ice must be drained
constantly.
✔✔"First Aid Choking" poster - ✔✔must be displayed conspicuously in each designated
eating area.
✔✔Food establishments which serve alcoholic beverages are required to display -
✔✔the "Alcohol and Pregnancy Warning" sign.
✔✔A "Wash Hands" sign - ✔✔must be displayed at all hand washing sinks.
✔✔"No smoking" signs - ✔✔must be displayed throughout each facility.
✔✔There are three main hazards to our health in a food establishment: - ✔✔physical,
chemical and biological.
✔✔A physical hazard in food - ✔✔The presence of a foreign object (glass fragments,
pieces of metal, etc.)
✔✔a chemical hazard. - ✔✔Presence of harmful chemicals (pesticide, cleaning agents,
prescription medicine etc.) in a food
✔✔The presence of microorganisms (bacteria, viruses, parasites and fungi) in food is
what kind of hazard? - ✔✔Biological
✔✔Foods that have been contaminated with pathogenic bacteria - ✔✔have no change
in appearance, taste or smell.
✔✔Under favorable conditions bacteria can double their population in what amount of
time? - ✔✔Bacteria can double their population every 20 to 30 minutes in what
conditions?
✔✔There are 4 phases of bacterial growth: - ✔✔Lag, Log, Stationary and Death.
, ✔✔The most rapid growth of bacteria (FATTOM) takes place in what phase - ✔✔The
log phase causes what of bacteria?
✔✔The six factors that affect the growth of bacteria are: - ✔✔Food, Acidity (Low
acidity), TDZ, Time, Oxygen, Moisture (FATTOM).
✔✔Viruses cannot - ✔✔reproduce in food; they only use food as a means to get inside
the human body.
✔✔Hepatitis A and norovirus contaminate the food supply - ✔✔through fecal (human)
contaminated waters and food
✔✔Trichinella spiralis. - ✔✔The food-borne parasite typically found in under-cooked
pork
✔✔Trichinosis parasite - ✔✔is caused by a parasite known as Trichinella spiralis.
✔✔Trichinella spiralis cooking requirements. - ✔✔can be eliminated by cooking pork to
155°F for 15 seconds
✔✔Marine fish contain what? - ✔✔Anisakis simplex is a food-borne parasite found
where?
✔✔Salmonella enteritidis - ✔✔Mainly associated with raw poultry and raw shell eggs.
✔✔one must always use pasteurized eggs only. - ✔✔When preparing any egg recipe
where eggs are not cooked or partially cooked,
✔✔Clostridium perfringens growth can be controlled by - ✔✔rapid cooling, rapid re-
heating and avoid preparing foods in advance
✔✔Staphylococcus aureus is carried by? - ✔✔bacterium that is commonly carried by
healthy human beings.
✔✔Staphylococcal food intoxication - ✔✔is caused by Staphylococcus aureus
✔✔food-borne illness Staphylococcal food intoxication can be prevented by - ✔✔good
personal hygiene and avoiding bare hands contact with ready-to-eat foods.
✔✔Food workers sick with an illness that can be transmitted by contact with food or
through food should be - ✔✔prevented from working until fully recovered.
