A food is not potentially hazardous under the Code if its pH is at or below what level?Answer: 4.6. Source: 24 RCNY Health Code § 81.03(ee)
A food is not potentially hazardous under the Code if its water activity is at or below what value?Answer: 0.85. Source: 24 RCNY Health Code § 81.03(ee)
As a general rule, what is the highest temperature at which processed fish, such as smoked fish, may be prepared and stored?Answer: 38°F. Source: 24 RCNY Health Code § 81.09(a)(3)
At what ambient temperature must intact shell eggs be stored?Answer: 45°F or below. Source: 24 RCNY Health Code § 81.09(a)(2)
At what temperature must a refrigerator keep potentially hazardous foods?Answer: At or below 41°F at all times. Source: 24 RCNY Health Code § 81.18(a)
At what temperature must cold potentially hazardous food be held under the New York City Health Code?Answer: At or below 41°F. Source: 24 RCNY Health Code § 81.09(a)
At what temperature must hot potentially hazardous food be held under the New York City Health Code?Answer: At or above 140°F. Source: 24 RCNY Health Code § 81.09(a)
Food may be held out of temperature during "active necessary preparation". Which of these does NOT count as active necessary preparation?Answer: Time while the food is being cooled or stored. Source: 24 RCNY Health Code § 81.09(a)(4)
What does the Code mean by "processed fish"?Answer: Fish that has been cured, salted, dried, pickled or smoked. Source: 24 RCNY Health Code § 81.03(ff)
Which of these is a potentially hazardous food under the Code's definition?Answer: Cut leafy greens. Source: 24 RCNY Health Code § 81.03(ee)
Show all 117 questions (107 more)
Cooking and the raw food advisory 13
A steak has been mechanically tenderized or injected. To what temperature must it be heated?Answer: At least 155°F. Source: 24 RCNY Health Code § 81.09(c)(5)
A whole lamb roast is cooked at 145°F. For how many minutes must it be held at that temperature, by the Code's table?Answer: 4 minutes. Source: 24 RCNY Health Code § 81.09(c)(3)
After raw animal food is cooked in a microwave oven, how long must it stand covered?Answer: 2 minutes. Source: 24 RCNY Health Code § 81.09(c)(7)
Raw animal food is cooked in a microwave oven. What temperature must it reach?Answer: At least 165°F. Source: 24 RCNY Health Code § 81.09(c)(7)
To what temperature must foods containing unpasteurized raw shell eggs be heated, unless the consumer asks for a style such as poached?Answer: 145°F or greater for 15 seconds. Source: 24 RCNY Health Code § 81.09(c)(6)
To what temperature must ground meat, such as a hamburger, be cooked, unless the consumer orders otherwise?Answer: At least 158°F. Source: 24 RCNY Health Code § 81.09(c)(4)
To what temperature must pork and food containing pork be cooked, unless the consumer orders otherwise?Answer: At least 150°F for 15 seconds. Source: 24 RCNY Health Code § 81.09(c)(2)
To what temperature must poultry and food containing poultry be cooked?Answer: At least 165°F for 15 seconds. Source: 24 RCNY Health Code § 81.09(c)(1)
To what temperature must stuffed meats and stuffed fish be cooked, unless the consumer orders otherwise?Answer: At least 165°F. Source: 24 RCNY Health Code § 81.09(c)(5)
Unless a specific rule applies, to what temperature must potentially hazardous foods requiring cooking be heated?Answer: 140°F or above for 15 seconds. Source: 24 RCNY Health Code § 81.09(c)
When must the written consumer advisory be provided?Answer: When meat, fish, shellfish or raw eggs are offered raw or undercooked. Source: 24 RCNY Health Code § 81.11(a)
Where may the advisory statement about raw or undercooked foods appear?Answer: On menus, menu boards, signage, food labels, table tents or placards. Source: 24 RCNY Health Code § 81.11(a)
Which devices must an establishment provide to measure the internal temperature of potentially hazardous foods?Answer: Thermometers or thermocouples. Source: 24 RCNY Health Code § 81.09(g)
Reheating and cooling 10
After food has been reheated, at what temperature must it be held until served?Answer: At or above 140°F. Source: 24 RCNY Health Code § 81.09(d)
Commercially processed pre-cooked food is taken from a hermetically sealed container for hot holding. To what temperature must it be heated?Answer: 140°F within 2 hours. Source: 24 RCNY Health Code § 81.09(d)(2)
Cooked and cooled food is reheated for hot holding. What temperature must all parts reach?Answer: At least 165°F for 15 seconds. Source: 24 RCNY Health Code § 81.09(d)
Food is reheated in a microwave oven. How must it be handled during and after heating?Answer: Covered, stirred, heated to 165°F, then left covered for 2 minutes. Source: 24 RCNY Health Code § 81.09(d)(1)
Hot food that requires refrigeration must be cooled from 140°F to what temperature within the first 2 hours?Answer: 70°F. Source: 24 RCNY Health Code § 81.09(e)(1)
How deep may the pans or containers used for cooling food be?Answer: Less than 4 inches in height. Source: 24 RCNY Health Code § 81.09(e)(1)
How should containers of cooling food be arranged in the cooling equipment?Answer: For maximum heat transfer, not stacked or nested. Source: 24 RCNY Health Code § 81.09(e)(1)
Once cooling food has reached 70°F, how long does it have to reach 41°F?Answer: Within 4 hours. Source: 24 RCNY Health Code § 81.09(e)(1)
Which of these is a cooling method the Code names for liquid foods?Answer: Stirring the food, or adding ice to it. Source: 24 RCNY Health Code § 81.09(e)(1)
Within how long must reheated food reach 165°F?Answer: Within 2 hours of commencing reheating. Source: 24 RCNY Health Code § 81.09(d)
Thawing, and freezing fish served raw 6
At what temperature may frozen potentially hazardous food be thawed in a refrigerator?Answer: Not to exceed 41°F. Source: 24 RCNY Health Code § 81.09(f)
Frozen food is thawed under running water. How warm may the water be?Answer: 70°F or below. Source: 24 RCNY Health Code § 81.09(f)
What is the rule for cooking whole frozen poultry that is larger than a single portion?Answer: It must be completely thawed before conventional cooking. Source: 24 RCNY Health Code § 81.09(f)
When may frozen food be thawed in a microwave oven?Answer: When it goes straight on to cooking, or is cooked in the microwave. Source: 24 RCNY Health Code § 81.09(f)
Which seafood may be served raw without the freezing the Code requires for other fish?Answer: Molluscan shellfish. Source: 24 RCNY Health Code § 81.09(b)
Why does the Code require freezing of fish that will be eaten raw, undercooked or raw-marinated?Answer: To destroy parasites. Source: 24 RCNY Health Code § 81.09(b)
Time as a control 11
Food held under time control after cold holding measures 70°F at the four hour check. What must be done?Answer: Discard it immediately. Source: 24 RCNY Health Code § 81.10(a)
Food is labeled for six hour holding. What extra entry does its label need, beyond the four hour label?Answer: The time and temperature measured four hours after removal. Source: 24 RCNY Health Code § 81.10(b)
Food is removed from cold holding to use time as the only control. What must its temperature be when removed?Answer: At or below 41°F. Source: 24 RCNY Health Code § 81.10(a)
Food is removed from hot holding under time control. How long may it be held at ambient temperature?Answer: No more than four hours. Source: 24 RCNY Health Code § 81.10(a)
Food removed from cold holding under time control may be kept for at most how long?Answer: Six hours, if it has not reached 70°F at four hours. Source: 24 RCNY Health Code § 81.10(a)
How long must time-control labels stay on the food containers?Answer: Until the foods have been served or discarded. Source: 24 RCNY Health Code § 81.10(b)
May food held under time control be returned to the refrigerator to extend its use?Answer: No. It may not go back under temperature control to extend its use. Source: 24 RCNY Health Code § 81.10(a)
What must the label on food held for up to four hours show?Answer: The date and time of removal, its temperature and the discard time. Source: 24 RCNY Health Code § 81.10(b)
Which foods may never be held under time as the sole control?Answer: Smoked or vacuum-packed potentially hazardous foods. Source: 24 RCNY Health Code § 81.10(c)
Which of these may NOT use time as the sole public health control?Answer: A self-service salad bar or buffet. Source: 24 RCNY Health Code § 81.10(c)
Whole tomatoes held at ambient temperature are sliced. How long may the sliced tomatoes be held under time control?Answer: No more than four hours. Source: 24 RCNY Health Code § 81.10(a)
Sources, eggs, milk and packages 8
A can on the shelf is swollen. What must be done with it?Answer: Discard it or return it to the distributor. Source: 24 RCNY Health Code § 81.07(b)
An establishment bottles its own unpasteurized juice for its patrons. Which words must the label carry?Answer: "Must keep refrigerated" and a warning that it is not pasteurized. Source: 24 RCNY Health Code § 81.04(e)
Damaged packages are held for return to the distributor. How must they be stored?Answer: Apart from intact packages and labeled "Do Not Use". Source: 24 RCNY Health Code § 81.07(b)
For how long must shellfish identification tags be kept on the premises?Answer: 90 days from the date the shellfish was used. Source: 24 RCNY Health Code § 81.04(c)
May raw unpasteurized milk be served in a food service establishment?Answer: No, except in accordance with federal and state law. Source: 24 RCNY Health Code § 81.07(k)
What must be true of meat served or sold in a food service establishment?Answer: It must be inspected and approved by the USDA or another agency. Source: 24 RCNY Health Code § 81.04(b)
Where must game animals served in a food service establishment come from?Answer: Commercially regulated sources. Source: 24 RCNY Health Code § 81.04(d)
Which eggs may be kept and used?Answer: Clean whole eggs with intact shells, or pasteurized egg products. Source: 24 RCNY Health Code § 81.07(c)
Protecting food from contamination 16
A dispensing utensil is kept in a container of water between uses. How hot must the water be, and how often is it changed?Answer: At or above 135°F, changed at least every four hours. Source: 24 RCNY Health Code § 81.07(h)
A dispensing utensil is stored in the food between uses. How must it sit?Answer: With the handle extended, clear of the food. Source: 24 RCNY Health Code § 81.07(h)
How much clearance must equipment on legs have between the floor and the equipment?Answer: At least six inches. Source: 24 RCNY Health Code § 81.07(i)
How much food should be put out on display?Answer: Only the quantity needed for immediate needs. Source: 24 RCNY Health Code § 81.07(e)
How must drinking straws be offered to the consumer?Answer: Fully enclosed in a wrapper, or from a sanitary dispenser. Source: 24 RCNY Health Code § 81.07(o)
How must ice for consumption be dispensed?Answer: With scoops, tongs or other utensils, or self-service equipment. Source: 24 RCNY Health Code § 81.07(g)
Unpackaged food is stored in direct contact with ice. What kind of container is required, as a general rule?Answer: A container that drains. Source: 24 RCNY Health Code § 81.07(a)
What is a culinary sink used for?Answer: Washing produce, meats and fish before other preparation. Source: 24 RCNY Health Code § 81.07(a)
What must self-service food equipment have?Answer: Protective shields or guards. Source: 24 RCNY Health Code § 81.07(e)
When may food be prepared or served with bare hands?Answer: Only when the food will then be heated to the temperature section 81.09 requires. Source: 24 RCNY Health Code § 81.07(j)
When must gloves be changed?Answer: After handling raw foods or garbage, or when they may be soiled. Source: 24 RCNY Health Code § 81.07(j)
When must the sink used for washing food be cleaned and sanitized?Answer: Before washing food, and between raw meats and other foods. Source: 24 RCNY Health Code § 81.07(a)
Where may raw potentially hazardous foods that may leak or drip NOT be stored?Answer: Above other foods. Source: 24 RCNY Health Code § 81.07(d)
Which containers may be used to heat food in a microwave oven?Answer: Only containers marked as safe for microwave use. Source: 24 RCNY Health Code § 81.07(p)
Which of these is named as a barrier to prevent bare hand contact with food?Answer: Disposable food grade gloves, utensils or waxed paper. Source: 24 RCNY Health Code § 81.07(j)
Which previously served food may be served again?Answer: Individually wrapped food with its seal unbroken. Source: 24 RCNY Health Code § 81.07(l)
Worker health and hygiene 9
A food worker has a boil or an infected wound. May the person work in a food service establishment?Answer: No. A person with a boil or infected wound shall not work. Source: 24 RCNY Health Code § 81.13(a)
Gloves are used as a barrier for ready-to-eat food. What must be done before the gloves are put on?Answer: Hands are washed. Source: 24 RCNY Health Code § 81.13(d)
What clothing must food workers wear when starting work?Answer: Clean, washable outer garments. Source: 24 RCNY Health Code § 81.13(c)
What must food workers wear to keep hair from contaminating food?Answer: Caps, hats, hair nets or other hair coverings. Source: 24 RCNY Health Code § 81.13(b)
When must food workers wash their hands?Answer: Before starting work, and after using the toilet, smoking, coughing or eating. Source: 24 RCNY Health Code § 81.13(d)
Where on the premises may food workers smoke or use electronic cigarettes?Answer: In no indoor or outdoor area of the premises. Source: 24 RCNY Health Code § 81.13(g)
Which illness is on the Code's list that keeps a person from working in a food service establishment?Answer: Hepatitis A. Source: 24 RCNY Health Code § 81.13(a)
Which jewelry may a food worker wear on the arms or hands?Answer: A medical alert bracelet, or a smooth ring such as a wedding band. Source: 24 RCNY Health Code § 81.13(f)
Which staff are excepted from the hair restraint rule when they are serving food or preparing or serving beverages?Answer: Counter staff, bartenders, baristas, hosts and wait staff. Source: 24 RCNY Health Code § 81.13(b)
Supervisor, permit and reports 12
A new establishment has applied for a permit and the Department has not inspected it. When may it begin operating without a permit?Answer: On the twenty-second day after submitting the application. Source: 24 RCNY Health Code § 81.05(d)
The establishment learns that a person may have a food related illness from its food. What must the owner or person in charge do?Answer: Immediately notify the Department. Source: 24 RCNY Health Code § 81.43(a)
For how long must HACCP records or logs be kept after the food is consumed?Answer: At least 90 days. Source: 24 RCNY Health Code § 81.06(b)
How many photographs does the Department take when an applicant registers for the course or applies for the certificate?Answer: Two full-face photographs. Source: 24 RCNY Health Code § 81.15(e)
What is needed to operate a food service establishment?Answer: A permit issued by the Commissioner. Source: 24 RCNY Health Code § 81.05(a)
What must a person complete to obtain the food protection certificate?Answer: A food protection course and an examination given by the Department. Source: 24 RCNY Health Code § 81.15(a)
What must be true of the food protection certificate during an inspection?Answer: It shall be available for inspection at all times. Source: 24 RCNY Health Code § 81.15(b)
When may the Department require a certificate holder to take a course again?Answer: When it finds imminent health hazards, or an outbreak implicates that person's food. Source: 24 RCNY Health Code § 81.15(d)
When must a holder of the food protection certificate be on the premises?Answer: During all hours of operation, supervising food preparation. Source: 24 RCNY Health Code § 81.15(a)
When must an establishment prepare a HACCP plan?Answer: When it handles food in a manner other than as the Code specifies. Source: 24 RCNY Health Code § 81.06(b)
Which process needs the Department's approval of a HACCP plan before it is used on potentially hazardous food?Answer: Reduced oxygen packaging, drying, fermentation, curing or smoking. Source: 24 RCNY Health Code § 81.06(c)
Who must hold the food protection certificate?Answer: A person charged with managing or supervising the operations. Source: 24 RCNY Health Code § 81.15(a)
Hand sinks, lighting and pests 12
How close must a hand washing sink be to any food preparation, service or ware washing area?Answer: No more than 25 feet. Source: 24 RCNY Health Code § 81.21(a)
How large a gap may be left at an outside door, to keep rodents out?Answer: No larger than one-eighth of an inch. Source: 24 RCNY Health Code § 81.23(b)
How much light is required at a consumer self-service buffet or salad bar?Answer: At least 20 foot candles. Source: 24 RCNY Health Code § 81.19(a)
How much light is required at surfaces where food workers prepare food or work with knives and slicers?Answer: At least 50 foot candles. Source: 24 RCNY Health Code § 81.19(a)
How much light is required in walk-in refrigeration units and dry food storage areas?Answer: At least 10 foot candles. Source: 24 RCNY Health Code § 81.19(a)
How often must a permittee inspect the premises and incoming food and supplies for pests?Answer: Daily. Source: 24 RCNY Health Code § 81.23(b)
May a hand washing sink be used to rinse vegetables or fill a bucket?Answer: No. Hand washing sinks shall not be used for other purposes. Source: 24 RCNY Health Code § 81.21(a)
What must be provided at a hand washing sink?Answer: Soap, single use towels or a dryer, and a trash receptacle. Source: 24 RCNY Health Code § 81.21(b)
What must the signs near hand washing sinks direct employees to do?Answer: Wash hands after use of the toilet. Source: 24 RCNY Health Code § 81.21(c)
Which live animal may be in a food service establishment?Answer: A service dog trained to assist a disabled person. Source: 24 RCNY Health Code § 81.25
Which of these is a condition conducive to pests under section 81.23?Answer: Accumulated refuse in which pests may shelter, hide or nest. Source: 24 RCNY Health Code § 81.23(a)
Whom must a permittee contract with for pest prevention and extermination?Answer: A pest management professional licensed by the State. Source: 24 RCNY Health Code § 81.23(b)
Cleaning and sanitizing 10
A chlorine solution is used to sanitize by immersion. What strength and time does the Code require?Answer: At least 50 parts per million of chlorine for at least one minute. Source: 24 RCNY Health Code § 81.03(ii)
Dishes are washed by hand. How many sink compartments are required, as a rule?Answer: Three. Source: 24 RCNY Health Code § 81.29(a)
Fixed equipment is sanitized by swabbing. How strong must the solution be?Answer: At least twice the strength required for immersion. Source: 24 RCNY Health Code § 81.03(ii)
Hot water is used to sanitize by immersion. How hot must it be, and for how long?Answer: At least 170°F for at least 30 seconds. Source: 24 RCNY Health Code § 81.29(a)
How are moist cloths used for wiping food spills from food contact surfaces kept between uses?Answer: In a sanitizing solution. Source: 24 RCNY Health Code § 81.27(c)
What is done in each compartment of the three compartment sink, in order?Answer: Wash in detergent, rinse in clean hot water, sanitize. Source: 24 RCNY Health Code § 81.29(a)
What is the lowest temperature for a chlorine sanitizing solution?Answer: At least 75°F. Source: 24 RCNY Health Code § 81.03(ii)
What strength of iodine solution does the Code name for sanitizing by immersion?Answer: At least 12.5 parts per million of available iodine. Source: 24 RCNY Health Code § 81.03(ii)
What strength of quaternary ammonium solution does the Code name for sanitizing by immersion?Answer: 200 parts per million. Source: 24 RCNY Health Code § 81.03(ii)
What surface temperature must food contact surfaces reach in a high temperature dishwashing machine?Answer: At least 160°F. Source: 24 RCNY Health Code § 81.29(b)
How this list was compiled: Every question rests on one section of Article 81 of the New York City Health Code (Title 24 of the Rules of the City of New York), "Food Preparation and Food Establishments", read on 2026-09-30 in the health department's own copy, https://www.nyc.gov/assets/doh/downloads/pdf/about/healthcode/health-code-article81.pdf (a PDF file dated September 11, 2025; the latest effective date printed in its text is December 1, 2016). Sections used: 81.03, 81.04, 81.05, 81.06, 81.07, 81.09, 81.10, 81.11, 81.13, 81.15, 81.18, 81.19, 81.21, 81.23, 81.25, 81.27, 81.29 and 81.43. The consolidated Rules of the City of New York online could not be opened on 2026-09-30, so the sections were not compared with it. What was confirmed on 2026-09-30 from the department's own pages: its Health Code page links this same file for Article 81; the file carries the one 2025 amendment to the Article that the department lists (section 81.55, adopted June 13, 2025, which no question here uses); and the department's lists of notices of adoption and of intention for 2025 and 2026 name no other change to Article 81. Licence: Own work. Every question, every wrong choice and every explanation was written for this site from the text of the section it cites. Short quoted phrases are from the Health Code, which is public law. Nothing is taken from the department's Food Protection Training Manual, its study guide, its course or its exam, or from any other practice test.
How it works
This unofficial NYC food handlers practice exam asks 117 questions from Article 81 of the New York City Health Code, each with its section. The city calls its course food protection, and a supervisor must complete it. The department's course decides what its exam asks.
Read the full guide
The city's numbers are not the Food Code's
New York City sets hot holding at 140°F, ground meat at 158°F and pork at 150°F, and keeps smoked fish at 38°F or below. A new york food handlers practice test written from the FDA Food Code teaches other figures. Every answer here cites Article 81, read on September 30, 2026 in the health department's own copy.
A food protection course practice test, 25 at a time
Exam mode, under the question, draws 25 questions and marks nothing until you finish. That length is this site's choice: the department's course page gives no question count or pass mark for its final exam. The Start from menu narrows practice to one of eleven subjects.
Cooling starts at 140°F: down to 70°F within 2 hours, then to 41°F within 4 more.
Reheated food must reach 165°F within 2 hours and then hold at 140°F or above.
Wrong answers go to Missed until you answer them right.
Questions and answers
Is this the real NYC food handlers test?
No. It is unofficial practice written from the Health Code, not from the health department's exam, so none of these is a real exam question. Finishing it earns nothing and counts toward nothing.
Is a food handlers NYC practice test the same as food protection practice?
Yes. Searchers say food handlers and the city says food protection. Section 81.15 requires a person who manages or supervises a food service establishment to complete a food protection course and pass the department's examination.
Does a NYC food protection practice exam use FDA Food Code temperatures?
This one does not. Article 81 sets its own figures, such as 140°F for hot holding and 158°F for ground meat. Our food handlers and food manager pages are written from the FDA Food Code and teach its figures.
Who must be on the premises during service?
Section 81.15 says a person holding the food protection credential shall be on the premises and supervise all food preparation during all hours of operation.