NYC Food Protection Final Exam Questions
and Correct Answers (100 Must Know
Questions)
Question 1
What are the legal responsibilities of a food establishment in case of a foodborne
illness outbreak?
a. Deny any responsibility
b. Report to local health authorities and cooperate in the investigation
c. Close the establishment permanently
d. Blame the suppliers
Correct Answer
b. Report to local health authorities and cooperate in the investigation
Question 2
What are the best practices for serving food safely?
a. Serve food at any temperature
b. Use gloves at all times
c. Maintain proper food temperatures and use clean utensils
d. Serve quickly regardless of other factors
Correct Answer
c. Maintain proper food temperatures and use clean utensils
Question 3
What is the importance of food defense in a food establishment?
a. It only applies to high-risk foods
b. Protecting food from intentional adulteration or contamination
c. Only important for large establishments
d. Focused on preventing customer theft
Correct Answer
b. Protecting food from intentional adulteration or contamination
Page 1 of 27
,Question 4
How should you clean and sanitize a cutting board?
a. Wipe with a damp cloth
b. Rinse with water only
c. Clean with soap and water, then sanitize
d. Use a bleach solution only
Correct Answer
c. Clean with soap and water, then sanitize
Question 5
How long can food be safely left at room temperature?
a. 1 hour
b. 2 hours
c. 3 hours
d. 4 hours
Correct Answer
b. 2 hours
Question 6
What is the purpose of a. food safety management system?
a. To increase restaurant profitability
b. To ensure food is served quickly
c. To prevent food-borne illness by managing risks
d. To comply with government regulations only
Correct Answer
c. To prevent food-borne illness by managing risks.
Question 7
What are the rules for food service in healthcare facilities?
a. Follow less strict standards due to the controlled environment
b. Adhere to higher food safety standards due to vulnerable populations
c. Serve only pre-packaged foods
d. Focus solely on nutritional value
Correct Answer
b. Adhere to higher food safety standards due to vulnerable populations
Page 2 of 27
, Question 8
How should you handle and store canned goods?
a. Store in a hot environment
b. Keep in a dry, cool place and check for signs of damage or bulging
c. Use beyond the expiration date
d. Refrigerate after opening
Correct Answer
b. Keep in a dry, cool place and check for signs of damage or bulging
Question 9
How should you dispose of grease and oil?
a. Pour it down the risk
b. In the regular trash bin
c. In a designated grease disposal container
d. Compost it
Correct Answer
c. In a designated grease disposal container
Question 10
How should you handle a pest infestation in a food establishment?
a. Ignore it unless it becomes severe
b. Use over-the-counter pesticides
c. Close the establishment immediately
d. Contact a licensed pest control operator
Correct Answer
d. Contact a licensed pest control operator
Page 3 of 27
and Correct Answers (100 Must Know
Questions)
Question 1
What are the legal responsibilities of a food establishment in case of a foodborne
illness outbreak?
a. Deny any responsibility
b. Report to local health authorities and cooperate in the investigation
c. Close the establishment permanently
d. Blame the suppliers
Correct Answer
b. Report to local health authorities and cooperate in the investigation
Question 2
What are the best practices for serving food safely?
a. Serve food at any temperature
b. Use gloves at all times
c. Maintain proper food temperatures and use clean utensils
d. Serve quickly regardless of other factors
Correct Answer
c. Maintain proper food temperatures and use clean utensils
Question 3
What is the importance of food defense in a food establishment?
a. It only applies to high-risk foods
b. Protecting food from intentional adulteration or contamination
c. Only important for large establishments
d. Focused on preventing customer theft
Correct Answer
b. Protecting food from intentional adulteration or contamination
Page 1 of 27
,Question 4
How should you clean and sanitize a cutting board?
a. Wipe with a damp cloth
b. Rinse with water only
c. Clean with soap and water, then sanitize
d. Use a bleach solution only
Correct Answer
c. Clean with soap and water, then sanitize
Question 5
How long can food be safely left at room temperature?
a. 1 hour
b. 2 hours
c. 3 hours
d. 4 hours
Correct Answer
b. 2 hours
Question 6
What is the purpose of a. food safety management system?
a. To increase restaurant profitability
b. To ensure food is served quickly
c. To prevent food-borne illness by managing risks
d. To comply with government regulations only
Correct Answer
c. To prevent food-borne illness by managing risks.
Question 7
What are the rules for food service in healthcare facilities?
a. Follow less strict standards due to the controlled environment
b. Adhere to higher food safety standards due to vulnerable populations
c. Serve only pre-packaged foods
d. Focus solely on nutritional value
Correct Answer
b. Adhere to higher food safety standards due to vulnerable populations
Page 2 of 27
, Question 8
How should you handle and store canned goods?
a. Store in a hot environment
b. Keep in a dry, cool place and check for signs of damage or bulging
c. Use beyond the expiration date
d. Refrigerate after opening
Correct Answer
b. Keep in a dry, cool place and check for signs of damage or bulging
Question 9
How should you dispose of grease and oil?
a. Pour it down the risk
b. In the regular trash bin
c. In a designated grease disposal container
d. Compost it
Correct Answer
c. In a designated grease disposal container
Question 10
How should you handle a pest infestation in a food establishment?
a. Ignore it unless it becomes severe
b. Use over-the-counter pesticides
c. Close the establishment immediately
d. Contact a licensed pest control operator
Correct Answer
d. Contact a licensed pest control operator
Page 3 of 27
