NYC FOOD HANDLERS CERTIFICATION
EXAM PRACTICE QUESTIONS AND
ANSWERS WITH COMPLETE
SOLUTIONS ALREADY PASSED!!!
Q: The Health Code requires that whole, frozen poultry and poultry breasts
must be thawed before being cooked; however, a single serving may be cooked
from a single, frozen serving.
A: Poultry and poultry breasts ✔✔
Q: What are the acceptable thawing methods for frozen food?
A:
✔✔
Thaw in the refrigerator so that the food stays below 41°F.
Submerge under cold, continuously running water for no more than two
hours.
Thaw in a microwave only if the food is cooked immediately after thawing,
either in the microwave or by continuing the process without interruption.
Q: What is cross-contamination?
A: The transfer of harmful microorganisms from raw or contaminated food to
cooked or ready-to-eat food. ✔✔
Foods that may not be prepared with bare hands - ANSWERS✔✔*Ready-to-eat
foods such as salads and sandwiches
*Foods that will not later be cooked to a temperature required by the Health Code
*Food that is not later reheated to 165°F before serving.
, Acceptable handling practices when preparing ready-to-eat foods -
ANSWERS✔✔*Use of utensils such as tongs, spatulas, spoons
*Use of deli paper or sanitary gloves
How often disposable gloves should be changed - ANSWERS✔✔When they
become contaminated, torn or when the food service worker leaves the food
preparation area and often to minimize the build-up of bacteria.
Poultry, Stuffed Meat and Stuffing Containing Meat - ANSWERS✔✔All poultry,
stuffed meat and stuffing containing meat must be cooked to an internal
temperature of 165°F for 15 seconds. A good practice when dealing with stuffed
poultry is to cook the stuffing separately from the poultry. Stuffing acts as
insulation and can prevent heat from reaching the inside of the bird.
Pork and Foods Containing Pork - ANSWERS✔✔Must be cooked to an internal
temperature of 150°F for 15 seconds.
Shell Eggs and Foods Containing Shell Eggs - ANSWERS✔✔shell eggs and foods
containing shell eggs must be cooked to at least 145°F for 15 seconds. An
exception may be made for an individual customer who requests the preparation of
a shell egg in a style that is prepared at a temperature lower than 145°F.
Commercially pasteurized eggs - ANSWERS✔✔must be used for foods made with
eggs that are served without cooking or are lightly cooked, such as Caesar salad
dressing, eggnog, hollandaise or other similar sauces.
Ground meat and food containing ground meat - ANSWERS✔✔are required to be
cooked to 158°F for 15 seconds unless otherwise requested by the customer.
Meat and Fish
EXAM PRACTICE QUESTIONS AND
ANSWERS WITH COMPLETE
SOLUTIONS ALREADY PASSED!!!
Q: The Health Code requires that whole, frozen poultry and poultry breasts
must be thawed before being cooked; however, a single serving may be cooked
from a single, frozen serving.
A: Poultry and poultry breasts ✔✔
Q: What are the acceptable thawing methods for frozen food?
A:
✔✔
Thaw in the refrigerator so that the food stays below 41°F.
Submerge under cold, continuously running water for no more than two
hours.
Thaw in a microwave only if the food is cooked immediately after thawing,
either in the microwave or by continuing the process without interruption.
Q: What is cross-contamination?
A: The transfer of harmful microorganisms from raw or contaminated food to
cooked or ready-to-eat food. ✔✔
Foods that may not be prepared with bare hands - ANSWERS✔✔*Ready-to-eat
foods such as salads and sandwiches
*Foods that will not later be cooked to a temperature required by the Health Code
*Food that is not later reheated to 165°F before serving.
, Acceptable handling practices when preparing ready-to-eat foods -
ANSWERS✔✔*Use of utensils such as tongs, spatulas, spoons
*Use of deli paper or sanitary gloves
How often disposable gloves should be changed - ANSWERS✔✔When they
become contaminated, torn or when the food service worker leaves the food
preparation area and often to minimize the build-up of bacteria.
Poultry, Stuffed Meat and Stuffing Containing Meat - ANSWERS✔✔All poultry,
stuffed meat and stuffing containing meat must be cooked to an internal
temperature of 165°F for 15 seconds. A good practice when dealing with stuffed
poultry is to cook the stuffing separately from the poultry. Stuffing acts as
insulation and can prevent heat from reaching the inside of the bird.
Pork and Foods Containing Pork - ANSWERS✔✔Must be cooked to an internal
temperature of 150°F for 15 seconds.
Shell Eggs and Foods Containing Shell Eggs - ANSWERS✔✔shell eggs and foods
containing shell eggs must be cooked to at least 145°F for 15 seconds. An
exception may be made for an individual customer who requests the preparation of
a shell egg in a style that is prepared at a temperature lower than 145°F.
Commercially pasteurized eggs - ANSWERS✔✔must be used for foods made with
eggs that are served without cooking or are lightly cooked, such as Caesar salad
dressing, eggnog, hollandaise or other similar sauces.
Ground meat and food containing ground meat - ANSWERS✔✔are required to be
cooked to 158°F for 15 seconds unless otherwise requested by the customer.
Meat and Fish
