NYC DOHMH MOBILE FOOD VENDOR LICENSE EXAM – QUESTIONS AND
ANSWERS | VERIFIED AND WELL DETAILED ANSWERS | EXAM TESTBANK | PLUS
RATIONALES | DOWNLOAD AND PASS | LATEST EXAM UPDATE 2026/2027
Core Domains
Food Safety and Sanitation Principles
Temperature Control and Time Management
Personal Hygiene and Employee Health
Cross-Contamination Prevention
Cleaning and Sanitizing Procedures
Foodborne Illness Pathogens and Prevention
Legal Regulations and DOHMH Compliance
Safe Food Handling and Storage Practices
Pest Management and Facility Maintenance
Introduction
This comprehensive examination is designed to assess the knowledge and practical
skills required for the safe and legal operation of a mobile food vending unit within
New York City. The exam covers critical areas including food safety, personal
hygiene, temperature control, and DOHMH regulations. Candidates will
demonstrate their understanding through a combination of multiple-choice
questions and scenario-based applications. This assessment emphasizes real-world
decision-making, requiring vendors to apply their knowledge to common situations
encountered in the field. Success on this exam indicates a vendor's readiness to
protect public health and operate in full compliance with all city and state
regulations.
SECTION ONE: QUESTIONS 1 – 50
,1. What is the temperature danger zone for bacterial growth?
A. 32°F – 100°F
B. 41°F – 135°F
C. 45°F – 140°F
D. 50°F – 165°F
🟢 Correct Answer: B. 41°F – 135°F
🔴 Explanation: The FDA Food Code defines the temperature danger zone as
between 41°F and 135°F. Within this range, bacteria multiply rapidly, increasing
the risk of foodborne illness.
2. A mobile food vendor is preparing to serve hot dogs. What is the minimum
internal temperature they must achieve?
A. 145°F for 15 seconds
B. 155°F for 15 seconds
C. 165°F for 15 seconds
D. 175°F for 15 seconds
🟢 Correct Answer: C. 165°F for 15 seconds
🔴 Explanation: Hot dogs are considered a raw meat product that must be
cooked to an internal temperature of 165°F for 15 seconds to ensure the
destruction of harmful pathogens like Listeria.
3. Which of the following is an approved method for thawing frozen chicken?
A. On the counter at room temperature
B. In the sink with standing water
C. In the refrigerator at 41°F or below
D. In the microwave and left out for 30 minutes
🟢 Correct Answer: C. In the refrigerator at 41°F or below
,🔴 Explanation: Thawing food in the refrigerator at 41°F or below is the only
method that maintains the food at a safe temperature throughout the process,
preventing bacterial growth.
4. What is the most important step a food handler can take to prevent the
spread of foodborne illness?
A. Wearing gloves at all times
B. Using hand sanitizer
C. Proper handwashing
D. Wearing a hair restraint
🟢 Correct Answer: C. Proper handwashing
🔴 Explanation: Proper handwashing with soap and warm water for at least 20
seconds is the single most effective way to prevent the transmission of pathogens
from food handlers to food.
5. A vendor notices that the refrigerated storage unit is holding at 47°F. What
should they do?
A. Continue using it as long as food feels cold
B. Move all potentially hazardous food to a properly functioning unit
C. Lower the thermostat and wait two hours
D. Put a sign on the unit and continue monitoring
🟢 Correct Answer: B. Move all potentially hazardous food to a properly
functioning unit
🔴 Explanation: Refrigerated units must maintain food at 41°F or below. If a unit
fails to do so, any potentially hazardous food must be immediately moved to a
unit that can maintain the correct temperature.
6. What type of food requires the strictest time and temperature controls?
A. Bread and pastries
, B. Dried pasta and rice
C. Potentially hazardous food (PHF)
D. Canned vegetables
🟢 Correct Answer: C. Potentially hazardous food (PHF)
🔴 Explanation: PHFs are foods that support the rapid growth of pathogens. They
require strict time and temperature controls to prevent bacterial growth and
foodborne illness.
7. A food handler has a cut on their finger. How should they handle food?
A. Cover the cut with a bandage and continue working
B. Cover the cut with a bandage and wear a single-use glove
C. Apply an antiseptic and continue working
D. Do not work until the cut is fully healed
🟢 Correct Answer: B. Cover the cut with a bandage and wear a single-use glove
🔴 Explanation: A cut must be covered with a waterproof bandage and then a
single-use glove must be worn over it to prevent contamination of food from the
wound.
8. What is the correct procedure for cleaning a cutting board after cutting raw
chicken?
A. Wipe it with a damp cloth
B. Spray with a sanitizer and air dry
C. Wash with hot, soapy water, rinse, and sanitize
D. Scrape and wipe with a dry paper towel
🟢 Correct Answer: C. Wash with hot, soapy water, rinse, and sanitize
🔴 Explanation: Surfaces that come into contact with raw meat must be
thoroughly washed with hot, soapy water, rinsed, and then sanitized to effectively
remove and kill any pathogens present.
ANSWERS | VERIFIED AND WELL DETAILED ANSWERS | EXAM TESTBANK | PLUS
RATIONALES | DOWNLOAD AND PASS | LATEST EXAM UPDATE 2026/2027
Core Domains
Food Safety and Sanitation Principles
Temperature Control and Time Management
Personal Hygiene and Employee Health
Cross-Contamination Prevention
Cleaning and Sanitizing Procedures
Foodborne Illness Pathogens and Prevention
Legal Regulations and DOHMH Compliance
Safe Food Handling and Storage Practices
Pest Management and Facility Maintenance
Introduction
This comprehensive examination is designed to assess the knowledge and practical
skills required for the safe and legal operation of a mobile food vending unit within
New York City. The exam covers critical areas including food safety, personal
hygiene, temperature control, and DOHMH regulations. Candidates will
demonstrate their understanding through a combination of multiple-choice
questions and scenario-based applications. This assessment emphasizes real-world
decision-making, requiring vendors to apply their knowledge to common situations
encountered in the field. Success on this exam indicates a vendor's readiness to
protect public health and operate in full compliance with all city and state
regulations.
SECTION ONE: QUESTIONS 1 – 50
,1. What is the temperature danger zone for bacterial growth?
A. 32°F – 100°F
B. 41°F – 135°F
C. 45°F – 140°F
D. 50°F – 165°F
🟢 Correct Answer: B. 41°F – 135°F
🔴 Explanation: The FDA Food Code defines the temperature danger zone as
between 41°F and 135°F. Within this range, bacteria multiply rapidly, increasing
the risk of foodborne illness.
2. A mobile food vendor is preparing to serve hot dogs. What is the minimum
internal temperature they must achieve?
A. 145°F for 15 seconds
B. 155°F for 15 seconds
C. 165°F for 15 seconds
D. 175°F for 15 seconds
🟢 Correct Answer: C. 165°F for 15 seconds
🔴 Explanation: Hot dogs are considered a raw meat product that must be
cooked to an internal temperature of 165°F for 15 seconds to ensure the
destruction of harmful pathogens like Listeria.
3. Which of the following is an approved method for thawing frozen chicken?
A. On the counter at room temperature
B. In the sink with standing water
C. In the refrigerator at 41°F or below
D. In the microwave and left out for 30 minutes
🟢 Correct Answer: C. In the refrigerator at 41°F or below
,🔴 Explanation: Thawing food in the refrigerator at 41°F or below is the only
method that maintains the food at a safe temperature throughout the process,
preventing bacterial growth.
4. What is the most important step a food handler can take to prevent the
spread of foodborne illness?
A. Wearing gloves at all times
B. Using hand sanitizer
C. Proper handwashing
D. Wearing a hair restraint
🟢 Correct Answer: C. Proper handwashing
🔴 Explanation: Proper handwashing with soap and warm water for at least 20
seconds is the single most effective way to prevent the transmission of pathogens
from food handlers to food.
5. A vendor notices that the refrigerated storage unit is holding at 47°F. What
should they do?
A. Continue using it as long as food feels cold
B. Move all potentially hazardous food to a properly functioning unit
C. Lower the thermostat and wait two hours
D. Put a sign on the unit and continue monitoring
🟢 Correct Answer: B. Move all potentially hazardous food to a properly
functioning unit
🔴 Explanation: Refrigerated units must maintain food at 41°F or below. If a unit
fails to do so, any potentially hazardous food must be immediately moved to a
unit that can maintain the correct temperature.
6. What type of food requires the strictest time and temperature controls?
A. Bread and pastries
, B. Dried pasta and rice
C. Potentially hazardous food (PHF)
D. Canned vegetables
🟢 Correct Answer: C. Potentially hazardous food (PHF)
🔴 Explanation: PHFs are foods that support the rapid growth of pathogens. They
require strict time and temperature controls to prevent bacterial growth and
foodborne illness.
7. A food handler has a cut on their finger. How should they handle food?
A. Cover the cut with a bandage and continue working
B. Cover the cut with a bandage and wear a single-use glove
C. Apply an antiseptic and continue working
D. Do not work until the cut is fully healed
🟢 Correct Answer: B. Cover the cut with a bandage and wear a single-use glove
🔴 Explanation: A cut must be covered with a waterproof bandage and then a
single-use glove must be worn over it to prevent contamination of food from the
wound.
8. What is the correct procedure for cleaning a cutting board after cutting raw
chicken?
A. Wipe it with a damp cloth
B. Spray with a sanitizer and air dry
C. Wash with hot, soapy water, rinse, and sanitize
D. Scrape and wipe with a dry paper towel
🟢 Correct Answer: C. Wash with hot, soapy water, rinse, and sanitize
🔴 Explanation: Surfaces that come into contact with raw meat must be
thoroughly washed with hot, soapy water, rinsed, and then sanitized to effectively
remove and kill any pathogens present.
