NYC FOOD PROTECTION CERTICATION EXAM QUESTIONS AND
NYC Food Protection Certificate Exam
ANSWERS (VERIFIED AND WELL DETAILED ANSWERS) LATEST
Study online at https://quizlet.com/_10db71
UPDATE 2025/2026
1. All food service establishments must a current and valid permit issued by the NYC
have Health Department
2. When do Health Inspectors have the as long as it is in operation
right to inspect a food service or food
processing establishment?
3. During an inspection, inspectors must all areas of the food establishment
be given access to
4. Who is required to have a Food Protec- supervisors of all food service establishments
tion Certificate.
5. Food is defined as any edible substance, ice, beverage, or ingre-
dient intended for use and used or sold for
human consumption.
6. Potentially Hazardous Food (PHF) refers Foods which support rapid growth of microor-
to? ganisms.
7. Examples of Potentially Hazardous Examples: raw and cooked meats, poultry, milk
Foods and milk products, fish, shellfish, tofu, cooked
rice, pasta, beans, potatoes, cut leafy greens,
cut tomatoes and melons, garlic in oil etc. (Ex-
ceptions: Air-cooled hard-boiled eggs with in-
tact shell, beef jerky, cheese pizza, crispy bacon)
8. Not Potentially Hazardous prepared Air-cooled hard-boiled eggs with intact shell,
Foods beef jerky, cheese pizza, crispy bacon
9. The Temperature Danger Zone 41°F and 140°F.
10. The three thermometers allowed to be Examples: Bi-metallic stem (range from 0°F to
used for measuring food temperatures: 220°F), thermocouple, and thermistor (digital)
, NYC Food Protection Certificate Exam
Study online at https://quizlet.com/_10db71
11. Glass Thermometers Kind of thermometer which are prohibited by
law in a food establishment.
12. Meat inspected by the U.S. Dept. of Agri- must have a USDA inspection stamp.
culture must have what?
13. Raw shell eggs must be stored at a min- 45°F
imum temperature of
14. Smoked fish must be held at 38°F or below
15. Smoked fish held above what tempera- 38°F causes growth of the bacteria Clostridium
ture causes the growth of which kind of botulinum.
bacteria
16. All refrigerated food must be held at or 41°F
below
17. Shellfish must be received with the shellfish tags
18. After shellfish is used up tags must be kept on file for at least 90 days
19. Milk and milk products must be pasteur- 9 days
ized with sell-by dates of
20. Milk and milk products must be ul- 45 days
tra-pasteurized with sell-by dates of
21. All fruits and vegetables served raw thoroughly washed before being served.
must be
22. Canned products must be rejected if Dents at the seam, swelling, severe rust, leak-
there are age or no label. . (exception: slight dent on the
body of the can)
, NYC Food Protection Certificate Exam
Study online at https://quizlet.com/_10db71
23. Home canned foods are unacceptable types of canning
24. All commercial modified atmosphere type of packaged food that must be used per
packaged foods manufacture specifications
25. Vacuum Packaging of any food product Prohibited by law unless special authorization is
in a retail food establishment obtained through the Department of Health
26. The acronym FIFO means First In First Out
27. The first step in implementing FIFO is to date the products is the is the first step
28. How far off the floor must all food items 6" or more
must be stored?
29. In order to prevent cross-contamina- below cooked foods
tion, raw foods in a refrigerator must be
stored
30. Cold temperatures slow down the growth of microorganisms
31. All cold foods must be held at 41°F or below at all times (except smoked fish
at 38°F)
32. Dry storage areas Must be kept well lighted and ventilated
33. Never store foods under waste water lines
34. Qualities of food for storage must be kept covered and stored in vermin-proof con-
tainers
35. Ice intended for human consumption cannot be used for storing cans, bottles or oth-
er food products
NYC Food Protection Certificate Exam
ANSWERS (VERIFIED AND WELL DETAILED ANSWERS) LATEST
Study online at https://quizlet.com/_10db71
UPDATE 2025/2026
1. All food service establishments must a current and valid permit issued by the NYC
have Health Department
2. When do Health Inspectors have the as long as it is in operation
right to inspect a food service or food
processing establishment?
3. During an inspection, inspectors must all areas of the food establishment
be given access to
4. Who is required to have a Food Protec- supervisors of all food service establishments
tion Certificate.
5. Food is defined as any edible substance, ice, beverage, or ingre-
dient intended for use and used or sold for
human consumption.
6. Potentially Hazardous Food (PHF) refers Foods which support rapid growth of microor-
to? ganisms.
7. Examples of Potentially Hazardous Examples: raw and cooked meats, poultry, milk
Foods and milk products, fish, shellfish, tofu, cooked
rice, pasta, beans, potatoes, cut leafy greens,
cut tomatoes and melons, garlic in oil etc. (Ex-
ceptions: Air-cooled hard-boiled eggs with in-
tact shell, beef jerky, cheese pizza, crispy bacon)
8. Not Potentially Hazardous prepared Air-cooled hard-boiled eggs with intact shell,
Foods beef jerky, cheese pizza, crispy bacon
9. The Temperature Danger Zone 41°F and 140°F.
10. The three thermometers allowed to be Examples: Bi-metallic stem (range from 0°F to
used for measuring food temperatures: 220°F), thermocouple, and thermistor (digital)
, NYC Food Protection Certificate Exam
Study online at https://quizlet.com/_10db71
11. Glass Thermometers Kind of thermometer which are prohibited by
law in a food establishment.
12. Meat inspected by the U.S. Dept. of Agri- must have a USDA inspection stamp.
culture must have what?
13. Raw shell eggs must be stored at a min- 45°F
imum temperature of
14. Smoked fish must be held at 38°F or below
15. Smoked fish held above what tempera- 38°F causes growth of the bacteria Clostridium
ture causes the growth of which kind of botulinum.
bacteria
16. All refrigerated food must be held at or 41°F
below
17. Shellfish must be received with the shellfish tags
18. After shellfish is used up tags must be kept on file for at least 90 days
19. Milk and milk products must be pasteur- 9 days
ized with sell-by dates of
20. Milk and milk products must be ul- 45 days
tra-pasteurized with sell-by dates of
21. All fruits and vegetables served raw thoroughly washed before being served.
must be
22. Canned products must be rejected if Dents at the seam, swelling, severe rust, leak-
there are age or no label. . (exception: slight dent on the
body of the can)
, NYC Food Protection Certificate Exam
Study online at https://quizlet.com/_10db71
23. Home canned foods are unacceptable types of canning
24. All commercial modified atmosphere type of packaged food that must be used per
packaged foods manufacture specifications
25. Vacuum Packaging of any food product Prohibited by law unless special authorization is
in a retail food establishment obtained through the Department of Health
26. The acronym FIFO means First In First Out
27. The first step in implementing FIFO is to date the products is the is the first step
28. How far off the floor must all food items 6" or more
must be stored?
29. In order to prevent cross-contamina- below cooked foods
tion, raw foods in a refrigerator must be
stored
30. Cold temperatures slow down the growth of microorganisms
31. All cold foods must be held at 41°F or below at all times (except smoked fish
at 38°F)
32. Dry storage areas Must be kept well lighted and ventilated
33. Never store foods under waste water lines
34. Qualities of food for storage must be kept covered and stored in vermin-proof con-
tainers
35. Ice intended for human consumption cannot be used for storing cans, bottles or oth-
er food products
