NYC FOOD PROTECTION COURSE
LATEST EXAM 2026 WITH 100
QUESTIONS AND CORRECT
ANSWERS | ALREADY GRADED A
+ | GUARANTEED PASS | FOOD
PROTECTION COURSE EXAM 2026
All food service establishments must have a current and valid permit issued by the
New York City Department of Health and Mental Hygiene - ANSWER-True
Sulfites can be used in food preparation as long as their use is disclosed on the
menu. - ANSWER-False
Some wild mushrooms can be very toxic; therefore mushrooms must always be
purchased from a reliable and trustworthy commercial source. - ANSWER-True
Use of MSG (Monosodium Glutamate) in foods is a very dangerous practice and is
not allowed under any circumstances. - ANSWER-False
,Which of the following bacteria causes spoilage of food? - ANSWER-Undesirable
Bacteria
Under favorable conditions bacteria can double their population every 20 to 30
minutes. Which of the following would provide favorable growth conditions for
bacteria? - ANSWER-Cooked Pork stored at 80'F
At what temperature is a rapid growth of pathogenic bacteria possible? -
ANSWER-65'F
In Which of the following food bacteria may grow rapidly? - ANSWER-Low acid
and neutral foods
Which of the following is a safe method of storing potentially hazardous food? -
ANSWER-None of the above
What Type of bacteria grows best at temperatures between 50'-110'F? - ANSWER-
Mesophilic bacteria
It may be necessary to remove foods from refrigeration during preparation and
seasoning of foods. This Process: - ANSWER-Must be done as rapidly as Possible
Which of the following is true regarding water activity level? - ANSWER-Water
Activity is a measure of the available water in the food for biological activity
Which of the following statements regarding foods that have a low water activity is
true? - ANSWER-All Of the Above
, Which of the following statements regarding bacteria is true? - ANSWER-
Pathogenic bacteria cause disease in man
Which of the following foods would likely be the most shelf stable? - ANSWER-
Instant Coffee
Which of the following food is the least shelf stable? - ANSWER-Fresh meats
Most viral food-borne diseases are the result of: - ANSWER-Poor Personal
Hygiene Practice
A Food-Borne parasite found in under-cooked Pork is: - ANSWER-Trichinella
Spiralis
Raw, Marinated or partially cooked fish is made safe by freezing for specified
times and temperatures. which of the following time and temperature combination
is recommended: - ANSWER--31'f or lower for 15 hours
The most popular chemical sanitizer is: - ANSWER-Chlorine
Food Held under refrigeration must be at or below : - ANSWER-41'F
The reason for refrigeration potentially hazardous foods is to : - ANSWER-slow
the growth of bacteria
Heat is effective in destroying microorganisms when the following factors are
considered: - ANSWER-Time and Temperature
LATEST EXAM 2026 WITH 100
QUESTIONS AND CORRECT
ANSWERS | ALREADY GRADED A
+ | GUARANTEED PASS | FOOD
PROTECTION COURSE EXAM 2026
All food service establishments must have a current and valid permit issued by the
New York City Department of Health and Mental Hygiene - ANSWER-True
Sulfites can be used in food preparation as long as their use is disclosed on the
menu. - ANSWER-False
Some wild mushrooms can be very toxic; therefore mushrooms must always be
purchased from a reliable and trustworthy commercial source. - ANSWER-True
Use of MSG (Monosodium Glutamate) in foods is a very dangerous practice and is
not allowed under any circumstances. - ANSWER-False
,Which of the following bacteria causes spoilage of food? - ANSWER-Undesirable
Bacteria
Under favorable conditions bacteria can double their population every 20 to 30
minutes. Which of the following would provide favorable growth conditions for
bacteria? - ANSWER-Cooked Pork stored at 80'F
At what temperature is a rapid growth of pathogenic bacteria possible? -
ANSWER-65'F
In Which of the following food bacteria may grow rapidly? - ANSWER-Low acid
and neutral foods
Which of the following is a safe method of storing potentially hazardous food? -
ANSWER-None of the above
What Type of bacteria grows best at temperatures between 50'-110'F? - ANSWER-
Mesophilic bacteria
It may be necessary to remove foods from refrigeration during preparation and
seasoning of foods. This Process: - ANSWER-Must be done as rapidly as Possible
Which of the following is true regarding water activity level? - ANSWER-Water
Activity is a measure of the available water in the food for biological activity
Which of the following statements regarding foods that have a low water activity is
true? - ANSWER-All Of the Above
, Which of the following statements regarding bacteria is true? - ANSWER-
Pathogenic bacteria cause disease in man
Which of the following foods would likely be the most shelf stable? - ANSWER-
Instant Coffee
Which of the following food is the least shelf stable? - ANSWER-Fresh meats
Most viral food-borne diseases are the result of: - ANSWER-Poor Personal
Hygiene Practice
A Food-Borne parasite found in under-cooked Pork is: - ANSWER-Trichinella
Spiralis
Raw, Marinated or partially cooked fish is made safe by freezing for specified
times and temperatures. which of the following time and temperature combination
is recommended: - ANSWER--31'f or lower for 15 hours
The most popular chemical sanitizer is: - ANSWER-Chlorine
Food Held under refrigeration must be at or below : - ANSWER-41'F
The reason for refrigeration potentially hazardous foods is to : - ANSWER-slow
the growth of bacteria
Heat is effective in destroying microorganisms when the following factors are
considered: - ANSWER-Time and Temperature
