NYC FOOD PROTECTION
CERTIFICATE EXAM QUESTIONS AND
ANSWERS
All food service establishments must have - Answer- 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? - Answer- as long as it is in operation
During an inspection, inspectors must be given access to - Answer- all areas of the
food establishment
Who is required to have a Food Protection Certificate. - Answer- supervisors of all
food service establishments
Food is defined as - Answer- any edible substance, ice, beverage, or ingredient
intended for use and used or sold for human consumption.
Potentially Hazardous Food (PHF) refers to? - Answer- Foods which support rapid
growth of microorganisms.
Examples of Potentially Hazardous Foods - Answer- 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)
Not Potentially Hazardous prepared Foods - Answer- Air-cooled hard-boiled eggs
with intact shell, beef jerky, cheese pizza, crispy bacon
The Temperature Danger Zone - Answer- 41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures: -
Answer- Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and
thermistor (digital)
Glass Thermometers - Answer- Kind of thermometer which are prohibited by law in a
food establishment.
Meat inspected by the U.S. Dept. of Agriculture must have what? - Answer- must
have a USDA inspection stamp.
Raw shell eggs must be stored at a minimum temperature of - Answer- 45°F
Smoked fish must be held at - Answer- 38°F or below
, Smoked fish held above what temperature causes the growth of which kind of
bacteria - Answer- 38°F causes growth of the bacteria Clostridium botulinum.
All refrigerated food must be held at or below - Answer- 41°F
Shellfish must be received with - Answer- the shellfish tags
After shellfish is used up - Answer- tags must be kept on file for at least 90 days
Milk and milk products must be pasteurized with sell-by dates of - Answer- 9 days
Milk and milk products must be ultra-pasteurized with sell-by dates of - Answer- 45
days
All fruits and vegetables served raw must be - Answer- thoroughly washed before
being served.
Canned products must be rejected if there are - Answer- Dents at the seam,
swelling, severe rust, leakage or no label. . (exception: slight dent on the body of the
can)
Home canned foods - Answer- are unacceptable types of canning
All commercial modified atmosphere packaged foods - Answer- type of packaged
food that must be used per manufacture specifications
Vacuum Packaging of any food product in a retail food establishment - Answer-
Prohibited by law unless special authorization is obtained through the Department of
Health
The acronym FIFO means - Answer- First In First Out
The first step in implementing FIFO is to - Answer- date the products is the is the first
step
How far off the floor must all food items must be stored? - Answer- 6" or more
In order to prevent cross-contamination, raw foods in a refrigerator must be stored -
Answer- below cooked foods
Cold temperatures - Answer- slow down the growth of microorganisms
All cold foods must be held at - Answer- 41°F or below at all times (except smoked
fish at 38°F)
Dry storage areas - Answer- Must be kept well lighted and ventilated
Never store foods - Answer- under waste water lines
CERTIFICATE EXAM QUESTIONS AND
ANSWERS
All food service establishments must have - Answer- 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? - Answer- as long as it is in operation
During an inspection, inspectors must be given access to - Answer- all areas of the
food establishment
Who is required to have a Food Protection Certificate. - Answer- supervisors of all
food service establishments
Food is defined as - Answer- any edible substance, ice, beverage, or ingredient
intended for use and used or sold for human consumption.
Potentially Hazardous Food (PHF) refers to? - Answer- Foods which support rapid
growth of microorganisms.
Examples of Potentially Hazardous Foods - Answer- 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)
Not Potentially Hazardous prepared Foods - Answer- Air-cooled hard-boiled eggs
with intact shell, beef jerky, cheese pizza, crispy bacon
The Temperature Danger Zone - Answer- 41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures: -
Answer- Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and
thermistor (digital)
Glass Thermometers - Answer- Kind of thermometer which are prohibited by law in a
food establishment.
Meat inspected by the U.S. Dept. of Agriculture must have what? - Answer- must
have a USDA inspection stamp.
Raw shell eggs must be stored at a minimum temperature of - Answer- 45°F
Smoked fish must be held at - Answer- 38°F or below
, Smoked fish held above what temperature causes the growth of which kind of
bacteria - Answer- 38°F causes growth of the bacteria Clostridium botulinum.
All refrigerated food must be held at or below - Answer- 41°F
Shellfish must be received with - Answer- the shellfish tags
After shellfish is used up - Answer- tags must be kept on file for at least 90 days
Milk and milk products must be pasteurized with sell-by dates of - Answer- 9 days
Milk and milk products must be ultra-pasteurized with sell-by dates of - Answer- 45
days
All fruits and vegetables served raw must be - Answer- thoroughly washed before
being served.
Canned products must be rejected if there are - Answer- Dents at the seam,
swelling, severe rust, leakage or no label. . (exception: slight dent on the body of the
can)
Home canned foods - Answer- are unacceptable types of canning
All commercial modified atmosphere packaged foods - Answer- type of packaged
food that must be used per manufacture specifications
Vacuum Packaging of any food product in a retail food establishment - Answer-
Prohibited by law unless special authorization is obtained through the Department of
Health
The acronym FIFO means - Answer- First In First Out
The first step in implementing FIFO is to - Answer- date the products is the is the first
step
How far off the floor must all food items must be stored? - Answer- 6" or more
In order to prevent cross-contamination, raw foods in a refrigerator must be stored -
Answer- below cooked foods
Cold temperatures - Answer- slow down the growth of microorganisms
All cold foods must be held at - Answer- 41°F or below at all times (except smoked
fish at 38°F)
Dry storage areas - Answer- Must be kept well lighted and ventilated
Never store foods - Answer- under waste water lines
