FOOD HANDLER CERTIFICATE EXAM QUESTIONS

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FOOD HANDLER CERTIFICATE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -14 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Food contamination cause by pathogens on a food handler's body can be controlled by

Answer:

good personal hygiene

Question 2: What is the best way to limit the growth of bacteria in food?

Answer:

Control time and temperature Question 3: Which is the correct order of the steps for cleaning and sanitizing?

Answer:

Wash, rinse, sanitize, air-dry Question 4: A food handle notices that the water temperature of the sanitizing solution is too low. Should the food handler use the sanitizing solution to sanitize pans?

Answer:

No, because the sanitizer won't be effective Question 5: How can a food handler identify food that has been contaminated with pathogens?

Answer:

Smell it

Question 6: which is the correct order for handwashing?

Answer:

Wet hands and arms, apply soap, scrub hands and arms, rinse, and dry.

Question 7: Food with a use-bydate of july 10 should be stored

Answer:

in front of food dated june 29.

Question 8: Which item does not have a food-contact surface?

Answer:

Mop bucket Question 9: A customer orders a ham sandwich with lettuce, tomatoes, and mustard on whole wheat bread. Which food in the sandwich is considered a common food allergen?

Answer:

Wheat bread

Question 10: Which is a sign of pests in operation?

Answer:

Paper scraps found balled up in a drawer Question 11: When washing tableware in a three-compartment sink, the water temperature should be at least

Answer:

110 F (43 C)

Question 12: For thermometers to read temperatures correctly, they must be

Answer:

calibrated Question 13: A cutting board washed in detergent and then rinsed. The cutting board is consided

Answer:

clean

Question 14: Surfaces that touch food are called

Answer:

food-contact surfaces.