NYC FOOD PROTECTION EXAM
QUESTIONS AND ANSWERS
What must all food service establishments in NYC have? - Correct Answers -A current
and valid permit issued by the New York City Health Department
What can health inspectors inspect in any given restaurant? - Correct Answers -Health
inspectors have the right to inspect any operating food service or food processing
establishment. Inspectors must be given access to all areas of the establishment during
an inspection.
What do all supervisors of food establishments need in New York City? - Correct
Answers -According to the New York City Health Code, supervisors of all food service
establishments must have a Food Protection Certificate.
What is the technical definition of food? - Correct Answers -Food is any edible
substance, ice, beverage or ingredient used or sold for human consumption.
What is HACCP? - Correct Answers -HACCP is a system of food safety to control the
growth of harmful microorganisms.
What are the 7 points of HACCP? - Correct Answers -The seven principles of HACCP
are: identify hazards, determine Critical Control Points (CCP), set up critical limits,
monitor CCP, take corrective actions, verify the system is working and keep records.
What is CCP? - Correct Answers -A CCP is any point in the food flow where action must
be taken to eliminate the hazard
What are potentially hazardous foods (PHFs)? - Correct Answers -Potentially
Hazardous Foods (PHFs) are foods which support rapid growth of microorganisms.
What are some examples of PHFs? - Correct Answers -All raw and cooked meats,
poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes
and garlic in oil.
What is the temperature danger zone and why is it significant? - Correct Answers -The
Temperature Danger Zone is between 41°F and 140°F. Within this range, most harmful
microorganisms reproduce rapidly.
, What are the three kinds of thermometers that are appropriate for food? What kind of
thermometer is prohibited for food service establishments? - Correct Answers -The
three types of thermometers that can be used for measuring food temperatures are:
bimetallic stem (range from 0°F to 220°F), thermocouple and thermistor (digital). The
use of glass thermometers in a food service establishment is prohibited by law.
Meat inspected by the USDA should have what? - Correct Answers -Meat inspected by
the Unites States Department of Agriculture (USDA) must have a USDA inspection
stamp
A what temperature should smoked fish be kept? Why? - Correct Answers -Smoked fish
must be held at or below 38°F to prevent the growth of the bacteria Clostridium
botulinum.
What is the protocol for receiving and keeping track of shellfish? - Correct Answers -
Shellfish must be received with shellfish tags. These tags must be kept on file for at
least 90 days after the product is used.
How long is the sell-by period for pasteurized milk and milk products versus ultra-
pasteurized products? - Correct Answers -Milk and milk products must either be
pasteurized, with sell-by dates of 9 days, or ultra-pasteurized, with sell-by dates of 45
days.
What is the protocol for serving raw fruits and vegetables? - Correct Answers -All fruits
and vegetables served raw must be thoroughly washed before being served.
How should you use commercial foods in modified atmosphere packaging? - Correct
Answers -All commercial foods in modified atmosphere packaging must be used per
manufacturer's specifications.
What are the regulations on vacuum packaging food products? - Correct Answers -
Vacuum packaging of any food product in a retail food establishment is prohibited by
law unless special authorization is obtained through the New York City Health
Department.
What does FIFO mean? What is the first step in implementing this method? - Correct
Answers -FIFO means First In First Out. The first step in implementing the FIFO method
is to date the products.
How high above the floor should food items be stored? - Correct Answers -The New
York City Health Code requires that all food items be stored at least 6 inches off the
floor.
How should you store raw versus cooked foods in a refrigerator? Why? - Correct
Answers -In order to prevent cross-contamination, raw foods in a refrigerator must be
stored below cooked foods.
QUESTIONS AND ANSWERS
What must all food service establishments in NYC have? - Correct Answers -A current
and valid permit issued by the New York City Health Department
What can health inspectors inspect in any given restaurant? - Correct Answers -Health
inspectors have the right to inspect any operating food service or food processing
establishment. Inspectors must be given access to all areas of the establishment during
an inspection.
What do all supervisors of food establishments need in New York City? - Correct
Answers -According to the New York City Health Code, supervisors of all food service
establishments must have a Food Protection Certificate.
What is the technical definition of food? - Correct Answers -Food is any edible
substance, ice, beverage or ingredient used or sold for human consumption.
What is HACCP? - Correct Answers -HACCP is a system of food safety to control the
growth of harmful microorganisms.
What are the 7 points of HACCP? - Correct Answers -The seven principles of HACCP
are: identify hazards, determine Critical Control Points (CCP), set up critical limits,
monitor CCP, take corrective actions, verify the system is working and keep records.
What is CCP? - Correct Answers -A CCP is any point in the food flow where action must
be taken to eliminate the hazard
What are potentially hazardous foods (PHFs)? - Correct Answers -Potentially
Hazardous Foods (PHFs) are foods which support rapid growth of microorganisms.
What are some examples of PHFs? - Correct Answers -All raw and cooked meats,
poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes
and garlic in oil.
What is the temperature danger zone and why is it significant? - Correct Answers -The
Temperature Danger Zone is between 41°F and 140°F. Within this range, most harmful
microorganisms reproduce rapidly.
, What are the three kinds of thermometers that are appropriate for food? What kind of
thermometer is prohibited for food service establishments? - Correct Answers -The
three types of thermometers that can be used for measuring food temperatures are:
bimetallic stem (range from 0°F to 220°F), thermocouple and thermistor (digital). The
use of glass thermometers in a food service establishment is prohibited by law.
Meat inspected by the USDA should have what? - Correct Answers -Meat inspected by
the Unites States Department of Agriculture (USDA) must have a USDA inspection
stamp
A what temperature should smoked fish be kept? Why? - Correct Answers -Smoked fish
must be held at or below 38°F to prevent the growth of the bacteria Clostridium
botulinum.
What is the protocol for receiving and keeping track of shellfish? - Correct Answers -
Shellfish must be received with shellfish tags. These tags must be kept on file for at
least 90 days after the product is used.
How long is the sell-by period for pasteurized milk and milk products versus ultra-
pasteurized products? - Correct Answers -Milk and milk products must either be
pasteurized, with sell-by dates of 9 days, or ultra-pasteurized, with sell-by dates of 45
days.
What is the protocol for serving raw fruits and vegetables? - Correct Answers -All fruits
and vegetables served raw must be thoroughly washed before being served.
How should you use commercial foods in modified atmosphere packaging? - Correct
Answers -All commercial foods in modified atmosphere packaging must be used per
manufacturer's specifications.
What are the regulations on vacuum packaging food products? - Correct Answers -
Vacuum packaging of any food product in a retail food establishment is prohibited by
law unless special authorization is obtained through the New York City Health
Department.
What does FIFO mean? What is the first step in implementing this method? - Correct
Answers -FIFO means First In First Out. The first step in implementing the FIFO method
is to date the products.
How high above the floor should food items be stored? - Correct Answers -The New
York City Health Code requires that all food items be stored at least 6 inches off the
floor.
How should you store raw versus cooked foods in a refrigerator? Why? - Correct
Answers -In order to prevent cross-contamination, raw foods in a refrigerator must be
stored below cooked foods.
