NYC Food Protection Course Practice Test 2023

Last Updated on May 23, 2024

The New York City Food Protection Final Exam Practice Test – Part 2 is a crucial preparative tool for aspiring food protection managers aiming to gain their food protection certificate in NYC. The test is a crucial component of the Food Protection Course conducted by the New York City Department of Health and Mental Hygiene.

Earning this certification is mandatory for individuals responsible for supervising food preparation and service in various food establishments, ensuring the maintenance of optimal sanitary conditions and compliance with local food safety regulations.

The practice test part 2 is meticulously crafted to mirror the structure and content of the actual Food Protection Final Exam, allowing prospective candidates to familiarize themselves with the types of questions they will encounter. It typically consists of a series of multiple-choice questions covering a wide array of topics related to food safety, hygiene, and protection.

NYC Food Protection Practice Test 2

Practice Tests

1452

NYC Food Protection Final Exam Questions - Part 2

NYC Food Protection Final Exam Questions
Test Type: Sample Test 2
Total items: 32
Time Duration: 90 minutes
Passing Marks: 70%

1 / 32

Which of the following methods should NOT be used to reheat previously cooked and refrigerated foods that will be served from a hot holding unit?

(A) Using a rapid chill unit

(B) Using a stove

(D) Using a hot holding unit

2 / 32

To what internal temperature should poultry, stuffed meat, and stuffing be cooked?

(A) 158°F

(B) 145°F

(D) 165°F

3 / 32

In a food establishment, bathrooms for patrons must be provided when there are how many seats in the dining area?

(A) 10 or more

(B) 15 or more

(D) 25 or more

4 / 32

At what temperature should hot foods be covered when placed in a refrigerator for cooling?

(A) After reaching 50°F

(B) As soon as they are put into the refrigerator

(D) After reaching 45°F

5 / 32

What must be provided in all culinary and pot/dishwashing sinks?

(A) Air breaks

(B) Hot holding units

(D) Disposable gloves storage

6 / 32

How often should disposable gloves be changed when working with food to ensure safety?

(A) After every 5 hours

(B) Only when they are visibly dirty

(D) Often to prevent contamination of food

7 / 32

What is the correct sequence to wash dishes by hand?

(A) Rinse, wash, sanitize, air-dry

(B) Wash, air-dry, rinse, sanitize

(D) Sanitize, rinse, wash, air-dry

8 / 32

To prepare a 100 PPM chlorine-based sanitizing solution, how much bleach should be added to 1 gallon of water?

(A) 2 ounces

(B) 1 ounce

(D) ¼ ounce

9 / 32

For how long must utensils be immersed in 170°F water to hot-water sanitize?

(A) 10 seconds

(B) 1 minute

(D) 30 seconds

10 / 32

Which of the following is NOT an acceptable method of thawing frozen foods?

(A) Refrigerating them

(B) Placing them in hot water

(D) Placing them under cold running water

11 / 32

Why should gas-fired hot water heaters be monitored?

(A) To check for leaks

(B) To maintain optimal temperature

(D) To ensure gas efficiency

12 / 32

In which of the following equipment is it necessary to install Atmospheric Vacuum Breakers (AVB) due to a direct connection with a potable water supply?

(A) Ice machines

(B) Ovens

(D) Blenders

13 / 32

When handling ready-to-eat foods, which of the following is NOT recommended?

(A) Using tongs

(B) Wearing a clean and sanitary pair of gloves

(D) Using a spatula

14 / 32

Which statement about grease disposal is accurate according to New York City laws?

(A) Grease can be dumped in any sink.

(B) Grease must be dumped only in sinks with a proper grease interceptor.

(D) Grease disposal is unrestricted.

15 / 32

How long should utensils be immersed in a 50 PPM sanitizing solution?

(A) 30 seconds

(B) 10 seconds

(D) 2 minutes

16 / 32

Who is qualified to install gas-fired hot water heaters?

(A) Any home owner

(B) A trained chef

(D) An electrician

17 / 32

Which device is essential for preventing cross-connection in plumbing systems?

(A) Grease interceptor

(B) Air break

(D) Gas-fired hot water heater

18 / 32

At what minimum temperature should raw shell eggs be cooked?

(A) 140°F

(B) 145°F

(D) 158°F

19 / 32

How is the presence of fresh rat droppings in a food establishment classified?

(A) A minor violation

(B) A non-critical violation

(D) An acceptable condition

20 / 32

Who is allowed to apply insecticides and rodenticides in a restaurant?

(A) The restaurant manager

(B) Any staff member

(D) The chef

21 / 32

How should wiping cloths be stored to maintain sanitation?

(A) In dry conditions

(B) In a 100 PPM sanitizing solution

(D) In soap and water

22 / 32

What is cross contamination in food safety?

(A) Cooking foods at incorrect temperatures

(B) When bacteria from a raw food get into a cooked or ready-to-eat food

(D) Using salt to preserve foods

23 / 32

What is the minimum temperature at which hot foods stored in a hot holding unit must be held?

(A) 130°F

(B) 140°F

(D) 160°F

24 / 32

What is the minimum internal temperature to which pork should be cooked?

(A) 150°F

(B) 158°F

(D) 140°F

25 / 32

Which of the following must be cooked to a minimum internal temperature of 140°F?

(A) Pork

(B) Ground meat

(D) Fish, shellfish, beef, lamb, and all other meats

26 / 32

What will mice do if food becomes unavailable in a restaurant they've infested?

(A) They will hibernate

(B) They will move out

(D) They will go deeper into the building

27 / 32

What is the best method to eliminate flies and roaches from a food establishment?

(A) Using insecticides daily

(B) Placing traps everywhere

(D) Keeping lights off

28 / 32

What is the smallest opening size through which rats are known to enter buildings?

(A) Size of a dime

(B) Size of a nickel

(D) Size of a quarter

29 / 32

Ground meat and foods containing ground meat should be cooked to an internal temperature of:

(A) 145°F

(B) 158°F

(D) 150°F

30 / 32

Which of the following is NOT a strategy of Integrated Pest Management?

(A) Starve them

(B) Build them a shelter

(D) Destroy them

31 / 32

For which of the following tasks is a 100 PPM sanitizing solution typically used?

(A) Immersing utensils for an extended period

(B) Cooking and boiling

(D) Refrigeration

32 / 32

How should one prepare a 50 PPM chlorine-based sanitizing solution?

(A) Add 1 ounce of bleach to 1 gallon of water

(B) Add ½ ounce of bleach to 1 gallon of water

(D) Add ¼ ounce of bleach to 1 gallon of water

Your score is

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