NYC FOOD PROTECTION CERTIFICATE Exam
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Terms in this set (190)
All food service a current and valid permit issued by the NYC Health
establishments must have Department
When do Health as long as it is in operation
Inspectors have the right
to inspect a food service
or food processing
establishment?
During an inspection, all areas of the food establishment
inspectors must be given
access to
Who is required to have a supervisors of all food service establishments
Food Protection
Certificate.
any edible substance, ice, beverage, or ingredient
Food is defined as intended for use and used or sold for human
consumption.
Potentially Hazardous Foods which support rapid growth of microorganisms.
Food (PHF) refers to?
, Examples: raw and cooked meats, poultry, milk and
milk products, fish, shellfish, tofu, cooked rice, pasta,
Examples of Potentially beans, potatoes, cut leafy greens, cut tomatoes and
Hazardous Foods melons, garlic in oil etc. (Exceptions: Air-cooled hard-
boiled eggs with intact shell, beef jerky, cheese pizza,
crispy bacon)
Not Potentially Hazardous Air-cooled hard-boiled eggs with intact shell, beef
prepared Foods jerky, cheese pizza, crispy bacon
The Temperature Danger 41°F and 140°F.
Zone
The three thermometers Examples: Bi-metallic stem (range from 0°F to 220°F),
allowed to be used for thermocouple, and thermistor (digital)
measuring food
temperatures:
Kind of thermometer which are prohibited by law in a
Glass Thermometers
food establishment.
Meat inspected by the U.S. must have a USDA inspection stamp.
Dept. of Agriculture must
have what?
Raw shell eggs must be 45°F
stored at a minimum
temperature of
Smoked fish must be held 38°F or below
at
Smoked fish held above 38°F causes growth of the bacteria Clostridium
what temperature causes botulinum.
the growth of which kind
of bacteria
All refrigerated food must 41°F
be held at or below
Shellfish must be received the shellfish tags
with
Newest 2025/2026 With Complete Questions And
Correct Answers |Already Graded A+||Brand New
Version!
Save
Terms in this set (190)
All food service a current and valid permit issued by the NYC Health
establishments must have Department
When do Health as long as it is in operation
Inspectors have the right
to inspect a food service
or food processing
establishment?
During an inspection, all areas of the food establishment
inspectors must be given
access to
Who is required to have a supervisors of all food service establishments
Food Protection
Certificate.
any edible substance, ice, beverage, or ingredient
Food is defined as intended for use and used or sold for human
consumption.
Potentially Hazardous Foods which support rapid growth of microorganisms.
Food (PHF) refers to?
, Examples: raw and cooked meats, poultry, milk and
milk products, fish, shellfish, tofu, cooked rice, pasta,
Examples of Potentially beans, potatoes, cut leafy greens, cut tomatoes and
Hazardous Foods melons, garlic in oil etc. (Exceptions: Air-cooled hard-
boiled eggs with intact shell, beef jerky, cheese pizza,
crispy bacon)
Not Potentially Hazardous Air-cooled hard-boiled eggs with intact shell, beef
prepared Foods jerky, cheese pizza, crispy bacon
The Temperature Danger 41°F and 140°F.
Zone
The three thermometers Examples: Bi-metallic stem (range from 0°F to 220°F),
allowed to be used for thermocouple, and thermistor (digital)
measuring food
temperatures:
Kind of thermometer which are prohibited by law in a
Glass Thermometers
food establishment.
Meat inspected by the U.S. must have a USDA inspection stamp.
Dept. of Agriculture must
have what?
Raw shell eggs must be 45°F
stored at a minimum
temperature of
Smoked fish must be held 38°F or below
at
Smoked fish held above 38°F causes growth of the bacteria Clostridium
what temperature causes botulinum.
the growth of which kind
of bacteria
All refrigerated food must 41°F
be held at or below
Shellfish must be received the shellfish tags
with
