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NYC Food Protection Certificate Exam
Questions and Answers 100% Pass
All food service establishments must have - ANS 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? - ANS as long as it is in operation
During an inspection, inspectors must be given access to - ANS all areas of the food
establishment
Who is required to have a Food Protection Certificate. - ANS supervisors of all food service
establishments
Food is defined as - ANS any edible substance, ice, beverage, or ingredient intended for use
and used or sold for human consumption.
Potentially Hazardous Food (PHF) refers to? - ANS Foods which support rapid growth of
microorganisms.
Examples of Potentially Hazardous Foods - ANS 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)
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Not Potentially Hazardous prepared Foods - ANS Air-cooled hard-boiled eggs with intact
shell, beef jerky, cheese pizza, crispy bacon
The Temperature Danger Zone - ANS 41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures: -
ANS Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor
(digital)
Glass Thermometers - ANS Kind of thermometer which are prohibited by law in a food
establishment.
Meat inspected by the U.S. Dept. of Agriculture must have what? - ANS must have a USDA
inspection stamp.
Raw shell eggs must be stored at a minimum temperature of - ANS 45°F
Smoked fish must be held at - ANS 38°F or below
Smoked fish held above what temperature causes the growth of which kind of bacteria -
ANS 38°F causes growth of the bacteria Clostridium botulinum.
All refrigerated food must be held at or below - ANS 41°F
Shellfish must be received with - ANS the shellfish tags
After shellfish is used up - ANS tags must be kept on file for at least 90 days
Milk and milk products must be pasteurized with sell-by dates of - ANS 9 days
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Milk and milk products must be ultra-pasteurized with sell-by dates of - ANS 45 days
All fruits and vegetables served raw must be - ANS thoroughly washed before being served.
Canned products must be rejected if there are - ANS Dents at the seam, swelling, severe rust,
leakage or no label. . (exception: slight dent on the body of the can)
Home canned foods - ANS are unacceptable types of canning
All commercial modified atmosphere packaged foods - ANS type of packaged food that must
be used per manufacture specifications
Vacuum Packaging of any food product in a retail food establishment - ANS Prohibited by law
unless special authorization is obtained through the Department of Health
The acronym FIFO means - ANS First In First Out
The first step in implementing FIFO is to - ANS date the products is the is the first step
How far off the floor must all food items must be stored? - ANS 6" or more
In order to prevent cross-contamination, raw foods in a refrigerator must be stored -
ANS below cooked foods
Cold temperatures - ANS slow down the growth of microorganisms
All cold foods must be held at - ANS 41°F or below at all times (except smoked fish at 38°F)
Dry storage areas - ANS Must be kept well lighted and ventilated
©FYNDLAY 3
NYC Food Protection Certificate Exam
Questions and Answers 100% Pass
All food service establishments must have - ANS 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? - ANS as long as it is in operation
During an inspection, inspectors must be given access to - ANS all areas of the food
establishment
Who is required to have a Food Protection Certificate. - ANS supervisors of all food service
establishments
Food is defined as - ANS any edible substance, ice, beverage, or ingredient intended for use
and used or sold for human consumption.
Potentially Hazardous Food (PHF) refers to? - ANS Foods which support rapid growth of
microorganisms.
Examples of Potentially Hazardous Foods - ANS 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)
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, ©FYNDLAY 2025 ALL RIGHTS RESERVED
Not Potentially Hazardous prepared Foods - ANS Air-cooled hard-boiled eggs with intact
shell, beef jerky, cheese pizza, crispy bacon
The Temperature Danger Zone - ANS 41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures: -
ANS Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor
(digital)
Glass Thermometers - ANS Kind of thermometer which are prohibited by law in a food
establishment.
Meat inspected by the U.S. Dept. of Agriculture must have what? - ANS must have a USDA
inspection stamp.
Raw shell eggs must be stored at a minimum temperature of - ANS 45°F
Smoked fish must be held at - ANS 38°F or below
Smoked fish held above what temperature causes the growth of which kind of bacteria -
ANS 38°F causes growth of the bacteria Clostridium botulinum.
All refrigerated food must be held at or below - ANS 41°F
Shellfish must be received with - ANS the shellfish tags
After shellfish is used up - ANS tags must be kept on file for at least 90 days
Milk and milk products must be pasteurized with sell-by dates of - ANS 9 days
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Milk and milk products must be ultra-pasteurized with sell-by dates of - ANS 45 days
All fruits and vegetables served raw must be - ANS thoroughly washed before being served.
Canned products must be rejected if there are - ANS Dents at the seam, swelling, severe rust,
leakage or no label. . (exception: slight dent on the body of the can)
Home canned foods - ANS are unacceptable types of canning
All commercial modified atmosphere packaged foods - ANS type of packaged food that must
be used per manufacture specifications
Vacuum Packaging of any food product in a retail food establishment - ANS Prohibited by law
unless special authorization is obtained through the Department of Health
The acronym FIFO means - ANS First In First Out
The first step in implementing FIFO is to - ANS date the products is the is the first step
How far off the floor must all food items must be stored? - ANS 6" or more
In order to prevent cross-contamination, raw foods in a refrigerator must be stored -
ANS below cooked foods
Cold temperatures - ANS slow down the growth of microorganisms
All cold foods must be held at - ANS 41°F or below at all times (except smoked fish at 38°F)
Dry storage areas - ANS Must be kept well lighted and ventilated
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