NYC FOOD PROTECTION 2026/2027 STUDY GUIDE
EXAM QUESTIONS AND SOLUTIONS RATED A+
✔✔Some of the effective ways to rapidly cool foods are: - ✔✔immersion in an ice-water
bath with occasional stirring, use of 4 inches shallow cooling pans with a product depth
of 1 to 2 inches, using a rapid-chill unit, and cutting solid foods into smaller pieces (6
lbs. or less).
✔✔Hot foods placed in a refrigerator for cooling must - ✔✔be covered only after they
have completely cooled to 41°F or below.
✔✔Previously cooked and refrigerated foods that will be - ✔✔served from a hot holding
unit must be rapidly reheated to 165°F using a stove or an oven.
✔✔Never use a hot-holding - ✔✔unit to reheat foods.
✔✔Bare hands may never be used - ✔✔when working with ready-to-eat foods.
✔✔Always use utensils such as clean and sanitary - ✔✔pair of gloves, tongs, spatula,
deli paper, spoon, knife, etc.
✔✔When using disposable gloves, - ✔✔they must be changed often to prevent
contamination of food.
✔✔Air-breaks must - ✔✔be provided in all culinary (food related) and pot/dish washing
sinks.
✔✔Atmospheric Vacuum Breakers (AVB) must - ✔✔be installed in any equipment that
has a direct connection with potable water supply. Examples include ice-machine,
coffee machines, dishwashers, etc.
✔✔Cross-connection can be prevented - ✔✔by installing a hose-bib vacuum breaker.
✔✔All gas-fired hot water heaters must - ✔✔be installed by a licensed plumber and
must be monitored for back draft.
✔✔NYC laws make it illegal to - ✔✔dump grease in any sink that does not have a
proper grease interceptor.
✔✔The proper sequence for the manual dish washing operations is - ✔✔Wash, Rinse,
Sanitize and Air-dry.
✔✔Between each use, cutting boards must - ✔✔be Washed, Rinsed and Sanitized.
, ✔✔Hot-water sanitizing can be done by - ✔✔immersing utensils in water with a
temperature of 170°F for at least 30 seconds.
✔✔To prepare a 50 PPM chlorine based sanitizing solution, - ✔✔add 1/2 ounce of
bleach to 1 gallon of water.
✔✔To prepare a 100PPM chlorine based sanitizing solution, - ✔✔add one ounce of
bleach to 1 gallon of water.
✔✔50 PPM sanitizing solution is used for - ✔✔immersion/soaking of utensils for at least
1 minute.
✔✔100 PPM sanitizing solution is typically used for - ✔✔wiping, spraying or pouring.
✔✔Wiping cloths must be stored in a sanitizing solution - ✔✔with strength of 50 PPM.
✔✔During chemical sanitization, the chemical solution must - ✔✔be checked with a test
kit.
✔✔Bathrooms for patrons must - ✔✔be provided when there are 20 seats or more in
the dining area of a food establishment.
✔✔The three key strategies of Integrated Pest Management are: - ✔✔Starve them,
Build them out and Destroy them.
✔✔When food is unavailable to mice that have infested a restaurant - ✔✔they will move
out.
✔✔Rats are known to enter buildings through openings that - ✔✔are as small as the
size of a quarter
✔✔Presence of fresh rat droppings in a food establishment - ✔✔is a critical violation.
✔✔The best method of eliminating flies and roaches from an establishment is -
✔✔through proper cleaning and sanitizing.
✔✔Insecticides and rodenticides can only be applied - ✔✔in a restaurant by a Licensed
Pest Control Officer.
✔✔NYC Health code requires that a pest control officer must - ✔✔inspect a food
establishment at least once a month.
✔✔HACCP is an acronym that stands for - ✔✔Hazard Analysis and Critical Control
Point
EXAM QUESTIONS AND SOLUTIONS RATED A+
✔✔Some of the effective ways to rapidly cool foods are: - ✔✔immersion in an ice-water
bath with occasional stirring, use of 4 inches shallow cooling pans with a product depth
of 1 to 2 inches, using a rapid-chill unit, and cutting solid foods into smaller pieces (6
lbs. or less).
✔✔Hot foods placed in a refrigerator for cooling must - ✔✔be covered only after they
have completely cooled to 41°F or below.
✔✔Previously cooked and refrigerated foods that will be - ✔✔served from a hot holding
unit must be rapidly reheated to 165°F using a stove or an oven.
✔✔Never use a hot-holding - ✔✔unit to reheat foods.
✔✔Bare hands may never be used - ✔✔when working with ready-to-eat foods.
✔✔Always use utensils such as clean and sanitary - ✔✔pair of gloves, tongs, spatula,
deli paper, spoon, knife, etc.
✔✔When using disposable gloves, - ✔✔they must be changed often to prevent
contamination of food.
✔✔Air-breaks must - ✔✔be provided in all culinary (food related) and pot/dish washing
sinks.
✔✔Atmospheric Vacuum Breakers (AVB) must - ✔✔be installed in any equipment that
has a direct connection with potable water supply. Examples include ice-machine,
coffee machines, dishwashers, etc.
✔✔Cross-connection can be prevented - ✔✔by installing a hose-bib vacuum breaker.
✔✔All gas-fired hot water heaters must - ✔✔be installed by a licensed plumber and
must be monitored for back draft.
✔✔NYC laws make it illegal to - ✔✔dump grease in any sink that does not have a
proper grease interceptor.
✔✔The proper sequence for the manual dish washing operations is - ✔✔Wash, Rinse,
Sanitize and Air-dry.
✔✔Between each use, cutting boards must - ✔✔be Washed, Rinsed and Sanitized.
, ✔✔Hot-water sanitizing can be done by - ✔✔immersing utensils in water with a
temperature of 170°F for at least 30 seconds.
✔✔To prepare a 50 PPM chlorine based sanitizing solution, - ✔✔add 1/2 ounce of
bleach to 1 gallon of water.
✔✔To prepare a 100PPM chlorine based sanitizing solution, - ✔✔add one ounce of
bleach to 1 gallon of water.
✔✔50 PPM sanitizing solution is used for - ✔✔immersion/soaking of utensils for at least
1 minute.
✔✔100 PPM sanitizing solution is typically used for - ✔✔wiping, spraying or pouring.
✔✔Wiping cloths must be stored in a sanitizing solution - ✔✔with strength of 50 PPM.
✔✔During chemical sanitization, the chemical solution must - ✔✔be checked with a test
kit.
✔✔Bathrooms for patrons must - ✔✔be provided when there are 20 seats or more in
the dining area of a food establishment.
✔✔The three key strategies of Integrated Pest Management are: - ✔✔Starve them,
Build them out and Destroy them.
✔✔When food is unavailable to mice that have infested a restaurant - ✔✔they will move
out.
✔✔Rats are known to enter buildings through openings that - ✔✔are as small as the
size of a quarter
✔✔Presence of fresh rat droppings in a food establishment - ✔✔is a critical violation.
✔✔The best method of eliminating flies and roaches from an establishment is -
✔✔through proper cleaning and sanitizing.
✔✔Insecticides and rodenticides can only be applied - ✔✔in a restaurant by a Licensed
Pest Control Officer.
✔✔NYC Health code requires that a pest control officer must - ✔✔inspect a food
establishment at least once a month.
✔✔HACCP is an acronym that stands for - ✔✔Hazard Analysis and Critical Control
Point
