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Article 81 of the NYC Health Code governs food service establishments, setting the sanitation, temperature, and operating requirements the food protection exam covers. The other article numbers do not cover food service.

The NYC Department of Health and Mental Hygiene (DOHMH) runs the Health Academy course and issues the Food Protection Certificate. The FDA writes the model Food Code but does not issue the NYC certificate; the other agencies are unrelated.

NYC requires that at least one supervisor holding a Food Protection Certificate be present whenever the establishment operates. The owner need not be there personally, and not every worker must be certified, but a certified supervisor must always be on duty.

The proctored final exam costs $24 plus a $0.60 card-payment fee. The course itself is free, but the exam carries this fee.

Article 81 requires a Food Protection Certificate holder to be on site at all times the food service establishment is operating. The certificate holder supervises safe food handling whenever food is prepared or served.

The Health Academy Food Protection course is offered online for free, in English, Spanish, and Chinese. Only the proctored final exam carries a $24 fee (plus $0.60 by card).

The certificate does not expire, but Article 81 still requires a certified supervisor to be present whenever the establishment operates. The certificate belongs to the individual and applies to food service establishments generally, not only carts.

A score of 0 to 13 violation points earns an A, the best grade. 14 to 27 points earns a B, and 28 or more points earns a C; fewer points is always better.

A score of 20 points falls in the 14-to-27 range, which is a B. An A requires 0 to 13 points, and a C is 28 or more; there is no D grade in the system.

The letter grade must be posted in the window or another conspicuous spot near the entrance where the public can see it. Hiding or filing the grade defeats the purpose of the public grading system.

Critical violations, such as improper temperatures or evidence of pests, carry more points than general violations because they pose a greater risk. More points push an establishment toward a lower grade.

The online course is offered in English, Spanish, and Chinese, and the study guide is available in many additional languages. This makes the free training accessible to NYC's diverse food workforce.

The final exam is proctored and must be taken in person at the DOHMH Health Academy. Although the course can be done online, the exam itself requires appearing in person with valid identification.

Food must come from approved, licensed sources so that it has been produced and handled under inspection. Home-prepared food and food from unlicensed sources may not be served to the public.

A diagnosed foodborne illness in a food worker is a reportable condition that must be reported to the DOHMH, and the worker must be kept away from food. Hiding it or letting the worker continue handling food risks an outbreak.

Chain restaurants in NYC must post calorie counts for standard menu items so customers can make informed choices. The other postings are not health-code requirements.

Mobile food vendors and their carts are licensed and inspected under NYC rules, and cart operators need food protection training. They are not exempt simply because they are mobile.

The online Food Protection course is self-paced and has fifteen lessons covering the material tested on the final exam. Completing all fifteen prepares the candidate for the proctored exam.

An establishment scoring in the B or C range on the initial inspection can be reinspected and may post a grade-pending card while awaiting the reinspection result. It is not automatically closed or given an A.

Because the certificate belongs to the individual, a business must ensure enough certified supervisors are on staff to cover every operating shift. A single certificate cannot cover hours when that person is absent.

Unsafe holding temperatures and evidence of pests are critical violations that carry higher points because they directly threaten food safety. Higher points move an establishment toward a lower letter grade.

When a serious, imminent hazard is found, an inspector can embargo affected food or close the establishment until the problem is corrected. This protects the public from immediate risk.

A suspected foodborne-illness outbreak is a reportable condition that must be reported to the DOHMH so it can investigate. Business volume, menu changes, and decor are not reportable conditions.

The exam is based mainly on the NYC Health Code, especially Article 81, which incorporates food safety principles from the FDA Food Code. The other bodies of law do not govern food service sanitation.

Serving home-prepared food to the public is not allowed because all food must come from approved, licensed sources that have been inspected. The quality of the home cook or the price does not change this rule.

The certified supervisor's main duty is to make sure staff follow safe food practices while the establishment operates, which is the daily work of active managerial control. Cash handling, design, and scheduling are not the core food-safety duty.

The rule is met because a certified supervisor is present during all operating hours. There is no fixed minimum number of supervisors, and the supervisor does not need to own the business, as long as coverage is continuous.

Because the exam is proctored in person, the candidate must appear at the Health Academy with valid identification to take it and receive the certificate. Informal items like receipts or business cards are not accepted.

The posted letter grade informs the public of the establishment's most recent food safety inspection result. It is not an advertisement, a reviewer rating, or a display of ownership.

A score of 30 points is 28 or more, which corresponds to a C, the lowest grade. An A is 0 to 13 points and a B is 14 to 27 points.

The course is free through the Health Academy, and only the proctored final exam carries a fee of $24.60. The other statements misstate the cost structure.

Operating with no certified supervisor present violates the Article 81 requirement that a certified supervisor be on duty during all operating hours. Having earned a certificate at some point does not excuse an absence during operations.

The certificate is required for the supervisor, and at least one certified supervisor must be on duty at all times the establishment operates. It is not aimed at delivery drivers, landlords, or customers.

The free online course is provided through the NYC.gov DOHMH Health Academy page. Private prep sites, social media, and the FDA site are not the official source for the NYC course and exam.

Buying only from approved, licensed sources protects against contaminated products before preparation even begins, at the start of the flow of food. Posting grades, calorie labels, and displaying certificates serve other purposes.

A score of 25 points falls in the 14-to-27 range, which is a B. The previous A grade does not carry over; each inspection result stands on its own point total.

Not every worker must hold the certificate, but at least one certified supervisor must always be on duty during operations. Requiring every employee to be certified overstates the rule, and requiring none understates it.

The primary purpose of Article 81 is to protect the public from foodborne illness by setting sanitation, temperature, and operating requirements. It does not set profits, hours, or menu prices.

A grade-pending card means the establishment is awaiting the outcome of a reinspection or hearing after an initial B or C score. It does not mean the place was never inspected, earned a permanent A, or is closed.

Carrying out Article 81's requirements every shift is active managerial control, led by a certified supervisor who must be present during operations. Cleaning only for inspections or reacting to complaints is not the ongoing control the Health Code expects.