NYC Food Protection Certificate Practice Test 2026: Practice test 4

1. Question 1 of 25

   A worker is sneezing and has a runny nose. What should they do?

   • AUse hand sanitizer and keep working with food
   • BKeep working but sneeze into the sink
   • CNot work with exposed food, utensils or food-contact surfaces
   • DKeep working at the salad station
   Show answer

   Answer: C. Not work with exposed food, utensils or food-contact surfaces

   Workers with sneezing, coughing or a runny nose should not handle food or food-contact items.

2. Question 2 of 25

   In a three-compartment sink, what is in the third compartment?

   • ASoapy wash water
   • BClear rinse water
   • CSanitizer
   • DIce
   Show answer

   Answer: C. Sanitizer

   The three compartments are used to wash, rinse and sanitize, in that order.

3. Question 3 of 25

   Meat that has been injected with a marinade or brine must be cooked to at least what temperature?

   • A145°F for 15 seconds
   • B155°F for 17 seconds
   • C135°F for 15 seconds
   • D125°F for 1 minute
   Show answer

   Answer: B. 155°F for 17 seconds

   Injecting or tenderizing pushes germs from the surface into the meat, so it must reach 155°F for 17 seconds.

4. Question 4 of 25

   Why is norovirus a big concern in restaurants?

   • AIt can only be spread by raw chicken
   • BIt only grows in canned food
   • CCooking food makes it more dangerous
   • DIt spreads very easily from the hands of sick workers to food
   Show answer

   Answer: D. It spreads very easily from the hands of sick workers to food

   Norovirus is very contagious. Workers with vomiting or diarrhea must stay home, and good handwashing helps stop the spread.

5. Question 5 of 25

   Which group of people is most likely to get very sick from a foodborne illness?

   • ATeenagers who play sports
   • BHealthy adults between 20 and 40 years old
   • CPeople who work in restaurants
   • DYoung children, older adults, pregnant women and people with weak immune systems
   Show answer

   Answer: D. Young children, older adults, pregnant women and people with weak immune systems

   These groups are called a highly susceptible population (HSP). Their bodies have a harder time fighting off germs.

6. Question 6 of 25

   What must you do when cooking raw meat, poultry, fish or eggs in a microwave?

   • ACook it to 135°F and serve it right away
   • BCook it uncovered on high for exactly 1 minute
   • CCook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
   • DCook it to 145°F and put it in the cooler
   Show answer

   Answer: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes

   Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.

7. Question 7 of 25

   Ready-to-eat TCS food made in house must be date marked if it will be kept in the refrigerator longer than how long?

   • A24 hours
   • B7 days
   • C4 hours
   • D2 hours
   Show answer

   Answer: A. 24 hours

   Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.

8. Question 8 of 25

   Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?

   • AWithin 8 hours
   • BWithin 4 hours
   • CWithin 24 hours
   • DWithin 12 hours
   Show answer

   Answer: B. Within 4 hours

   TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.

9. Question 9 of 25

   A pan of chili on the steam table reads 128°F. What is the problem?

   • ANothing, any temperature above 100°F is safe to serve
   • BIt is below 135°F, so it is in the danger zone
   • CIt must be frozen right away
   • DIt is too hot and will burn customers
   Show answer

   Answer: B. It is below 135°F, so it is in the danger zone

   Hot held food must stay at 135°F or hotter. At 128°F it is in the danger zone, so follow your manager's corrective action.

10. Question 10 of 25

    What should you do to a probe thermometer before and after each use?

    • AClean and sanitize it
    • BStore it in your pocket
    • CWipe it on your apron
    • DRun it under hot water only
    Show answer

    Answer: A. Clean and sanitize it

    Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.

11. Question 11 of 25

    Which equipment should you use to reheat food for hot holding?

    • AA steam table
    • BA slow cooker on the low setting
    • CA food warmer
    • DA stove, oven or microwave
    Show answer

    Answer: D. A stove, oven or microwave

    Hot holding equipment heats food too slowly. Reheat quickly on a stove, in an oven or in a microwave, then move it to hot holding.

12. Question 12 of 25

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?

    • A145°F
    • B165°F
    • C155°F
    • D135°F
    Show answer

    Answer: B. 165°F

    Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.

13. Question 13 of 25

    How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?

    • A7 days
    • B3 days
    • C10 days
    • D14 days
    Show answer

    Answer: A. 7 days

    The food must be used or thrown out within 7 days. The day it was made or opened counts as day 1.

14. Question 14 of 25

    Which delivery should you refuse?

    • AA case of cans that are dented and swollen
    • BCold milk at 38°F
    • CFrozen food that is frozen solid
    • DSealed boxes with no damage
    Show answer

    Answer: A. A case of cans that are dented and swollen

    Swollen or badly damaged cans can mean the food inside is unsafe. Packages should be sealed and undamaged.

15. Question 15 of 25

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?

    • AThey must wear intact single-use gloves
    • BThey must work only at the register
    • CThey must wash their hands for 2 minutes
    • DNothing, nail polish is always allowed
    Show answer

    Answer: A. They must wear intact single-use gloves

    Nail polish and fake nails can chip into food or hide dirt. They are allowed only if the worker wears intact gloves.

16. Question 16 of 25

    Which is a safe way to cool a large pot of soup?

    • ALeave it on the counter overnight
    • BDivide it into shallow pans and stir it in an ice bath
    • CPut the whole pot in the cooler with a tight lid on top
    • DWrap the pot in towels to keep heat in
    Show answer

    Answer: B. Divide it into shallow pans and stir it in an ice bath

    Large, deep containers cool too slowly. Shallow pans, ice baths, ice paddles and blast chillers speed up cooling.

17. Question 17 of 25

    What does TCS food mean?

    • AFood that is only served at breakfast
    • BFood that has been tested, cleaned and sealed
    • CFood that comes in a tin can
    • DFood that needs time and temperature control for safety
    Show answer

    Answer: D. Food that needs time and temperature control for safety

    TCS foods let germs grow quickly, so they must be kept out of the danger zone and used within safe time limits.

18. Question 18 of 25

    Which is a sign that pests may be in the kitchen?

    • AA full soap dispenser
    • BA clean floor
    • CCold food at 38°F
    • DDroppings and gnaw marks
    Show answer

    Answer: D. Droppings and gnaw marks

    Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.

19. Question 19 of 25

    What are the three main types of hazards that can make food unsafe?

    • AHot, cold and room temperature foods
    • BBiological, chemical and physical
    • CSweet, sour and salty
    • DFrozen, canned and fresh
    Show answer

    Answer: B. Biological, chemical and physical

    Germs are biological hazards, cleaners and pesticides are chemical hazards, and objects such as glass or metal are physical hazards.

20. Question 20 of 25

    Within how long must leftovers be reheated to 165°F for hot holding?

    • A4 hours
    • B2 hours
    • C6 hours
    • D8 hours
    Show answer

    Answer: B. 2 hours

    Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.

21. Question 21 of 25

    Who should a food worker tell when they are sick?

    • AThe delivery driver
    • BA regular customer
    • CNo one, if they feel well enough
    • DThe person in charge
    Show answer

    Answer: D. The person in charge

    Food workers must report certain symptoms and diagnoses to the person in charge so the right action can be taken.

22. Question 22 of 25

    A whole beef roast can be cooked to 145°F if it is held at that temperature for how long?

    • A15 seconds
    • B30 minutes
    • C4 minutes
    • D1 second
    Show answer

    Answer: C. 4 minutes

    The Food Code allows whole meat roasts to be cooked to 145°F for 4 minutes, or to other time and temperature combinations.

23. Question 23 of 25

    Which of these foods is a TCS food?

    • ACooked rice
    • BDry beans in a sealed bag
    • CSaltine crackers
    • DUncooked dry pasta
    Show answer

    Answer: A. Cooked rice

    Cooked rice, cooked beans and cooked potatoes are TCS foods. Dry foods are not, until they are cooked.

24. Question 24 of 25

    Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?

    • AStored in the cooler for 24 hours
    • BRinsed in cold running water for 1 minute
    • CSoaked in lemon juice
    • DFrozen at -4°F or colder for 7 days
    Show answer

    Answer: D. Frozen at -4°F or colder for 7 days

    The Food Code requires parasite destruction by freezing, for example at -4°F or colder for 7 days, unless the fish is exempt.

25. Question 25 of 25

    When thawing food under running water, what must the water be like?

    • ARunning and at least 100°F
    • BStill and salty
    • CStill and hot
    • DRunning and 70°F or colder
    Show answer

    Answer: D. Running and 70°F or colder

    Food must be fully under cold running water at 70°F or colder, in a food prep sink.

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