NYC FOOD PROTECTION CERTIFICATE
EXAM QUESTIONS AND ANSWERS
WITH COMPLETE SOLUTIONS 100%
CORRECT RATED A+ NEWLY UPDATED
2025
Q: All food service establishments must have:
A: A valid permit issued by the NYC Health Department ✔✔
Q: When can Health Inspectors inspect a food service or processing
establishment?
A: Anytime the business is operating ✔✔
Q: What access must inspectors be given during an inspection?
A: Full access to all areas of the establishment ✔✔
Q: Who needs to hold a Food Protection Certificate?
A: All supervisors of food service establishments ✔✔
Q: What is the definition of food under health regulations?
A: Any item, ice, drink, or ingredient meant for human consumption ✔✔
Q: What is a Potentially Hazardous Food (PHF)?
A: Food that supports the rapid growth of harmful microorganisms ✔✔
Q: What are some examples of Potentially Hazardous Foods?
A: Raw or cooked meat, poultry, fish, shellfish, milk products, tofu, cooked
rice/pasta/beans/potatoes, cut leafy greens, cut tomatoes or melons, garlic in oil
,Exceptions: Hard-boiled eggs in shell (cooled), 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+ NEWLY UPDATED
2025
Q: All food service establishments must have:
A: A valid permit issued by the NYC Health Department ✔✔
Q: When can Health Inspectors inspect a food service or processing
establishment?
A: Anytime the business is operating ✔✔
Q: What access must inspectors be given during an inspection?
A: Full access to all areas of the establishment ✔✔
Q: Who needs to hold a Food Protection Certificate?
A: All supervisors of food service establishments ✔✔
Q: What is the definition of food under health regulations?
A: Any item, ice, drink, or ingredient meant for human consumption ✔✔
Q: What is a Potentially Hazardous Food (PHF)?
A: Food that supports the rapid growth of harmful microorganisms ✔✔
Q: What are some examples of Potentially Hazardous Foods?
A: Raw or cooked meat, poultry, fish, shellfish, milk products, tofu, cooked
rice/pasta/beans/potatoes, cut leafy greens, cut tomatoes or melons, garlic in oil
,Exceptions: Hard-boiled eggs in shell (cooled), 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
