New York City Food Protection Practice Test

Which food item is NOT considered Potentially Hazardous Food?

1. Air-cooled hard-boiled eggs with intact shell

2. Cooked poultry

3. Milk products

4. Cut leafy greens

The correct answer is: Air-cooled hard-boiled eggs with intact shell

Air-cooled hard-boiled eggs with an intact shell are not considered potentially hazardous food because they are low-risk for bacterial growth. The intact shell provides a natural barrier that protects the egg from external contaminants. Moreover, once the eggs have been boiled and properly cooled, they have a lower risk of supporting the growth of pathogenic bacteria, as the cooking process kills most harmful organisms. In contrast, cooked poultry, milk products, and cut leafy greens are considered potentially hazardous food. Cooked poultry can harbor pathogens like Salmonella or Campylobacter if not handled or stored properly. Milk products, especially those that are unpasteurized, can also be a breeding ground for dangerous bacteria unless they are kept at safe temperatures. Cut leafy greens can promote bacterial growth due to their moisture and the fact that cutting breaks down their natural protective barriers, making them more susceptible to contamination.