nyc food protection course Exam ( 2 Versions) Latest Updated 2025
Questions with 100% Verified Answers
VERSION 1
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 foods
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 cans and bottles -
answers-False
When foods are stored directly in ice, the water from that ice must be drained
constantly. - answers-True
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 is 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
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-At the dimple and
downward
Shellfish tags must be filed 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 shell eggs must be refrigerated upon receipt, at an ambient temperature of: -
answers-45°F
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
Smoked fish provide 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 a 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 presence of the following in food constitutes a physical hazard Piece of Glass -
answers-True
The presence of the following in food constitutes a physical hazard Metal Shaving -
answers-True
The presence of the following in food constitutes a physical hazard Piece of Wood -
answers-True
,The presence of the following in food constitutes a physical hazard Pebbles and Stones
- answers-True
The presence of the following in food constitutes a physical hazard MSG - answers-
False
The presence of the following in food constitutes a physical hazard Toothpick -
answers-True
The presence of the following in the food constitutes a chemical hazard Ciguation` -
answers-True
The presence of the following in the food constitutes a chemical hazard Prescription
medicine - answers-True
The presence of the following in the food constitutes a chemical hazard Roach spray -
answers-True
The presence of the following in the food constitutes a chemical hazard hair - answers-
False
The presence of the following in the food constitutes a chemical hazard False
fingernails - answers-False
The presence of the following in the food constitutes a chemical hazard hair dye -
answers-True
The most significant threat to food safety is from - answers-Biological Hazard
Bacteria and viruses can be seen under intense source of light known as "candling" -
answers-False
Sulfites can be used in food preparation as long as their use is disclosed on the menu -
answers-False
Some wild mushrooms can be very toxic; therefore mushrooms must always be
purchased from a
reliable and trustworthy commercial source. - answers-True
Use of MSG ( Monsodium Glutamate) in foods is a very dangerous practice and is not
allowed under any circumstances. - answers-False
Which of the following bacteria cause spoilage of food? - answers-Undesirable bacteria
, Under favorable conditions bacteria can double their population every 20 to 30 minutes.
Which of the following would provide favorable growth conditions for bacteria? -
answers-Cooked Pork stored at 80°F
At what temperature is rapid growth of pathogenic bacteria possible? - answers-65°F
In which of the following foods bacteria may grow rapidly? - answers-Low acid and
neutral foods
Which of the following is a safe method of storing potentially hazardous food? -
answers-None of the above (Potentially Hazardous foods held atop a kitchen table at
room temperature 60-70 Deg, Potentially hazardous foods held in refrigeration at 50
Deg & Potentially hazardous foods held on a steam table at 130 Deg)
What type of bacteria grows best at temperatures between 50°-110°F? - answers-
Mesophilic bacteria
It may be necessary to remove foods from refrigeration during preparation and
seasoning of foods. This process: - answers-Must be done as rapidly as possible
Which of the following is true regarding water activity level? - answers-Water activity is a
measure of the available water in the food for biological activity
Which of the following statements regarding foods that have a very low water activity is
true? - answers-All of the above (Such foods will have a long shelf life, Such foods are
safer & Both pathogenic and undesirable bacteria will be unable to reproduce on these
foods)
Which of the following statements regarding bacteria is true? - answers-Pathogenic
bacteria cause disease in man
Which of the following foods would likely be the most shelf stable? - answers-Instant
coffee
Which of the following food is the least shelf stable? - answers-Fresh meats
Most viralfood-borne diseases are the result of - answers-Poor personal hygiene
practice
A food-borne parasite found in under-cooked pork is: - answers-Trichinella spiralis
Raw, marinated or partially cooked fish is made safe by freezing for specified times and
temperatures. Which of the following time and temperature combination is
recommended: - answers--31°F or lower for 15 hours
The most popular chemicalsanitizer is: - answers-Chlorine
Questions with 100% Verified Answers
VERSION 1
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 foods
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 cans and bottles -
answers-False
When foods are stored directly in ice, the water from that ice must be drained
constantly. - answers-True
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 is 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
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-At the dimple and
downward
Shellfish tags must be filed 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 shell eggs must be refrigerated upon receipt, at an ambient temperature of: -
answers-45°F
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
Smoked fish provide 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 a 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 presence of the following in food constitutes a physical hazard Piece of Glass -
answers-True
The presence of the following in food constitutes a physical hazard Metal Shaving -
answers-True
The presence of the following in food constitutes a physical hazard Piece of Wood -
answers-True
,The presence of the following in food constitutes a physical hazard Pebbles and Stones
- answers-True
The presence of the following in food constitutes a physical hazard MSG - answers-
False
The presence of the following in food constitutes a physical hazard Toothpick -
answers-True
The presence of the following in the food constitutes a chemical hazard Ciguation` -
answers-True
The presence of the following in the food constitutes a chemical hazard Prescription
medicine - answers-True
The presence of the following in the food constitutes a chemical hazard Roach spray -
answers-True
The presence of the following in the food constitutes a chemical hazard hair - answers-
False
The presence of the following in the food constitutes a chemical hazard False
fingernails - answers-False
The presence of the following in the food constitutes a chemical hazard hair dye -
answers-True
The most significant threat to food safety is from - answers-Biological Hazard
Bacteria and viruses can be seen under intense source of light known as "candling" -
answers-False
Sulfites can be used in food preparation as long as their use is disclosed on the menu -
answers-False
Some wild mushrooms can be very toxic; therefore mushrooms must always be
purchased from a
reliable and trustworthy commercial source. - answers-True
Use of MSG ( Monsodium Glutamate) in foods is a very dangerous practice and is not
allowed under any circumstances. - answers-False
Which of the following bacteria cause spoilage of food? - answers-Undesirable bacteria
, Under favorable conditions bacteria can double their population every 20 to 30 minutes.
Which of the following would provide favorable growth conditions for bacteria? -
answers-Cooked Pork stored at 80°F
At what temperature is rapid growth of pathogenic bacteria possible? - answers-65°F
In which of the following foods bacteria may grow rapidly? - answers-Low acid and
neutral foods
Which of the following is a safe method of storing potentially hazardous food? -
answers-None of the above (Potentially Hazardous foods held atop a kitchen table at
room temperature 60-70 Deg, Potentially hazardous foods held in refrigeration at 50
Deg & Potentially hazardous foods held on a steam table at 130 Deg)
What type of bacteria grows best at temperatures between 50°-110°F? - answers-
Mesophilic bacteria
It may be necessary to remove foods from refrigeration during preparation and
seasoning of foods. This process: - answers-Must be done as rapidly as possible
Which of the following is true regarding water activity level? - answers-Water activity is a
measure of the available water in the food for biological activity
Which of the following statements regarding foods that have a very low water activity is
true? - answers-All of the above (Such foods will have a long shelf life, Such foods are
safer & Both pathogenic and undesirable bacteria will be unable to reproduce on these
foods)
Which of the following statements regarding bacteria is true? - answers-Pathogenic
bacteria cause disease in man
Which of the following foods would likely be the most shelf stable? - answers-Instant
coffee
Which of the following food is the least shelf stable? - answers-Fresh meats
Most viralfood-borne diseases are the result of - answers-Poor personal hygiene
practice
A food-borne parasite found in under-cooked pork is: - answers-Trichinella spiralis
Raw, marinated or partially cooked fish is made safe by freezing for specified times and
temperatures. Which of the following time and temperature combination is
recommended: - answers--31°F or lower for 15 hours
The most popular chemicalsanitizer is: - answers-Chlorine
