NYC FOOD PROTECTION CERTIFICATE
EXAM QUESTIONS AND ANSWERS
WITH COMPLETE SOLUTIONS 100%
CORRECT RATED A+
Q: All food service establishments must have what document to operate
legally in NYC?
A: A current and valid permit issued by the NYC Health Department ✔✔
Q: When are Health Inspectors allowed to inspect a food service or food
processing facility?
A: As long as it is in operation ✔✔
Q: What areas must inspectors be allowed to access during an inspection?
A: All areas of the food establishment ✔✔
Q: Who must hold a Food Protection Certificate in a food service business?
A: Supervisors of all food service establishments ✔✔
Q: How is "food" defined under health regulations?
A: Any edible substance, ice, beverage, or ingredient intended for human
consumption ✔✔
Q: What is meant by "Potentially Hazardous Food" (PHF)?
A: Foods that support the rapid growth of harmful microorganisms ✔✔
Q: What are examples of Potentially Hazardous Foods?
A: Raw/cooked meat and poultry, dairy products, fish, shellfish, tofu, cooked rice,
pasta, beans, potatoes, cut leafy greens, tomatoes, melons, garlic in oil, etc.
,Exceptions: Air-cooled hard-boiled eggs with shell, beef jerky, cheese pizza,
crispy bacon ✔✔
Not Potentially Hazardous prepared Foods - ANSWERS✔✔Air-cooled hard-
boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon
The Temperature Danger Zone - ANSWERS✔✔41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures: -
ANSWERS✔✔Examples: Bi-metallic stem (range from 0°F to 220°F),
thermocouple, and thermistor (digital)
Glass Thermometers - ANSWERS✔✔Kind of thermometer which are prohibited
by law in a food establishment.
Meat inspected by the U.S. Dept. of Agriculture must have what? -
ANSWERS✔✔must have a USDA inspection stamp.
Raw shell eggs must be stored at a minimum temperature of - ANSWERS✔✔45°F
Smoked fish must be held at - ANSWERS✔✔38°F or below
Smoked fish held above what temperature causes the growth of which kind of
bacteria - ANSWERS✔✔38°F causes growth of the bacteria Clostridium
botulinum.
All refrigerated food must be held at or below - ANSWERS✔✔41°F
, Shellfish must be received with - ANSWERS✔✔the shellfish tags
After shellfish is used up - ANSWERS✔✔tags must be kept on file for at least 90
days
Milk and milk products must be pasteurized with sell-by dates of -
ANSWERS✔✔9 days
Milk and milk products must be ultra-pasteurized with sell-by dates of -
ANSWERS✔✔45 days
All fruits and vegetables served raw must be - ANSWERS✔✔thoroughly washed
before being served.
Canned products must be rejected if there are - ANSWERS✔✔Dents at the seam,
swelling, severe rust, leakage or no label. . (exception: slight dent on the body of
the can)
Home canned foods - ANSWERS✔✔are unacceptable types of canning
All commercial modified atmosphere packaged foods - ANSWERS✔✔type of
packaged food that must be used per manufacture specifications
Vacuum Packaging of any food product in a retail food establishment -
ANSWERS✔✔Prohibited by law unless special authorization is obtained through
the Department of Health
EXAM QUESTIONS AND ANSWERS
WITH COMPLETE SOLUTIONS 100%
CORRECT RATED A+
Q: All food service establishments must have what document to operate
legally in NYC?
A: A current and valid permit issued by the NYC Health Department ✔✔
Q: When are Health Inspectors allowed to inspect a food service or food
processing facility?
A: As long as it is in operation ✔✔
Q: What areas must inspectors be allowed to access during an inspection?
A: All areas of the food establishment ✔✔
Q: Who must hold a Food Protection Certificate in a food service business?
A: Supervisors of all food service establishments ✔✔
Q: How is "food" defined under health regulations?
A: Any edible substance, ice, beverage, or ingredient intended for human
consumption ✔✔
Q: What is meant by "Potentially Hazardous Food" (PHF)?
A: Foods that support the rapid growth of harmful microorganisms ✔✔
Q: What are examples of Potentially Hazardous Foods?
A: Raw/cooked meat and poultry, dairy products, fish, shellfish, tofu, cooked rice,
pasta, beans, potatoes, cut leafy greens, tomatoes, melons, garlic in oil, etc.
,Exceptions: Air-cooled hard-boiled eggs with shell, beef jerky, cheese pizza,
crispy bacon ✔✔
Not Potentially Hazardous prepared Foods - ANSWERS✔✔Air-cooled hard-
boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon
The Temperature Danger Zone - ANSWERS✔✔41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures: -
ANSWERS✔✔Examples: Bi-metallic stem (range from 0°F to 220°F),
thermocouple, and thermistor (digital)
Glass Thermometers - ANSWERS✔✔Kind of thermometer which are prohibited
by law in a food establishment.
Meat inspected by the U.S. Dept. of Agriculture must have what? -
ANSWERS✔✔must have a USDA inspection stamp.
Raw shell eggs must be stored at a minimum temperature of - ANSWERS✔✔45°F
Smoked fish must be held at - ANSWERS✔✔38°F or below
Smoked fish held above what temperature causes the growth of which kind of
bacteria - ANSWERS✔✔38°F causes growth of the bacteria Clostridium
botulinum.
All refrigerated food must be held at or below - ANSWERS✔✔41°F
, Shellfish must be received with - ANSWERS✔✔the shellfish tags
After shellfish is used up - ANSWERS✔✔tags must be kept on file for at least 90
days
Milk and milk products must be pasteurized with sell-by dates of -
ANSWERS✔✔9 days
Milk and milk products must be ultra-pasteurized with sell-by dates of -
ANSWERS✔✔45 days
All fruits and vegetables served raw must be - ANSWERS✔✔thoroughly washed
before being served.
Canned products must be rejected if there are - ANSWERS✔✔Dents at the seam,
swelling, severe rust, leakage or no label. . (exception: slight dent on the body of
the can)
Home canned foods - ANSWERS✔✔are unacceptable types of canning
All commercial modified atmosphere packaged foods - ANSWERS✔✔type of
packaged food that must be used per manufacture specifications
Vacuum Packaging of any food product in a retail food establishment -
ANSWERS✔✔Prohibited by law unless special authorization is obtained through
the Department of Health
