1|Page
NYC FOOD PROTECTION COURSE EXAM 2025|
BRAND NEW ACTUAL EXAM WITH 100% VERIFIED
QUESTIONS AND CORRECT SOLUTIONS|
GUARANTEED VALUE PACK| ACE YOUR GRADES.
All food service establishments must have a current and valid permit issued by the
New York City Department of Health and Mental Hygiene - (answers)True
Health Inspectors have the right to inspect a food service or food processing
establishment as long as it it in operation. Inspectors must be given access to all
areas of establishment during an inspection. - (answers)True
Obstruction or interference with Health Inspectors in the performance of their
duties may result in the closing of the establishment and revocation of the permit.
- (answers)True
Health Inspectors are authorized to collect permit fees and fines on behalf of the
department - (answers)False
Health Inspectors must show their photo identification and badge to the person in
charge of an establishment when requested. - (answers)True
The term "Potentially Hazardous Food" refers to: - (answers)Any food that will
support the growth of microorganisms
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Home canned food products are allowed in commercial food establishments. -
(answers)False
The temperature Danger Zone is between 41'F and 140'F - (answers)True
Within the Temperature Danger Zone most harmful microorganism: -
(answers)Reproduce Rapidly
The sensing portion of a bi-metallic stem thermometer is: - (answers)a the dimple
and downward
Shellfish tags must be must be filled in order of delivery date and kept for a period
of 90 days. The 90-day period begins from: - (answers)When the Product is used
up
Fresh Shelled eggs must be refrigerated up receipt, at an ambient temperature of:
- (answers)45F
Foods in modified atmosphere packages provide ideal conditions for the growth
of : - (answers)Clostridium Botulinum
Chicken and other poultry are most likely to be contaminated with: -
(answers)Salmonella
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Smoked Fish provided ideal conditions for the growth of botulinum spores.
Therefore, this product must be stored at: - (answers)38'F
Which of the following cans MUST be removed from circulation? - (answers)A can
with a dent on the seam
All of the following are indications that fish is fresh except: - (answers)There is a
fishy odor
The acronym FIFO means "First In First Out" - (answers)True
The New York City Health Code requires that all food items must be stored at
least - (answers)6 Inches from the floor
In order to avoid cross-contamination, raw foods in a refrigerator must be stored -
(answers)Below Cooked Food
Cold Temperatures slow down the growth of microorganisms - (answers)True
Food for storage must be kept covered and/or stored in vermin-proof containers -
(answers)True
Ice intended for human consumption can be used for storing can and bottles -
(answers)False
NYC FOOD PROTECTION COURSE EXAM 2025|
BRAND NEW ACTUAL EXAM WITH 100% VERIFIED
QUESTIONS AND CORRECT SOLUTIONS|
GUARANTEED VALUE PACK| ACE YOUR GRADES.
All food service establishments must have a current and valid permit issued by the
New York City Department of Health and Mental Hygiene - (answers)True
Health Inspectors have the right to inspect a food service or food processing
establishment as long as it it in operation. Inspectors must be given access to all
areas of establishment during an inspection. - (answers)True
Obstruction or interference with Health Inspectors in the performance of their
duties may result in the closing of the establishment and revocation of the permit.
- (answers)True
Health Inspectors are authorized to collect permit fees and fines on behalf of the
department - (answers)False
Health Inspectors must show their photo identification and badge to the person in
charge of an establishment when requested. - (answers)True
The term "Potentially Hazardous Food" refers to: - (answers)Any food that will
support the growth of microorganisms
,2|Page
Home canned food products are allowed in commercial food establishments. -
(answers)False
The temperature Danger Zone is between 41'F and 140'F - (answers)True
Within the Temperature Danger Zone most harmful microorganism: -
(answers)Reproduce Rapidly
The sensing portion of a bi-metallic stem thermometer is: - (answers)a the dimple
and downward
Shellfish tags must be must be filled in order of delivery date and kept for a period
of 90 days. The 90-day period begins from: - (answers)When the Product is used
up
Fresh Shelled eggs must be refrigerated up receipt, at an ambient temperature of:
- (answers)45F
Foods in modified atmosphere packages provide ideal conditions for the growth
of : - (answers)Clostridium Botulinum
Chicken and other poultry are most likely to be contaminated with: -
(answers)Salmonella
, 3|Page
Smoked Fish provided ideal conditions for the growth of botulinum spores.
Therefore, this product must be stored at: - (answers)38'F
Which of the following cans MUST be removed from circulation? - (answers)A can
with a dent on the seam
All of the following are indications that fish is fresh except: - (answers)There is a
fishy odor
The acronym FIFO means "First In First Out" - (answers)True
The New York City Health Code requires that all food items must be stored at
least - (answers)6 Inches from the floor
In order to avoid cross-contamination, raw foods in a refrigerator must be stored -
(answers)Below Cooked Food
Cold Temperatures slow down the growth of microorganisms - (answers)True
Food for storage must be kept covered and/or stored in vermin-proof containers -
(answers)True
Ice intended for human consumption can be used for storing can and bottles -
(answers)False
