NYC FOOD PROTECTION REVISION EXAM 2026/2027
QUESTIONS AND SOLUTIONS RATED A+
✔✔Thermophilic Bacteria prefer heat and grow best at temperatures between - ✔✔110-
150°F or more
✔✔Psychrophilic Bacteria prefer temperatures - ✔✔That are cold and grow at below
50°F
✔✔The processes of dehydration, freezing and preserving in salt or sugar to remove
moisture from foods. - ✔✔Bacteria can be controlled by removing what?
✔✔The Water Activity value measures - ✔✔The amount of moisture in a food
✔✔What Water Activity value does not have enough moisture to support the active
growth of bacteria? - ✔✔.85 or less
✔✔The most reliable and time-tested method of destroying bacteria is - ✔✔the use of
heat
✔✔What are the two methods for pasteurizing milk? - ✔✔holding or flash
✔✔The holding method - ✔✔milk is held at a temperature of 145°F for thirty minutes
✔✔The Flash method to pasteurize milk - ✔✔milk is held at 161°F for fifteen seconds
("high temperature short time" method )
✔✔Chemicals that kill bacteria are called - ✔✔Germicides or bactericides
✔✔Examples of chemicals that kill bacteria: - ✔✔carbolic acid, formaldehyde, iodine,
chlorine and quaternary compounds
✔✔Bacteria cannot be destroyed by - ✔✔refrigeration of foods.
✔✔Cold temperatures from 0°F to 41°F will - ✔✔inhibit or slow the growth of bacteria
✔✔Freezing foods at or below 0°F - ✔✔will not kill bacteria
✔✔Chlorine - ✔✔The most popular chemical sanitizer
✔✔Symptoms to Salmonella enteritidis occur in what amount of time - ✔✔6-48 hours
, ✔✔Salmonella enteritidis causes - ✔✔Abdominal pain, diarrhea, chills, fever, nausea,
vomiting, and malaise
✔✔Duration to cook poultry, stuffed meat and stuffing - ✔✔165°F for at least 15
seconds
✔✔Required refrigeration temperature for chicken, poultry and other meats - ✔✔41°F or
lower
✔✔Eggs must be stored - ✔✔In a refrigerator at 45°F or lower
✔✔Eggs must be cooked - ✔✔145°F or higher (or per customer request)
✔✔Staphylococcal gastroenteritis is the bacteria that causes - ✔✔Staphylococcus
aureus
✔✔Staphylococcus aureus occurs in what type of foods - ✔✔room temperature foods
like Baked goods, custards, pastry
Ham & sliced meats with low water activity.
✔✔Onset of Staphylococcus aureus takes how long? - ✔✔6-48 hours
✔✔Staphylococcus aureus causes - ✔✔Abdominal pain, diarrhea, chills, fever, nausea,
vomiting, and malaise
✔✔Staphylococcal gastroenteritis is found in - ✔✔Healthy human beings (in nose,
throat, hair, on infected cuts, bruises, abscesses and acne)
✔✔Campylobacteriosis is caused by what bacteria? - ✔✔Campylobacter jejuni
✔✔Campylobacter jejuni can be found where? - ✔✔Poultry, pigs, sheep and cattle
✔✔Foods effected by Campylobacter jejuni - ✔✔Chicken, other poultry, beef, liver and
water
✔✔Listeriosis is caused by what bacteria? - ✔✔Listeria monocytogenes
✔✔Listeria monocytogenes is found in - ✔✔Soil, infected animals or humans, and water
✔✔Foods that may cause Listeriosis - ✔✔Unpateurized milk, raw vegetables, poultry,
raw meats, cheese
✔✔Listeriosis causes - ✔✔Low grade fever, flu-like symptoms, stillbirths, meningitis and
encephalitis
QUESTIONS AND SOLUTIONS RATED A+
✔✔Thermophilic Bacteria prefer heat and grow best at temperatures between - ✔✔110-
150°F or more
✔✔Psychrophilic Bacteria prefer temperatures - ✔✔That are cold and grow at below
50°F
✔✔The processes of dehydration, freezing and preserving in salt or sugar to remove
moisture from foods. - ✔✔Bacteria can be controlled by removing what?
✔✔The Water Activity value measures - ✔✔The amount of moisture in a food
✔✔What Water Activity value does not have enough moisture to support the active
growth of bacteria? - ✔✔.85 or less
✔✔The most reliable and time-tested method of destroying bacteria is - ✔✔the use of
heat
✔✔What are the two methods for pasteurizing milk? - ✔✔holding or flash
✔✔The holding method - ✔✔milk is held at a temperature of 145°F for thirty minutes
✔✔The Flash method to pasteurize milk - ✔✔milk is held at 161°F for fifteen seconds
("high temperature short time" method )
✔✔Chemicals that kill bacteria are called - ✔✔Germicides or bactericides
✔✔Examples of chemicals that kill bacteria: - ✔✔carbolic acid, formaldehyde, iodine,
chlorine and quaternary compounds
✔✔Bacteria cannot be destroyed by - ✔✔refrigeration of foods.
✔✔Cold temperatures from 0°F to 41°F will - ✔✔inhibit or slow the growth of bacteria
✔✔Freezing foods at or below 0°F - ✔✔will not kill bacteria
✔✔Chlorine - ✔✔The most popular chemical sanitizer
✔✔Symptoms to Salmonella enteritidis occur in what amount of time - ✔✔6-48 hours
, ✔✔Salmonella enteritidis causes - ✔✔Abdominal pain, diarrhea, chills, fever, nausea,
vomiting, and malaise
✔✔Duration to cook poultry, stuffed meat and stuffing - ✔✔165°F for at least 15
seconds
✔✔Required refrigeration temperature for chicken, poultry and other meats - ✔✔41°F or
lower
✔✔Eggs must be stored - ✔✔In a refrigerator at 45°F or lower
✔✔Eggs must be cooked - ✔✔145°F or higher (or per customer request)
✔✔Staphylococcal gastroenteritis is the bacteria that causes - ✔✔Staphylococcus
aureus
✔✔Staphylococcus aureus occurs in what type of foods - ✔✔room temperature foods
like Baked goods, custards, pastry
Ham & sliced meats with low water activity.
✔✔Onset of Staphylococcus aureus takes how long? - ✔✔6-48 hours
✔✔Staphylococcus aureus causes - ✔✔Abdominal pain, diarrhea, chills, fever, nausea,
vomiting, and malaise
✔✔Staphylococcal gastroenteritis is found in - ✔✔Healthy human beings (in nose,
throat, hair, on infected cuts, bruises, abscesses and acne)
✔✔Campylobacteriosis is caused by what bacteria? - ✔✔Campylobacter jejuni
✔✔Campylobacter jejuni can be found where? - ✔✔Poultry, pigs, sheep and cattle
✔✔Foods effected by Campylobacter jejuni - ✔✔Chicken, other poultry, beef, liver and
water
✔✔Listeriosis is caused by what bacteria? - ✔✔Listeria monocytogenes
✔✔Listeria monocytogenes is found in - ✔✔Soil, infected animals or humans, and water
✔✔Foods that may cause Listeriosis - ✔✔Unpateurized milk, raw vegetables, poultry,
raw meats, cheese
✔✔Listeriosis causes - ✔✔Low grade fever, flu-like symptoms, stillbirths, meningitis and
encephalitis
