NYC FOOD PROTECTION 2026/2027 LATEST EXAM TEST
QUESTIONS AND SOLUTIONS RATED A+
✔✔Clean bare hands con only touch food - ✔✔that will be cooked
✔✔The three acceptable methods of thawing frozen foods are to - ✔✔refrigerate them,
place under cold running water or in a microwave oven with continuous cooking
afterwards.
✔✔cross contamination - ✔✔is when bacteria from a raw food get into a cooked or
ready-to-eat food
✔✔The correct cooking temperature for poultry, stuffed meat and stuffing is - ✔✔165°F
✔✔Ground meat and foods containing ground meat must be cooked to an internal
temperature of - ✔✔158°F
✔✔To prevent illness, pork must be cooked to an internal temperature of - ✔✔155°F
✔✔Eggs, fish, shellfish, lamb, and other meats must be cooked to a minimum
temperature of - ✔✔145°F
✔✔All hot foods stored on a hot-holding unit must be held at - ✔✔140°F or higher
✔✔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.
✔✔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.
, ✔✔To prevent contamination of food disposable gloves must be - ✔✔Must be changed
often to prevent contamination of food
✔✔culinary (food related) and pot/dish washing sinks must be fitted with - ✔✔Air-breaks
✔✔Atmospheric Vacuum Breakers (AVB) must be installed - ✔✔in any equipment that
has a direct connection with potable water supply.
✔✔Types of equipment that have direct connections with potable water supplies -
✔✔ice-machine, coffee machines, dishwashers, etc.
✔✔Cross-connection can be prevented by installing what? - ✔✔installing a hose-bib
vacuum breaker.
✔✔All gas-fired hot water heaters must be installed by - ✔✔a licensed plumber
✔✔All gas-fired hot water heaters 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.
✔✔What requirements must water be met to sanatize using the hot-water method? -
✔✔Immersing utensils in water at 170°F for 30 seconds or more
✔✔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.
✔✔typically used for wiping, spraying or pouring - ✔✔100 PPM Sanitizing solution
✔✔Wiping cloths must be stored - ✔✔in a sanitizing solution with strength of 50 PPM.
QUESTIONS AND SOLUTIONS RATED A+
✔✔Clean bare hands con only touch food - ✔✔that will be cooked
✔✔The three acceptable methods of thawing frozen foods are to - ✔✔refrigerate them,
place under cold running water or in a microwave oven with continuous cooking
afterwards.
✔✔cross contamination - ✔✔is when bacteria from a raw food get into a cooked or
ready-to-eat food
✔✔The correct cooking temperature for poultry, stuffed meat and stuffing is - ✔✔165°F
✔✔Ground meat and foods containing ground meat must be cooked to an internal
temperature of - ✔✔158°F
✔✔To prevent illness, pork must be cooked to an internal temperature of - ✔✔155°F
✔✔Eggs, fish, shellfish, lamb, and other meats must be cooked to a minimum
temperature of - ✔✔145°F
✔✔All hot foods stored on a hot-holding unit must be held at - ✔✔140°F or higher
✔✔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.
✔✔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.
, ✔✔To prevent contamination of food disposable gloves must be - ✔✔Must be changed
often to prevent contamination of food
✔✔culinary (food related) and pot/dish washing sinks must be fitted with - ✔✔Air-breaks
✔✔Atmospheric Vacuum Breakers (AVB) must be installed - ✔✔in any equipment that
has a direct connection with potable water supply.
✔✔Types of equipment that have direct connections with potable water supplies -
✔✔ice-machine, coffee machines, dishwashers, etc.
✔✔Cross-connection can be prevented by installing what? - ✔✔installing a hose-bib
vacuum breaker.
✔✔All gas-fired hot water heaters must be installed by - ✔✔a licensed plumber
✔✔All gas-fired hot water heaters 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.
✔✔What requirements must water be met to sanatize using the hot-water method? -
✔✔Immersing utensils in water at 170°F for 30 seconds or more
✔✔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.
✔✔typically used for wiping, spraying or pouring - ✔✔100 PPM Sanitizing solution
✔✔Wiping cloths must be stored - ✔✔in a sanitizing solution with strength of 50 PPM.
