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Unofficial practice questions, not affiliated with the New York State Department of Health or any county health department. Bank checked October 14, 2026.
A cook grills pork chops. Which minimum does Subpart 14-1 set for pork?Answer: 150°F. Source: 10 NYCRR 14-1.82(b)
A diner scrambles shell eggs for a breakfast plate. What temperature does Subpart 14-1 call for?Answer: 145°F. Source: 10 NYCRR 14-1.82(d)
A fish fillet is not on Subpart 14-1's list of special cooking temperatures. What is the least it must reach?Answer: 140°F. Source: 10 NYCRR 14-1.82
A Long Island clam bar thaws frozen scallops under a flowing tap. What is the top temperature Subpart 14-1 allows for that water?Answer: 70°F. Source: 10 NYCRR 14-1.86(b)
A pan of baked ziti sits on a New York steam table. What is the lowest temperature it may be held at?Answer: 140°F. Source: 10 NYCRR 14-1.40(a)
A sealed bag of commercially made soup is heated in the restaurant for the first time. What must it reach?Answer: 140°F. Source: 10 NYCRR 14-1.83(b)
A stockpot of soup has cooled to 70°F. How much more time does Subpart 14-1 allow to reach 45°F?Answer: 4 hours. Source: 10 NYCRR 14-1.40(b)
Show all 85 questions (78 more)
Cooking, cooling and holding, continued
A whole frozen turkey is going into a conventional oven. What does the thawing rule say?Answer: It must be completely thawed before cooking. Source: 10 NYCRR 14-1.86(d)
For intact shell eggs in storage, which reading does Subpart 14-1 judge?Answer: The air temperature where they are stored. Source: 10 NYCRR 14-1.40(c)
How accurate must the metal stem thermometer used to check food temperatures be?Answer: ±2°F. Source: 10 NYCRR 14-1.85
New York's cooling rule starts its two-hour clock when hot food falls to which temperature?Answer: 120°F. Source: 10 NYCRR 14-1.40(b)
Sliced turkey is set out for service between 45°F and 140°F. How long may it be held that way under Subpart 14-1?Answer: 2 hours. Source: 10 NYCRR 14-1.40(a)
To what internal temperature does Subpart 14-1 let rare roast beef be heated?Answer: 130°F. Source: 10 NYCRR 14-1.82(c)
Under New York's Subpart 14-1, what is the warmest a refrigerated potentially hazardous food may be held?Answer: 45°F. Source: 10 NYCRR 14-1.40(a)
What must every part of a chicken breast reach when cooked in a New York restaurant?Answer: 165°F. Source: 10 NYCRR 14-1.82(a)
What must every part of a hamburger patty reach unless the customer asks for less?Answer: 158°F. Source: 10 NYCRR 14-1.82(e)
Where in a refrigerator does the unit's thermometer measure air temperature?Answer: In the warmest part of the unit. Source: 10 NYCRR 14-1.44
Yesterday's chili comes out of the walk-in to be served hot. What does the reheating rule require?Answer: 165°F or above within two hours. Source: 10 NYCRR 14-1.83(a)
Hands, hygiene and health 13
A cook is plating a garden salad that will not be heated again. What does Subpart 14-1 say about touching it?Answer: No bare hand contact is allowed. Source: 10 NYCRR 14-1.80(a)
A dishwasher steps outside for a cigarette. What comes first on returning to work?Answer: Washing hands thoroughly. Source: 10 NYCRR 14-1.71
A line cook has an infected cut on one finger. What does the employee health rule say?Answer: The cook is not to work in the establishment. Source: 10 NYCRR 14-1.70(d)
A self-closing faucet at a hand sink must run for at least how long without being pressed again?Answer: 15 seconds. Source: 10 NYCRR 14-1.143(b)
A worker is infected with a disease that food can carry to others. May that person work in the kitchen?Answer: No, not in a communicable form. Source: 10 NYCRR 14-1.70(b)
Before starting a shift, what does an employee wash along with the hands?Answer: The exposed area of the arms. Source: 10 NYCRR 14-1.71
Besides utensils and sanitary gloves, what does the rule name as a barrier for serving food?Answer: Waxed paper or napkins. Source: 10 NYCRR 14-1.80(b)
During which task does Subpart 14-1 bar an employee from using tobacco?Answer: While washing equipment or utensils. Source: 10 NYCRR 14-1.72(b)
How does Subpart 14-1 say fingernails are to be kept?Answer: Clean and neatly trimmed. Source: 10 NYCRR 14-1.71
Under Subpart 14-1, when may a prep sink be used for washing hands?Answer: When it is not in use for food or dishes. Source: 10 NYCRR 14-1.143(a)
Where may an employee eat a meal during a shift?Answer: Only in a designated dining area. Source: 10 NYCRR 14-1.72(a)
Which hair restraints does the rule name for people working where food is prepared?Answer: Hats, caps or hair nets. Source: 10 NYCRR 14-1.72(c)
Which kind of hand towel is prohibited at a handwashing facility?Answer: A common towel shared by employees. Source: 10 NYCRR 14-1.143(c)
Storing and serving food 20
A bartender chills beer bottles in a bin of ice. What may that ice not be used for?Answer: Serving in drinks. Source: 10 NYCRR 14-1.43(d)
A basket of rolls sat uncovered on a customer's table and comes back untouched. What happens to it?Answer: It may not be served again. Source: 10 NYCRR 14-1.41
A caterer sets an open buffet for one private party with no counter guards. How long may the food be displayed?Answer: No more than 2 hours. Source: 10 NYCRR 14-1.88(b)
A cook's aunt puts up pickled beets at home each fall and offers the kitchen a case. What does Subpart 14-1 say?Answer: No, home-canned foods are prohibited. Source: 10 NYCRR 14-1.31(e)
A dessert bar adds dry ice to a drink for a smoking effect. What does New York's 2019 rule say?Answer: No fog or smoke effect may remain at service. Source: 10 NYCRR 14-1.89(d)
A kitchen uses dry milk powder. Where must it be reconstituted?Answer: In the establishment. Source: 10 NYCRR 14-1.84
A restaurant serves steak tartare. What does the cooking rule require?Answer: The consumer is to be notified. Source: 10 NYCRR 14-1.82(c)
Boxes of produce are set on the floor of a walk-in. How much clearance does 14-1.43 call for instead?Answer: 6 inches. Source: 10 NYCRR 14-1.43(a)
Flour is poured from its sack into a plain white bin. What does the storage rule require?Answer: A label with its common name. Source: 10 NYCRR 14-1.43(e)
Food is driven to an off-site event. How is it protected on the way?Answer: By covered containers or complete wrapping. Source: 10 NYCRR 14-1.50
How does an employee take ice for a customer's glass?Answer: With a scoop or tongs. Source: 10 NYCRR 14-1.87(d)
How long are shellfish tags kept after the shellfish are used?Answer: 90 days. Source: 10 NYCRR 14-1.33(b)
Ready-to-eat lettuce and raw chicken share a walk-in. What does the storage rule require?Answer: The lettuce is protected against cross-contamination from the chicken. Source: 10 NYCRR 14-1.43(c)
What must be done with raw fruits and vegetables before they are served?Answer: They are washed thoroughly with potable water. Source: 10 NYCRR 14-1.81
When does Subpart 14-1 consider food to have been served?Answer: When it has been offered without protection to the consumer. Source: 10 NYCRR 14-1.41(c)
Where must insecticides and rodenticides be kept?Answer: In their original containers. Source: 10 NYCRR 14-1.60(a)
Which is an approved way to keep a serving spoon between uses?Answer: In the food with the handle extended out. Source: 10 NYCRR 14-1.87(e)
Which liquid nitrogen may be added to food?Answer: Only food-grade liquid nitrogen. Source: 10 NYCRR 14-1.89(a)
Which shell eggs may a New York kitchen use?Answer: Clean, whole eggs with intact shells. Source: 10 NYCRR 14-1.33(c)
Which storage place for food does Subpart 14-1 prohibit outright?Answer: A toilet room. Source: 10 NYCRR 14-1.43(b)
Washing and sanitizing 14
A blender is used to mix raw eggs. What must be done with its container after each use?Answer: It is disassembled, cleaned, rinsed and sanitized. Source: 10 NYCRR 14-1.110(b)
A diner's flat-top sees eggs and burgers all day. What is the least often its cooking surface gets cleaned?Answer: Once a day. Source: 10 NYCRR 14-1.110(c)
A slicer is too large to immerse and is swabbed with sanitizer. How strong must the solution be?Answer: At least twice the immersion strength. Source: 10 NYCRR 14-1.112(a)(6)
A small counter has no working way to clean and sanitize tableware. What must it give customers?Answer: Single-service articles. Source: 10 NYCRR 14-1.97
An iodine sanitizer is used for immersion. What is the least available iodine it may contain?Answer: 12.5 ppm. Source: 10 NYCRR 14-1.112(a)(3)
How hot must the water be when utensils are sanitized by hot-water immersion?Answer: 170°F. Source: 10 NYCRR 14-1.112(a)(1)
Pots are washed by hand in a sink with three bays. What is the middle bay for?Answer: Rinsing in clean hot water. Source: 10 NYCRR 14-1.111
Sanitized sheet pans come out of the third bay. Which drying method does Subpart 14-1 give?Answer: They are air-dried. Source: 10 NYCRR 14-1.116
What is the least chlorine a sanitizing solution may contain for a one-minute immersion?Answer: 50 ppm. Source: 10 NYCRR 14-1.112(a)(2)
What must be on hand wherever chemical sanitizer is used?Answer: A test kit that measures parts per million. Source: 10 NYCRR 14-1.112(c)
When is general cleaning of the kitchen to be done?Answer: When the least food is exposed. Source: 10 NYCRR 14-1.172
Where is a moist cloth for wiping food spills on prep equipment kept between uses?Answer: In a sanitizing solution. Source: 10 NYCRR 14-1.117(b)
Which material does the code name as acceptable for cutting boards?Answer: Hard maple. Source: 10 NYCRR 14-1.91(b)
Which sanitizer does Subpart 14-1 bar from food-contact surfaces?Answer: Phenolic compounds. Source: 10 NYCRR 14-1.60(c)
Premises, pests and animals 7
A delivery driver wants to cut through the kitchen to reach the bar. What does the premises rule say?Answer: Unnecessary traffic through food preparation areas is prohibited. Source: 10 NYCRR 14-1.180(c)
How are garbage containers in a food preparation area kept?Answer: Covered when not in use and once filled. Source: 10 NYCRR 14-1.150(b)
How much light does the rule require on food preparation surfaces?Answer: 30 footcandles. Source: 10 NYCRR 14-1.174(a)
What does the pest rule say about relying on pesticides?Answer: They are no substitute for sanitation. Source: 10 NYCRR 14-1.160
What kind of doors must an employee toilet room have?Answer: Tight-fitting, self-closing doors. Source: 10 NYCRR 14-1.142(a)
Where may mop water be emptied in a new or remodeled establishment?Answer: A utility sink or curbed cleaning facility. Source: 10 NYCRR 14-1.173
Which animal does Subpart 14-1 permit in the dining area?Answer: A guide dog accompanying a blind person. Source: 10 NYCRR 14-1.183
New York's rule: training, permits and closures 13
A congregation holds a covered-dish supper where members bring, serve and eat the food. How does the definition treat it?Answer: It is excluded from the term food service establishment. Source: 10 NYCRR 14-1.20(a)
A power outage leaves the coolers warm. Whom does the person in charge notify at once?Answer: The permit-issuing official. Source: 10 NYCRR 14-1.200(a)
An inspector finds cooked rice held at 90°F for longer than service needs, and it is not corrected on the spot. What follows?Answer: The establishment is ordered closed and food service stopped. Source: 10 NYCRR 14-1.10(b)
An inspector shows identification and is refused entry while the kitchen is operating. What can follow?Answer: Action to revoke the permit and close. Source: 10 NYCRR 14-1.195
An operator learns of an illness said to be caused by the food served. How soon must it be reported?Answer: Within 24 hours. Source: 10 NYCRR 14-1.200(b)
How does Subpart 14-1 treat a caterer who prepares food for service at a customer's premises?Answer: As a food service establishment operator. Source: 10 NYCRR 14-1.20(b)
How long before opening must a food service permit application be filed?Answer: At least 21 days. Source: 10 NYCRR 14-1.190(c)
The inspector places a written embargo on a case of fish. What may the kitchen do with it?Answer: Hold it untouched until the embargo is lifted. Source: 10 NYCRR 14-1.196(a)
Under Subpart 14-1, who may set up food safety training and require owners and operators to attend?Answer: The permit-issuing official. Source: 10 NYCRR 14-1.73
What is the longest term a food service permit may run?Answer: 2 years. Source: 10 NYCRR 14-1.192(a)
When an establishment is ordered closed, where is the notice posted?Answer: At each entrance of the establishment. Source: 10 NYCRR 14-1.198(a)
Where is the permit to be displayed?Answer: Where it can be seen by the consumer. Source: 10 NYCRR 14-1.190(a)
Which of these is one of the five violations Subpart 14-1 lists as an imminent health hazard?Answer: Toxic items improperly labeled, stored or used. Source: 10 NYCRR 14-1.10(b)(4)
How this list was compiled: New York State Sanitary Code, 10 NYCRR Subpart 14-1, Food Service Establishments, sections 14-1.1 to 14-1.202, on the New York State Department of Health's regulations site (https://regs.health.ny.gov/content/subpart-14-1-food-service-establishments), read on October 14, 2026. Three explanations compare a figure with the FDA Food Code 2022 (https://www.fda.gov/media/164194/download, sections 2-301.15, 3-501.14 and 3-501.16), read the same day. Each question names the section it was written from. Licence: Own work. Every question, every wrong choice and every explanation was written for this site from the section it cites. Short phrases are quoted from the State Sanitary Code, which is public. Nothing is taken from any health department's test, any training course or any other practice test.
How it works
This unofficial practice test for NYS food handlers asks 85 questions on Subpart 14-1 of the State Sanitary Code, each answer naming its section. Not affiliated with the New York State Department of Health or any county health department.
Read the full guide
Is there a NYS food handlers test?
Not a statewide one. Ask your county health department what training it expects of you. New York City has its own Health Code and course: see the NYC food handlers practice exam.
What New York's code does differently
The State Sanitary Code keeps its own figures: 158°F for ground meat, 150°F for pork, and cooling that starts at 120°F. A test written on the FDA Food Code teaches other numbers. Use this New York State food handlers practice test for the code your inspector carries.
No fog or smoke from dry ice or liquid nitrogen may remain when the food is served (14-1.89).
An illness blamed on your food is reported to the permit-issuing official within 24 hours (14-1.200).
Questions and answers
Do you need a food handlers license in New York State?
Subpart 14-1 asks no license or card of a food worker. The permit belongs to the establishment, and section 14-1.73 lets the permit-issuing official require owners and operators to attend training.
Is this NY food handlers license practice test the real exam?
No. These are our own questions from the public text of the State Sanitary Code. None comes from any health department's course or test, and a score here earns no card.
What temperature must cold food be kept at in New York?
At 45°F or below under section 14-1.40(a), with hot food at 140°F or above. Food may sit between the two during preparation and for a service period of no more than two hours.