NYC Food Safety Exam Review UPDATED
ACTUAL Exam Questions and CORRECT
Answers
All food service establishments must have a current and valid permit issued by the NYC Health
Department. - CORRECT ANSWER - True
Health Inspectors have the right to inspect a food service or food processing establishment as
long as it is in operation. Inspectors must be given access to all areas of establishment during an
inspection. - CORRECT ANSWER - True
Health Inspectors are authorized to collect permit fees and fines on behalf of the Department. -
CORRECT ANSWER - False
Health Inspectors must show their photo identification and badge to the person in charge of an
establishment. - CORRECT ANSWER - True
According to the NYC Health Code, who is required to have a Food Protection Certificate? -
CORRECT ANSWER - supervisors
The term "potentially hazardous food" refers to foods which do not support rapid growth of
microorganisms. - CORRECT ANSWER - false
Home canned food products are allowed in commercial food establishments. - CORRECT
ANSWER - false
The Temperature Danger Zone is between 41°F and 140°F. - CORRECT ANSWER - True
Within the Temperature Danger Zone, most harmful microorganisms reproduce rapidly. -
CORRECT ANSWER - True
Shellfish tags must be filed in order of delivery date and kept for a period of _____ days. -
CORRECT ANSWER - 90
Fresh shell eggs must be refrigerated at an ambient temperature of: ______°F. - CORRECT
ANSWER - 41°F
Foods in Modified Atmosphere Packages provide ideal conditions for the growth of: -
CORRECT ANSWER - clostridium botulinum
The recommended range of bi-metallic stem thermometer is: - CORRECT ANSWER -
0°F-220°F
,Meat inspected by the U.S. Dept. of Agriculture must have a/an: ____________ stamp. -
CORRECT ANSWER - inspection
Chicken and other poultry are most likely to be contaminated with: - CORRECT
ANSWER - Salmonella
Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this
product must be stored at:_____°F - CORRECT ANSWER - 38°F
Safe temperatures for holding potentially hazardous foods are: _____°F or below and _____°F or
above - CORRECT ANSWER - 41°F or below and 140°F or above
What are the four types of defective canned products that must be removed from circulation?
______, ______, _____, _____ - CORRECT ANSWER - rusted, dented, leaking, swollen
Which of the following is an indication that fish is not fresh?: _clear eyes _fishy odor _firm flesh
- CORRECT ANSWER - fishy odor
The acronym FIFO means: - CORRECT ANSWER - First in, First Out
The first step in implementing FIFO is to rotate the stock. - CORRECT ANSWER - False.
Date products.
The New York City Health code requires that all food items must be stored at least ______ off
the floor. - CORRECT ANSWER - 6 inches
In order to prevent cross-contamination, raw foods in a refrigerator must be stored ______
cooked foods. - CORRECT ANSWER - below
Cold temperatures slow down the growth of microorganisms. - CORRECT ANSWER -
true
Food for storage must be kept covered and/or stored in vermin-proof containers. - CORRECT
ANSWER - true
Ice intended for human consumption can be used for storing cans and bottles. - CORRECT
ANSWER - false
When foods are stored directly in ice, the water from that ice must be drained constantly. -
CORRECT ANSWER - true
The presence of pieces of glass in food constitutes a physical hazard. - CORRECT
ANSWER - True
The presence of metal shavings in food constitutes a physical hazard. - CORRECT
ANSWER - true
, The presence of a piece of wood in food constitutes a physical hazard. - CORRECT
ANSWER - true
The presence of pebbles and stones in food constitutes a physical hazard. - CORRECT
ANSWER - true
The presence of MSG in food constitutes a physical hazard. - CORRECT ANSWER -
false
The presence of a toothpick in food constitutes a physical hazard. - CORRECT
ANSWER - true
The presence of ciguatoxin in food constitutes a chemical hazard. - CORRECT
ANSWER - true
The presence of prescription medicines in food constitutes a chemical hazard. - CORRECT
ANSWER - true
The presence of roach spray in food constitutes a chemical hazard. - CORRECT
ANSWER - true
The presence of hair in food constitutes a chemical hazard. - CORRECT ANSWER - false
The presence of false fingernails in food constitutes a chemical hazard. - CORRECT
ANSWER - false
The presence of hair dye in food constitutes a chemical hazard. - CORRECT ANSWER -
true
Sulfites can be used in food preparation as long as their use is disclosed on the menu. -
CORRECT ANSWER - false
Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a
reliable and trustworthy commercial source. - CORRECT ANSWER - true
Use of MSG (Monsodium Glutamate) in foods is a very dangerous practice and is not allowed
under any circumstances. - CORRECT ANSWER - false
Foods that have been contaminated with pathogenic bacteria (_will _will not) change in taste and
smell. - CORRECT ANSWER - will not
Under favorable conditions bacteria can double their population every 20 to 30 minutes. -
CORRECT ANSWER - true
At what temperature is rapid growth of pathogenic bacteria possible? _ 65°F _ 140°F -
CORRECT ANSWER - 65°F
ACTUAL Exam Questions and CORRECT
Answers
All food service establishments must have a current and valid permit issued by the NYC Health
Department. - CORRECT ANSWER - True
Health Inspectors have the right to inspect a food service or food processing establishment as
long as it is in operation. Inspectors must be given access to all areas of establishment during an
inspection. - CORRECT ANSWER - True
Health Inspectors are authorized to collect permit fees and fines on behalf of the Department. -
CORRECT ANSWER - False
Health Inspectors must show their photo identification and badge to the person in charge of an
establishment. - CORRECT ANSWER - True
According to the NYC Health Code, who is required to have a Food Protection Certificate? -
CORRECT ANSWER - supervisors
The term "potentially hazardous food" refers to foods which do not support rapid growth of
microorganisms. - CORRECT ANSWER - false
Home canned food products are allowed in commercial food establishments. - CORRECT
ANSWER - false
The Temperature Danger Zone is between 41°F and 140°F. - CORRECT ANSWER - True
Within the Temperature Danger Zone, most harmful microorganisms reproduce rapidly. -
CORRECT ANSWER - True
Shellfish tags must be filed in order of delivery date and kept for a period of _____ days. -
CORRECT ANSWER - 90
Fresh shell eggs must be refrigerated at an ambient temperature of: ______°F. - CORRECT
ANSWER - 41°F
Foods in Modified Atmosphere Packages provide ideal conditions for the growth of: -
CORRECT ANSWER - clostridium botulinum
The recommended range of bi-metallic stem thermometer is: - CORRECT ANSWER -
0°F-220°F
,Meat inspected by the U.S. Dept. of Agriculture must have a/an: ____________ stamp. -
CORRECT ANSWER - inspection
Chicken and other poultry are most likely to be contaminated with: - CORRECT
ANSWER - Salmonella
Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this
product must be stored at:_____°F - CORRECT ANSWER - 38°F
Safe temperatures for holding potentially hazardous foods are: _____°F or below and _____°F or
above - CORRECT ANSWER - 41°F or below and 140°F or above
What are the four types of defective canned products that must be removed from circulation?
______, ______, _____, _____ - CORRECT ANSWER - rusted, dented, leaking, swollen
Which of the following is an indication that fish is not fresh?: _clear eyes _fishy odor _firm flesh
- CORRECT ANSWER - fishy odor
The acronym FIFO means: - CORRECT ANSWER - First in, First Out
The first step in implementing FIFO is to rotate the stock. - CORRECT ANSWER - False.
Date products.
The New York City Health code requires that all food items must be stored at least ______ off
the floor. - CORRECT ANSWER - 6 inches
In order to prevent cross-contamination, raw foods in a refrigerator must be stored ______
cooked foods. - CORRECT ANSWER - below
Cold temperatures slow down the growth of microorganisms. - CORRECT ANSWER -
true
Food for storage must be kept covered and/or stored in vermin-proof containers. - CORRECT
ANSWER - true
Ice intended for human consumption can be used for storing cans and bottles. - CORRECT
ANSWER - false
When foods are stored directly in ice, the water from that ice must be drained constantly. -
CORRECT ANSWER - true
The presence of pieces of glass in food constitutes a physical hazard. - CORRECT
ANSWER - True
The presence of metal shavings in food constitutes a physical hazard. - CORRECT
ANSWER - true
, The presence of a piece of wood in food constitutes a physical hazard. - CORRECT
ANSWER - true
The presence of pebbles and stones in food constitutes a physical hazard. - CORRECT
ANSWER - true
The presence of MSG in food constitutes a physical hazard. - CORRECT ANSWER -
false
The presence of a toothpick in food constitutes a physical hazard. - CORRECT
ANSWER - true
The presence of ciguatoxin in food constitutes a chemical hazard. - CORRECT
ANSWER - true
The presence of prescription medicines in food constitutes a chemical hazard. - CORRECT
ANSWER - true
The presence of roach spray in food constitutes a chemical hazard. - CORRECT
ANSWER - true
The presence of hair in food constitutes a chemical hazard. - CORRECT ANSWER - false
The presence of false fingernails in food constitutes a chemical hazard. - CORRECT
ANSWER - false
The presence of hair dye in food constitutes a chemical hazard. - CORRECT ANSWER -
true
Sulfites can be used in food preparation as long as their use is disclosed on the menu. -
CORRECT ANSWER - false
Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a
reliable and trustworthy commercial source. - CORRECT ANSWER - true
Use of MSG (Monsodium Glutamate) in foods is a very dangerous practice and is not allowed
under any circumstances. - CORRECT ANSWER - false
Foods that have been contaminated with pathogenic bacteria (_will _will not) change in taste and
smell. - CORRECT ANSWER - will not
Under favorable conditions bacteria can double their population every 20 to 30 minutes. -
CORRECT ANSWER - true
At what temperature is rapid growth of pathogenic bacteria possible? _ 65°F _ 140°F -
CORRECT ANSWER - 65°F
