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NYC FOOD HANDLERS TRAINING QUIZ 2026 TEST PAPER QUESTIONS COMPLETE SOLUTIONS GRADED A+

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NYC FOOD HANDLERS TRAINING QUIZ 2026 TEST PAPER QUESTIONS COMPLETE SOLUTIONS GRADED A+

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NYC FOOD HANDLERS TRAINING QUIZ
2026 TEST PAPER QUESTIONS COMPLETE
SOLUTIONS GRADED A+

⩥Q: What must supervisors of food service establishments have?
Answer: A: A Food Protection Certificate.


⩥Q: Define "food" according to the NYC Health Code.
Answer: A: Any edible substance, ice, beverage, or ingredient used or
sold for human consumption.


⩥Q: What are Potentially Hazardous Foods (PHFs)?
Answer: A: Foods that support rapid growth of microorganisms.


⩥Q: What is the Temperature Danger Zone?
Answer: A: 41°F to 140°F.


⩥Q: What temperature must smoked fish be held at?
Answer: A: 38°F or below.


⩥Q: How long must shellfish tags be kept?
Answer: A: 90 days after use.

, ⩥Q: What does FIFO stand for?
Answer: A: First In, First Out.


⩥Q: What are the three main types of hazards?
Answer: A: Physical, chemical, and biological.


⩥Q: How often can bacteria double under ideal conditions?
Answer: A: Every 20-30 minutes.


⩥Q: What does FATTOM stand for?
Answer: A: Food, Acidity, Temperature, Time, Oxygen, Moisture.


⩥Q: How is Hepatitis A transmitted?
Answer: A: Through food/water contaminated with feces of an infected
person.


⩥Q: What parasite is found in undercooked pork?
Answer: A: Trichinella spiralis.


⩥Q: Minimum cooking temperature for pork to prevent trichinosis?
Answer: A: 150°F for 15 seconds.

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