NYC Food Protection Course 2025 COMPLETE EXAM QUESTIONS AND
NYC Food Protection Course
VERIFIED ANSWERS |RECENTLY TESTING REAL EXAM QUESTIONS|
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1. All food service establishments must have a current True
and valid permit issued by the New York City Depart-
ment of Health and Mental Hygiene
2. Health Inspectors have the right to inspect a food True
service or food processing establishment as long as it
it in operation. Inspectors must be given access to all
areas of establishment during an inspection.
3. Obstruction or interference with Health Inspectors in True
the performance of their duties may result in the clos-
ing of the establishment and revocation of the permit.
4. Health Inspectors are authorized to collect permit False
fees and fines on behalf of the department
5. Health Inspectors must show their photo identifica- True
tion and badge to the person in charge of an estab-
lishment when requested.
6. The term "Potentially Hazardous Food" refers to: Any food that will support
the growth of microorgan-
isms
7. Home canned food products are allowed in commer- False
cial food establishments.
8. The temperature Danger Zone is between 41'F and True
140'F
9. Within the Temperature Danger Zone most harmful Reproduce Rapidly
microorganism:
10.
, NYC Food Protection Course
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The sensing portion of a bi-metallic stem thermome- a the dimple and down-
ter is: ward
11. Shellfish tags must be must be filled in order of deliv- When the Product is used
ery date and kept for a period of 90 days. The 90-day up
period begins from:
12. Fresh Shelled eggs must be refrigerated up receipt, at 45F
an ambient temperature of:
13. Foods in modified atmosphere packages provide ideal Clostridium Botulinum
conditions for the growth of :
14. Chicken and other poultry are most likely to be conta- Salmonella
minated with:
15. Smoked Fish provided ideal conditions for the growth 38'F
of botulinum spores. Therefore, this product must be
stored at:
16. Which of the following cans MUST be removed from A can with a dent on the
circulation? seam
17. All of the following are indications that fish is fresh There is a fishy odor
except:
18. The acronym FIFO means "First In First Out" True
19. The New York City Health Code requires that all food 6 Inches from the floor
items must be stored at least
20. In order to avoid cross-contamination, raw foods in a Below Cooked Food
refrigerator must be stored
, NYC Food Protection Course
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21. Cold Temperatures slow down the growth of microor- True
ganisms
22. Food for storage must be kept covered and/or stored True
in vermin-proof containers
23. Ice intended for human consumption can be used for False
storing can and bottles
24. When foods are stored directly in ice, the water from True
the ice must be drained constantly.
25. The presence of the following in food constitutes a True
physical hazard:
Pieces of Glass
26. The presence of the following in food constitutes a True
physical hazard:
Metal Shavings
27. The presence of the following in food constitutes a True
physical hazard:
Pieces of Wood
28. The presence of the following in food constitutes a True
physical hazard:
Pebbles and Stones
29. The presence of the following in food constitutes a False
physical hazard:
NYC Food Protection Course
VERIFIED ANSWERS |RECENTLY TESTING REAL EXAM QUESTIONS|
Study online at https://quizlet.com/_2uywdf
100% SOLVED!!
1. All food service establishments must have a current True
and valid permit issued by the New York City Depart-
ment of Health and Mental Hygiene
2. Health Inspectors have the right to inspect a food True
service or food processing establishment as long as it
it in operation. Inspectors must be given access to all
areas of establishment during an inspection.
3. Obstruction or interference with Health Inspectors in True
the performance of their duties may result in the clos-
ing of the establishment and revocation of the permit.
4. Health Inspectors are authorized to collect permit False
fees and fines on behalf of the department
5. Health Inspectors must show their photo identifica- True
tion and badge to the person in charge of an estab-
lishment when requested.
6. The term "Potentially Hazardous Food" refers to: Any food that will support
the growth of microorgan-
isms
7. Home canned food products are allowed in commer- False
cial food establishments.
8. The temperature Danger Zone is between 41'F and True
140'F
9. Within the Temperature Danger Zone most harmful Reproduce Rapidly
microorganism:
10.
, NYC Food Protection Course
Study online at https://quizlet.com/_2uywdf
The sensing portion of a bi-metallic stem thermome- a the dimple and down-
ter is: ward
11. Shellfish tags must be must be filled in order of deliv- When the Product is used
ery date and kept for a period of 90 days. The 90-day up
period begins from:
12. Fresh Shelled eggs must be refrigerated up receipt, at 45F
an ambient temperature of:
13. Foods in modified atmosphere packages provide ideal Clostridium Botulinum
conditions for the growth of :
14. Chicken and other poultry are most likely to be conta- Salmonella
minated with:
15. Smoked Fish provided ideal conditions for the growth 38'F
of botulinum spores. Therefore, this product must be
stored at:
16. Which of the following cans MUST be removed from A can with a dent on the
circulation? seam
17. All of the following are indications that fish is fresh There is a fishy odor
except:
18. The acronym FIFO means "First In First Out" True
19. The New York City Health Code requires that all food 6 Inches from the floor
items must be stored at least
20. In order to avoid cross-contamination, raw foods in a Below Cooked Food
refrigerator must be stored
, NYC Food Protection Course
Study online at https://quizlet.com/_2uywdf
21. Cold Temperatures slow down the growth of microor- True
ganisms
22. Food for storage must be kept covered and/or stored True
in vermin-proof containers
23. Ice intended for human consumption can be used for False
storing can and bottles
24. When foods are stored directly in ice, the water from True
the ice must be drained constantly.
25. The presence of the following in food constitutes a True
physical hazard:
Pieces of Glass
26. The presence of the following in food constitutes a True
physical hazard:
Metal Shavings
27. The presence of the following in food constitutes a True
physical hazard:
Pieces of Wood
28. The presence of the following in food constitutes a True
physical hazard:
Pebbles and Stones
29. The presence of the following in food constitutes a False
physical hazard:
