NYC Food Protection Certificate Practice Test 2026: Practice test 6

1. Question 1 of 20

   Which illness is one that a food worker must report if a doctor diagnoses it?

   • ASeasonal pollen allergy
   • BHepatitis A
   • CA tension headache
   • DAthlete's foot
   Show answer

   Answer: B. Hepatitis A

   Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.

2. Question 2 of 20

   Leftover cooked food that will be held hot must be reheated to what temperature?

   • A165°F for 15 seconds
   • B145°F for 15 seconds
   • C120°F for 1 minute
   • D135°F for 15 seconds
   Show answer

   Answer: A. 165°F for 15 seconds

   Cooked and cooled TCS food that will be hot held must be reheated to 165°F for 15 seconds.

3. Question 3 of 20

   When should you change single-use gloves?

   • AWhen they are torn, dirty or you change tasks
   • BOnce every 8 hours
   • COnly when a customer asks
   • DOnly at the end of the shift
   Show answer

   Answer: A. When they are torn, dirty or you change tasks

   Change gloves when they rip or get dirty, and after handling raw meat before touching ready-to-eat food.

4. Question 4 of 20

   How do you check that a chemical sanitizer is the right strength?

   • ATaste a drop
   • BUse a test strip or test kit
   • CSmell it
   • DLook at its color
   Show answer

   Answer: B. Use a test strip or test kit

   Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.

5. Question 5 of 20

   When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?

   • AA written consumer advisory
   • BThe cook's name
   • CA price discount
   • DA picture of the food
   Show answer

   Answer: A. A written consumer advisory

   A consumer advisory tells customers that eating raw or undercooked meat, seafood or eggs may increase their risk of foodborne illness.

6. Question 6 of 20

   Which step helps prevent allergen cross-contact when making an allergy-safe meal?

   • AUse the knife you just used on nuts
   • BWash hands, change gloves and use clean, sanitized equipment
   • CUse the same fryer oil as the breaded shrimp
   • DWipe the board with your apron
   Show answer

   Answer: B. Wash hands, change gloves and use clean, sanitized equipment

   Clean tools and surfaces, fresh gloves and clean hands keep allergens out of food meant to be allergen-free.

7. Question 7 of 20

   You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?

   • ATurn the board over
   • BWash, rinse and sanitize the board
   • CWipe it with a dry towel
   • DRinse it with cold water only, then dry it
   Show answer

   Answer: B. Wash, rinse and sanitize the board

   Use a separate board, or wash, rinse and sanitize the board after raw meat and before ready-to-eat food.

8. Question 8 of 20

   Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?

   • AWednesday
   • BSunday
   • CThe next Monday
   • DSaturday
   Show answer

   Answer: B. Sunday

   Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.

9. Question 9 of 20

   A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?

   • AOffer them a free dessert
   • BGive them a glass of water and wait
   • CCall 911 right away
   • DTell them to drive to a clinic
   Show answer

   Answer: C. Call 911 right away

   A severe allergic reaction can be life-threatening. Call 911 immediately.

10. Question 10 of 20

    What is cross-contact?

    • AWhen an allergen gets into a food that should not contain it
    • BWhen two hot dishes touch on a plate
    • CWhen a server touches a customer's hand
    • DWhen food is cooked twice
    Show answer

    Answer: A. When an allergen gets into a food that should not contain it

    Shared gloves, utensils, cutting boards and fryer oil can move allergens into allergen-free food.

11. Question 11 of 20

    Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?

    • AIt starts at 41°F or colder and never goes above 70°F
    • BIt is served only to adults
    • CIt is covered with plastic wrap
    • DIt starts at room temperature and is stirred every hour
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    Answer: A. It starts at 41°F or colder and never goes above 70°F

    The 6-hour option for cold food only works if the food starts at 41°F or colder and stays at 70°F or below.

12. Question 12 of 20

    Where should you place the tip of a probe thermometer to check a piece of meat?

    • ATouching the bottom of the pan or tray
    • BTouching the bone
    • CJust under the surface
    • DIn the center of the thickest part
    Show answer

    Answer: D. In the center of the thickest part

    The thickest part heats last. Bones and pans can give a false reading.

13. Question 13 of 20

    The power goes out and the walk-in cooler stops working. What should the person in charge do?

    • AOpen the cooler often to check the food
    • BContact the health department and check whether the food stayed at safe temperatures
    • CMove all food to the counter
    • DKeep serving food as normal
    Show answer

    Answer: B. Contact the health department and check whether the food stayed at safe temperatures

    Power outages, water loss and sewage backups are emergencies. Food that left safe temperatures may need to be thrown out.

14. Question 14 of 20

    In this cooling diagram, what does marker 2 show?

    • AHolding food at 135°F
    • BCooling from 70°F to 41°F within the next 4 hours
    • CReheating food to 165°F
    • DCooling from 135°F to 70°F within 2 hours
    Show answer

    Answer: B. Cooling from 70°F to 41°F within the next 4 hours

    Marker 2 is the second stage: from 70°F down to 41°F within 4 more hours, so the total is no more than 6 hours.

15. Question 15 of 20

    What must food workers wear to keep hair out of food?

    • AHair spray
    • BA hat, hair covering, hairnet or beard restraint
    • CA headband only
    • DNothing, if their hair is short
    Show answer

    Answer: B. A hat, hair covering, hairnet or beard restraint

    The Food Code requires effective hair restraints for food employees who work with exposed food.

16. Question 16 of 20

    Where may food workers eat, drink or smoke?

    • AAt the prep table
    • BOnly in a designated area away from food and equipment
    • CIn the walk-in cooler
    • DNext to the dish machine
    Show answer

    Answer: B. Only in a designated area away from food and equipment

    Eating, drinking and tobacco use belong in a set area where they cannot contaminate food. Wash hands afterward.

17. Question 17 of 20

    What does FIFO mean when storing food?

    • AFill it full, then order
    • BFreeze it fast, then open it
    • CFish in front, other foods behind
    • DFirst in, first out: use older food before newer food
    Show answer

    Answer: D. First in, first out: use older food before newer food

    Put new deliveries behind older stock so the older food is used first.

18. Question 18 of 20

    Where may a restaurant get its food?

    • AFrom an approved, licensed source
    • BFrom a worker's home kitchen
    • CFrom a customer who brings it in from home
    • DFrom any roadside stand
    Show answer

    Answer: A. From an approved, licensed source

    Food must come from approved sources that follow food safety laws. Food made in a private home is not allowed unless the law permits it.

19. Question 19 of 20

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?

    • A145°F
    • B165°F
    • C135°F
    • D155°F
    Show answer

    Answer: B. 165°F

    Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.

20. Question 20 of 20

    At what temperature must cold TCS food be held?

    • A55°F or colder
    • B41°F or colder
    • C45°F or colder
    • D50°F or colder
    Show answer

    Answer: B. 41°F or colder

    Cold holding means keeping TCS food at 41°F or colder.

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