NYC Food Protection Written Exam 2024

Embark on your journey to ace the NYC Food Protection Written Exam 2024 with our in-depth practice test guide. Whether you’re a seasoned professional or new to the food service industry, this page is your ultimate resource for conquering the exam.

We’ve meticulously crafted a series of practice questions that mirror the format and content of the actual NYC Food Protection Exam. This practice test is more than just a test; it’s a comprehensive learning tool designed to enhance your understanding of food safety principles, operational standards, and health regulations pertinent to New York City’s bustling food service scene.

NYC Food Protection Written Exam

Practice Tests
484

NYC Food Protection Final Exam Questions - Part 3

NYC Food Protection Final Exam Questions
Test Type: Sample Test 3
Total items: 42
Time Duration: 90 minutes
Passing Marks: 70%

1 / 42

What is the required condition for receiving fresh fish?

2 / 42

Which of the following indicates that a fish is spoiling?

3 / 42

In the case of pregnant women, who is at risk when exposed to foodborne illnesses?

4 / 42

What should you avoid touching with the thermometer probe when using the Ice-Point Method?

5 / 42

Why does external washing not make eggs safe?

6 / 42

What is the primary purpose of HACCP?

7 / 42

Which harmful pathogens are commonly associated with unpasteurized milk?

8 / 42

What is the maximum expiration period for pasteurized milk and milk products from the date of pasteurization?

9 / 42

What type of milk and milk products should only be accepted in food service?

10 / 42

Which virus is commonly associated with shellfish?

11 / 42

Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of establishment during an inspection.

12 / 42

What is a recommended practice for improving food safety and work practices in restaurants?

13 / 42

What is the temperature range known as the temperature danger zone for food?

14 / 42

Health Inspectors are authorized to collect permit fees and fines on behalf of the Department.

15 / 42

What important information is provided by the shipper’s tag for shellfish?

16 / 42

What is the current regulation on artificial trans fat in restaurant foods?

17 / 42

How should potentially hazardous foods be stored to prevent the growth of microorganisms?

18 / 42

At what temperature must milk and milk products be upon receipt and maintained until used?

19 / 42

Which of the following should cause fresh fruits and vegetables to be rejected?

20 / 42

Which individuals with compromised immune systems are at higher risk for severe effects from foodborne illnesses?

21 / 42

Why are elderly individuals more susceptible to severe effects from foodborne illnesses?

22 / 42

Which of the following is recommended to avoid slips, trips, and falls in a restaurant workplace?

23 / 42

What is the correct ratio of ice to water for the Ice-Point Method?

24 / 42

How long must the shellfish tag be kept after the product is used?

25 / 42

What is the health impact of artificial trans fat?

26 / 42

According to the Center for Science in the Public Interest (CSPI), what is causing more foodborne illness in Americans compared to raw chicken and eggs?

27 / 42

Who inspects eggs produced outside of New York State?

28 / 42

What is the purpose of the Ice-Point Method?

29 / 42

Why may fresh produce become contaminated with Salmonella and E. coli 0157:H7?

30 / 42

Why is it crucial to ensure shellfish are harvested from safe waters?

31 / 42

Which group is particularly at risk for severe effects from a foodborne illness due to an underdeveloped immune system?

32 / 42

If the thermometer does not read 32°F in a 50/50 ice-water slush, what should you do?

33 / 42

At what temperature does the growth of microorganisms in food start to slow down?

34 / 42

What is the correct term used to describe clams, mussels, and oysters?

35 / 42

Which of these is NOT one of the seven principles of HACCP?

36 / 42

All food service establishments must have a current and valid permit issued by the NYC Health Department.

37 / 42

What does HACCP stand for?

38 / 42

What kind of bacteria is commonly associated with eggs?

39 / 42

What is the best practice when making cold salads, such as tuna?

40 / 42

At what temperature do most microorganisms that cause foodborne illness begin to die?

41 / 42

When is food considered unsafe in terms of the Temperature Danger Zone?

42 / 42

What is the recommended method for washing fresh produce, including those with hard rinds?

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