NYC FOOD PROTECTION COURSE ACTUAL
TEST SCRIPT 2026 COMPLETE QUESTIONS
AND ANSWERS GRADED A+
◉ Exception to potentially hazardous food. Answer: foods with low
water activity, highly acidic with pH of 4.6 or below, air-cooled hard-
boiled eggs with shells intact
◉ "potentially hazardous" means. Answer: Any food that will
support the growth of microorganisms
◉ can you sell/use home-canned goods?. Answer: no
◉ what is the temperature "danger zone" (numerically)?. Answer:
between 41 and 140 degrees F where microorganisms replicate
◉ foods in atmosphere packages provide ideal conditions for which
microorganism?. Answer: clostridium botulinum
◉ what is ready-to-eat food. Answer: does not require additional
heat or washing treatment
,◉ what is the only way to determine whether potentially hazardous
foods are out of the danger zone?. Answer: thermometers
◉ three types of thermometers. Answer: bi-metallic stem,
thermocouple, thermistor (digital)
◉ 2 methods to calibrate bi-metallic stem thermometer. Answer:
boiling-point or ice-point method
◉ steps to use thermometer. Answer: sanitize; measure internal
product temp (entire sensing portion is inserted), wait 15 seconds
until steady, clean and sanitize
◉ what must all meats have?. Answer: USDA inspection stamp
(located on side of carcass or on packaging - NOT to be confused
with the USDA grade stamp
◉ fresh meats must be received at ____ degrees F or ___ if frozen.
Answer: 41; 0
◉ appearance of raw beef should be. Answer: bright to dark read, no
smell
,◉ appearance of raw lamb should be. Answer: light red, firm, elastic,
no smell
◉ appearance of raw pork should be. Answer: light pink, fat white,
no smell
◉ appearance of raw chicken/poultry should be. Answer: white, not
discolored or soft,
◉ appearance of raw fresh fish should be. Answer: cold,
clear/bulging eyes, bright red gills, firm and elastic flesh
◉ Smoked fish must be stored at _____ because of the risk of _____.
Answer: 38 degrees F; Botulinum spores
◉ what type of cans must be removed from circulation?. Answer:
Cans dented on any seam, severely rusted, severely dented, leaking,
or swollen must be removed from circulation
◉ does washing eggs make them safe?. Answer: no. Salmonella is
internal
◉ fresh eggs must be refrigerated at ___ degrees F. Answer: 45
degrees F
, ◉ expiration date on pasteurized milk should not exceed ______.
ultra-pasteurized should not exceed ______. Answer: 9 calendar days
after pasteurization; 45 days from date of ultra-pasteurization
◉ places that use vacuum, modified atmosphere, or sous-vide
packaging must do what?. Answer: must first have permission from
the NYC DOHMH
◉ dry foods should. Answer: be dry (no moisture), no
contamination, no rodent marks
◉ shellfish tags must be filed in order of delivery date and kept for a
period of 90 days from when?. Answer: when the product is used up
◉ 4 ways to store food:. Answer: refrigerate, freeze, dry storage,
store in ice
◉ what does FIFO stand for?. Answer: first in first out. Date products
so that older products are used first.
◉ what type of storage containers can be used? Can't be used?.
Answer: plastic, in original packaging. DO NOT USE metal, copper,
brass, tin, newspaper, cardboard
TEST SCRIPT 2026 COMPLETE QUESTIONS
AND ANSWERS GRADED A+
◉ Exception to potentially hazardous food. Answer: foods with low
water activity, highly acidic with pH of 4.6 or below, air-cooled hard-
boiled eggs with shells intact
◉ "potentially hazardous" means. Answer: Any food that will
support the growth of microorganisms
◉ can you sell/use home-canned goods?. Answer: no
◉ what is the temperature "danger zone" (numerically)?. Answer:
between 41 and 140 degrees F where microorganisms replicate
◉ foods in atmosphere packages provide ideal conditions for which
microorganism?. Answer: clostridium botulinum
◉ what is ready-to-eat food. Answer: does not require additional
heat or washing treatment
,◉ what is the only way to determine whether potentially hazardous
foods are out of the danger zone?. Answer: thermometers
◉ three types of thermometers. Answer: bi-metallic stem,
thermocouple, thermistor (digital)
◉ 2 methods to calibrate bi-metallic stem thermometer. Answer:
boiling-point or ice-point method
◉ steps to use thermometer. Answer: sanitize; measure internal
product temp (entire sensing portion is inserted), wait 15 seconds
until steady, clean and sanitize
◉ what must all meats have?. Answer: USDA inspection stamp
(located on side of carcass or on packaging - NOT to be confused
with the USDA grade stamp
◉ fresh meats must be received at ____ degrees F or ___ if frozen.
Answer: 41; 0
◉ appearance of raw beef should be. Answer: bright to dark read, no
smell
,◉ appearance of raw lamb should be. Answer: light red, firm, elastic,
no smell
◉ appearance of raw pork should be. Answer: light pink, fat white,
no smell
◉ appearance of raw chicken/poultry should be. Answer: white, not
discolored or soft,
◉ appearance of raw fresh fish should be. Answer: cold,
clear/bulging eyes, bright red gills, firm and elastic flesh
◉ Smoked fish must be stored at _____ because of the risk of _____.
Answer: 38 degrees F; Botulinum spores
◉ what type of cans must be removed from circulation?. Answer:
Cans dented on any seam, severely rusted, severely dented, leaking,
or swollen must be removed from circulation
◉ does washing eggs make them safe?. Answer: no. Salmonella is
internal
◉ fresh eggs must be refrigerated at ___ degrees F. Answer: 45
degrees F
, ◉ expiration date on pasteurized milk should not exceed ______.
ultra-pasteurized should not exceed ______. Answer: 9 calendar days
after pasteurization; 45 days from date of ultra-pasteurization
◉ places that use vacuum, modified atmosphere, or sous-vide
packaging must do what?. Answer: must first have permission from
the NYC DOHMH
◉ dry foods should. Answer: be dry (no moisture), no
contamination, no rodent marks
◉ shellfish tags must be filed in order of delivery date and kept for a
period of 90 days from when?. Answer: when the product is used up
◉ 4 ways to store food:. Answer: refrigerate, freeze, dry storage,
store in ice
◉ what does FIFO stand for?. Answer: first in first out. Date products
so that older products are used first.
◉ what type of storage containers can be used? Can't be used?.
Answer: plastic, in original packaging. DO NOT USE metal, copper,
brass, tin, newspaper, cardboard
