NYC Food Protection Certificate Practice Test 2026: Practice test 2

1. Question 1 of 25

   Can single-use gloves be washed and used again?

   • ANo, throw them away after one use
   • BYes, if they are washed with soap
   • CYes, if they are rinsed in sanitizer
   • DYes, but only on the same day
   Show answer

   Answer: A. No, throw them away after one use

   Single-use gloves are used once and then thrown away.

2. Question 2 of 25

   Which of these is a chemical hazard?

   • ACleaning liquid that drips onto food
   • BA hair in the soup
   • CA metal twist tie in a bag of bread
   • DBacteria on raw ground beef in the cooler
   Show answer

   Answer: A. Cleaning liquid that drips onto food

   Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.

3. Question 3 of 25

   In this fridge diagram, which marker shows the shelf for ready-to-eat food?

   • AMarker 4
   • BMarker 6
   • CMarker 1
   • DMarker 5
   Show answer

   Answer: C. Marker 1

   Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.

4. Question 4 of 25

   What is the minimum total time for washing your hands?

   • A10 seconds
   • B20 seconds
   • C5 seconds
   • D2 minutes
   Show answer

   Answer: B. 20 seconds

   The whole handwashing process should take at least 20 seconds.

5. Question 5 of 25

   Where should food workers wash their hands?

   • AIn the food prep sink
   • BIn the three-compartment dish sink after rinsing
   • COnly at a sink set aside for handwashing
   • DIn the mop sink
   Show answer

   Answer: C. Only at a sink set aside for handwashing

   Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.

6. Question 6 of 25

   What should you do before putting on single-use gloves?

   • ABlow into the gloves
   • BPut on hand lotion
   • CWash your hands
   • DNothing, gloves keep germs off
   Show answer

   Answer: C. Wash your hands

   Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

7. Question 7 of 25

   Which jewelry may a food worker wear on the hands and arms while preparing food?

   • AA plain ring, such as a wedding band
   • BA bracelet
   • CA watch
   • DA ring with stones
   Show answer

   Answer: A. A plain ring, such as a wedding band

   The Food Code allows only a plain ring, and medically necessary devices, on the hands and arms.

8. Question 8 of 25

   A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?

   • AWash their hands one extra time
   • BSay nothing unless they feel sick
   • CTake the next week off without telling anyone
   • DTell the person in charge
   Show answer

   Answer: D. Tell the person in charge

   The person in charge needs to know about exposure so they can decide whether the worker must be restricted.

9. Question 9 of 25

   Which of these is a physical hazard?

   • ANorovirus on a worker's hands
   • BSalmonella bacteria on raw chicken
   • CSanitizer that splashed into soup
   • DA piece of broken glass in a salad
   Show answer

   Answer: D. A piece of broken glass in a salad

   A physical hazard is an object, such as glass, metal, a staple or a bandage, that ends up in food.

10. Question 10 of 25

    A worker vomits in the dining room. What should be used to clean it up?

    • AA disinfectant that works against norovirus, following written cleanup steps
    • BA dry mop only
    • CPlain water and a towel
    • DThe same sanitizer used on cutting boards
    Show answer

    Answer: A. A disinfectant that works against norovirus, following written cleanup steps

    Kitchen sanitizers do not kill norovirus well. Follow the written procedure and use a disinfectant that works against norovirus.

11. Question 11 of 25

    How close to the true temperature must a food thermometer in Fahrenheit read?

    • AWithin 20°F
    • BWithin 15°F
    • CWithin 10°F
    • DWithin 2°F
    Show answer

    Answer: D. Within 2°F

    The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.

12. Question 12 of 25

    Which of these is one of the major food allergens?

    • AChicken
    • BSesame
    • CCorn
    • DRice
    Show answer

    Answer: B. Sesame

    Sesame became the ninth major food allergen in the United States in 2023.

13. Question 13 of 25

    Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?

    • A4 hours
    • B8 hours
    • C12 hours
    • D24 hours
    Show answer

    Answer: A. 4 hours

    Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.

14. Question 14 of 25

    How do you check that a thermometer is accurate using the ice-point method?

    • AHold it in the air; it should read 70°F
    • BPut it in boiling water; it should read 100°F
    • CPut it in a cup of crushed ice and water; it should read 32°F
    • DPut it in the freezer; it should read 0°F
    Show answer

    Answer: C. Put it in a cup of crushed ice and water; it should read 32°F

    In a glass of ice and water, an accurate thermometer reads 32°F. If not, adjust or replace it.

15. Question 15 of 25

    Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?

    • ANo, ice used to cool food or containers cannot be used as food
    • BYes, if it is rinsed first
    • CYes, if it is still frozen
    • DYes, if it is used within 1 hour
    Show answer

    Answer: A. No, ice used to cool food or containers cannot be used as food

    The Food Code does not allow ice used as a coolant to be used as food or in drinks.

16. Question 16 of 25

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?

    • AOn the bottom shelf
    • BAbove the salad
    • CNext to the cooked food
    • DOn the top shelf
    Show answer

    Answer: A. On the bottom shelf

    Raw poultry needs the highest cooking temperature, so it goes lowest. That way its juices cannot drip onto other food.

17. Question 17 of 25

    The 2026 FDA Food Code added training on food defense. What is food defense?

    • AProtecting food from being contaminated on purpose
    • BKeeping prices low
    • CKeeping food warm during delivery
    • DDefending a restaurant in court
    Show answer

    Answer: A. Protecting food from being contaminated on purpose

    Food defense is about preventing intentional contamination of food, for example by limiting access to food areas.

18. Question 18 of 25

    When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?

    • A100°F
    • B110°F
    • C171°F
    • D135°F
    Show answer

    Answer: C. 171°F

    For hot water sanitizing in a manual sink, the Food Code requires water of at least 171°F, with items immersed for at least 30 seconds.

19. Question 19 of 25

    Can an empty sanitizer bottle be washed and used to store salad dressing?

    • AYes, if it is labeled with the date
    • BNo, chemical containers must never be reused for food
    • CYes, if it is washed with soap
    • DYes, if it is used within one day
    Show answer

    Answer: B. No, chemical containers must never be reused for food

    Never reuse chemical containers for food, and never put chemicals in food containers.

20. Question 20 of 25

    At what temperature must hot TCS food be held?

    • A120°F or hotter
    • B100°F or hotter
    • C135°F or hotter
    • D110°F or hotter
    Show answer

    Answer: C. 135°F or hotter

    Hot holding means keeping TCS food at 135°F or hotter.

21. Question 21 of 25

    What is the correct order for cleaning and sanitizing a food-contact surface?

    • ASanitize, wash, rinse, towel-dry
    • BWash, rinse, sanitize, air-dry
    • CRinse, sanitize, wash, air-dry
    • DWash, sanitize, rinse, towel-dry
    Show answer

    Answer: B. Wash, rinse, sanitize, air-dry

    Sanitizer does not work well on dirty surfaces, so wash and rinse first, then sanitize and let it air-dry.

22. Question 22 of 25

    What does the 2026 FDA Food Code require food businesses to do about employee illness?

    • ALet sick workers decide for themselves
    • BTest every employee for illness every day
    • CKeep a written employee illness policy
    • DReport every cold to the FDA
    Show answer

    Answer: C. Keep a written employee illness policy

    The 2026 Food Code added a requirement for a documented employee illness policy.

23. Question 23 of 25

    Under the Food Code, a handwashing sink must provide water at what temperature?

    • AAt least 100°F
    • BAt least 165°F
    • CAt least 70°F
    • DAt least 135°F
    Show answer

    Answer: A. At least 100°F

    Handwashing sinks must supply warm water at 100°F or more.

24. Question 24 of 25

    Where should wet wiping cloths be kept between uses?

    • AOn top of the stove
    • BIn a container of sanitizer solution
    • CIn your pocket
    • DOn the cutting board
    Show answer

    Answer: B. In a container of sanitizer solution

    Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

25. Question 25 of 25

    When must a food worker wash their hands?

    • AAfter touching their hair or face
    • BOnly when hands look dirty or sticky
    • COnly at the start of the shift
    • DOnly after eating lunch
    Show answer

    Answer: A. After touching their hair or face

    Wash after touching hair or face, using the restroom, handling raw meat, taking out garbage, eating, drinking, smoking, and more.

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