NYC Food Protection Course Review Study
Guide UPDATED ACTUAL Exam
Questions and CORRECT Answers
All food service establishments must - CORRECT ANSWER - have a current and valid
permit issued by the NYC Health Department.
Health Inspectors have the right - CORRECT ANSWER - to inspect a food service or food
processing establishment as long as it is in operation.
Inspectors must be given - CORRECT ANSWER - access to all areas of the food
establishment during an inspection.
According to the NYC Health Code, - CORRECT ANSWER - supervisors of all food
service establishments are required to have a Food Protection Certificate.
Food is - CORRECT ANSWER - any edible substance, ice, beverage, or ingredient
intended for use and used or sold for human consumption.
Potentially Hazardous Food (PHF) refers to - CORRECT ANSWER - foods which support
rapid growth of microorganisms.
Examples of Potentially Hazardous Foods include - CORRECT ANSWER - all 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 of PHF are - CORRECT ANSWER - Air-cooled hard-boiled eggs with intact
shell, beef jerky, cheese pizza, crispy bacon.
The Temperature Danger Zone is - CORRECT ANSWER - between 41°F and 140°F.
, Within the Temperature Danger Zone, - CORRECT ANSWER - most harmful
microorganisms reproduce rapidly.
The three thermometers allowed to be used for measuring food temperatures are: - CORRECT
ANSWER - Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor
(digital).
The use of glass thermometers - CORRECT ANSWER - in a food establishment is
prohibited by law.
Meat inspected by the U.S. Dept. of Agriculture - CORRECT ANSWER - must have a
USDA inspection stamp.
Raw shell eggs must - CORRECT ANSWER - be stored at a minimum temperature of
45°F.
Smoked fish must - CORRECT ANSWER - be held at 38°F or below because of the
bacteria Clostridium botulinum.
All refrigerated food must - CORRECT ANSWER - be held at or below 41°F
Refrigerated food exceptions are - CORRECT ANSWER - raw shell eggs 45°F or below
and smoked fish 38°F or below
Shellfish must - CORRECT ANSWER - be received with the proper tags. These tags must
be kept on file for at least 90 days after the product is used up.
Milk and milk products must - CORRECT ANSWER - be pasteurized with sell-by dates of
9 days or ultra-pasteurized with sell-by dates of 45 days.
Guide UPDATED ACTUAL Exam
Questions and CORRECT Answers
All food service establishments must - CORRECT ANSWER - have a current and valid
permit issued by the NYC Health Department.
Health Inspectors have the right - CORRECT ANSWER - to inspect a food service or food
processing establishment as long as it is in operation.
Inspectors must be given - CORRECT ANSWER - access to all areas of the food
establishment during an inspection.
According to the NYC Health Code, - CORRECT ANSWER - supervisors of all food
service establishments are required to have a Food Protection Certificate.
Food is - CORRECT ANSWER - any edible substance, ice, beverage, or ingredient
intended for use and used or sold for human consumption.
Potentially Hazardous Food (PHF) refers to - CORRECT ANSWER - foods which support
rapid growth of microorganisms.
Examples of Potentially Hazardous Foods include - CORRECT ANSWER - all 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 of PHF are - CORRECT ANSWER - Air-cooled hard-boiled eggs with intact
shell, beef jerky, cheese pizza, crispy bacon.
The Temperature Danger Zone is - CORRECT ANSWER - between 41°F and 140°F.
, Within the Temperature Danger Zone, - CORRECT ANSWER - most harmful
microorganisms reproduce rapidly.
The three thermometers allowed to be used for measuring food temperatures are: - CORRECT
ANSWER - Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor
(digital).
The use of glass thermometers - CORRECT ANSWER - in a food establishment is
prohibited by law.
Meat inspected by the U.S. Dept. of Agriculture - CORRECT ANSWER - must have a
USDA inspection stamp.
Raw shell eggs must - CORRECT ANSWER - be stored at a minimum temperature of
45°F.
Smoked fish must - CORRECT ANSWER - be held at 38°F or below because of the
bacteria Clostridium botulinum.
All refrigerated food must - CORRECT ANSWER - be held at or below 41°F
Refrigerated food exceptions are - CORRECT ANSWER - raw shell eggs 45°F or below
and smoked fish 38°F or below
Shellfish must - CORRECT ANSWER - be received with the proper tags. These tags must
be kept on file for at least 90 days after the product is used up.
Milk and milk products must - CORRECT ANSWER - be pasteurized with sell-by dates of
9 days or ultra-pasteurized with sell-by dates of 45 days.
