MARYLAND E&S CERTIFICATION EXAM QUESTIONS AND
CORRECT ANSWERS|ACCURATE ACTUAL EXAM WITH
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UPDATE 2024/2025.
Ground meats such as hamburgers must be cooked to a minimum temperature of what and why?
- CORRECT ANSWER 158°F to eliminate E. coli 0157:H7
All food service establishments must have a current and valid permit issued by the NYC Health
Department. True or False? - CORRECT ANSWER True
Health Inspectors have the right to inspect a food service or food processing establishment as
long as it is in operation. True or false? - CORRECT ANSWER True
Inspectors must be given access to all areas of the food establishment during an inspection. True
or false? - CORRECT ANSWER True
According to the NYC Health Code, supervisors of all food service establishments are required
to have a Food Protection Certificate. True or false? - CORRECT ANSWER True
Food is considered as what? - CORRECT ANSWER Any edible substance, ice, beverage, or
ingredient intended for use and used or sold for human consumption.
Potentially Hazardous Food (PHF) is what? - CORRECT ANSWER Foods that support rapid
growth of microorganisms.
Examples of Potentially Hazardous Foods include what? - CORRECT ANSWER All 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)
The Temperature Danger Zone is between what temperatures? - CORRECT ANSWER 41°F
and 140°F.
What happens to microorganisms during the Temperature Danger Zone? - CORRECT
ANSWER They reproduce rapidly.
The three thermometers allowed to be used for measuring food temperatures are what? -
CORRECT ANSWER Bi-metallic stem (range from 0°F to 220°F), thermocouple, and
thermistor (digital).
The use of glass thermometers in a food establishment is prohibited by law. True or false? -
CORRECT ANSWER True
,Meat inspected by the U.S. Dept. of Agriculture must have what? - CORRECT ANSWER A
USDA inspection stamp.
Raw shell eggs must be stored at a minimum temperature of what? - CORRECT ANSWER
45°F.
Foods that have been contaminated with pathogenic bacteria have no change in appearance, taste
or smell. True or false? - CORRECT ANSWER True
What are 4 phases of bacterial growth? - CORRECT ANSWER Lag, Log, Stationary and Death.
The most rapid growth of bacteria takes place in what phase? - CORRECT ANSWER Log
What are the six factors that affect the growth of bacteria? - CORRECT ANSWER Food,
Acidity (Low acidity), Temperature Danger Zone, Time, Oxygen (or lack of oxygen) and
Moisture (FATTOM).
CORRECT ANSWER True
Viruses cannot reproduce in food; they only use food as a means to get inside the human body.
True or false? -
What are two common food-borne viruses that typically contaminate our food supply through
fecal (human) contaminated waters and food? - CORRECT ANSWER Hepatitis A and
norovirus
The food-borne parasite typically found in under-cooked pork is what? - CORRECT ANSWER
Trichinella spiralis.
Trichinosis is caused by a parasite known as what? - CORRECT ANSWER Trichinella spiralis.
How can Trichinella spiralis be eliminated? - CORRECT ANSWER Cooking pork to 155°F for
15 seconds
A food-borne parasite typically found in marine fish is called what? - CORRECT ANSWER
Anisakis simplex.
Salmonella enteritidis is mainly associated with what? - CORRECT ANSWER Raw poultry and
raw shell eggs.
When preparing any egg recipe where eggs are not cooked or partially cooked, one must always
use what? - CORRECT ANSWER Pasteurized eggs only.
How can you control the growth of the microorganism Clostridium perfringens? - CORRECT
ANSWER By rapid cooling, rapid re-heating and avoid preparing foods in advance.
Staphylococcus aureus is a bacterium that is commonly carried by who? - CORRECT
ANSWER Healthy human beings.
,Staphylococcal food intoxication is a common cause of food-borne illness caused by what? -
CORRECT ANSWER Staphylococcus aureus, which can be prevented by good personal hygiene
and avoiding bare hands contact with ready-to-eat foods.
Staphylococcus aureus can be prevented by what? - CORRECT ANSWER Good personal
hygiene and avoiding bare hands contact with ready-to-eat foods.
Smoked fish must be held at what temperature? - CORRECT ANSWER 38°F or below
Why does smoked fish need to be held at 38°F or below? - CORRECT ANSWER because of
the bacteria Clostridium botulinum
All refrigerated food must be held at or below what temperature? - CORRECT ANSWER 41°F
Raw shell eggs must be held at what temperature? - CORRECT ANSWER 45°F or below
Smoked fish must be held at what temperature? - CORRECT ANSWER 38°F or below
Shellfish must be received with the shellfish tags. These tags must be kept on file for at least how
long? - CORRECT ANSWER 90 days after the product is used up.
Milk and milk products must be pasteurized with sell-by dates of how long? - CORRECT
ANSWER 9 days
Milk and milk products must ultra-pasteurized with sell-by dates how long? - CORRECT
ANSWER 45 days
All fruits and vegetables served raw must be thoroughly what before served? - CORRECT
ANSWER Washed before being served.
Canned products must be rejected if there are what? - CORRECT ANSWER Dents at the seam,
swelling, severe rust, leakage or no label. Home canned foods are also unacceptable. (exception:
slight dent on the body of the can)
All commercial modified atmosphere packaged foods must be used per what? - CORRECT
ANSWER manufacture specifications.
Vacuum Packaging of any food product in a retail food establishment is prohibited by law unless
what? - CORRECT ANSWER Special authorization is obtained through the Department of
Health.
The New York City Health code requires that all food items must be stored where? - CORRECT
ANSWER At least 6 inches off the floor.
, In order to prevent cross-contamination, raw foods in a refrigerator must be stored where? -
CORRECT ANSWER Below cooked foods.
Cold temperatures do what? - CORRECT ANSWER Slow down the growth of microorganisms.
How should one keep dry storage areas? - CORRECT ANSWER Well lighted and ventilated.
Never store foods under waste water lines. True or false? - CORRECT ANSWER True
Food for storage must be kept how? - CORRECT ANSWER Covered and stored in vermin-
proof containers.
Ice intended for human consumption cannot be used for what? - CORRECT ANSWER Storing
cans, bottles or other food products.
When foods are stored directly in ice, the water from that ice must be drained constantly. True or
false? - CORRECT ANSWER True
"First Aid Choking" poster must be displayed conspicuously in each designated eating area. True
or false? - CORRECT ANSWER True
Food establishments which serve alcoholic beverages are required to display the "Alcohol and
Pregnancy Warning" sign. True or false? - CORRECT ANSWER True
A "Wash Hands" sign must be displayed at all hand washing sinks. True or false? - CORRECT
ANSWER True
"No smoking" signs must be displayed throughout each facility. True or false? - CORRECT
ANSWER True
What are the three main hazards to our health in a food establishment? - CORRECT ANSWER
Physical, chemical and biological.
Biological hazard is the presence of what in food? - CORRECT ANSWER Microorganisms
(bacteria, viruses, parasites and fungi) in the food.
Clostridium botulinum causes the disease known as what? - CORRECT ANSWER Botulism
Botulism is associated with what? - CORRECT ANSWER Home-canned foods, swollen cans,
smoked fish, garlic in oil and any food in an anaerobic (without air) environment.
Ciguatera Intoxication occurs when? - CORRECT ANSWER During warm weather when toxic
red algae in the water are eaten by small fish. The small fish are then eaten by certain predatory
fish (barracuda, red snapper etc.,)
