NYC Food Protection Final Exam 2025 Questions Answers Practice Test (10
Must Know Questions)
Study online at https://quizlet.com/_ggcgcg
1. What is the temperature danger zone for food? b. 40°F to 140°F (4°C to
a. 32°F to 100°F (0°C to 38°C). 60°C)
b. 40°F to 140°F (4°C to 60°C).
c. 50°F to 150°F (10°C to 65°C).
d. 60°F to 160°F (15°C to 71°C).
2. How often should food contact surfaces be sanitized? a. After every use
a. After ever use
b. Once every 2 hours
c. Once every 4 hours
d. At the end of the day
3. What are the symptoms of foodborne illness? b. Nausea, vomiting, and
a. Nausea, headaches, and dizziness diarrhea
b. Nausea, vomiting, and diarrhea
c. Fatigue, sore throat, and cough
b. Headache, joint pain, and fever
4. How long can food be safely left at room tempera- b. 2 hours
ture?
a. 1 hour
b. 2 hours
c. 3 hours
d. 4 hours
5. What are the specific temperature requirements for b. Below 40°F
cold holding of food?
a. Below 32°F (0°C)
b. Below 40°F (4°C)
c. Below 50°F (10°C)
d. Below 60°F (15°C)
, NYC Food Protection Final Exam 2025 Questions Answers Practice Test (10
Must Know Questions)
Study online at https://quizlet.com/_ggcgcg
6. What is the minimum internal cooking temperature c. 165°F (74°C)
for poultry?
a. 145°F (63°C)
b. 155°F (68°C)
c. 165°F (74°C)
d. 175°F (80°C)
7. What are the major food allergens recognized by the a. Wheat, soy, peanuts,
FDA? and shellfish
a. Wheat, soy, peanuts, and shellfish
b. Wheat, corn, peanuts, and shellfish
c. Rice, soy, almonds, and shellfish
d. Barley, soy, almonds, and shellfish
8. How should chemicals be stored in a food service b. In a separate, labeled
establishment? area away form food
a. Above food preparations areas
b. In a separate, labeled area away from food
c. Next to cleaning tools
b. On the lowest shelves in the kitchen
9. What is the proper way to wash hands in hood service c. With warm water and
setting? soap for 20 seconds
a. With cold water and soap for 5 seconds
b. With warm water and soap for 10 seconds
c. With warm water and soap for 20 seconds
d. With hot water and soap for 30 seconds
10. What is the best way to thaw frozen food safely? b. Under cold running wa-
a. At room temperature ter
b. Under cold running water
, NYC Food Protection Final Exam 2025 Questions Answers Practice Test (10
Must Know Questions)
Study online at https://quizlet.com/_ggcgcg
c. In a microwave
d. All of the above
11. How should you handle a customer's food allergy con- b. Inform the customer
cern? about ingredients and
a. Ignore it as it'a probably not serious preparation methods
b. Inform the customer about ingredients and prepa-
ration methods
c. Suggest they eat something else
d. Ask them to sign a waiver
12. What are the steps in the flow of food? a. Purchasing, receiving,
a. Purchasing, receiving, storing, preparing, cooking, storing, preparing, cook-
holding, cooling, reheating, serving ing, holding, cooling, re-
b. Purchasing, cooking, storing, preparing, holding, heating, serving
cooling, reheating, serving
c. Receiving, storing, preparing, cooking, serving,
cooling, holding, reheating
d. Purchasing, receiving, storing, preparing, cooking,
serving, cooling, reheating
13. How should ready-to-eat food be handled to prevent b. With clean gloves or
contamination? utensils
a. With bare hands
b. With clean gloves or utensils
c. Directly after handing raw food
d. Without washing hands
14. What are critical control points in a HACCP plan? a. Points where hazards
a. Points where hazards can be prevented, eliminated, can be prevented, elimi-
or reduced nated, or reduced
b. Only points where food is cooked
Must Know Questions)
Study online at https://quizlet.com/_ggcgcg
1. What is the temperature danger zone for food? b. 40°F to 140°F (4°C to
a. 32°F to 100°F (0°C to 38°C). 60°C)
b. 40°F to 140°F (4°C to 60°C).
c. 50°F to 150°F (10°C to 65°C).
d. 60°F to 160°F (15°C to 71°C).
2. How often should food contact surfaces be sanitized? a. After every use
a. After ever use
b. Once every 2 hours
c. Once every 4 hours
d. At the end of the day
3. What are the symptoms of foodborne illness? b. Nausea, vomiting, and
a. Nausea, headaches, and dizziness diarrhea
b. Nausea, vomiting, and diarrhea
c. Fatigue, sore throat, and cough
b. Headache, joint pain, and fever
4. How long can food be safely left at room tempera- b. 2 hours
ture?
a. 1 hour
b. 2 hours
c. 3 hours
d. 4 hours
5. What are the specific temperature requirements for b. Below 40°F
cold holding of food?
a. Below 32°F (0°C)
b. Below 40°F (4°C)
c. Below 50°F (10°C)
d. Below 60°F (15°C)
, NYC Food Protection Final Exam 2025 Questions Answers Practice Test (10
Must Know Questions)
Study online at https://quizlet.com/_ggcgcg
6. What is the minimum internal cooking temperature c. 165°F (74°C)
for poultry?
a. 145°F (63°C)
b. 155°F (68°C)
c. 165°F (74°C)
d. 175°F (80°C)
7. What are the major food allergens recognized by the a. Wheat, soy, peanuts,
FDA? and shellfish
a. Wheat, soy, peanuts, and shellfish
b. Wheat, corn, peanuts, and shellfish
c. Rice, soy, almonds, and shellfish
d. Barley, soy, almonds, and shellfish
8. How should chemicals be stored in a food service b. In a separate, labeled
establishment? area away form food
a. Above food preparations areas
b. In a separate, labeled area away from food
c. Next to cleaning tools
b. On the lowest shelves in the kitchen
9. What is the proper way to wash hands in hood service c. With warm water and
setting? soap for 20 seconds
a. With cold water and soap for 5 seconds
b. With warm water and soap for 10 seconds
c. With warm water and soap for 20 seconds
d. With hot water and soap for 30 seconds
10. What is the best way to thaw frozen food safely? b. Under cold running wa-
a. At room temperature ter
b. Under cold running water
, NYC Food Protection Final Exam 2025 Questions Answers Practice Test (10
Must Know Questions)
Study online at https://quizlet.com/_ggcgcg
c. In a microwave
d. All of the above
11. How should you handle a customer's food allergy con- b. Inform the customer
cern? about ingredients and
a. Ignore it as it'a probably not serious preparation methods
b. Inform the customer about ingredients and prepa-
ration methods
c. Suggest they eat something else
d. Ask them to sign a waiver
12. What are the steps in the flow of food? a. Purchasing, receiving,
a. Purchasing, receiving, storing, preparing, cooking, storing, preparing, cook-
holding, cooling, reheating, serving ing, holding, cooling, re-
b. Purchasing, cooking, storing, preparing, holding, heating, serving
cooling, reheating, serving
c. Receiving, storing, preparing, cooking, serving,
cooling, holding, reheating
d. Purchasing, receiving, storing, preparing, cooking,
serving, cooling, reheating
13. How should ready-to-eat food be handled to prevent b. With clean gloves or
contamination? utensils
a. With bare hands
b. With clean gloves or utensils
c. Directly after handing raw food
d. Without washing hands
14. What are critical control points in a HACCP plan? a. Points where hazards
a. Points where hazards can be prevented, eliminated, can be prevented, elimi-
or reduced nated, or reduced
b. Only points where food is cooked
