NYC Food Handlers Certification Practice
UPDATED ACTUAL Exam Questions and
CORRECT Answers
The three categories of food-borne illnesses - CORRECT ANSWER - infection,
intoxication and toxin-mediated infection.
FOOD-BORNE INFECTION - CORRECT ANSWER - illness is caused by eating food
that contains large numbers of microorganism; disrupt the functions of the intestines, resulting in
diarrhea
FOOD-BORNE INTOXICATION - CORRECT ANSWER - is caused by eating food that
contains toxins and will cause nausea and vomiting, either immediately after the food is eaten or
within the first six hours
Salmonella - CORRECT ANSWER - found naturally in a product such as raw chicken, or
it can be introduced to a food product through poor food handling practice
Avoiding Salmonella poisoning - CORRECT ANSWER - Cook chicken, poultry and
stuffing to a minimum of 165°F for at least 15 seconds.
Campylobacteriosis - CORRECT ANSWER - bacteria are found in the intestines of sheep,
pigs, cattle and poultry, and are spread during the slaughter and processing of these animals.
Avoiding Campylobacteriosis - CORRECT ANSWER - Properly sanitize equipment to
prevent cross-contamination, thoroughly cook meat, poultry, and seafood, and use only
pasteurized milk
Listeriosis (Lysteria) - CORRECT ANSWER - bacteria are excreted in the feces of
infected food animals and poultry. Raw vegetables grown on contaminated soil, dairy products
and raw meats from contaminated animals are responsible for its spread
, Avoiding Lysteria - CORRECT ANSWER - Cook foods thoroughly to the required
temperatures, use pasteurized milk and dairy products,thoroughly wash raw vegetables before
eating.
Shigellosis (Shigella) - CORRECT ANSWER - This infection occurs when food workers
who are carriers of the bacteria fail to wash their hands after using the toilet. Flies also are
responsible as they can transmit the bacteria from feces to food.
Avoiding Shigellos - CORRECT ANSWER - Employ proper hand washing, especially
after using toilet, rapidly cool foods to 41°F or below,
cook all foods to proper temperatures,
eliminate flies from your establishment
Staphylococcal Food Intoxication - CORRECT ANSWER - Failure to wash hands after
coughing and sneezing, and having infected cuts, bruises, boils and wounds are all responsible
for the spread of this illness.
Avoiding Staphylococcal Foot Intoxiation - CORRECT ANSWER - Prevent direct hand
contact with ready-to-eat foods by using gloves, tongs, deli paper or other utensils, Prevent ill
food workers from working in a food establishment to reduce the opportunity to contaminate
cooked foods.
Botulism - CORRECT ANSWER - This food-borne intoxication can result in death. The
responsible organism prefers an anaerobic environment (one with no air). Home-canned products
are especially prone to contain botulism; commercially canned products are treated to a
temperature and pressure that cannot be duplicated at home.
Vacuum packaged products and garlic in oil can be hazardous as these provide an anaerobic
environment.
Avoiding Botulism - CORRECT ANSWER - Never use home-canned/jarred products
Store vacuum packaged/sous vide products at manufacturer's recommended temperatures
UPDATED ACTUAL Exam Questions and
CORRECT Answers
The three categories of food-borne illnesses - CORRECT ANSWER - infection,
intoxication and toxin-mediated infection.
FOOD-BORNE INFECTION - CORRECT ANSWER - illness is caused by eating food
that contains large numbers of microorganism; disrupt the functions of the intestines, resulting in
diarrhea
FOOD-BORNE INTOXICATION - CORRECT ANSWER - is caused by eating food that
contains toxins and will cause nausea and vomiting, either immediately after the food is eaten or
within the first six hours
Salmonella - CORRECT ANSWER - found naturally in a product such as raw chicken, or
it can be introduced to a food product through poor food handling practice
Avoiding Salmonella poisoning - CORRECT ANSWER - Cook chicken, poultry and
stuffing to a minimum of 165°F for at least 15 seconds.
Campylobacteriosis - CORRECT ANSWER - bacteria are found in the intestines of sheep,
pigs, cattle and poultry, and are spread during the slaughter and processing of these animals.
Avoiding Campylobacteriosis - CORRECT ANSWER - Properly sanitize equipment to
prevent cross-contamination, thoroughly cook meat, poultry, and seafood, and use only
pasteurized milk
Listeriosis (Lysteria) - CORRECT ANSWER - bacteria are excreted in the feces of
infected food animals and poultry. Raw vegetables grown on contaminated soil, dairy products
and raw meats from contaminated animals are responsible for its spread
, Avoiding Lysteria - CORRECT ANSWER - Cook foods thoroughly to the required
temperatures, use pasteurized milk and dairy products,thoroughly wash raw vegetables before
eating.
Shigellosis (Shigella) - CORRECT ANSWER - This infection occurs when food workers
who are carriers of the bacteria fail to wash their hands after using the toilet. Flies also are
responsible as they can transmit the bacteria from feces to food.
Avoiding Shigellos - CORRECT ANSWER - Employ proper hand washing, especially
after using toilet, rapidly cool foods to 41°F or below,
cook all foods to proper temperatures,
eliminate flies from your establishment
Staphylococcal Food Intoxication - CORRECT ANSWER - Failure to wash hands after
coughing and sneezing, and having infected cuts, bruises, boils and wounds are all responsible
for the spread of this illness.
Avoiding Staphylococcal Foot Intoxiation - CORRECT ANSWER - Prevent direct hand
contact with ready-to-eat foods by using gloves, tongs, deli paper or other utensils, Prevent ill
food workers from working in a food establishment to reduce the opportunity to contaminate
cooked foods.
Botulism - CORRECT ANSWER - This food-borne intoxication can result in death. The
responsible organism prefers an anaerobic environment (one with no air). Home-canned products
are especially prone to contain botulism; commercially canned products are treated to a
temperature and pressure that cannot be duplicated at home.
Vacuum packaged products and garlic in oil can be hazardous as these provide an anaerobic
environment.
Avoiding Botulism - CORRECT ANSWER - Never use home-canned/jarred products
Store vacuum packaged/sous vide products at manufacturer's recommended temperatures
