NYC Food Protection
Certificate Exam Questions
Verified and Provided with A+
Graded Answers| Latest
Updated 2026
,All food service establishments must have
a current and valid permit issued by the NYC Health
Department
When do Health Inspectors have the right to inspect a food service or food processing
establishment?
as long as it is in operation
During an inspection, inspectors must be given access to
all areas of the food establishment
Who is required to have a Food Protection Certificate.
supervisors of all food service establishments
,Food is defined as
any edible substance, ice, beverage, or ingredient
intended for use and used or sold for human
consumption.
Potentially Hazardous Food (PHF) refers to?
Foods which support rapid growth of microorganisms.
Examples of Potentially Hazardous Foods
Examples: raw and cooked meats, poultry, milk and
milk products, fish, shellfish, tofu, cooked rice, pasta,
beans, potatoes, cut leafy greens, cut tomatoes and
melons, garlic in oil etc. (Exceptions: Air-cooled hard-
boiled eggs with intact shell, beef jerky, cheese pizza,
crispy bacon)
Not Potentially Hazardous prepared Foods
Air-cooled hard-boiled eggs with intact shell, beef jerky,
cheese pizza, crispy bacon
, The Temperature Danger Zone
41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures:
Examples: Bi-metallic stem (range from 0°F to 220°F),
thermocouple, and thermistor (digital)
Glass Thermometers
Kind of thermometer which are prohibited by law in a
food establishment.
Meat inspected by the U.S. Dept. of Agriculture must have what?
must have a USDA inspection stamp.
Certificate Exam Questions
Verified and Provided with A+
Graded Answers| Latest
Updated 2026
,All food service establishments must have
a current and valid permit issued by the NYC Health
Department
When do Health Inspectors have the right to inspect a food service or food processing
establishment?
as long as it is in operation
During an inspection, inspectors must be given access to
all areas of the food establishment
Who is required to have a Food Protection Certificate.
supervisors of all food service establishments
,Food is defined as
any edible substance, ice, beverage, or ingredient
intended for use and used or sold for human
consumption.
Potentially Hazardous Food (PHF) refers to?
Foods which support rapid growth of microorganisms.
Examples of Potentially Hazardous Foods
Examples: raw and cooked meats, poultry, milk and
milk products, fish, shellfish, tofu, cooked rice, pasta,
beans, potatoes, cut leafy greens, cut tomatoes and
melons, garlic in oil etc. (Exceptions: Air-cooled hard-
boiled eggs with intact shell, beef jerky, cheese pizza,
crispy bacon)
Not Potentially Hazardous prepared Foods
Air-cooled hard-boiled eggs with intact shell, beef jerky,
cheese pizza, crispy bacon
, The Temperature Danger Zone
41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures:
Examples: Bi-metallic stem (range from 0°F to 220°F),
thermocouple, and thermistor (digital)
Glass Thermometers
Kind of thermometer which are prohibited by law in a
food establishment.
Meat inspected by the U.S. Dept. of Agriculture must have what?
must have a USDA inspection stamp.
