NYC FOOD PROTECTION
COURSE
(2025/2026 UPDATE) with
Questions and Verified
Answers, 100% Guarantee
Pass
100% Guarantee Pass
This Exam contains: NYC Food
✓ Protection Course
100% Accurate Questions and
✓ Answers
100% Guarantee Pass - Verified by
✓ Experts
Each Question Includes The Correct
✓ Answer
✓ Expert-Verified
Trusted by thousands of students and professionals worldwide Page 1 of 18
,Question 1
All food service establishments must have a current and valid permit issued by the NYC Health
Department.
Correct Answer
True
Question 2
Health Inspectors have the right to inspect a food service/processing establishment as long as it
is in operation.
Correct Answer
True
Question 3
Inspectors must be given access to all areas of the food establishment during an inspection.
Correct Answer
True
Question 4
Supervisors of all food service establishments are required to have a Food Protection Certificate
Correct Answer
True
Question 5
Food is classified as...
Correct Answer
Any edible substance, ice, beverage, or ingredient intended for human consumption.
Question 6
Potentially Hazardous Food (PHF) refers to...
Correct Answer
Foods which support rapid growth of microorganisms
Trusted by thousands of students and professionals worldwide Page 2 of 18
, Question 7
Examples of Potentially Hazardous Food are...
Correct Answer
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.
Question 8
Temperature Control Zone is...
Correct Answer
Between 41ºF and 140ºF
Question 9
Three thermometers allowed to be used for measuring food temps are...
Correct Answer
Bi-Metalic Stem (range 0ºF to 220ºF)
Thermocouple
Thermistor (digital)
Question 10
The use of use of glass thermometers in a food establishment is prohibited by law.
Correct Answer
True.
Question 11
Meat inspected by the U.S. Department of Agriculture must have...
Correct Answer
a USDA inspection stamp.
Question 12
Raw shell eggs must be stored at what temp?
Correct Answer
45ºF
Trusted by thousands of students and professionals worldwide Page 3 of 18
COURSE
(2025/2026 UPDATE) with
Questions and Verified
Answers, 100% Guarantee
Pass
100% Guarantee Pass
This Exam contains: NYC Food
✓ Protection Course
100% Accurate Questions and
✓ Answers
100% Guarantee Pass - Verified by
✓ Experts
Each Question Includes The Correct
✓ Answer
✓ Expert-Verified
Trusted by thousands of students and professionals worldwide Page 1 of 18
,Question 1
All food service establishments must have a current and valid permit issued by the NYC Health
Department.
Correct Answer
True
Question 2
Health Inspectors have the right to inspect a food service/processing establishment as long as it
is in operation.
Correct Answer
True
Question 3
Inspectors must be given access to all areas of the food establishment during an inspection.
Correct Answer
True
Question 4
Supervisors of all food service establishments are required to have a Food Protection Certificate
Correct Answer
True
Question 5
Food is classified as...
Correct Answer
Any edible substance, ice, beverage, or ingredient intended for human consumption.
Question 6
Potentially Hazardous Food (PHF) refers to...
Correct Answer
Foods which support rapid growth of microorganisms
Trusted by thousands of students and professionals worldwide Page 2 of 18
, Question 7
Examples of Potentially Hazardous Food are...
Correct Answer
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.
Question 8
Temperature Control Zone is...
Correct Answer
Between 41ºF and 140ºF
Question 9
Three thermometers allowed to be used for measuring food temps are...
Correct Answer
Bi-Metalic Stem (range 0ºF to 220ºF)
Thermocouple
Thermistor (digital)
Question 10
The use of use of glass thermometers in a food establishment is prohibited by law.
Correct Answer
True.
Question 11
Meat inspected by the U.S. Department of Agriculture must have...
Correct Answer
a USDA inspection stamp.
Question 12
Raw shell eggs must be stored at what temp?
Correct Answer
45ºF
Trusted by thousands of students and professionals worldwide Page 3 of 18
