NYC Food Protection Course Test Prep 2026 with 150
Recently Tested Exam Questions and Correct
Answers/ Food Protection Course Exam 2026 (New)
To avoid trichinosis, Pork should never be undercooked. New York City Health
Code requires pork to be cooked to a minimum temperature of: - ANSWER-150'F
According to New York City Health Codes, hands must be washed thoroughly at
least three times a day. - ANSWER-FALSE
Sick food workers who can transmit their illness thorough contact with with food
should be prevented from working until they are well. - ANSWER-True
A Food worker with an uninfected cut on his/her hand: - ANSWER-Can Work
only if they wear a clean bandage and wear sanitary gloves.
During hand washing, hands must be rubbed for at least: - ANSWER-20 seconds
Clean Aprons can be used for wiping hands. - ANSWER-False
Hand sanitizer can be used in place of hand washing during busy periods. -
ANSWER-False
Shellfish tags must be kept with the product until it's used up and then filed away
for: - ANSWER-90 days
pg. 1
,The New York City Health Code requires that all food workers wear proper hair
restraints. - ANSWER-True
When bacteria from a raw food gets into a cooked or read-to-eat food this is called:
- ANSWER-Cross-Contamination
The Correct cooking temperature for poultry, stuffed meat and stuffing is: -
ANSWER-165'F
Thick foods cool Faster... - ANSWER-In Small Amounts in Small containers
It is good practice to thaw frozen foods by leaving them out on the kitchen counter
overnight. - ANSWER-False
Hot Foods placed in a refrigerator for cooling must be covered... - ANSWER-after
being cooled
To prevent illness, Pork must be cooked to an internal temperature of: -
ANSWER-150'F
Which of the following procedures cannot be used as an effective rapid cooling
technique: - ANSWER-Placing on the counter overnight
The health Code requires that frozen foods be properly thawed before being
cooked. The exception to this rule is: - ANSWER-A Frozen hamburger patty
Ground meat and foods containing ground meat must be cooked to an internal
temperature of: - ANSWER-158'F
pg. 2
, All of the Following except one may be used when working with ready-to-eat
foods: - ANSWER-Clean bare hands
When using disposable gloves, they must be changed often to prevent
contamination of food under what circumstances? - ANSWER-All of the Above
All of the following, EXCEPT ONE are true of a hot holding unit: - ANSWER-
Must be used to reheat refrigerated foods
Which of the following is NOT a recommended method of rapid cooling? -
ANSWER-Covering the food and placing the food on a preparation table
All food on display must be protected by packaging, sneeze guards, display cases
or through other means - ANSWER-True
Hands must be washed thoroughly after: - ANSWER-All of the above
The hand wash sink must be Provided with - ANSWER-A B and C
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
Health Inspectors have the right to inspect a food service or food processing
establishment as long as it in operation. Inspectors must be given access to all areas
of establishment during an inspection. - ANSWER-True
pg. 3
Recently Tested Exam Questions and Correct
Answers/ Food Protection Course Exam 2026 (New)
To avoid trichinosis, Pork should never be undercooked. New York City Health
Code requires pork to be cooked to a minimum temperature of: - ANSWER-150'F
According to New York City Health Codes, hands must be washed thoroughly at
least three times a day. - ANSWER-FALSE
Sick food workers who can transmit their illness thorough contact with with food
should be prevented from working until they are well. - ANSWER-True
A Food worker with an uninfected cut on his/her hand: - ANSWER-Can Work
only if they wear a clean bandage and wear sanitary gloves.
During hand washing, hands must be rubbed for at least: - ANSWER-20 seconds
Clean Aprons can be used for wiping hands. - ANSWER-False
Hand sanitizer can be used in place of hand washing during busy periods. -
ANSWER-False
Shellfish tags must be kept with the product until it's used up and then filed away
for: - ANSWER-90 days
pg. 1
,The New York City Health Code requires that all food workers wear proper hair
restraints. - ANSWER-True
When bacteria from a raw food gets into a cooked or read-to-eat food this is called:
- ANSWER-Cross-Contamination
The Correct cooking temperature for poultry, stuffed meat and stuffing is: -
ANSWER-165'F
Thick foods cool Faster... - ANSWER-In Small Amounts in Small containers
It is good practice to thaw frozen foods by leaving them out on the kitchen counter
overnight. - ANSWER-False
Hot Foods placed in a refrigerator for cooling must be covered... - ANSWER-after
being cooled
To prevent illness, Pork must be cooked to an internal temperature of: -
ANSWER-150'F
Which of the following procedures cannot be used as an effective rapid cooling
technique: - ANSWER-Placing on the counter overnight
The health Code requires that frozen foods be properly thawed before being
cooked. The exception to this rule is: - ANSWER-A Frozen hamburger patty
Ground meat and foods containing ground meat must be cooked to an internal
temperature of: - ANSWER-158'F
pg. 2
, All of the Following except one may be used when working with ready-to-eat
foods: - ANSWER-Clean bare hands
When using disposable gloves, they must be changed often to prevent
contamination of food under what circumstances? - ANSWER-All of the Above
All of the following, EXCEPT ONE are true of a hot holding unit: - ANSWER-
Must be used to reheat refrigerated foods
Which of the following is NOT a recommended method of rapid cooling? -
ANSWER-Covering the food and placing the food on a preparation table
All food on display must be protected by packaging, sneeze guards, display cases
or through other means - ANSWER-True
Hands must be washed thoroughly after: - ANSWER-All of the above
The hand wash sink must be Provided with - ANSWER-A B and C
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
Health Inspectors have the right to inspect a food service or food processing
establishment as long as it in operation. Inspectors must be given access to all areas
of establishment during an inspection. - ANSWER-True
pg. 3
