NYC Food Protection Certificate Exam
With Detailed Questions And Correct
Answers||Latest Exam 2026-
2027||Already Graded A+
All food service establishments must have -ANSWER a current and valid permit issued
by the NYC Health Department
When do Health Inspectors have the right to inspect a food service or food processing
establishment? -ANSWER as long as it is in operation
During an inspection, inspectors must be given access to -ANSWER all areas of the
food establishment
Who is required to have a Food Protection Certificate. -ANSWER supervisors of all food
service establishments
Food is defined as -ANSWER any edible substance, ice, beverage, or ingredient
intended for use and used or sold for human consumption.
Potentially Hazardous Food (PHF) refers to? -ANSWER Foods which support rapid
growth of microorganisms.
Examples of Potentially Hazardous Foods -ANSWER Examples: raw and cooked
meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans,
potatoes, cut leafy greens, cut tomatoes and melons, garlic in oil etc. (Exceptions: Air-
cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon)
Not Potentially Hazardous prepared Foods -ANSWER Air-cooled hard-boiled eggs with
intact shell, beef jerky, cheese pizza, crispy bacon
The Temperature Danger Zone -ANSWER 41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures: -
ANSWER Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and
thermistor (digital)
Glass Thermometers -ANSWER Kind of thermometer which are prohibited by law in a
food establishment.
Meat inspected by the U.S. Dept. of Agriculture must have what? -ANSWER must have
a USDA inspection stamp.
, Raw shell eggs must be stored at a minimum temperature of -ANSWER 45°F
Smoked fish must be held at -ANSWER 38°F or below
Smoked fish held above what temperature causes the growth of which kind of bacteria -
ANSWER 38°F causes growth of the bacteria Clostridium botulinum.
All refrigerated food must be held at or below -ANSWER 41°F
Shellfish must be received with -ANSWER the shellfish tags
After shellfish is used up -ANSWER tags must be kept on file for at least 90 days
Milk and milk products must be pasteurized with sell-by dates of -ANSWER 9 days
Milk and milk products must be ultra-pasteurized with sell-by dates of -ANSWER 45
days
All fruits and vegetables served raw must be -ANSWER thoroughly washed before
being served.
Canned products must be rejected if there are -ANSWER Dents at the seam, swelling,
severe rust, leakage or no label. . (exception: slight dent on the body of the can)
Home canned foods -ANSWER are unacceptable types of canning
All commercial modified atmosphere packaged foods -ANSWER type of packaged food
that must be used per manufacture specifications
Vacuum Packaging of any food product in a retail food establishment -ANSWER
Prohibited by law unless special authorization is obtained through the Department of
Health
The acronym FIFO means -ANSWER First In First Out
The first step in implementing FIFO is to -ANSWER date the products is the is the first
step
How far off the floor must all food items must be stored? -ANSWER 6" or more
In order to prevent cross-contamination, raw foods in a refrigerator must be stored -
ANSWER below cooked foods
Cold temperatures -ANSWER slow down the growth of microorganisms
With Detailed Questions And Correct
Answers||Latest Exam 2026-
2027||Already Graded A+
All food service establishments must have -ANSWER a current and valid permit issued
by the NYC Health Department
When do Health Inspectors have the right to inspect a food service or food processing
establishment? -ANSWER as long as it is in operation
During an inspection, inspectors must be given access to -ANSWER all areas of the
food establishment
Who is required to have a Food Protection Certificate. -ANSWER supervisors of all food
service establishments
Food is defined as -ANSWER any edible substance, ice, beverage, or ingredient
intended for use and used or sold for human consumption.
Potentially Hazardous Food (PHF) refers to? -ANSWER Foods which support rapid
growth of microorganisms.
Examples of Potentially Hazardous Foods -ANSWER Examples: raw and cooked
meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans,
potatoes, cut leafy greens, cut tomatoes and melons, garlic in oil etc. (Exceptions: Air-
cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon)
Not Potentially Hazardous prepared Foods -ANSWER Air-cooled hard-boiled eggs with
intact shell, beef jerky, cheese pizza, crispy bacon
The Temperature Danger Zone -ANSWER 41°F and 140°F.
The three thermometers allowed to be used for measuring food temperatures: -
ANSWER Examples: Bi-metallic stem (range from 0°F to 220°F), thermocouple, and
thermistor (digital)
Glass Thermometers -ANSWER Kind of thermometer which are prohibited by law in a
food establishment.
Meat inspected by the U.S. Dept. of Agriculture must have what? -ANSWER must have
a USDA inspection stamp.
, Raw shell eggs must be stored at a minimum temperature of -ANSWER 45°F
Smoked fish must be held at -ANSWER 38°F or below
Smoked fish held above what temperature causes the growth of which kind of bacteria -
ANSWER 38°F causes growth of the bacteria Clostridium botulinum.
All refrigerated food must be held at or below -ANSWER 41°F
Shellfish must be received with -ANSWER the shellfish tags
After shellfish is used up -ANSWER tags must be kept on file for at least 90 days
Milk and milk products must be pasteurized with sell-by dates of -ANSWER 9 days
Milk and milk products must be ultra-pasteurized with sell-by dates of -ANSWER 45
days
All fruits and vegetables served raw must be -ANSWER thoroughly washed before
being served.
Canned products must be rejected if there are -ANSWER Dents at the seam, swelling,
severe rust, leakage or no label. . (exception: slight dent on the body of the can)
Home canned foods -ANSWER are unacceptable types of canning
All commercial modified atmosphere packaged foods -ANSWER type of packaged food
that must be used per manufacture specifications
Vacuum Packaging of any food product in a retail food establishment -ANSWER
Prohibited by law unless special authorization is obtained through the Department of
Health
The acronym FIFO means -ANSWER First In First Out
The first step in implementing FIFO is to -ANSWER date the products is the is the first
step
How far off the floor must all food items must be stored? -ANSWER 6" or more
In order to prevent cross-contamination, raw foods in a refrigerator must be stored -
ANSWER below cooked foods
Cold temperatures -ANSWER slow down the growth of microorganisms
