NYC FOOD PROTECTION CORE MANUALS 2026/2027
QUESTIONS AND SOLUTIONS RATED A+
✔✔All cold foods must - ✔✔be held at 41°F or below (except smoked fish at 38°F) at all
times.
✔✔Keep dry storage areas - ✔✔well lighted and ventilated.
✔✔Never store foods - ✔✔under waste water lines.
✔✔Food for storage must - ✔✔be kept covered and stored in vermin-proof containers.
✔✔Ice intended for human consumption cannot - ✔✔be used for storing cans, bottles or
other food products.
✔✔When foods are stored directly in ice, - ✔✔the water from that ice must be drained
constantly.
✔✔"First Aid Choking" poster must - ✔✔be displayed conspicuously in each designated
eating area.
✔✔Food establishments which serve alcoholic beverages are - ✔✔required to display
the "Alcohol and Pregnancy Warning" sign.
✔✔A "Wash Hands" sign must - ✔✔must be displayed at all hand washing sinks.
✔✔"No smoking" signs must - ✔✔be displayed throughout each facility.
✔✔There are three main hazards to our health in a food establishment: - ✔✔physical,
chemical and biological.
✔✔The presence of a foreign object (glass fragments, pieces of metal, etc.) in a food is
considered - ✔✔a physical hazard.
✔✔Presence of harmful chemicals (pesticide, cleaning agents, prescription medicine
etc.) in a food is called - ✔✔a chemical hazard.
✔✔Biological hazard is - ✔✔the presence of microorganisms (bacteria, viruses,
parasites and fungi) in the food.
✔✔Foods that have been contaminated with pathogenic bacteria have - ✔✔no change
in appearance, taste or smell.
, ✔✔Under favorable conditions bacteria - ✔✔can double their population every 20 to 30
minutes.
✔✔There are 4 phases of bacterial growth: - ✔✔Lag, Log, Stationary and Death.
✔✔The most rapid growth of bacteria - ✔✔takes place in the log phase.
✔✔The six factors that affect the growth of bacteria are: - ✔✔Food, Acidity (Low
acidity), Temperature Danger Zone, Time, Oxygen (or lack of oxygen) and Moisture
(FATTOM).
✔✔Viruses cannot reproduce in food; - ✔✔they only use food as a means to get inside
the human body.
✔✔Hepatitis A and norovirus are - ✔✔two common food-borne viruses that typically
contaminate our food supply through fecal (human) contaminated waters and food.
✔✔The food-borne parasite typically found in under-cooked pork - ✔✔is called
Trichinella spiralis.
✔✔The illness trichinosis - ✔✔is caused by a parasite known as Trichinella spiralis.
✔✔Trichinella spiralis can - ✔✔be eliminated by cooking pork to 150°F for 15 seconds
✔✔A food-borne parasite typically found in marine fish - ✔✔is called Anisakis simplex
✔✔Salmonella enteritidis is - ✔✔mainly associated with raw poultry and raw shell eggs.
✔✔When preparing any egg recipe where eggs are not cooked or partially cooked, -
✔✔one must always use pasteurized eggs only.
✔✔We can control the growth of the microorganism Clostridium perfringens - ✔✔by
rapid cooling, rapid re-heating and avoid preparing foods in advance.
✔✔Staphylococcus aureus is - ✔✔a bacterium that is commonly carried by healthy
human beings.
✔✔Staphylococcal food intoxication is - ✔✔a common cause of food-borne illness
caused by Staphylococcus aureus
✔✔Staphylococcal food intoxication - ✔✔can be prevented by good personal hygiene
and avoiding bare hands contact with ready-to-eat foods.
QUESTIONS AND SOLUTIONS RATED A+
✔✔All cold foods must - ✔✔be held at 41°F or below (except smoked fish at 38°F) at all
times.
✔✔Keep dry storage areas - ✔✔well lighted and ventilated.
✔✔Never store foods - ✔✔under waste water lines.
✔✔Food for storage must - ✔✔be kept covered and stored in vermin-proof containers.
✔✔Ice intended for human consumption cannot - ✔✔be used for storing cans, bottles or
other food products.
✔✔When foods are stored directly in ice, - ✔✔the water from that ice must be drained
constantly.
✔✔"First Aid Choking" poster must - ✔✔be displayed conspicuously in each designated
eating area.
✔✔Food establishments which serve alcoholic beverages are - ✔✔required to display
the "Alcohol and Pregnancy Warning" sign.
✔✔A "Wash Hands" sign must - ✔✔must be displayed at all hand washing sinks.
✔✔"No smoking" signs must - ✔✔be displayed throughout each facility.
✔✔There are three main hazards to our health in a food establishment: - ✔✔physical,
chemical and biological.
✔✔The presence of a foreign object (glass fragments, pieces of metal, etc.) in a food is
considered - ✔✔a physical hazard.
✔✔Presence of harmful chemicals (pesticide, cleaning agents, prescription medicine
etc.) in a food is called - ✔✔a chemical hazard.
✔✔Biological hazard is - ✔✔the presence of microorganisms (bacteria, viruses,
parasites and fungi) in the food.
✔✔Foods that have been contaminated with pathogenic bacteria have - ✔✔no change
in appearance, taste or smell.
, ✔✔Under favorable conditions bacteria - ✔✔can double their population every 20 to 30
minutes.
✔✔There are 4 phases of bacterial growth: - ✔✔Lag, Log, Stationary and Death.
✔✔The most rapid growth of bacteria - ✔✔takes place in the log phase.
✔✔The six factors that affect the growth of bacteria are: - ✔✔Food, Acidity (Low
acidity), Temperature Danger Zone, Time, Oxygen (or lack of oxygen) and Moisture
(FATTOM).
✔✔Viruses cannot reproduce in food; - ✔✔they only use food as a means to get inside
the human body.
✔✔Hepatitis A and norovirus are - ✔✔two common food-borne viruses that typically
contaminate our food supply through fecal (human) contaminated waters and food.
✔✔The food-borne parasite typically found in under-cooked pork - ✔✔is called
Trichinella spiralis.
✔✔The illness trichinosis - ✔✔is caused by a parasite known as Trichinella spiralis.
✔✔Trichinella spiralis can - ✔✔be eliminated by cooking pork to 150°F for 15 seconds
✔✔A food-borne parasite typically found in marine fish - ✔✔is called Anisakis simplex
✔✔Salmonella enteritidis is - ✔✔mainly associated with raw poultry and raw shell eggs.
✔✔When preparing any egg recipe where eggs are not cooked or partially cooked, -
✔✔one must always use pasteurized eggs only.
✔✔We can control the growth of the microorganism Clostridium perfringens - ✔✔by
rapid cooling, rapid re-heating and avoid preparing foods in advance.
✔✔Staphylococcus aureus is - ✔✔a bacterium that is commonly carried by healthy
human beings.
✔✔Staphylococcal food intoxication is - ✔✔a common cause of food-borne illness
caused by Staphylococcus aureus
✔✔Staphylococcal food intoxication - ✔✔can be prevented by good personal hygiene
and avoiding bare hands contact with ready-to-eat foods.
