OCANZ EXAM PREP 2026 TEST PAPER
QUESTIONS AND ACCURATE ANSWERS
▶ A food handler comes to work with diarrhea. What should the manager
tell the food handler to do? Answer: go home
▶ What is a cross-connection? Answer: Physical link between safe water
and dirty water
▶ A food handler is prepping a seafood dish on april 4, using shrimp and
scallops. The shrimp has a use-by date of April 8, and the scallops have a
use-by date of April 10. What is the use-by date for the seafood dish?
Answer: April 8
▶ What information must be included on the label of a container of ready-
to-eat TCS food prepped on-site for retail sale? Answer: potential allergens
▶ What rule for serving condiments should be practiced? Answer: serve
condiments in original containers
▶ what temperature must cooked vegetables reach to be safely hot-held
for service? Answer: 135ºF
▶ Where should a food handler wash his or her hands after prepping food?
Answer: designated sink for handwashing
▶ A food handler has cooled a container of chili to 70ºF in 1 hour. How
much time is left to cool the chili to 41ºF? Answer: 5 hours
▶ What condition promotes the growth of bacteria? Answer: Food held
between 70ºF and 125ºF
▶ How many hours can cold food be held without refrigeration before it
must be sold, served, or thrown out? Answer: 6 hours
▶ What should a server do when taking a food order from customers who
have concerns about food allergies? Answer: describe each item to
customers who ask, including any "secret" ingredients
QUESTIONS AND ACCURATE ANSWERS
▶ A food handler comes to work with diarrhea. What should the manager
tell the food handler to do? Answer: go home
▶ What is a cross-connection? Answer: Physical link between safe water
and dirty water
▶ A food handler is prepping a seafood dish on april 4, using shrimp and
scallops. The shrimp has a use-by date of April 8, and the scallops have a
use-by date of April 10. What is the use-by date for the seafood dish?
Answer: April 8
▶ What information must be included on the label of a container of ready-
to-eat TCS food prepped on-site for retail sale? Answer: potential allergens
▶ What rule for serving condiments should be practiced? Answer: serve
condiments in original containers
▶ what temperature must cooked vegetables reach to be safely hot-held
for service? Answer: 135ºF
▶ Where should a food handler wash his or her hands after prepping food?
Answer: designated sink for handwashing
▶ A food handler has cooled a container of chili to 70ºF in 1 hour. How
much time is left to cool the chili to 41ºF? Answer: 5 hours
▶ What condition promotes the growth of bacteria? Answer: Food held
between 70ºF and 125ºF
▶ How many hours can cold food be held without refrigeration before it
must be sold, served, or thrown out? Answer: 6 hours
▶ What should a server do when taking a food order from customers who
have concerns about food allergies? Answer: describe each item to
customers who ask, including any "secret" ingredients
