NYC Food Protection Certificate Practice Test 2026: Practice test 5

1. Question 1 of 25

   Which conditions help bacteria grow fastest?

   • ABright light and wind
   • BWarm temperatures, moisture and time
   • CFreezing temperatures and very dry air
   • DVery hot temperatures above 165°F
   Show answer

   Answer: B. Warm temperatures, moisture and time

   Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.

2. Question 2 of 25

   Who is responsible for food safety during a shift under the Food Code?

   • AThe newest employee
   • BThe person in charge
   • CThe delivery driver
   • DThe first customer of the day
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   Answer: B. The person in charge

   A person in charge must be present during operating hours to make sure food safety rules are followed.

3. Question 3 of 25

   What is the minimum internal cooking temperature for ground beef in the Food Code?

   • A135°F for 15 seconds
   • B155°F for 17 seconds
   • C145°F for 15 seconds
   • D130°F for 1 second
   Show answer

   Answer: B. 155°F for 17 seconds

   Ground meat such as hamburgers and sausage must reach 155°F for 17 seconds, because grinding spreads germs through the meat.

4. Question 4 of 25

   How many major food allergens are recognized in the United States?

   • A14
   • B6
   • C12
   • D9
   Show answer

   Answer: D. 9

   The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.

5. Question 5 of 25

   How should dishes dry after sanitizing?

   • ADry with a cloth towel
   • BAir-dry
   • CDry with your apron
   • DRinse again and wipe
   Show answer

   Answer: B. Air-dry

   Towels can put germs back on sanitized dishes. Let them air-dry before stacking or storing.

6. Question 6 of 25

   A food worker has a small cut on a finger. What should they do?

   • ALeave it open so it heals faster
   • BKeep working without telling anyone
   • CCover it with a bandage and wear a single-use glove over it
   • DCover it with tape only
   Show answer

   Answer: C. Cover it with a bandage and wear a single-use glove over it

   A bandage plus a glove keeps germs from the wound out of food. Tell the person in charge about an infected wound.

7. Question 7 of 25

   A delivery of cold TCS food arrives. What temperature should it be?

   • A41°F or colder
   • B50°F or colder
   • C60°F or colder
   • DAny temperature, if it is put away quickly
   Show answer

   Answer: A. 41°F or colder

   Check deliveries on arrival. Cold TCS food should be at 41°F or colder, and frozen food should still be frozen.

8. Question 8 of 25

   Can hand sanitizer be used instead of washing your hands?

   • AYes, but only after handling raw meat or eggs
   • BNo, it can only be used after washing hands
   • CYes, it works just as well
   • DYes, if your hands look clean
   Show answer

   Answer: B. No, it can only be used after washing hands

   Hand antiseptics are not a substitute for handwashing. Use them only after washing, if at all.

9. Question 9 of 25

   What must you do after thawing raw meat in a microwave?

   • AStore it in the cooler for 2 days first
   • BCook it right away
   • CPut it back in the freezer
   • DLeave it on the counter until dinner service
   Show answer

   Answer: B. Cook it right away

   Food thawed in a microwave may get warm in spots, so it must be cooked immediately.

10. Question 10 of 25

    Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?

    • AFully cooked hard-boiled eggs
    • BToast
    • CRaw or undercooked eggs
    • DCanned peaches
    Show answer

    Answer: C. Raw or undercooked eggs

    Highly susceptible populations should not be served undercooked meat, fish or eggs, raw oysters, raw sprouts, or unpasteurized milk or juice.

11. Question 11 of 25

    What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?

    • A125°F for 15 seconds
    • B145°F for 15 seconds
    • C135°F for 15 seconds
    • D115°F for 15 seconds
    Show answer

    Answer: B. 145°F for 15 seconds

    Eggs cooked for immediate service must reach 145°F for 15 seconds.

12. Question 12 of 25

    In this handwashing diagram, what is step 6?

    • AAdd soap
    • BWet both hands
    • CRinse under running water
    • DTurn off the tap using the paper towel
    Show answer

    Answer: D. Turn off the tap using the paper towel

    Using the paper towel to turn off the tap keeps clean hands from touching the dirty handle.

13. Question 13 of 25

    What is "active managerial control"?

    • AChecking temperatures only once a year
    • BManagers setting procedures, training staff and checking that food safety steps are followed
    • CA health inspector running the kitchen
    • DLetting each worker decide their own food safety rules
    Show answer

    Answer: B. Managers setting procedures, training staff and checking that food safety steps are followed

    Active managerial control means managers take charge of food safety with written procedures, training and monitoring.

14. Question 14 of 25

    Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?

    • A165°F
    • B155°F
    • C100°F
    • D135°F
    Show answer

    Answer: D. 135°F

    Commercially processed ready-to-eat food from an intact package only needs to reach 135°F for hot holding.

15. Question 15 of 25

    In this diagram, what does marker 4 show?

    • A135°F, the hot holding temperature
    • B41°F, the cold holding temperature
    • C32°F, the freezing point of water
    • D165°F, the cooking temperature for poultry and reheated food
    Show answer

    Answer: D. 165°F, the cooking temperature for poultry and reheated food

    Marker 4 is the green line at 165°F, used for poultry, stuffed foods and reheating food for hot holding.

16. Question 16 of 25

    How high above the floor must food be stored?

    • AAt least 6 inches
    • BAt least 1 inch
    • CAt least 2 feet
    • DIt can be stored on the floor
    Show answer

    Answer: A. At least 6 inches

    The Food Code requires food to be stored at least 6 inches above the floor to protect it from dirt, water and pests.

17. Question 17 of 25

    What is the difference between cleaning and sanitizing?

    • AThey mean the same thing
    • BCleaning kills germs; sanitizing removes dirt
    • CCleaning removes food and dirt; sanitizing reduces germs to safe levels
    • DSanitizing is only for floors
    Show answer

    Answer: C. Cleaning removes food and dirt; sanitizing reduces germs to safe levels

    Clean first with soap and water, then sanitize with heat or an approved chemical.

18. Question 18 of 25

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?

    • AA college degree in chemistry
    • BFood protection manager certification
    • CA commercial driver's license
    • DA pest control license
    Show answer

    Answer: B. Food protection manager certification

    The Food Code requires at least one employee with supervisory and management responsibility to be a certified food protection manager.

19. Question 19 of 25

    A cook has had diarrhea since last night. What should happen?

    • AThey can work at the grill but not the salad station
    • BThey can work if they wash their hands more
    • CThey can work if they wear gloves
    • DThey must not work with food until they have been symptom-free for at least 24 hours
    Show answer

    Answer: D. They must not work with food until they have been symptom-free for at least 24 hours

    Workers with vomiting or diarrhea are excluded from work and can return once symptoms have been gone for at least 24 hours.

20. Question 20 of 25

    In this diagram, which marker shows the temperature danger zone?

    • AMarker 3
    • BMarker 4
    • CMarker 2
    • DMarker 1
    Show answer

    Answer: C. Marker 2

    Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

21. Question 21 of 25

    A customer asks if a dish contains peanuts and you are not sure. What should you do?

    • AGuess based on how the dish looks
    • BAsk the chef or manager and check the ingredients before answering
    • CSay no, because most dishes do not have peanuts
    • DTell them to pick out any peanuts they see
    Show answer

    Answer: B. Ask the chef or manager and check the ingredients before answering

    Never guess about allergens. Check with the person who knows the recipe and ingredients.

22. Question 22 of 25

    Under time as a public health control, how long can TCS food be kept without temperature control before it must be served or thrown out?

    • A4 hours
    • B8 hours
    • C24 hours
    • D12 hours
    Show answer

    Answer: A. 4 hours

    When a written plan uses time instead of temperature, the food is marked and must be used or discarded within 4 hours.

23. Question 23 of 25

    Who publishes the Food Code that most states base their food safety rules on?

    • AThe Internal Revenue Service
    • BThe U.S. Department of Transportation
    • CEach restaurant owner
    • DThe U.S. Food and Drug Administration (FDA)
    Show answer

    Answer: D. The U.S. Food and Drug Administration (FDA)

    The FDA Food Code is a model that state, local, tribal and territorial governments can adopt as their own rules.

24. Question 24 of 25

    In this diagram, what does marker 3 show?

    • AThe chicken should be cut after the salad on the same cutting board
    • BThe salad must be cut on the red board
    • CThe knives can be shared if they are wiped
    • DRaw chicken, its juices and its knife must never touch the salad
    Show answer

    Answer: D. Raw chicken, its juices and its knife must never touch the salad

    Marker 3 is the crossed-out arrow: nothing from the raw chicken board should reach the ready-to-eat salad.

25. Question 25 of 25

    When should sanitizer solution in a bucket be changed?

    • ANever, it lasts forever
    • BWhen it is dirty, cloudy or too weak
    • COnce a week
    • DOnly when it runs out
    Show answer

    Answer: B. When it is dirty, cloudy or too weak

    Food and dirt use up sanitizer. Replace it when it looks dirty or tests too weak.

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