NYC Food Protection Final Exam 2025 ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
Questions Answers Practice Test (100 ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
Must Know Questions) exam with ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
correct answers ||\\||\\
What is the temperature danger zone for food?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. 32°F to 100°F (0°C to 38°C).
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. 40°F to 140°F (4°C to 60°C).
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
c. 50°F to 150°F (10°C to 65°C).
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
d. 60°F to 160°F (15°C to 71°C).
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. 40°F to 140°F (4°C to 60°C)
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
How often should food contact surfaces be sanitized?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. After ever use
||\\||\\ ||\\||\\ ||\\||\\
b. Once every 2 hours
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
c. Once every 4 hours
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
d. At the end of the day
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. After every use
||\\||\\ ||\\||\\ ||\\||\\
What are the symptoms of foodborne illness?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Nausea, headaches, and dizziness
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. Nausea, vomiting, and diarrhea
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
,c. Fatigue, sore throat, and cough
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. Headache, joint pain, and fever
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. Nausea, vomiting, and diarrhea
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
How long can food be safely left at room temperature?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. 1 hour
||\\||\\ ||\\||\\
b. 2 hours
||\\||\\ ||\\||\\
c. 3 hours
||\\||\\ ||\\||\\
d. 4 hours
||\\||\\ ||\\||\\
b. 2 hours
||\\||\\ ||\\||\\
What are the specific temperature requirements for cold
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
holding of food? ||\\||\\ ||\\||\\
a. Below 32°F (0°C)
||\\||\\ ||\\||\\ ||\\||\\
b. Below 40°F (4°C)
||\\||\\ ||\\||\\ ||\\||\\
c. Below 50°F (10°C)
||\\||\\ ||\\||\\ ||\\||\\
d. Below 60°F (15°C)
||\\||\\ ||\\||\\ ||\\||\\
b. Below 40°F
||\\||\\ ||\\||\\
What is the minimum internal cooking temperature for poultry?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. 145°F (63°C)
||\\||\\ ||\\||\\
b. 155°F (68°C)
||\\||\\ ||\\||\\
c. 165°F (74°C)
||\\||\\ ||\\||\\
d. 175°F (80°C)
||\\||\\ ||\\||\\
c. 165°F (74°C)
||\\||\\ ||\\||\\
,What are the major food allergens recognized by the FDA?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Wheat, soy, peanuts, and shellfish
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. Wheat, corn, peanuts, and shellfish
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
c. Rice, soy, almonds, and shellfish
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
d. Barley, soy, almonds, and shellfish
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Wheat, soy, peanuts, and shellfish
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
How should chemicals be stored in a food service
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
establishment?
a. Above food preparations areas
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. In a separate, labeled area away from food
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
c. Next to cleaning tools
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. On the lowest shelves in the kitchen
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. In a separate, labeled area away form food
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
What is the proper way to wash hands in hood service setting?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. With cold water and soap for 5 seconds
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. With warm water and soap for 10 seconds
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
c. With warm water and soap for 20 seconds
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
d. With hot water and soap for 30 seconds
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
c. With warm water and soap for 20 seconds
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
What is the best way to thaw frozen food safely?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. At room temperature
||\\||\\ ||\\||\\ ||\\||\\
b. Under cold running water
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
, c. In a microwave
||\\||\\ ||\\||\\ ||\\||\\
d. All of the above
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. Under cold running water
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
How should you handle a customer's food allergy concern?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Ignore it as it'a probably not serious
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. Inform the customer about ingredients and preparation
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
methods
c. Suggest they eat something else
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
d. Ask them to sign a waiver
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. Inform the customer about ingredients and preparation
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
methods
What are the steps in the flow of food? ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Purchasing, receiving, storing, preparing, cooking, holding,
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
cooling, reheating, serving ||\\||\\ ||\\||\\
b. Purchasing, cooking, storing, preparing, holding, cooling,
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
reheating, serving ||\\||\\
c. Receiving, storing, preparing, cooking, serving, cooling,
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
holding, reheating ||\\||\\
d. Purchasing, receiving, storing, preparing, cooking, serving,
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
cooling, reheating ||\\||\\
a. Purchasing, receiving, storing, preparing, cooking, holding,
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
cooling, reheating, serving ||\\||\\ ||\\||\\
Questions Answers Practice Test (100 ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
Must Know Questions) exam with ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
correct answers ||\\||\\
What is the temperature danger zone for food?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. 32°F to 100°F (0°C to 38°C).
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. 40°F to 140°F (4°C to 60°C).
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
c. 50°F to 150°F (10°C to 65°C).
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
d. 60°F to 160°F (15°C to 71°C).
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. 40°F to 140°F (4°C to 60°C)
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
How often should food contact surfaces be sanitized?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. After ever use
||\\||\\ ||\\||\\ ||\\||\\
b. Once every 2 hours
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
c. Once every 4 hours
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
d. At the end of the day
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. After every use
||\\||\\ ||\\||\\ ||\\||\\
What are the symptoms of foodborne illness?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Nausea, headaches, and dizziness
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. Nausea, vomiting, and diarrhea
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
,c. Fatigue, sore throat, and cough
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. Headache, joint pain, and fever
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. Nausea, vomiting, and diarrhea
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
How long can food be safely left at room temperature?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. 1 hour
||\\||\\ ||\\||\\
b. 2 hours
||\\||\\ ||\\||\\
c. 3 hours
||\\||\\ ||\\||\\
d. 4 hours
||\\||\\ ||\\||\\
b. 2 hours
||\\||\\ ||\\||\\
What are the specific temperature requirements for cold
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
holding of food? ||\\||\\ ||\\||\\
a. Below 32°F (0°C)
||\\||\\ ||\\||\\ ||\\||\\
b. Below 40°F (4°C)
||\\||\\ ||\\||\\ ||\\||\\
c. Below 50°F (10°C)
||\\||\\ ||\\||\\ ||\\||\\
d. Below 60°F (15°C)
||\\||\\ ||\\||\\ ||\\||\\
b. Below 40°F
||\\||\\ ||\\||\\
What is the minimum internal cooking temperature for poultry?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. 145°F (63°C)
||\\||\\ ||\\||\\
b. 155°F (68°C)
||\\||\\ ||\\||\\
c. 165°F (74°C)
||\\||\\ ||\\||\\
d. 175°F (80°C)
||\\||\\ ||\\||\\
c. 165°F (74°C)
||\\||\\ ||\\||\\
,What are the major food allergens recognized by the FDA?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Wheat, soy, peanuts, and shellfish
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. Wheat, corn, peanuts, and shellfish
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
c. Rice, soy, almonds, and shellfish
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
d. Barley, soy, almonds, and shellfish
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Wheat, soy, peanuts, and shellfish
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
How should chemicals be stored in a food service
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
establishment?
a. Above food preparations areas
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. In a separate, labeled area away from food
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
c. Next to cleaning tools
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. On the lowest shelves in the kitchen
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. In a separate, labeled area away form food
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
What is the proper way to wash hands in hood service setting?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. With cold water and soap for 5 seconds
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. With warm water and soap for 10 seconds
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
c. With warm water and soap for 20 seconds
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
d. With hot water and soap for 30 seconds
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
c. With warm water and soap for 20 seconds
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
What is the best way to thaw frozen food safely?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. At room temperature
||\\||\\ ||\\||\\ ||\\||\\
b. Under cold running water
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
, c. In a microwave
||\\||\\ ||\\||\\ ||\\||\\
d. All of the above
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. Under cold running water
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
How should you handle a customer's food allergy concern?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Ignore it as it'a probably not serious
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. Inform the customer about ingredients and preparation
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
methods
c. Suggest they eat something else
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
d. Ask them to sign a waiver
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. Inform the customer about ingredients and preparation
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
methods
What are the steps in the flow of food? ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Purchasing, receiving, storing, preparing, cooking, holding,
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
cooling, reheating, serving ||\\||\\ ||\\||\\
b. Purchasing, cooking, storing, preparing, holding, cooling,
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
reheating, serving ||\\||\\
c. Receiving, storing, preparing, cooking, serving, cooling,
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
holding, reheating ||\\||\\
d. Purchasing, receiving, storing, preparing, cooking, serving,
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
cooling, reheating ||\\||\\
a. Purchasing, receiving, storing, preparing, cooking, holding,
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
cooling, reheating, serving ||\\||\\ ||\\||\\
