NYC Food Protection
Certificate Exam Questions
with Correct Verified
Answers Latest Update
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Pass
1. All food service establishments must have - ANS ✅a current
and valid permit issued by the NYC Health Department
2. When do Health Inspectors have the right to inspect a food
service or food processing establishment? - ANS ✅as long as
it is in operation
3. During an inspection, inspectors must be given access to -
ANS ✅all areas of the food establishment
4. Who is required to have a Food Protection Certificate. -
ANS ✅supervisors of all food service establishments
5. Food is defined as - ANS ✅any edible substance, ice,
beverage, or ingredient intended for use and used or sold for
human consumption.
NYC Food Protection Certificate Exam
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NYC Food Protection Certificate
6. Potentially Hazardous Food (PHF) refers to? - ANS
✅Foods which support rapid growth of microorganisms.
7. Examples of Potentially Hazardous Foods - ANS
✅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)
8. Not Potentially Hazardous prepared Foods - ANS ✅Air-
cooled hard-boiled eggs with intact shell, beef jerky, cheese
pizza, crispy bacon
9. The Temperature Danger Zone - ANS ✅41°F and 140°F.
10. The three thermometers allowed to be used for
measuring food temperatures: - ANS ✅Examples: Bi-
metallic stem (range from 0°F to 220°F), thermocouple, and
thermistor (digital)
11. Glass Thermometers - ANS ✅Kind of thermometer
which are prohibited by law in a food establishment.
12. Meat inspected by the U.S. Dept. of Agriculture must
have what? - ANS ✅must have a USDA inspection stamp.
NYC Food Protection Certificate Exam
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NYC Food Protection Certificate
13. Raw shell eggs must be stored at a minimum
temperature of - ANS ✅45°F
14. Smoked fish must be held at - ANS ✅38°F or below
15. Smoked fish held above what temperature causes the
growth of which kind of bacteria - ANS ✅38°F causes
growth of the bacteria Clostridium botulinum.
16. All refrigerated food must be held at or below - ANS
✅41°F
17. Shellfish must be received with - ANS ✅the shellfish
tags
18. After shellfish is used up - ANS ✅tags must be kept on
file for at least 90 days
19. Milk and milk products must be pasteurized with sell-
by dates of - ANS ✅9 days
20. Milk and milk products must be ultra-pasteurized with
sell-by dates of - ANS ✅45 days
NYC Food Protection Certificate Exam
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