NYC FOOD PROTECTION CERTIFICATE
EXAM QUESTIONS WITH CORRECT
VERIFIED ANSWERS LATEST UPDATE
(2024/2025) GUARANTEED PASS
Exception to potentially hazardous food Correct Answer foods
with low water activity, highly acidic with pH of 4.6 or below, air-
cooled hard-boiled eggs with shells intact
what is food Correct Answer any edible substance, ice, beverage
or ingredient intended for use, and used or sold for, human
consumption.
"potentially hazardous" means Correct Answer Any food that will
support the growth of microorganisms
can you sell/use home-canned goods? Correct Answer no
what is the temperature "danger zone" (numerically)? Correct
Answer between 41 and 140 degrees F where microorganisms
replicate
foods in atmosphere packages provide ideal conditions for which
microorganism? Correct Answer clostridium botulinum
what is ready-to-eat food Correct Answer does not require
additional heat or washing treatment
what is the only way to determine whether potentially hazardous
foods are out of the danger zone? Correct Answer thermometers
three types of thermometers Correct Answer bi-metallic stem,
thermocouple, thermistor (digital)
,2 methods to calibrate bi-metallic stem thermometer Correct
Answer boiling-point or ice-point method
steps to use thermometer Correct Answer sanitize; measure
internal product temp (entire sensing portion is inserted), wait 15
seconds until steady, clean and sanitize
what must all meats have? Correct Answer USDA inspection
stamp (located on side of carcass or on packaging - NOT to be
confused with the USDA grade stamp
fresh meats must be received at ____ degrees F or ___ if frozen
Correct Answer 41; 0
appearance of raw beef should be Correct Answer bright to dark
read, no smell
appearance of raw lamb should be Correct Answer light red, firm,
elastic, no smell
appearance of raw pork should be Correct Answer light pink, fat
white, no smell
appearance of raw chicken/poultry should be Correct Answer
white, not discolored or soft,
appearance of raw fresh fish should be Correct Answer cold,
clear/bulging eyes, bright red gills, firm and elastic flesh
Smoked fish must be stored at _____ because of the risk of
_____ Correct Answer 38 degrees F; Botulinum spores
,what type of cans must be removed from circulation? Correct
Answer Cans dented on any seam, severely rusted, severely
dented, leaking, or swollen must be removed from circulation
does washing eggs make them safe? Correct Answer no.
Salmonella is internal
fresh eggs must be refrigerated at ___ degrees F Correct Answer
45 degrees F
expiration date on pasteurized milk should not exceed ______.
ultra-pasteurized should not exceed ______ Correct Answer 9
calendar days after pasteurization; 45 days from date of ultra-
pasteurization
places that use vacuum, modified atmosphere, or sous-vide
packaging must do what? Correct Answer must first have
permission from the NYC DOHMH
dry foods should Correct Answer be dry (no moisture), no
contamination, no rodent marks
shellfish tags must be filed in order of delivery date and kept for a
period of 90 days from when? Correct Answer when the product
is used up
4 ways to store food: Correct Answer refrigerate, freeze, dry
storage, store in ice
what does FIFO stand for? Correct Answer first in first out. Date
products so that older products are used first.
what type of storage containers can be used? Can't be used?
Correct Answer plastic, in original packaging. DO NOT USE
metal, copper, brass, tin, newspaper, cardboard
, where should raw foods be stored? Correct Answer below and
away from cooked foods to avoid cross-contamination
fresh meat, poultry, and other potentially hazardous foods should
be stored at ___ degrees F Correct Answer 41
can you put large hot pots in fridge? Correct Answer no - will
warm up fridge, wait till cooled
can you refreeze thawed food? Correct Answer no
can you use freezer to cool hot foods? Correct Answer no
scenario: you receive a shipment of frozen, refrigerated, and non-
perishable dry foods. What do you store first? Correct Answer
frozen first, then refrigerated foods, lastly dry foods
dry foods should be stored how? Correct Answer dry (50%
humidity or less), low temp (70 F or less), well-lit and ventilated
room; 6 inches above floor (at least); vermin-controlled
how should you store raw food in ice? Correct Answer Make sure
that water is constantly being drained so that food remains in ice
(not in iced water)
what are physical food hazards? Correct Answer "The presence
of a foreign object in food that can cause an injury or an illness"
how can chemical hazards be introduced to food? Correct Answer
insecticides, cleaning agents stored near foods, storing acidic
foods in metal containers
