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FREE AND STUDY GAMES ABOUT FOOD HANDLER EXAM
QUESTIONS
Actual Qs and Ans Expert-Verified Explanation
This Exam contains:
-Guarantee passing score -23 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation
Question 1: What should every hand washing sink have?
Answer:
Hot and cold running water, soap and paper towels.
Question 2: When should you change your disposable gloves?
Answer:
After using the toilet, sneezing or coughing, taking out garbage or handling raw meat or poultry.
Question 3: What is the last thing you should do when leaving the bathroom?
Answer:
Open the door by using a paper towel to open the door.
Question 4: What are approved sources for meat, seafood or poultry?
Answer:
A government approved facility that has a license to process food.
Question 5: What should you do with food that has been kept in the "Food Danger Zone" too long?
Answer:
Throw it out!
Question 6: How do you know if your steam table is keeping food warm enough?
Answer:
Use a thermometer to check the temperature of food.
Question 7: If you have a cut, that is not infected you should
Answer:
Wash your hands, put on a clean bandage and wear gloves.
Question 8: Can home-cooked or processed foods be served at a restaurant?
Answer:
NO!Question 9: When receiving a shipment of food at your restaurant what should you do?
Answer:
You should Inspect all food for damage and correct temperature.
Question 10: What are the steps of washing your hands?
Answer:
Wash hands with warm water and soap for 20 seconds, rinse and dry with paper towel.
Question 11: Why is it important to cool food quickly?
Answer:
To prevent bacteria from growing.
Question 12: At what temperature should cold food be kept?
Answer:
33-39 degrees.
Question 13: How much bleach should be used for sanitizer solution?
Answer:
It varies, use a test strip.
Question 14: What is the correct way to wash dishes in a restaurant?
Answer:
Wash, rinse, sanitize and air dry.
Question 15: What is the best way to prevent the spread of germs?
Answer:
Wash your hands.
Question 16: When should food service workers wash their hands?
Answer:
After using the toilet, before starting work, after breaks, after handling raw food, dirty dishes or garbage.
Question 17: What is cross-contamination?
Answer:
The spread of germs from one place to another.
Question 18: What should you do before starting the mechanical dishwasher?
Answer:
Check detergent and sanitizer levels.
Question 19: What is the minimum time dishes should soak in sanitizer?
Answer:
There is no minimum time.Question 20: Why are all food workers required to understand and apply food safety knowledge?
Answer:
To prevent the spread of illness through food.
Question 21: What is the most likely way to cross-contaminate?
Answer:
Using one cutting board for raw meat and other ready-to-eat foods.
Question 22: Sick food service workers should
Answer:
stay home.Question 23: How many sinks are required for manual dishwashing in a restaurant?
Answer:
3
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