Ny food handlers license practice test

While every effort has been made to ensure that the information provided is accurate and up-to-date, errors are still possible. The information provided is not legal advice. You may need additional information to meet the legal requirements for starting or operating your business. Unlock the key to NYC. Food Protection Certificate. Health and Mental Hygiene, Department of City. At this time the in-person Food Protection Course is not being offered. The Health Academy now offers the 5-day food protection course and final exam in a virtual classroom setting.

Frequency and Duration: The course is 15 hours long and is given over five days and each daily session is three hours long. The course starts on Monday and ends on Friday. When Monday is a City holiday, classes will then begin on Tuesday and end on Friday, each daily session will then be three hours and 45 minutes long. The course and exam will be offered via the WebEx application.

Don't be. It's modeled after the real 6th Edition ServSafe food handler assessment. Just like the real ServSafe assessment, the questions on this practice test are multiple choice with four possible answers a, b, c, d. Is food delivery services like Uber, DoorDash, etc putting dine in restaurants out of business? What are some fun restaurants for a sweet sixteen dinner Properly trained food handlers can improve food safety and reduce risks and behaviors commonly associated with foodborne illness and outbreaks.

All instructional materials and exams are available in English and Spanish, and food handlers pay for Food Handler Training Course: Part 2. More discipline and care is required for handling food than even preparing it Which one of the following practices will help to prevent foodborne illness?

Stop smoking. The examination administered by the Department of Health is the We are dedicated to bringing you the very best practice tests, flashcards and study guides to help you prepare for and pass the test that stands between you and the rest of your life. Hot food required for service the next day should:.

Be left in the kitchen to cool for at least 2 hours. Be placed in the refrigerator immediately after cooking. If a food contact surface is in constant use, how often should it be cleaned and sanitized?

A detergent Food safety is of particular importance for which of the following groups? Where should you store raw meat in the refrigerator? Before putting a large pork roast in the refrigerator, you should first:.

When can a food handler with a sore throat and a fever return to work with or around food? Hot TCS food can be held without temperature control for a maximum of A sanitizer How can you tell if food has enough bacteria to cause food poisoning? It smell, tastes and looks normal. When preparing food, any cuts and wounds should be:. Covered with a bandaid and disposable glove. You should not work with food until the wound heals.

Which action requires a food handler to change gloves? The food handler has been working with raw ground beef for an hour. The food handler is prepping raw chicken on a yellow cutting board. Foods not likely to support bacterial growth are:. Hand sanitizers are an acceptable form of hand sanitation because:.

It is not an acceptable form of hand sanitation. It can be done more quickly then washing your hands. Provide more protection than washing your hands. They kill all of the bacteria on your hands. What is the first action someone should take when entering the restaurant for a work shift? Once you are finished, click the button below. Any items you have not completed will be marked incorrect.

Get Results. You have completed. You have not finished your quiz. If you leave this page, your progress will be lost. Attempted Questions Correct. Use hand sanitizer, rinse and dry well. Wash thoroughly and dry well. Anyone handling food. All of these. Clean with detergent and rinse. Rinsing, sanitizing and wiping. Frozen raw chicken. A stale slice of bread. Hamburger cooked rare.

Opened jar of mayonnaise. To remove the remaining pathogens. Wet hands spread germs more easily. Unused, uncovered condiments. Uneaten bread. Unopened prepackaged food. Unused whole fruit garnish. Warm temperatures. Rotate stock — first in, first out rule. In a pan, in a warm area of the kitchen.

Cook while still frozen. On the bottom shelf of the refrigerator. In the sink. Handling raw meat, poultry, or seafood.

Touching clothing or aprons. Taking out garbage.