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NYC Food Protection Course Questions and
Answers
All food service establishments must have a current and valid
permit issued by the New York City Department of Health and
Mental Hygiene Ans: True
Health Inspectors have the right to inspect a food service or food
processing establishment as long as it it in operation. Inspectors
must be given access to all areas of establishment during an
inspection. Ans: True
Obstruction or interference with Health Inspectors in the
performance of their duties may result in the closing of the
establishment and revocation of the permit. Ans: True
Health Inspectors are authorized to collect permit fees and fines
on behalf of the department Ans: False
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Health Inspectors must show their photo identification and badge
to the person in charge of an establishment when requested. Ans:
True
The term "Potentially Hazardous Food" refers to: Ans: Any food
that will support the growth of microorganisms
Home canned food products are allowed in commercial food
establishments. Ans: False
The temperature Danger Zone is between 41'F and 140'F Ans: True
Within the Temperature Danger Zone most harmful
microorganism: Ans: Reproduce Rapidly
The sensing portion of a bi-metallic stem thermometer is: Ans: a
the dimple and downward
Shellfish tags must be must be filled in order of delivery date and
kept for a period of 90 days. The 90-day period begins from: Ans:
When the Product is used up
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Fresh Shelled eggs must be refrigerated up receipt, at an ambient
temperature of: Ans: 45F
Foods in modified atmosphere packages provide ideal conditions
for the growth of : Ans: Clostridium Botulinum
Chicken and other poultry are most likely to be contaminated with:
Ans: Salmonella
Smoked Fish provided ideal conditions for the growth of
botulinum spores. Therefore, this product must be stored at: Ans:
38'F
Which of the following cans MUST be removed from circulation?
Ans: A can with a dent on the seam
All of the following are indications that fish is fresh except: Ans:
There is a fishy odor
The acronym FIFO means "First In First Out" Ans: True
© 2025 All rights reserved
NYC Food Protection Course Questions and
Answers
All food service establishments must have a current and valid
permit issued by the New York City Department of Health and
Mental Hygiene Ans: True
Health Inspectors have the right to inspect a food service or food
processing establishment as long as it it in operation. Inspectors
must be given access to all areas of establishment during an
inspection. Ans: True
Obstruction or interference with Health Inspectors in the
performance of their duties may result in the closing of the
establishment and revocation of the permit. Ans: True
Health Inspectors are authorized to collect permit fees and fines
on behalf of the department Ans: False
© 2025 All rights reserved
, 2 | Page
Health Inspectors must show their photo identification and badge
to the person in charge of an establishment when requested. Ans:
True
The term "Potentially Hazardous Food" refers to: Ans: Any food
that will support the growth of microorganisms
Home canned food products are allowed in commercial food
establishments. Ans: False
The temperature Danger Zone is between 41'F and 140'F Ans: True
Within the Temperature Danger Zone most harmful
microorganism: Ans: Reproduce Rapidly
The sensing portion of a bi-metallic stem thermometer is: Ans: a
the dimple and downward
Shellfish tags must be must be filled in order of delivery date and
kept for a period of 90 days. The 90-day period begins from: Ans:
When the Product is used up
© 2025 All rights reserved
, 3 | Page
Fresh Shelled eggs must be refrigerated up receipt, at an ambient
temperature of: Ans: 45F
Foods in modified atmosphere packages provide ideal conditions
for the growth of : Ans: Clostridium Botulinum
Chicken and other poultry are most likely to be contaminated with:
Ans: Salmonella
Smoked Fish provided ideal conditions for the growth of
botulinum spores. Therefore, this product must be stored at: Ans:
38'F
Which of the following cans MUST be removed from circulation?
Ans: A can with a dent on the seam
All of the following are indications that fish is fresh except: Ans:
There is a fishy odor
The acronym FIFO means "First In First Out" Ans: True
© 2025 All rights reserved
