NYC Food Protection Course FINAL EXAM
STUDY GUIDE 2025/2026 ACCURATE QUESTIONS
AND CORRECT DETAILED ANSWERS WITH
RATIONALES || 100% GUARANTEED PASS
<LATEST VERSION>
1. What is food - ANSWER ✓ any edible substance, ice, beverage or
ingredient intended for use, and used or sold for, human consumption.
2. Exception to potentially hazardous food - ANSWER ✓ foods with low water
activity, highly acidic with pH of 4.6 or below, air-cooled hard-boiled eggs
with shells intact
3. "potentially hazardous" means - ANSWER ✓ Any food that will support the
growth of microorganisms
4. Can you sell/use home-canned goods? - ANSWER ✓ no
5. What is the temperature "danger zone" (numerically)? - ANSWER ✓
between 41 and 140 degrees F where microorganisms replicate
6. Foods in atmosphere packages provide ideal conditions for which
microorganism? - ANSWER ✓ clostridium botulinum
7. What is ready-to-eat food - ANSWER ✓ does not require additional heat or
washing treatment
8. What is the only way to determine whether potentially hazardous foods are
out of the danger zone? - ANSWER ✓ thermometers
,9. Three types of thermometers - ANSWER ✓ bi-metallic stem, thermocouple,
thermistor (digital)
10.2 methods to calibrate bi-metallic stem thermometer - ANSWER ✓ boiling-
point or ice-point method
11.Steps to use thermometer - ANSWER ✓ sanitize; measure internal product
temp (entire sensing portion is inserted), wait 15 seconds until steady, clean
and sanitize
12.What must all meats have? - ANSWER ✓ USDA inspection stamp (located
on side of carcass or on packaging - NOT to be confused with the USDA
grade stamp
13.Fresh meats must be received at ____ degrees F or ___ if frozen - ANSWER
✓ 41; 0
14.Ciguatera Intoxication is caused by ______, and found in __________. -
ANSWER ✓ when small fish eat a toxic red algae, and larger fish then
consume the small ones. When humans eat the fish, they ingest accumulated
toxins/ found in fish,
15.How often must a pest control officer inspect an establishment? - ANSWER
✓ at least once per month
16.New York City Department of Health and Mental Hygiene - ANSWER ✓
The New York City Department of Health and Mental Hygiene has the
jurisdiction to regulate all matters affecting health in the city and to perform
all those functions and operations that relate to the health of the people of
the city.
17.The Health Code - ANSWER ✓ This is the set of regulations that were
formulated to allow the Department of Health and Mental Hygiene to
effectively protect the health of the population.
18.Article 81 of the Health Code - ANSWER ✓ regulates the operations of food
establishments for the purpose of preventing public health hazards
,19.Division of Environmental Health - ANSWER ✓ the Commission within the
Department of Health and Mental Hygiene that oversees public health and
works to eliminate the incidence of injury and illness caused by
environmental factors.
20.Bureau of Food Safety and Community Sanitation - ANSWER ✓ There are
several offices and bureaus within the Division of Environmental Health,
including the Bureau of Food Safety and Community Sanitation which is
responsible for conducting inspections of food service and food processing
establishments. These inspections are performed by Public Health
Sanitarians.
21.Who conducts inspections of food service and food processing
establishments? - ANSWER ✓ Public Health sanitarians working for the
Bureau of Food Safety and Community Sanitation
22.During food establishment inspections, public health sanitarians pay
particular attention to the critical violations of the New York City Health
Code. These include but are not limited to: - ANSWER ✓ Improper time and
temperature controls
Improper cooling
Poor personal hygiene
Employee illness
Bare hand contact with ready-to-eat foods
Rodent and other vermin activity
Inadequate equipment and facilities
^these are the factors that contribute to food-borne illness
23.Although it is impossible to predict how many times a food establishment
may be inspected, generally _____ routine (cycle) inspections are conducted
each year. - ANSWER ✓ 1-2
24.What does the frequency of cyclical inspections depend on? - ANSWER ✓
the complexity of a food establishment's business model.
25.Each restaurant is assigned a risk category according to (3): - ANSWER ✓
menu
, complex food processes
other public health risk factors
26.Are food inspections announced? - ANSWER ✓ no, except for pre-permit
inspections
27.What is a pre-permit inspection? - ANSWER ✓ these are conducted prior to
the opening of the food establishment and the issuing of the permit
28.Which of the following are the seven principles of HACCP? - ANSWER ✓
1. Assess the hazards
2. Identify the critical control points
3. Set standards and criteria
4. Take corrective actions
5. Verify the system is working
6. Monitor
7. Record-keeping
29.HAACP is an acronym that stands for - ANSWER ✓ Hazards Analysis
Critical Control Point
30.Which of the following hazards is HACCP mostly concerned with? -
ANSWER ✓ biological
31.If potentially hazardous foods are left in the Temperature Danger Zone for
more than 2 hours, the following corrective action should be taken -
ANSWER ✓ food should be discarded
32.Potentially hazardous foods in the refrigerator storage must be discarded
when the temperature is - ANSWER ✓ A and B only
33.When making cold salads such as tuna, it is recommended that ingredients
must be pre-chilled - ANSWER ✓ true
34.Which of the following steps is a Critical Control Point (CCP) during the
food flow for fried chicken? - ANSWER ✓ cooking
STUDY GUIDE 2025/2026 ACCURATE QUESTIONS
AND CORRECT DETAILED ANSWERS WITH
RATIONALES || 100% GUARANTEED PASS
<LATEST VERSION>
1. What is food - ANSWER ✓ any edible substance, ice, beverage or
ingredient intended for use, and used or sold for, human consumption.
2. Exception to potentially hazardous food - ANSWER ✓ foods with low water
activity, highly acidic with pH of 4.6 or below, air-cooled hard-boiled eggs
with shells intact
3. "potentially hazardous" means - ANSWER ✓ Any food that will support the
growth of microorganisms
4. Can you sell/use home-canned goods? - ANSWER ✓ no
5. What is the temperature "danger zone" (numerically)? - ANSWER ✓
between 41 and 140 degrees F where microorganisms replicate
6. Foods in atmosphere packages provide ideal conditions for which
microorganism? - ANSWER ✓ clostridium botulinum
7. What is ready-to-eat food - ANSWER ✓ does not require additional heat or
washing treatment
8. What is the only way to determine whether potentially hazardous foods are
out of the danger zone? - ANSWER ✓ thermometers
,9. Three types of thermometers - ANSWER ✓ bi-metallic stem, thermocouple,
thermistor (digital)
10.2 methods to calibrate bi-metallic stem thermometer - ANSWER ✓ boiling-
point or ice-point method
11.Steps to use thermometer - ANSWER ✓ sanitize; measure internal product
temp (entire sensing portion is inserted), wait 15 seconds until steady, clean
and sanitize
12.What must all meats have? - ANSWER ✓ USDA inspection stamp (located
on side of carcass or on packaging - NOT to be confused with the USDA
grade stamp
13.Fresh meats must be received at ____ degrees F or ___ if frozen - ANSWER
✓ 41; 0
14.Ciguatera Intoxication is caused by ______, and found in __________. -
ANSWER ✓ when small fish eat a toxic red algae, and larger fish then
consume the small ones. When humans eat the fish, they ingest accumulated
toxins/ found in fish,
15.How often must a pest control officer inspect an establishment? - ANSWER
✓ at least once per month
16.New York City Department of Health and Mental Hygiene - ANSWER ✓
The New York City Department of Health and Mental Hygiene has the
jurisdiction to regulate all matters affecting health in the city and to perform
all those functions and operations that relate to the health of the people of
the city.
17.The Health Code - ANSWER ✓ This is the set of regulations that were
formulated to allow the Department of Health and Mental Hygiene to
effectively protect the health of the population.
18.Article 81 of the Health Code - ANSWER ✓ regulates the operations of food
establishments for the purpose of preventing public health hazards
,19.Division of Environmental Health - ANSWER ✓ the Commission within the
Department of Health and Mental Hygiene that oversees public health and
works to eliminate the incidence of injury and illness caused by
environmental factors.
20.Bureau of Food Safety and Community Sanitation - ANSWER ✓ There are
several offices and bureaus within the Division of Environmental Health,
including the Bureau of Food Safety and Community Sanitation which is
responsible for conducting inspections of food service and food processing
establishments. These inspections are performed by Public Health
Sanitarians.
21.Who conducts inspections of food service and food processing
establishments? - ANSWER ✓ Public Health sanitarians working for the
Bureau of Food Safety and Community Sanitation
22.During food establishment inspections, public health sanitarians pay
particular attention to the critical violations of the New York City Health
Code. These include but are not limited to: - ANSWER ✓ Improper time and
temperature controls
Improper cooling
Poor personal hygiene
Employee illness
Bare hand contact with ready-to-eat foods
Rodent and other vermin activity
Inadequate equipment and facilities
^these are the factors that contribute to food-borne illness
23.Although it is impossible to predict how many times a food establishment
may be inspected, generally _____ routine (cycle) inspections are conducted
each year. - ANSWER ✓ 1-2
24.What does the frequency of cyclical inspections depend on? - ANSWER ✓
the complexity of a food establishment's business model.
25.Each restaurant is assigned a risk category according to (3): - ANSWER ✓
menu
, complex food processes
other public health risk factors
26.Are food inspections announced? - ANSWER ✓ no, except for pre-permit
inspections
27.What is a pre-permit inspection? - ANSWER ✓ these are conducted prior to
the opening of the food establishment and the issuing of the permit
28.Which of the following are the seven principles of HACCP? - ANSWER ✓
1. Assess the hazards
2. Identify the critical control points
3. Set standards and criteria
4. Take corrective actions
5. Verify the system is working
6. Monitor
7. Record-keeping
29.HAACP is an acronym that stands for - ANSWER ✓ Hazards Analysis
Critical Control Point
30.Which of the following hazards is HACCP mostly concerned with? -
ANSWER ✓ biological
31.If potentially hazardous foods are left in the Temperature Danger Zone for
more than 2 hours, the following corrective action should be taken -
ANSWER ✓ food should be discarded
32.Potentially hazardous foods in the refrigerator storage must be discarded
when the temperature is - ANSWER ✓ A and B only
33.When making cold salads such as tuna, it is recommended that ingredients
must be pre-chilled - ANSWER ✓ true
34.Which of the following steps is a Critical Control Point (CCP) during the
food flow for fried chicken? - ANSWER ✓ cooking
