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NYC Food Protection Course Test Prep 2026
with 400 Recently Tested Exam Questions
and Correct Answers/ Food Protection
Course Exam 2026 (New)
All food service establishments must have ......ANSWER.....a
current and valid permit issued by the NYC Health Department
When do Health Inspectors have the right to inspect a food service
or food processing establishment? ......ANSWER.....as long as it is in
operation
During an inspection, inspectors must be given access to
......ANSWER.....all areas of the food establishment
Who is required to have a Food Protection Certificate.
......ANSWER.....supervisors of all food service establishments
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Food is defined as ......ANSWER.....any edible substance, ice,
beverage, or ingredient intended for use and used or sold for
human consumption.
Potentially Hazardous Food (PHF) refers to? ......ANSWER.....Foods
which support rapid growth of microorganisms.
Examples of Potentially Hazardous Foods
......ANSWER.....Examples: 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
etc. (Exceptions: Air-cooled hard-boiled eggs with intact shell, beef
jerky, cheese pizza, crispy bacon)
Not Potentially Hazardous prepared Foods ......ANSWER.....Air-
cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza,
crispy bacon
The Temperature Danger Zone ......ANSWER.....41°F and 140°F.
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The three thermometers allowed to be used for measuring food
temperatures: ......ANSWER.....Examples: Bi-metallic stem (range
from 0°F to 220°F), thermocouple, and thermistor (digital)
Glass Thermometers ......ANSWER.....Kind of thermometer which
are prohibited by law in a food establishment.
Meat inspected by the U.S. Dept. of Agriculture must have what?
......ANSWER.....must have a USDA inspection stamp.
Raw shell eggs must be stored at a minimum temperature of
......ANSWER.....45°F
Smoked fish must be held at ......ANSWER.....38°F or below
Smoked fish held above what temperature causes the growth of
which kind of bacteria ......ANSWER.....38°F causes growth of the
bacteria Clostridium botulinum.
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All refrigerated food must be held at or below ......ANSWER.....41°F
Shellfish must be received with ......ANSWER.....the shellfish tags
After shellfish is used up ......ANSWER.....tags must be kept on file
for at least 90 days
Milk and milk products must be pasteurized with sell-by dates of
......ANSWER.....9 days
Milk and milk products must be ultra-pasteurized with sell-by
dates of ......ANSWER.....45 days
All fruits and vegetables served raw must be
......ANSWER.....thoroughly washed before being served.
NYC Food Protection Course Test Prep 2026
with 400 Recently Tested Exam Questions
and Correct Answers/ Food Protection
Course Exam 2026 (New)
All food service establishments must have ......ANSWER.....a
current and valid permit issued by the NYC Health Department
When do Health Inspectors have the right to inspect a food service
or food processing establishment? ......ANSWER.....as long as it is in
operation
During an inspection, inspectors must be given access to
......ANSWER.....all areas of the food establishment
Who is required to have a Food Protection Certificate.
......ANSWER.....supervisors of all food service establishments
,2|Page
Food is defined as ......ANSWER.....any edible substance, ice,
beverage, or ingredient intended for use and used or sold for
human consumption.
Potentially Hazardous Food (PHF) refers to? ......ANSWER.....Foods
which support rapid growth of microorganisms.
Examples of Potentially Hazardous Foods
......ANSWER.....Examples: 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
etc. (Exceptions: Air-cooled hard-boiled eggs with intact shell, beef
jerky, cheese pizza, crispy bacon)
Not Potentially Hazardous prepared Foods ......ANSWER.....Air-
cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza,
crispy bacon
The Temperature Danger Zone ......ANSWER.....41°F and 140°F.
,3|Page
The three thermometers allowed to be used for measuring food
temperatures: ......ANSWER.....Examples: Bi-metallic stem (range
from 0°F to 220°F), thermocouple, and thermistor (digital)
Glass Thermometers ......ANSWER.....Kind of thermometer which
are prohibited by law in a food establishment.
Meat inspected by the U.S. Dept. of Agriculture must have what?
......ANSWER.....must have a USDA inspection stamp.
Raw shell eggs must be stored at a minimum temperature of
......ANSWER.....45°F
Smoked fish must be held at ......ANSWER.....38°F or below
Smoked fish held above what temperature causes the growth of
which kind of bacteria ......ANSWER.....38°F causes growth of the
bacteria Clostridium botulinum.
, 4|Page
All refrigerated food must be held at or below ......ANSWER.....41°F
Shellfish must be received with ......ANSWER.....the shellfish tags
After shellfish is used up ......ANSWER.....tags must be kept on file
for at least 90 days
Milk and milk products must be pasteurized with sell-by dates of
......ANSWER.....9 days
Milk and milk products must be ultra-pasteurized with sell-by
dates of ......ANSWER.....45 days
All fruits and vegetables served raw must be
......ANSWER.....thoroughly washed before being served.
