NYC FOOD PROTECTION COURSE
FINAL EXAM 2026 WITH 120
QUESTIONS AND WELL-VERIFIED
CORRECT ANSWERS | ALREADY
GRADED A+ | GUARANTEED PASS |
NYC FOOD PROTECTION LATEST
EXAM 2026 [NEW VERSION]
There are 4 phases of bacterial growth: - ANSWER-Lag, Log, Stationary and
Death.
The most rapid growth of bacteria - ANSWER-takes place in the log phase.
The six factors that affect the growth of bacteria are: - ANSWER-Food, Acidity
(Low acidity), Temperature Danger Zone, Time, Oxygen (or lack of oxygen) and
Moisture (FATTOM).
Viruses cannot reproduce in food; - ANSWER-they only use food as a means to
get inside the human body.
, Hepatitis A and norovirus are - ANSWER-two common food-borne viruses that
typically contaminate our food supply through fecal (human) contaminated waters
and food.
The food-borne parasite typically found in under-cooked pork - ANSWER-is
called Trichinella spiralis.
The illness trichinosis - ANSWER-is caused by a parasite known as Trichinella
spiralis.
Trichinella spiralis can - ANSWER-be eliminated by cooking pork to 150°F for 15
seconds
A food-borne parasite typically found in marine fish - ANSWER-is called Anisakis
simplex
Salmonella enteritidis is - ANSWER-mainly associated with raw poultry and raw
shell eggs.
When preparing any egg recipe where eggs are not cooked or partially cooked, -
ANSWER-one must always use pasteurized eggs only.
We can control the growth of the microorganism Clostridium perfringens -
ANSWER-by rapid cooling, rapid re-heating and avoid preparing foods in
advance.
Staphylococcus aureus is - ANSWER-a bacterium that is commonly carried by
healthy human beings.
FINAL EXAM 2026 WITH 120
QUESTIONS AND WELL-VERIFIED
CORRECT ANSWERS | ALREADY
GRADED A+ | GUARANTEED PASS |
NYC FOOD PROTECTION LATEST
EXAM 2026 [NEW VERSION]
There are 4 phases of bacterial growth: - ANSWER-Lag, Log, Stationary and
Death.
The most rapid growth of bacteria - ANSWER-takes place in the log phase.
The six factors that affect the growth of bacteria are: - ANSWER-Food, Acidity
(Low acidity), Temperature Danger Zone, Time, Oxygen (or lack of oxygen) and
Moisture (FATTOM).
Viruses cannot reproduce in food; - ANSWER-they only use food as a means to
get inside the human body.
, Hepatitis A and norovirus are - ANSWER-two common food-borne viruses that
typically contaminate our food supply through fecal (human) contaminated waters
and food.
The food-borne parasite typically found in under-cooked pork - ANSWER-is
called Trichinella spiralis.
The illness trichinosis - ANSWER-is caused by a parasite known as Trichinella
spiralis.
Trichinella spiralis can - ANSWER-be eliminated by cooking pork to 150°F for 15
seconds
A food-borne parasite typically found in marine fish - ANSWER-is called Anisakis
simplex
Salmonella enteritidis is - ANSWER-mainly associated with raw poultry and raw
shell eggs.
When preparing any egg recipe where eggs are not cooked or partially cooked, -
ANSWER-one must always use pasteurized eggs only.
We can control the growth of the microorganism Clostridium perfringens -
ANSWER-by rapid cooling, rapid re-heating and avoid preparing foods in
advance.
Staphylococcus aureus is - ANSWER-a bacterium that is commonly carried by
healthy human beings.
