NYC Food Handlers Certification Exam Practice UPDATED ACTUAL Exam Questions and CORRECT Answers

NYC Food Handlers Certification Exam
Practice UPDATED ACTUAL Exam
Questions and CORRECT Answers
poultry and poultry breasts - CORRECT ANSWER - The Health Code requires that whole,
frozen ________ and ________ ________ must be thawed before being cooked; however, a
single serving may be cooked from a single, frozen serving.


Acceptable thawing methods: - CORRECT ANSWER - *Frozen foods can be removed
from the freezer and stored in a refrigeration unit a day or two before they are needed so that the
food will defrost but the temperature will not rise above 41°F.
*Frozen foods may be submerged under cold running water for no more than two hours. The
water must be running continuously so that any loose particles may float and run off.
*Frozen foods may be thawed in a microwave oven, but only if there is no interruption in the
cooking process per the conditions below:
*After thawing, the food item is removed immediately for cooking in the regular oven or stove.
*The entire cooking process takes place without interruption in the microwave oven.


Cross-Contamination - CORRECT ANSWER - is typically used for any situation in which
harmful microorganisms are transferred from a raw or contaminated food to cooked or ready-to-
eat food.


Foods that may not be prepared with bare hands - CORRECT ANSWER - *Ready-to-eat
foods such as salads and sandwiches
*Foods that will not later be cooked to a temperature required by the Health Code
*Food that is not later reheated to 165°F before serving.


Acceptable handling practices when preparing ready-to-eat foods - CORRECT
ANSWER - *Use of utensils such as tongs, spatulas, spoons
*Use of deli paper or sanitary gloves

, How often disposable gloves should be changed - CORRECT ANSWER - When they
become contaminated, torn or when the food service worker leaves the food preparation area and
often to minimize the build-up of bacteria.


Poultry, Stuffed Meat and Stuffing Containing Meat - CORRECT ANSWER - All poultry,
stuffed meat and stuffing containing meat must be cooked to an internal temperature of 165°F for
15 seconds. A good practice when dealing with stuffed poultry is to cook the stuffing separately
from the poultry. Stuffing acts as insulation and can prevent heat from reaching the inside of the
bird.


Pork and Foods Containing Pork - CORRECT ANSWER - Must be cooked to an internal
temperature of 150°F for 15 seconds.


Shell Eggs and Foods Containing Shell Eggs - CORRECT ANSWER - shell eggs and
foods containing shell eggs must be cooked to at least 145°F for 15 seconds. An exception may
be made for an individual customer who requests the preparation of a shell egg in a style that is
prepared at a temperature lower than 145°F.


Commercially pasteurized eggs - CORRECT ANSWER - must be used for foods made
with eggs that are served without cooking or are lightly cooked, such as Caesar salad dressing,
eggnog, hollandaise or other similar sauces.


Ground meat and food containing ground meat - CORRECT ANSWER - are required to
be cooked to 158°F for 15 seconds unless otherwise requested by the customer.
Meat and Fish


Cooking in a Microwave Oven - CORRECT ANSWER - -Arrange food items evenly and
cover the dish with a lid or plastic wrap;
_ When cooking large cuts of meats, adjust the settings to medium power, and cook for longer
periods of time to ensure proper cooking.
_ Stir or rotate food halfway through the process to eliminate cold spots where harmful bacteria
can survive, and for more even cooking.