NYC FOOD PROTECTION COURSE
PRACTICE TEST QUESTIONS &
ANSWER
Foodborne illnesses commonly result from:
a. Proper handling of food
b. Strict temperature control
c. Contamination through unsafe food handing practices
d. Sourcing food from approved vendors - Correct Answers -c. Contamination through
unsafe food handing practices
Handling of thermometers requires
a. Occasional calibration only during inspections
b. No sanitation between uses
c. Regular calibration and sanitation
d. Immediate disposal if it gives incorrect readings - Correct Answers -c. Regular
calibration and sanitation
A food worker's obligation during illness involves
a. Reporting the illness to a supervisor and staying off food-handling duties
b. Washing hands more frequently
c. Continuing work as usual
d. Increasing personal hygiene practices - Correct Answers -a. Reporting the illness to a
supervisor and staying off food-handling duties
The optimal storage temperature for refrigerated foods to prevent bacterial growth is:
a. 45°F
b. 41°F or below
c. 50°F
d. 32°F - Correct Answers -b. 41°F or below
Individuals particularly vulnerable to foodborne illnesses include
a. Adults aged 20-40
b. Healthy teenagers
c. Children, elderly, and those with compromised immune systems
d. People following strict diets - Correct Answers -c. Children, elderly, and those with
compromised immune systems
PRACTICE TEST QUESTIONS &
ANSWER
Foodborne illnesses commonly result from:
a. Proper handling of food
b. Strict temperature control
c. Contamination through unsafe food handing practices
d. Sourcing food from approved vendors - Correct Answers -c. Contamination through
unsafe food handing practices
Handling of thermometers requires
a. Occasional calibration only during inspections
b. No sanitation between uses
c. Regular calibration and sanitation
d. Immediate disposal if it gives incorrect readings - Correct Answers -c. Regular
calibration and sanitation
A food worker's obligation during illness involves
a. Reporting the illness to a supervisor and staying off food-handling duties
b. Washing hands more frequently
c. Continuing work as usual
d. Increasing personal hygiene practices - Correct Answers -a. Reporting the illness to a
supervisor and staying off food-handling duties
The optimal storage temperature for refrigerated foods to prevent bacterial growth is:
a. 45°F
b. 41°F or below
c. 50°F
d. 32°F - Correct Answers -b. 41°F or below
Individuals particularly vulnerable to foodborne illnesses include
a. Adults aged 20-40
b. Healthy teenagers
c. Children, elderly, and those with compromised immune systems
d. People following strict diets - Correct Answers -c. Children, elderly, and those with
compromised immune systems
