1|Page
Protection Course Test Prep 2026 with 150 Recently
Tested Exam Questions and Correct Answers/ Food
Protection Course Exam 2026 (New)
All food service establishments must have -
..ANSWER...✓✓ a current and valid permit issued by the
NYC Health Department
When do Health Inspectors have the right to inspect a
food service or food processing establishment? -
..ANSWER...✓✓ as long as it is in operation
During an inspection, inspectors must be given access to
- ..ANSWER...✓✓ all areas of the food establishment
Who is required to have a Food Protection Certificate. -
..ANSWER...✓✓ supervisors of all food service
establishments
Food is defined as - ..ANSWER...✓✓ any edible
substance, ice, beverage, or ingredient intended for use
and used or sold for human consumption.
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Potentially Hazardous Food (PHF) refers to? -
..ANSWER...✓✓ Foods which support rapid growth of
microorganisms.
Examples of Potentially Hazardous Foods -
..ANSWER...✓✓ Examples: 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: Air-
cooled hard-boiled eggs with intact shell, beef jerky,
cheese pizza, crispy bacon)
Not Potentially Hazardous prepared Foods -
..ANSWER...✓✓ Air-cooled hard-boiled eggs with intact
shell, beef jerky, cheese pizza, crispy bacon
The Temperature Danger Zone - ..ANSWER...✓✓ 41°F and
140°F.
The three thermometers allowed to be used for
measuring food temperatures: - ..ANSWER...✓✓
Examples: Bi-metallic stem (range from 0°F to 220°F),
thermocouple, and thermistor (digital)
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Glass Thermometers - ..ANSWER...✓✓ Kind of
thermometer which are prohibited by law in a food
establishment.
Meat inspected by the U.S. Dept. of Agriculture must have
what? - ..ANSWER...✓✓ must have a USDA inspection
stamp.
Raw shell eggs must be stored at a minimum
temperature of - ..ANSWER...✓✓ 45°F
Smoked fish must be held at - ..ANSWER...✓✓ 38°F or
below
Smoked fish held above what temperature causes the
growth of which kind of bacteria - ..ANSWER...✓✓ 38°F
causes growth of the bacteria Clostridium botulinum.
All refrigerated food must be held at or below -
..ANSWER...✓✓ 41°F
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Shellfish must be received with - ..ANSWER...✓✓ the
shellfish tags
After shellfish is used up - ..ANSWER...✓✓ tags must be
kept on file for at least 90 days
Milk and milk products must be pasteurized with sell-by
dates of - ..ANSWER...✓✓ 9 days
Milk and milk products must be ultra-pasteurized with
sell-by dates of - ..ANSWER...✓✓ 45 days
All fruits and vegetables served raw must be -
..ANSWER...✓✓ thoroughly washed before being served.
Canned products must be rejected if there are -
..ANSWER...✓✓ Dents at the seam, swelling, severe rust,
leakage or no label. . (exception: slight dent on the body of
the can)
Home canned foods - ..ANSWER...✓✓ are unacceptable
types of canning
Protection Course Test Prep 2026 with 150 Recently
Tested Exam Questions and Correct Answers/ Food
Protection Course Exam 2026 (New)
All food service establishments must have -
..ANSWER...✓✓ a current and valid permit issued by the
NYC Health Department
When do Health Inspectors have the right to inspect a
food service or food processing establishment? -
..ANSWER...✓✓ as long as it is in operation
During an inspection, inspectors must be given access to
- ..ANSWER...✓✓ all areas of the food establishment
Who is required to have a Food Protection Certificate. -
..ANSWER...✓✓ supervisors of all food service
establishments
Food is defined as - ..ANSWER...✓✓ any edible
substance, ice, beverage, or ingredient intended for use
and used or sold for human consumption.
,2|Page
Potentially Hazardous Food (PHF) refers to? -
..ANSWER...✓✓ Foods which support rapid growth of
microorganisms.
Examples of Potentially Hazardous Foods -
..ANSWER...✓✓ Examples: 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: Air-
cooled hard-boiled eggs with intact shell, beef jerky,
cheese pizza, crispy bacon)
Not Potentially Hazardous prepared Foods -
..ANSWER...✓✓ Air-cooled hard-boiled eggs with intact
shell, beef jerky, cheese pizza, crispy bacon
The Temperature Danger Zone - ..ANSWER...✓✓ 41°F and
140°F.
The three thermometers allowed to be used for
measuring food temperatures: - ..ANSWER...✓✓
Examples: Bi-metallic stem (range from 0°F to 220°F),
thermocouple, and thermistor (digital)
,3|Page
Glass Thermometers - ..ANSWER...✓✓ Kind of
thermometer which are prohibited by law in a food
establishment.
Meat inspected by the U.S. Dept. of Agriculture must have
what? - ..ANSWER...✓✓ must have a USDA inspection
stamp.
Raw shell eggs must be stored at a minimum
temperature of - ..ANSWER...✓✓ 45°F
Smoked fish must be held at - ..ANSWER...✓✓ 38°F or
below
Smoked fish held above what temperature causes the
growth of which kind of bacteria - ..ANSWER...✓✓ 38°F
causes growth of the bacteria Clostridium botulinum.
All refrigerated food must be held at or below -
..ANSWER...✓✓ 41°F
, 4|Page
Shellfish must be received with - ..ANSWER...✓✓ the
shellfish tags
After shellfish is used up - ..ANSWER...✓✓ tags must be
kept on file for at least 90 days
Milk and milk products must be pasteurized with sell-by
dates of - ..ANSWER...✓✓ 9 days
Milk and milk products must be ultra-pasteurized with
sell-by dates of - ..ANSWER...✓✓ 45 days
All fruits and vegetables served raw must be -
..ANSWER...✓✓ thoroughly washed before being served.
Canned products must be rejected if there are -
..ANSWER...✓✓ Dents at the seam, swelling, severe rust,
leakage or no label. . (exception: slight dent on the body of
the can)
Home canned foods - ..ANSWER...✓✓ are unacceptable
types of canning
