NYC Food Protection Course Practice Test 2023 – Part 2

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

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

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

2 / 32

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

3 / 32

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

4 / 32

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

5 / 32

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

6 / 32

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

7 / 32

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

8 / 32

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

9 / 32

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

10 / 32

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

11 / 32

How should wiping cloths be stored to maintain sanitation?

12 / 32

At what minimum temperature should raw shell eggs be cooked?

13 / 32

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

14 / 32

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

15 / 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?

16 / 32

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

17 / 32

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

18 / 32

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

19 / 32

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

20 / 32

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

21 / 32

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

22 / 32

What is cross contamination in food safety?

23 / 32

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

24 / 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?

25 / 32

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

26 / 32

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

27 / 32

What is the correct sequence to wash dishes by hand?

28 / 32

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

29 / 32

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

30 / 32

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

31 / 32

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

32 / 32

Why should gas-fired hot water heaters be monitored?

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