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NYC Food Protection Certificate
Exam Questions and Correct
Detailed Answers (Verified Answers)
Q: All food service establishments must have
Ans: a current and valid permit issued by the NYC Health Department
Q: When do Health Inspectors have the right to inspect a food
service or food processing establishment?
Ans: as long as it is in operation
Q: During an inspection, inspectors must be given access to
Ans: all areas of the food establishment
Q: Who is required to have a Food Protection Certificate.
Ans: supervisors of all food service establishments
Q: Food is defined as
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Ans: any edible substance, ice, beverage, or ingredient intended for use and
used or sold for human consumption.
Q: Potentially Hazardous Food (PHF) refers to?
Ans: Foods which support rapid growth of microorganisms.
Q: Examples of Potentially Hazardous Foods
Ans: Examples: raw and cooked meats, poultry, milk and milk products, fish,
shellfish, tofu, cooked rice, pasta, beans, potatoes, cut leafy greens, cut
tomatoes and melons, garlic in oil etc. (Exceptions: Air-cooled hard-boiled eggs
with intact shell, beef jerky, cheese pia, crispy bacon)zz
Q: Not Potentially Hazardous prepared Foods
Ans: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pia, crispy
baconzz
Q: The Temperature Danger Zone
Ans: 41°F and 140°F.
Q: The three thermometers allowed to be used for measuring
food temperatures:
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Ans: Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and
thermistor (digital)
Q: Glass Thermometers
Ans: Kind of thermometer which are prohibited by law in a food establishment.
Q: Meat inspected by the U.S. Dept. of Agriculture must have
what?
Ans: must have a USDA inspection stamp.
Q: Raw shell eggs must be stored at a minimum temperature of
Ans: 45°F
Q: Smoked fish must be held at
Ans: 38°F or below
Q: Smoked fish held above what temperature causes the growth
of which kind of bacteria
Master01 | 2025/2026 | Latest update
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Ans: 38°F causes growth of the bacteria Clostridium botulinum.
Q: All refrigerated food must be held at or below
Ans: 41°F
Q: Shellfish must be received with
Ans: the shellfish tags
Q: After shellfish is used up
Ans: tags must be kept on file for at least 90 days
Q: Milk and milk products must be pasteurized with sell-by dates
of
Ans: 9 days
Q: Milk and milk products must be ultra-pasteurized with sell-by
dates of
Ans: 45 days
Master01 | 2025/2026 | Latest update
NYC Food Protection Certificate
Exam Questions and Correct
Detailed Answers (Verified Answers)
Q: All food service establishments must have
Ans: a current and valid permit issued by the NYC Health Department
Q: When do Health Inspectors have the right to inspect a food
service or food processing establishment?
Ans: as long as it is in operation
Q: During an inspection, inspectors must be given access to
Ans: all areas of the food establishment
Q: Who is required to have a Food Protection Certificate.
Ans: supervisors of all food service establishments
Q: Food is defined as
Master01 | 2025/2026 | Latest update
, 2
Ans: any edible substance, ice, beverage, or ingredient intended for use and
used or sold for human consumption.
Q: Potentially Hazardous Food (PHF) refers to?
Ans: Foods which support rapid growth of microorganisms.
Q: Examples of Potentially Hazardous Foods
Ans: Examples: raw and cooked meats, poultry, milk and milk products, fish,
shellfish, tofu, cooked rice, pasta, beans, potatoes, cut leafy greens, cut
tomatoes and melons, garlic in oil etc. (Exceptions: Air-cooled hard-boiled eggs
with intact shell, beef jerky, cheese pia, crispy bacon)zz
Q: Not Potentially Hazardous prepared Foods
Ans: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pia, crispy
baconzz
Q: The Temperature Danger Zone
Ans: 41°F and 140°F.
Q: The three thermometers allowed to be used for measuring
food temperatures:
Master01 | 2025/2026 | Latest update
, 3
Ans: Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and
thermistor (digital)
Q: Glass Thermometers
Ans: Kind of thermometer which are prohibited by law in a food establishment.
Q: Meat inspected by the U.S. Dept. of Agriculture must have
what?
Ans: must have a USDA inspection stamp.
Q: Raw shell eggs must be stored at a minimum temperature of
Ans: 45°F
Q: Smoked fish must be held at
Ans: 38°F or below
Q: Smoked fish held above what temperature causes the growth
of which kind of bacteria
Master01 | 2025/2026 | Latest update
, 4
Ans: 38°F causes growth of the bacteria Clostridium botulinum.
Q: All refrigerated food must be held at or below
Ans: 41°F
Q: Shellfish must be received with
Ans: the shellfish tags
Q: After shellfish is used up
Ans: tags must be kept on file for at least 90 days
Q: Milk and milk products must be pasteurized with sell-by dates
of
Ans: 9 days
Q: Milk and milk products must be ultra-pasteurized with sell-by
dates of
Ans: 45 days
Master01 | 2025/2026 | Latest update
