NYC FOOD PROTECTION CERTIFICATE EXAM
2026/2027 QUESTIONS AND CORRECT ANSWERS
GRADED A+
All food service establishments must have
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?
as long as it is in operation
During an inspection, inspectors must be given access to
all areas of the food establishment
Who is required to have a Food Protection Certificate.
supervisors of all food service establishments
Food is defined as
any edible substance, ice, beverage, or ingredient intended for use and used or sold
for human consumption.
,Potentially Hazardous Food (PHF) refers to?
Foods which support rapid growth of microorganisms.
Examples of Potentially Hazardous Foods
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
Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy
bacon
The Temperature Danger Zone
41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures:
Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and
thermistor (digital)
,Glass Thermometers
Kind of thermometer which are prohibited by law in a food establishment.
Meat inspected by the U.S. Dept. of Agriculture must have what?
must have a USDA inspection stamp.
Raw shell eggs must be stored at a minimum temperature of
45°F
Smoked fish must be held at
38°F or below
Smoked fish held above what temperature causes the growth of which kind of
bacteria
38°F causes growth of the bacteria Clostridium botulinum.
All refrigerated food must be held at or below
41°F
Shellfish must be received with
, the shellfish tags
After shellfish is used up
tags must be kept on file for at least 90 days
Milk and milk products must be pasteurized with sell-by dates of
9 days
Milk and milk products must be ultra-pasteurized with sell-by dates of
45 days
All fruits and vegetables served raw must be
thoroughly washed before being served.
Canned products must be rejected if there are
Dents at the seam, swelling, severe rust, leakage or no label. . (exception: slight
dent on the body of the can)
Home canned foods
are unacceptable types of canning
2026/2027 QUESTIONS AND CORRECT ANSWERS
GRADED A+
All food service establishments must have
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?
as long as it is in operation
During an inspection, inspectors must be given access to
all areas of the food establishment
Who is required to have a Food Protection Certificate.
supervisors of all food service establishments
Food is defined as
any edible substance, ice, beverage, or ingredient intended for use and used or sold
for human consumption.
,Potentially Hazardous Food (PHF) refers to?
Foods which support rapid growth of microorganisms.
Examples of Potentially Hazardous Foods
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
Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy
bacon
The Temperature Danger Zone
41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures:
Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and
thermistor (digital)
,Glass Thermometers
Kind of thermometer which are prohibited by law in a food establishment.
Meat inspected by the U.S. Dept. of Agriculture must have what?
must have a USDA inspection stamp.
Raw shell eggs must be stored at a minimum temperature of
45°F
Smoked fish must be held at
38°F or below
Smoked fish held above what temperature causes the growth of which kind of
bacteria
38°F causes growth of the bacteria Clostridium botulinum.
All refrigerated food must be held at or below
41°F
Shellfish must be received with
, the shellfish tags
After shellfish is used up
tags must be kept on file for at least 90 days
Milk and milk products must be pasteurized with sell-by dates of
9 days
Milk and milk products must be ultra-pasteurized with sell-by dates of
45 days
All fruits and vegetables served raw must be
thoroughly washed before being served.
Canned products must be rejected if there are
Dents at the seam, swelling, severe rust, leakage or no label. . (exception: slight
dent on the body of the can)
Home canned foods
are unacceptable types of canning
