EFOODHANDLERS EXAM 200 QUESTIONS AND

EFOODHANDLERS EXAM 200 QUESTIONS AND ( ANSWERS)

EFOODHANDLERS EXAM 2026-2027

200 QUESTIONS AND CORRECT DETAILED ANSWERS

WITH RATIONALES ( ANSWERS)

Which of these is NOT a chemical contaminant? - ANSWER- Servers

working when sick

In order to be properly cooked for safe eating, raw eggs cooked for

immediate service and fish (fresh or frozen) must be heated to ___°F for

___ seconds/minutes. - ANSWER- 145°F for 15 seconds

What is the one acceptable piece of jewelry that a food worker can wear

under a glove when preparing food? - ANSWER- Plain band-style rings

The Danger Zone is a temperature range in which bacteria can grow

rapidly. What is that temperature range? - ANSWER- Between 41° F

and 135 ° F

Which of these is NOT one of the three recommended safe cooling

methods? - ANSWER- add ice, and cold water

The only way to be sure that you've cooked something to the right

temperature is with a ____________. - ANSWER- Probe thermometer

Packaged and canned foods that are opened, rusty, or severely damaged

are not in good condition and must be_______________________. -

ANSWER- Returned or thrown away

Which of these is NOT an important hygiene practice that all employees

must follow? - ANSWER- Clothes must be dry cleaned and pressed

Unsafe thawing can let __________ grow in the outer layers of the food,

while the inside stays frozen. - ANSWER- Bacteria

What must food handlers wear if they are wearing nail polish or artificial

nails? - ANSWER- Gloves

What must you do with Time and Temperature Controlled for Safety

(TCS) Foods that are left out at room temperature for more than four

hours? - ANSWER- Discard them

Pesticides are harmful substances that must only be handled by

_____________________, and only when food is carefully protected. -

ANSWER- Licensed applicators

Which of these is NOT a physical contaminant? - ANSWER- Pesticide

Contaminated food often looks, tastes, smells, the same as __________.

- ANSWER- Same as any other food

Bacteria can grow rapidly when the temperature is between 41 and 135

degrees. This is known as: - ANSWER- Danger Zone.

Which of the following is considered a ready-to-eat food? - ANSWERWashed lettuce

A Person in Charge is required at food establishments: - ANSWERDuring all hours of operation

What are the two methods to properly sanitize dirty dishware? -

ANSWER- Using hot water or chemicals

Which of the following must be cooked to 145° F? - ANSWER- All of

these must be cooked to 145° F

Which of these describes the proper handwashing technique? After

applying soap you must scrub your hands, fingers, and forearms for a

minimum of ________ seconds: - ANSWER- 20

Name the best storage location for Chemicals: - ANSWER- In a nonfood storage closet on the bottom shelf

What is the maximum temperature for holding cold, potentially

hazardous food? - ANSWER- less than 41 degrees

To prevent re-contaminating dishware that has just gone through the

dishwashing process: - ANSWER- Do not touch areas of the dish that a

customer's mouth might touch

When preparing food, you are allowed to wear a plain band wedding

ring _______? - ANSWER- If gloves are worn over ring

Which of these methods is NOT safe for cooling food? - ANSWERPlace food in a shallow pan on the counter at room temperature.

Which of these foods are NOT considered in the Top 8 Food Allergens?

- ANSWER- Clams, mussels, oysters

Who is responsible for training food workers on safe food handling

procedures? - ANSWER- Person-in-charge or PIC

Potentially hazardous food left out at room temperature for more than 2

hours, must be: - ANSWER- Thrown out

To prevent cross-contamination, ready-to-eat foods should be stored on

the: - ANSWER- Top Shelf

Pests in a food establishment can cause foodborne illness because: -

ANSWER- Pests can spread germs and contaminate food