1. A food worker is vacuum-packing raw fish for sous-vide cooking. What is the legal
requirement before they can do this?
A) Use a commercial-grade vacuum sealer only
B) Post a notice for customers
C) First obtain permission from the NYC DOHMH
D) Freeze the fish to -31°F first
C) First obtain permission from the NYC DOHMH — The NYC Health Code requires establishments to
get permission before using vacuum, modified atmosphere, or sous-vide packaging due to botulism
risk.
2. You receive a shipment of frozen hamburger patties, raw chicken, and canned beans.
According to proper storage order, what do you store first?
A) Canned beans
B) Raw chicken
C) Frozen hamburger patties
D) All at the same time
C) Frozen hamburger patties — Frozen foods must be stored first because they are most time-
temperature sensitive, followed by refrigerated foods, then dry goods.
3. A cook has a small infected cut on their hand. What must happen before they can work with
food?
A) Wear a clean bandage and a glove
B) Wash hands every 10 minutes
C) Be reassigned to non-food handling duties
D) Use hand sanitizer only
C) Be reassigned to non-food handling duties — An infected cut cannot be covered safely; the worker
must be excluded from handling food until healed.
4. A container of milk has an expiration date showing it was ultra-pasteurized 40 days ago. Is
this milk acceptable to use?
A) Yes, if it smells and looks normal
, B) No, ultra-pasteurized milk expires after 30 days
C) Yes, as long as it has been kept at 45°F or below
D) No, ultra-pasteurized milk expires 45 days from the date of ultra-pasteurization
*D) No, ultra-pasteurized milk expires 45 days from the date of ultra-pasteurization* — *According
to your notes, ultra-pasteurized milk should not exceed 45 days from the date of ultra-
pasteurization.*
5. A food worker is washing their hands. What is the minimum time they must scrub their
hands with soap?
A) 10 seconds
B) 15 seconds
C) 20 seconds
D) 30 seconds
C) 20 seconds — NYC Health Code requires all food workers to wash their hands for at least 20
seconds using soap and warm water.
6. You are checking raw chicken upon delivery. What appearance indicates it is safe to accept?
A) Yellowish and soft
B) White with no discoloration
C) Slightly green tint around edges
D) Dark red and firm
B) White with no discoloration — Raw chicken should appear white, not discolored or soft, to be
considered fresh and safe for acceptance.
7. A restaurant serves raw oysters on the half shell. What parasite risk is associated with
undercooked or raw seafood?
A) Trichinella spiralis
B) Anisakid worm
C) Cyclospora
D) Bacillus cereus
B) Anisakid worm — Anisakid worm is a parasite found in raw, undercooked, or improperly frozen
fish and seafood.
8. A cook places a large pot of hot soup directly into the walk-in refrigerator. Why is this
practice incorrect?
, A) It will freeze the soup unevenly
B) It will warm up the refrigerator and endanger other foods
C) It causes condensation on other foods
D) It is allowed if the soup is covered
B) It will warm up the refrigerator and endanger other foods — Large hot pots will raise the internal
temperature of the refrigerator, potentially pushing other foods into the danger zone.
9. What is the only reliable method to determine if a potentially hazardous food has left the
temperature danger zone?
A) Smelling the food
B) Touching the food surface
C) Looking for visible steam
D) Using a calibrated food thermometer
D) Using a calibrated food thermometer — Only a thermometer can accurately measure internal
food temperature to confirm it is out of the 41°F to 140°F danger zone.
10. A customer reports itching, hives, and swelling of the face after eating a salad with walnuts.
What is the most likely cause?
A) Bacterial infection
B) Food allergy to tree nuts
C) Viral contamination
D) Chemical preservative
B) Food allergy to tree nuts — Walnuts are tree nuts, one of the eight major allergens, and symptoms
include itching, hives, and facial swelling.
11. A food worker uses the ice-point method to calibrate a bimetallic stem thermometer. What
temperature should the thermometer read after proper calibration?
A) 32°F
B) 41°F
C) 0°F
D) 212°F
A) 32°F — *The ice-point method calibrates a thermometer to read 32°F (0°C) in a properly prepared
ice water bath.*
, 12. A restaurant receives fresh shell eggs. At what temperature must these eggs be stored upon
receipt?
A) 32°F
B) 41°F
C) 45°F
D) 50°F
C) 45°F — Fresh eggs must be refrigerated at 45°F according to NYC Food Protection Course notes.
13. A cook notices that a can of tomatoes is severely dented on the seam. What should be done
with this can?
A) Use it immediately before it spoils
B) Remove it from circulation
C) Wipe it clean and store it
D) Refrigerate it before opening
B) Remove it from circulation — Cans dented on any seam, severely rusted, leaking, or swollen must
be removed from circulation due to botulism risk.
14. A worker is using a bimetallic stem thermometer. How long should they wait after inserting
the probe before reading the temperature?
A) Immediately
B) 5 seconds
C) 15 seconds
D) 30 seconds
C) 15 seconds — The thermometer should be inserted until the sensing portion is covered and you
wait approximately 15 seconds until the reading stabilizes.
15. What is the main biological concern with foods packaged in reduced oxygen atmospheres?
A) Salmonella
B) E. coli
C) Clostridium botulinum
D) Norovirus
C) Clostridium botulinum — Clostridium botulinum is an anaerobic bacterium that thrives in oxygen-
free environments like vacuum or modified atmosphere packaging.
requirement before they can do this?
A) Use a commercial-grade vacuum sealer only
B) Post a notice for customers
C) First obtain permission from the NYC DOHMH
D) Freeze the fish to -31°F first
C) First obtain permission from the NYC DOHMH — The NYC Health Code requires establishments to
get permission before using vacuum, modified atmosphere, or sous-vide packaging due to botulism
risk.
2. You receive a shipment of frozen hamburger patties, raw chicken, and canned beans.
According to proper storage order, what do you store first?
A) Canned beans
B) Raw chicken
C) Frozen hamburger patties
D) All at the same time
C) Frozen hamburger patties — Frozen foods must be stored first because they are most time-
temperature sensitive, followed by refrigerated foods, then dry goods.
3. A cook has a small infected cut on their hand. What must happen before they can work with
food?
A) Wear a clean bandage and a glove
B) Wash hands every 10 minutes
C) Be reassigned to non-food handling duties
D) Use hand sanitizer only
C) Be reassigned to non-food handling duties — An infected cut cannot be covered safely; the worker
must be excluded from handling food until healed.
4. A container of milk has an expiration date showing it was ultra-pasteurized 40 days ago. Is
this milk acceptable to use?
A) Yes, if it smells and looks normal
, B) No, ultra-pasteurized milk expires after 30 days
C) Yes, as long as it has been kept at 45°F or below
D) No, ultra-pasteurized milk expires 45 days from the date of ultra-pasteurization
*D) No, ultra-pasteurized milk expires 45 days from the date of ultra-pasteurization* — *According
to your notes, ultra-pasteurized milk should not exceed 45 days from the date of ultra-
pasteurization.*
5. A food worker is washing their hands. What is the minimum time they must scrub their
hands with soap?
A) 10 seconds
B) 15 seconds
C) 20 seconds
D) 30 seconds
C) 20 seconds — NYC Health Code requires all food workers to wash their hands for at least 20
seconds using soap and warm water.
6. You are checking raw chicken upon delivery. What appearance indicates it is safe to accept?
A) Yellowish and soft
B) White with no discoloration
C) Slightly green tint around edges
D) Dark red and firm
B) White with no discoloration — Raw chicken should appear white, not discolored or soft, to be
considered fresh and safe for acceptance.
7. A restaurant serves raw oysters on the half shell. What parasite risk is associated with
undercooked or raw seafood?
A) Trichinella spiralis
B) Anisakid worm
C) Cyclospora
D) Bacillus cereus
B) Anisakid worm — Anisakid worm is a parasite found in raw, undercooked, or improperly frozen
fish and seafood.
8. A cook places a large pot of hot soup directly into the walk-in refrigerator. Why is this
practice incorrect?
, A) It will freeze the soup unevenly
B) It will warm up the refrigerator and endanger other foods
C) It causes condensation on other foods
D) It is allowed if the soup is covered
B) It will warm up the refrigerator and endanger other foods — Large hot pots will raise the internal
temperature of the refrigerator, potentially pushing other foods into the danger zone.
9. What is the only reliable method to determine if a potentially hazardous food has left the
temperature danger zone?
A) Smelling the food
B) Touching the food surface
C) Looking for visible steam
D) Using a calibrated food thermometer
D) Using a calibrated food thermometer — Only a thermometer can accurately measure internal
food temperature to confirm it is out of the 41°F to 140°F danger zone.
10. A customer reports itching, hives, and swelling of the face after eating a salad with walnuts.
What is the most likely cause?
A) Bacterial infection
B) Food allergy to tree nuts
C) Viral contamination
D) Chemical preservative
B) Food allergy to tree nuts — Walnuts are tree nuts, one of the eight major allergens, and symptoms
include itching, hives, and facial swelling.
11. A food worker uses the ice-point method to calibrate a bimetallic stem thermometer. What
temperature should the thermometer read after proper calibration?
A) 32°F
B) 41°F
C) 0°F
D) 212°F
A) 32°F — *The ice-point method calibrates a thermometer to read 32°F (0°C) in a properly prepared
ice water bath.*
, 12. A restaurant receives fresh shell eggs. At what temperature must these eggs be stored upon
receipt?
A) 32°F
B) 41°F
C) 45°F
D) 50°F
C) 45°F — Fresh eggs must be refrigerated at 45°F according to NYC Food Protection Course notes.
13. A cook notices that a can of tomatoes is severely dented on the seam. What should be done
with this can?
A) Use it immediately before it spoils
B) Remove it from circulation
C) Wipe it clean and store it
D) Refrigerate it before opening
B) Remove it from circulation — Cans dented on any seam, severely rusted, leaking, or swollen must
be removed from circulation due to botulism risk.
14. A worker is using a bimetallic stem thermometer. How long should they wait after inserting
the probe before reading the temperature?
A) Immediately
B) 5 seconds
C) 15 seconds
D) 30 seconds
C) 15 seconds — The thermometer should be inserted until the sensing portion is covered and you
wait approximately 15 seconds until the reading stabilizes.
15. What is the main biological concern with foods packaged in reduced oxygen atmospheres?
A) Salmonella
B) E. coli
C) Clostridium botulinum
D) Norovirus
C) Clostridium botulinum — Clostridium botulinum is an anaerobic bacterium that thrives in oxygen-
free environments like vacuum or modified atmosphere packaging.
