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The NYC-FPC exam has 50 questions and runs 1 hours.
These 10 free NYC-FPC questions are organized by exam domain, so you can see how each part of the New York City Food Protection Certificate Examination blueprint is tested. Reveal the answer and explanation under each question.
An adjustable bimetallic stem thermometer passes an ice-point calibration check. When inserted vertically into a thin hamburger, only its tip is inside the meat; most of the sensing region below the dimple remains exposed. The dial reads 172°F. How should the cook verify doneness before releasing the patty?
Correct answer: B - Measure the center with a sanitized, calibrated thin-tip probe inserted from the side.
A delivery arrives from approved suppliers with intact packaging and acceptable dates. It includes ordinary refrigerated smoked salmon, not a product qualifying for a salt, acidity, or water-activity storage exception. Calibrated thermometers give the readings below. The receiving supervisor should reject which product for a temperature violation?
Correct answer: C - Smoked salmon with an internal temperature of 40°F.
An oyster tag shows a May 2 harvest date. The restaurant receives the lot on May 4 and serves the last oyster from it on May 9. For how long, and starting when, must the tag remain on the premises?
Correct answer: B - 90 days beginning with the May 9 last use.
Minutes after eating a sauce containing tahini, a guest with a sesame allergy develops wheezing, throat tightness, and lightheadedness. The guest can still speak, and there is no indication of food lodged in the airway. What takes priority?
Correct answer: C - Have a coworker call 911 immediately for a suspected severe allergic reaction.
Three diners at separate tables develop facial flushing, headache, and a burning or peppery sensation in the mouth shortly after eating grilled tuna. Each has eaten tuna previously without a reaction. Records show that the fish became warm during transport before it was cooked thoroughly. Which cause is most consistent with this pattern?
Correct answer: C - Histamine (scombroid) poisoning.
At the grill, a turkey burger has reached 162°F throughout. An intact, unstuffed pork chop has reached 154°F throughout and remained there for 20 seconds. Both were cooked without interruption, and neither customer requested undercooked food. Which instruction correctly applies NYC's cooking requirements?
Correct answer: D - Serve the pork chop; continue cooking the turkey burger before releasing that order.
A large covered stockpot of cooked soup has been cooling from 140°F for 90 minutes. Its center is still 98°F. Shallow metal pans, ice, and a clean area protected from overhead contamination are available. What adjustment is warranted at this point?
Correct answer: A - Divide the soup into shallow pans and accelerate cooling with an ice bath and stirring.
Disposable gloves run out during bread service. The server has washed and dried her hands, and clean, sanitized tongs are available for transferring ready-to-eat rolls into baskets. How may bread service continue?
Correct answer: D - Transfer the rolls with the tongs, keeping bare hands from touching the food.
The end of a hose attached to a potable-water faucet is left submerged in a mop bucket. A water-main repair could reduce pressure in the supply and draw dirty water backward through the hose. Which installation would protect the potable supply from this type of back-siphonage?
Correct answer: A - An approved hose-bib vacuum breaker at the hose connection.
Cooks measure and record the temperature of every poultry batch. Each Friday, the supervisor reviews those records, observes how the measurements are taken, and checks the thermometer calibration records. The Friday review is an example of which HACCP principle?
Correct answer: B - Verifying that the system is working.
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