NYC Food Protection Certification
UPDATED ACTUAL Exam Questions and
CORRECT Answers
All food service establishments must have a current and valid permit issued by the NYC Health
Department. - CORRECT ANSWER - True
Health Inspectors have the right to inspect a food service/processing establishment as long as it is
in operation. - CORRECT ANSWER - True
Inspectors must be given access to all areas of the food establishment during an inspection. -
CORRECT ANSWER - True
Supervisors of all food service establishments are required to have a Food Protection Certificate -
CORRECT ANSWER - True
Food is classified as... - CORRECT ANSWER - Any edible substance, ice, beverage, or
ingredient intended for human consumption.
Potentially Hazardous Food (PHF) refers to... - CORRECT ANSWER - Foods which
support rapid growth of microorganisms
Examples of Potentially Hazardous Food are... - CORRECT ANSWER - 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.
Temperature Control Zone is... - CORRECT ANSWER - Between 41ºF and 140ºF
Three thermometers allowed to be used for measuring food temps are... - CORRECT
ANSWER - Bi-Metalic Stem (range 0ºF to 220ºF)
, Thermocouple
Thermistor (digital)
The use of use of glass thermometers in a food establishment is prohibited by law. - CORRECT
ANSWER - True.
Meat inspected by the U.S. Department of Agriculture must have... - CORRECT
ANSWER - a USDA inspection stamp.
Raw shell eggs must be stored at what temp? - CORRECT ANSWER - 45ºF
Smoked fish must be held at what temp? Why? - CORRECT ANSWER - 38ºF or below
because of the bacteria Clostridium Botulinum
All refrigerated food must be held at what temp? - CORRECT ANSWER - 41ºF or below
Shellfish must be received with what? - CORRECT ANSWER - Shellfish tags
How long are shellfish tags kept for? - CORRECT ANSWER - 90 days after the product is
used up.
Milk and milk products must be pasteurized with sell by days of what? - CORRECT
ANSWER - 9 days
Milk and milk products must be ultra-pasteurized with sell by days of what? - CORRECT
ANSWER - 45 days
All fruits and veg served raw must be thoroughly washed before served. - CORRECT
ANSWER - True.
UPDATED ACTUAL Exam Questions and
CORRECT Answers
All food service establishments must have a current and valid permit issued by the NYC Health
Department. - CORRECT ANSWER - True
Health Inspectors have the right to inspect a food service/processing establishment as long as it is
in operation. - CORRECT ANSWER - True
Inspectors must be given access to all areas of the food establishment during an inspection. -
CORRECT ANSWER - True
Supervisors of all food service establishments are required to have a Food Protection Certificate -
CORRECT ANSWER - True
Food is classified as... - CORRECT ANSWER - Any edible substance, ice, beverage, or
ingredient intended for human consumption.
Potentially Hazardous Food (PHF) refers to... - CORRECT ANSWER - Foods which
support rapid growth of microorganisms
Examples of Potentially Hazardous Food are... - CORRECT ANSWER - 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.
Temperature Control Zone is... - CORRECT ANSWER - Between 41ºF and 140ºF
Three thermometers allowed to be used for measuring food temps are... - CORRECT
ANSWER - Bi-Metalic Stem (range 0ºF to 220ºF)
, Thermocouple
Thermistor (digital)
The use of use of glass thermometers in a food establishment is prohibited by law. - CORRECT
ANSWER - True.
Meat inspected by the U.S. Department of Agriculture must have... - CORRECT
ANSWER - a USDA inspection stamp.
Raw shell eggs must be stored at what temp? - CORRECT ANSWER - 45ºF
Smoked fish must be held at what temp? Why? - CORRECT ANSWER - 38ºF or below
because of the bacteria Clostridium Botulinum
All refrigerated food must be held at what temp? - CORRECT ANSWER - 41ºF or below
Shellfish must be received with what? - CORRECT ANSWER - Shellfish tags
How long are shellfish tags kept for? - CORRECT ANSWER - 90 days after the product is
used up.
Milk and milk products must be pasteurized with sell by days of what? - CORRECT
ANSWER - 9 days
Milk and milk products must be ultra-pasteurized with sell by days of what? - CORRECT
ANSWER - 45 days
All fruits and veg served raw must be thoroughly washed before served. - CORRECT
ANSWER - True.
