NYC Food Protection Certificate Practice Test 2026: Practice test 3

1. Question 1 of 25

   Raw shell eggs may be received at an air temperature of no more than what?

   • A55°F
   • B45°F
   • C65°F
   • D70°F
   Show answer

   Answer: B. 45°F

   The Food Code allows raw shell eggs to be received in refrigerated equipment at an air temperature of 45°F or colder.

2. Question 2 of 25

   Who should apply pesticides in a food establishment?

   • AA customer who knows about pests
   • BThe newest employee
   • CA licensed pest control operator
   • DAny food worker
   Show answer

   Answer: C. A licensed pest control operator

   Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

3. Question 3 of 25

   Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?

   • A165°F
   • B135°F
   • C100°F
   • D155°F
   Show answer

   Answer: B. 135°F

   Plant foods cooked for hot holding must reach at least 135°F.

4. Question 4 of 25

   A worker at a nursing home kitchen has a sore throat with a fever. What should happen?

   • AThey can work if they wear a mask
   • BThey should be excluded from working with food
   • CThey can work if they drink hot tea
   • DThey can work with raw food only
   Show answer

   Answer: B. They should be excluded from working with food

   Sore throat with fever leads to exclusion when the worker serves a highly susceptible population, such as a nursing home.

5. Question 5 of 25

   What is a foodborne illness?

   • AA sickness caused by eating or drinking contaminated food or drinks
   • BA stomach ache caused by eating too quickly
   • CA skin rash caused by touching cleaning chemicals
   • DAn allergy to the smell of cooking food
   Show answer

   Answer: A. A sickness caused by eating or drinking contaminated food or drinks

   A foodborne illness happens when someone eats or drinks food that carries harmful germs, toxins or chemicals.

6. Question 6 of 25

   In this diagram, which marker shows where the tip of the probe should be?

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

   Answer: C. Marker 1

   Marker 1 is the center of the thickest part. Markers 2 and 3 are the bone and the tray, which the probe must not touch.

7. Question 7 of 25

   In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?

   • AFish is heavier than poultry
   • BFish needs a lower cooking temperature than poultry
   • CFish should always be eaten first
   • DPoultry needs to be colder than fish
   Show answer

   Answer: B. Fish needs a lower cooking temperature than poultry

   Raw foods are stored by cooking temperature: those needing the lowest cooking temperature go higher, and poultry (165°F) goes on the bottom.

8. Question 8 of 25

   What is the total time allowed to cool cooked food from 135°F to 41°F?

   • A6 hours
   • B8 hours
   • C4 hours
   • D2 hours
   Show answer

   Answer: A. 6 hours

   Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.

9. Question 9 of 25

   Under the Food Code, cooked food must cool from 135°F to 70°F within how long?

   • A4 hours
   • B8 hours
   • C6 hours
   • D2 hours
   Show answer

   Answer: D. 2 hours

   The first stage of cooling, from 135°F to 70°F, must happen within 2 hours because germs grow fastest in this range.

10. Question 10 of 25

    Which is the right way to dry your hands after washing?

    • AA shared cloth towel
    • BYour apron
    • CA single-use paper towel or an air dryer
    • DThe side of your pants
    Show answer

    Answer: C. A single-use paper towel or an air dryer

    Use paper towels or a hand dryer. Aprons and shared towels can put germs back on clean hands.

11. Question 11 of 25

    Which symptom must a food worker report to the person in charge?

    • AA mild headache
    • BSore muscles from exercise
    • CTired eyes
    • DVomiting
    Show answer

    Answer: D. Vomiting

    Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.

12. Question 12 of 25

    What is the minimum internal cooking temperature for a fish fillet?

    • A145°F for 15 seconds
    • B125°F for 15 seconds
    • C135°F for 15 seconds
    • D115°F for 1 minute
    Show answer

    Answer: A. 145°F for 15 seconds

    Fish, seafood, and steaks or chops of beef, pork, veal and lamb must reach 145°F for 15 seconds.

13. Question 13 of 25

    How long should you scrub your hands with soap during handwashing?

    • A10 to 15 seconds
    • B1 to 2 seconds
    • CNo scrubbing is needed
    • D45 to 60 seconds
    Show answer

    Answer: A. 10 to 15 seconds

    Scrub for 10 to 15 seconds, including between fingers, under fingernails and wrists, as part of the 20-second wash.

14. Question 14 of 25

    How long must shellfish tags for oysters, clams and mussels be kept?

    • A7 days
    • B90 days
    • C30 days
    • D1 year
    Show answer

    Answer: B. 90 days

    Keep shellfish identification tags for 90 days so the source can be traced if people get sick.

15. Question 15 of 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?

    • ANo, they must use utensils, deli tissue or single-use gloves
    • BYes, if they wear a hat
    • CYes, if their hands look clean
    • DYes, if the food will be served cold
    Show answer

    Answer: A. No, they must use utensils, deli tissue or single-use gloves

    Bare hands can spread germs. Ready-to-eat food will not be cooked again, so it must be handled with gloves or utensils.

16. Question 16 of 25

    Which tool should be used to scoop ice for drinks?

    • AA clean ice scoop with a handle
    • BBare hands
    • CA coffee mug
    • DA drinking glass
    Show answer

    Answer: A. A clean ice scoop with a handle

    Glasses can break in the ice and hands carry germs. Use a scoop and store it so the handle does not touch the ice.

17. Question 17 of 25

    What is the safest choice if you are not sure whether food is safe?

    • AThrow it out
    • BFreeze it and serve it later
    • CTaste it to check
    • DServe it quickly
    Show answer

    Answer: A. Throw it out

    "When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.

18. Question 18 of 25

    Where should cleaning chemicals be stored?

    • ABelow and away from food and food-contact surfaces
    • BIn empty food containers
    • CNext to the spices
    • DOn a shelf above the prep table
    Show answer

    Answer: A. Below and away from food and food-contact surfaces

    Chemicals should be stored where they cannot drip or spill onto food, such as on a lower shelf in a separate area.

19. Question 19 of 25

    What is cross-contamination?

    • ACooking two foods in the same oven
    • BThe spread of germs from one food or surface to another
    • CStoring food in a freezer
    • DMixing two sauces together
    Show answer

    Answer: B. The spread of germs from one food or surface to another

    Cross-contamination happens when germs move from raw food, dirty hands or dirty surfaces onto food that is ready to eat.

20. Question 20 of 25

    Which is a safe way to thaw a frozen turkey?

    • AIn the refrigerator
    • BIn a sink of hot water
    • COn the counter overnight
    • DOutside in the sun
    Show answer

    Answer: A. In the refrigerator

    Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.

21. Question 21 of 25

    What is the temperature danger zone in the FDA Food Code?

    • A32°F to 41°F
    • B41°F to 135°F
    • C0°F to 32°F
    • D135°F to 212°F
    Show answer

    Answer: B. 41°F to 135°F

    Germs grow fastest between 41°F and 135°F, so TCS food should spend as little time as possible in this range.

22. Question 22 of 25

    Which item is approved as a sanitizer in many food establishments?

    • AChlorine bleach mixed to the right strength
    • BHot tap water at 100°F
    • CDish soap
    • DVinegar from the kitchen
    Show answer

    Answer: A. Chlorine bleach mixed to the right strength

    Common approved sanitizers include chlorine bleach, quaternary ammonium (quat) and iodine, used at the right concentration.

23. Question 23 of 25

    What is jaundice?

    • AYellowing of the skin or eyes
    • BA rash on the hands
    • CA runny nose
    • DA painful sore throat
    Show answer

    Answer: A. Yellowing of the skin or eyes

    Jaundice can be a sign of hepatitis A. A worker with jaundice must not work with food and the health department must be told.

24. Question 24 of 25

    What is one of the best ways to keep pests out?

    • AKeep garbage cans open
    • BLeave food uncovered overnight
    • CLeave the back door open for fresh air
    • DKeep doors and windows closed or screened and seal holes
    Show answer

    Answer: D. Keep doors and windows closed or screened and seal holes

    Deny pests access, food and shelter: seal openings, cover food and keep garbage in tightly covered cans.

25. Question 25 of 25

    Which of these is a TCS food that must be kept cold once prepared?

    • AA whole uncut apple
    • BA bag of sugar
    • CCut melon
    • DA loaf of bread
    Show answer

    Answer: C. Cut melon

    Once melons are cut, germs can grow on the moist flesh, so cut melon must be kept at 41°F or colder.

Keyboard: 1–4 to answer, Enter for the next question.