NYC FOOD SAFETY HANDLERS PRACTICE
TEST 2026 QUESTION BANK WITH
COMPLETE SOLUTIONS GRADED A+
⩥Potentially Hazardous Foods (PHF).
Answer: Foods which support rapid growth of microorganisms
⩥Examples of PhF'S.
Answer: all raw and cooked meats, poultry, milk and milk
products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes and
garlic in oil.
⩥Temperature danger zone.
Answer: Between 41 F and 140 F
⩥The three types of thermometers that can be used for measuring food
temperatures.
Answer: bimetallic stem (range from 0°F to 220°F), thermocouple and
thermistor
⩥which thermometer is prohibited by law to use in a food establishment.
Answer: glass thermometers
, ⩥what must meat inspected by the USDA (United States Department of
Agriculture) have.
Answer: USDA inspection stamp
⩥what temperature must smoked fish be held at to prevent the growth of
the bacteria Clostridium botulinum..
Answer: at or below 38°F
⩥How long are shellfish tags kept on file for.
Answer: 90 days
⩥how long are sell by dates of pasteurized milk.
Answer: 9 days
⩥how long are sell by dates of ultra-pasteurized milk.
Answer: 45 days
⩥whats the minimum height food products can be stored.
Answer: 6 inches off the floor
⩥in order to prevent cross contamination, where in the refrigerator are
raw foods stored.
TEST 2026 QUESTION BANK WITH
COMPLETE SOLUTIONS GRADED A+
⩥Potentially Hazardous Foods (PHF).
Answer: Foods which support rapid growth of microorganisms
⩥Examples of PhF'S.
Answer: all raw and cooked meats, poultry, milk and milk
products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes and
garlic in oil.
⩥Temperature danger zone.
Answer: Between 41 F and 140 F
⩥The three types of thermometers that can be used for measuring food
temperatures.
Answer: bimetallic stem (range from 0°F to 220°F), thermocouple and
thermistor
⩥which thermometer is prohibited by law to use in a food establishment.
Answer: glass thermometers
, ⩥what must meat inspected by the USDA (United States Department of
Agriculture) have.
Answer: USDA inspection stamp
⩥what temperature must smoked fish be held at to prevent the growth of
the bacteria Clostridium botulinum..
Answer: at or below 38°F
⩥How long are shellfish tags kept on file for.
Answer: 90 days
⩥how long are sell by dates of pasteurized milk.
Answer: 9 days
⩥how long are sell by dates of ultra-pasteurized milk.
Answer: 45 days
⩥whats the minimum height food products can be stored.
Answer: 6 inches off the floor
⩥in order to prevent cross contamination, where in the refrigerator are
raw foods stored.
