LEARN2SERVE FOOD HANDLER
TRAINING COURSE (ANSI
ACCREDITED) EXAM QUESTIONS AND
ANSWERS GRADED A+ 2025/2026
The preservation technique that attempts to remove moisture is: - ANS Dehydration
Before you prepare a new raw animal food on a cutting board, you must - ANS clean, rinse
and sanitize
High standards for food safety will improve the quality of food served. It will also improve tips,
bring repeat customers, and - ANS reduce the chance for lawsuits
It is a good idea to learn about a food supplier's warehouse practices. The best way to gather
the information is to - ANS visit and inspect the warehouse
Why is jewelry inappropriate to wear in the kitchen? - ANS Both b and c.
It can harbor bacteria.
It can catch on equipment.
How long must you immerse equipment and utensils in a non-chlorine sanitizing solution? -
ANS 30 seconds
1 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
, An organism that lives in or on another organism, often with harmful side effects, but without
benefits is a: - ANS Parasite
When kitchen workers are preparing food it is very important to mark any food that will be held
for more than 24 hours. Health inspectors want to see that no potentially hazardous (TCS) foods
are kept more than - ANS 7 days
It is important that food servers are trained to know food ingredients because: - ANS They
will need to help customers who have food allergies
Anne has been asked to receive the food order at the loading dock from the restaurant's food
distributor. What is a good idea for Anne to have with her before she meets the delivery
person? - ANS An apron to keep her clothes clean
In order for pests to feel comfortable and survive well in a food facility they need access to -
ANS warmth and shelter
When cleaning and sanitizing dishes, employees should _______ before sanitizing them. -
ANS rinse the dishes
The most important and most effective way to control pests in a food establishment is to -
ANS keep the facility clean
Which one of the following food contaminations is usually associated with undercooked
chicken? - ANS Salmonella
If a health inspector comes for a health inspection and there is no manager present, the
employee on duty should - ANS allow the inspector to come in and do the inspection
Improper hot holding and improper cooling are both examples of - ANS temperature abuse
2 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
TRAINING COURSE (ANSI
ACCREDITED) EXAM QUESTIONS AND
ANSWERS GRADED A+ 2025/2026
The preservation technique that attempts to remove moisture is: - ANS Dehydration
Before you prepare a new raw animal food on a cutting board, you must - ANS clean, rinse
and sanitize
High standards for food safety will improve the quality of food served. It will also improve tips,
bring repeat customers, and - ANS reduce the chance for lawsuits
It is a good idea to learn about a food supplier's warehouse practices. The best way to gather
the information is to - ANS visit and inspect the warehouse
Why is jewelry inappropriate to wear in the kitchen? - ANS Both b and c.
It can harbor bacteria.
It can catch on equipment.
How long must you immerse equipment and utensils in a non-chlorine sanitizing solution? -
ANS 30 seconds
1 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
, An organism that lives in or on another organism, often with harmful side effects, but without
benefits is a: - ANS Parasite
When kitchen workers are preparing food it is very important to mark any food that will be held
for more than 24 hours. Health inspectors want to see that no potentially hazardous (TCS) foods
are kept more than - ANS 7 days
It is important that food servers are trained to know food ingredients because: - ANS They
will need to help customers who have food allergies
Anne has been asked to receive the food order at the loading dock from the restaurant's food
distributor. What is a good idea for Anne to have with her before she meets the delivery
person? - ANS An apron to keep her clothes clean
In order for pests to feel comfortable and survive well in a food facility they need access to -
ANS warmth and shelter
When cleaning and sanitizing dishes, employees should _______ before sanitizing them. -
ANS rinse the dishes
The most important and most effective way to control pests in a food establishment is to -
ANS keep the facility clean
Which one of the following food contaminations is usually associated with undercooked
chicken? - ANS Salmonella
If a health inspector comes for a health inspection and there is no manager present, the
employee on duty should - ANS allow the inspector to come in and do the inspection
Improper hot holding and improper cooling are both examples of - ANS temperature abuse
2 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
