NYC FOOD PROTECTION CERTIFICATE EXAM STUDY
GUIDE//UPDATED QUESTIONS AND 100% VERIFIED
ANSWERS COMPLETE ALREADY RATED A+.
All food service establishments a current and valid permit issued by the NYC Health
must have Department
When do Health Inspectors
have the right to inspect a food
as long as it is in operation
service or food processing
establishment?
During an inspection,
inspectors must be given all areas of the food establishment
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 Food
Foods which support rapid growth of microorganisms.
(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 Zone 41°F and 140°F.
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.
Dept. of Agriculture must have must have a USDA inspection stamp.
what?
Raw shell eggs must be stored
45°F
at a minimum temperature of
, Smoked fish must be held at 38°F or below
Smoked fish held above what
38°F causes growth of the bacteria Clostridium
temperature causes the growth
botulinum.
of which kind of bacteria
All refrigerated food must be
41°F
held at or below
Shellfish must be received with the shellfish tags
After shellfish is used up tags must be kept on file for at least 90 days
Milk and milk products must be
pasteurized with sell-by dates 9 days
of
Milk and milk products must be
ultra-pasteurized with sell-by 45 days
dates of
All fruits and vegetables
thoroughly washed before being served.
served raw must be
Dents at the seam, swelling, severe rust, leakage or
Canned products must be
no label. . (exception: slight dent on the body of the
rejected if there are
can)
GUIDE//UPDATED QUESTIONS AND 100% VERIFIED
ANSWERS COMPLETE ALREADY RATED A+.
All food service establishments a current and valid permit issued by the NYC Health
must have Department
When do Health Inspectors
have the right to inspect a food
as long as it is in operation
service or food processing
establishment?
During an inspection,
inspectors must be given all areas of the food establishment
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 Food
Foods which support rapid growth of microorganisms.
(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 Zone 41°F and 140°F.
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.
Dept. of Agriculture must have must have a USDA inspection stamp.
what?
Raw shell eggs must be stored
45°F
at a minimum temperature of
, Smoked fish must be held at 38°F or below
Smoked fish held above what
38°F causes growth of the bacteria Clostridium
temperature causes the growth
botulinum.
of which kind of bacteria
All refrigerated food must be
41°F
held at or below
Shellfish must be received with the shellfish tags
After shellfish is used up tags must be kept on file for at least 90 days
Milk and milk products must be
pasteurized with sell-by dates 9 days
of
Milk and milk products must be
ultra-pasteurized with sell-by 45 days
dates of
All fruits and vegetables
thoroughly washed before being served.
served raw must be
Dents at the seam, swelling, severe rust, leakage or
Canned products must be
no label. . (exception: slight dent on the body of the
rejected if there are
can)
