2026 NYC FOOD PROTECTION CERTICATION EXAM /FOOD PROTECTION CERTIFICATION NYC ACTUAL EXAM 200 QUESTIONS AND CORRECT DETAILED ANSWERS (100%CORRECT AND VERIFIED ANSWERS) |ALREADY GRADED A (BRAND NEW!!!)

2026 NYC FOOD PROTECTION CERTICATION EXAM /FOOD

PROTECTION CERTIFICATION NYC ACTUAL EXAM 200 QUESTIONS

AND CORRECT DETAILED ANSWERS (100%CORRECT AND

VERIFIED ANSWERS) |ALREADY GRADED A (BRAND NEW!!!)

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? - ANSWER6" 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

All cold foods must be held at - ANSWER- 41°F or below at all times

(except smoked fish at 38°F)

Dry storage areas - ANSWER- Must be kept well lighted and ventilated

Never store foods - ANSWER- under waste water lines

Qualities of food for storage must be - ANSWER- kept covered and

stored in vermin-proof containers

Ice intended for human consumption - ANSWER- cannot be used for

storing cans, bottles or other food products

When foods are stored directly in ice - ANSWER- The water from that

ice must be drained constantly.

"First Aid Choking" poster - ANSWER- must be displayed

conspicuously in each designated eating area.

Food establishments which serve alcoholic beverages are required to

display - ANSWER- the "Alcohol and Pregnancy Warning" sign.

A "Wash Hands" sign - ANSWER- must be displayed at all hand

washing sinks.

"No smoking" signs - ANSWER- must be displayed throughout each

facility.

There are three main hazards to our health in a food establishment: -

ANSWER- physical, chemical and biological.

A physical hazard in food - ANSWER- The presence of a foreign object

(glass fragments, pieces of metal, etc.)

a chemical hazard. - ANSWER- Presence of harmful chemicals

(pesticide, cleaning agents, prescription medicine etc.) in a food

The presence of microorganisms (bacteria, viruses, parasites and fungi)

in food is what kind of hazard? - ANSWER- Biological

Foods that have been contaminated with pathogenic bacteria -

ANSWER- have no change in appearance, taste or smell.

Under favorable conditions bacteria can double their population in what

amount of time? - ANSWER- Bacteria can double their population every

20 to 30 minutes in what conditions?

There are 4 phases of bacterial growth: - ANSWER- Lag, Log,

Stationary and Death.

The most rapid growth of bacteria (FATTOM) takes place in what phase

- ANSWER- The log phase causes what of bacteria?

The six factors that affect the growth of bacteria are: - ANSWER- Food,

Acidity (Low acidity), TDZ, Time, Oxygen, Moisture (FATTOM).

Viruses cannot - ANSWER- reproduce in food; they only use food as a

means to get inside the human body.

Hepatitis A and norovirus contaminate the food supply - ANSWERthrough fecal (human) contaminated waters and food

Trichinella spiralis. - ANSWER- The food-borne parasite typically

found in under-cooked pork

Trichinosis parasite - ANSWER- is caused by a parasite known as

Trichinella spiralis.

Trichinella spiralis cooking requirements. - ANSWER- can be

eliminated by cooking pork to 155°F for 15 seconds

Marine fish contain what? - ANSWER- Anisakis simplex is a foodborne parasite found where?

Salmonella enteritidis - ANSWER- Mainly associated with raw poultry

and raw shell eggs.

one must always use pasteurized eggs only. - ANSWER- When

preparing any egg recipe where eggs are not cooked or partially cooked,

Clostridium perfringens growth can be controlled by - ANSWER- rapid

cooling, rapid re-heating and avoid preparing foods in advance

Staphylococcus aureus is carried by? - ANSWER- bacterium that is

commonly carried by healthy human beings.