FOOD HANDLER EXAM PRACTICE QUESTIONS

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FOOD HANDLER EXAM PRACTICE QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -50 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Hot TCS foods must be held at a temperature of at least

Answer:

135 ° F ( 57 ° C )

Question 2: A cutting board is scratched and chipped . What should the food handler do ?

Answer:

Set it aside and tell the manager .Question 3: When checking a food's temperature , a food handler should monitor the thermometer until the reading

Answer:

Stays steady .Question 4: A food handler has finished grilling a chicken breast for a sandwich . What should the food handler do before touching the chicken , lettuce , tomato , and bun ?

Answer:

Wash hands and put on new gloves

Question 5: Eating soup that has been time - temperature abused can result in

Answer:

foodborne illnesses .

Question 6: Chopping lettuce on the same cutting board used for slicing raw beef is an example of

Answer:

cross - contamination Question 7: A cook uses a cleaning towel to wipe up spills on the counter . When the cook is not using the towel , where should it be stored ?

Answer:

In sanitizer solution

Question 8: Which activity is an example of poor personal hygiene ?

Answer:

Washing dishes without a hair covering Question 9: Which item must be applied over a bandage on a food handler's finger ?

Answer:

Single - use glove

Question 10: How should frozen poultry be thawed ?

Answer:

Placed in a sink under running water at 70 ° F ( 21 ° C ) or lower until thawed

Question 11: What symptom must be reported to a manager ?

Answer:

Jaundice Question 12: When using the FIFO method correctly , the food stored in the front should be the food that

Answer:

Was received first Question 13: A food handler notices a nest made of scraps of paper and grass on the floor near the food storage area . What should the food handler do ?

Answer:

Tell the manager

Question 14: Which is the correct order for handwashing ?

Answer:

Wet hands and arms , apply soap , scrub hands and arms , rinse , and dry .Question 15: After TCS food has reached 165 ° F ( 74 ° C ) in a microwave oven , the food should be

Answer:

left to stand covered for 2 minutes before serving .

Question 16: When must food contact surfaces be cleaned and sanitized ?

Answer:

After being interrupted during task

Question 17: What food items need time and temperature control for safety ?

Answer:

Cut tomatoes

Question 18: Food handlers may wear nail polish if the polish is

Answer:

professionally applied on manicured , short nails

Question 19: It is important to cook food to high enough temperatures so that

Answer:

pathogens are reduced and illness is prevented

Question 20: Cross - contamination could be caused by carrying

Answer:

Drinking glasses by their rims .

Question 21: Pathogens grow well between which temperatures ?

Answer:

41 ° F and 135 ° F ( 5 ° C and 57 ° C )

Question 22: A customer at a table of four has allergy . The server should

Answer:

tell the customer how each dish is made Question 23: A food handler notices that a cutting surface has food bits dried onto it and runs it through the dishwasher . This is an example of

Answer:

cleaning and sanitizing surfaces the right way

Question 24: Which must be cleaned and rinsed but NOT sanitized ?

Answer:

Walls Question 25: How should a thermometer be dried after washing , rinsing , and sanitizing it ?

Answer:

By air - drying it Question 26: Ready - to - eat TCS food must be marked with the date by which it must be sold , eaten , or thrown out if it will be held for longer than how many hours ?

Answer:

24 Question 27: 1. The water in the wash sink of a three- compartment sink must be at least what temperature ?

Answer:

110 F ( 43 ° C )

Question 28: How can an operation prevent cross- contamination in self - service areas ?

Answer:

Place food under sneeze guards .

Question 29: Surfaces that touch food are called

Answer:

food - contact surfaces .