ODMHSAS EXAM REVIEW 2026 PRACTICE
SOLUTION QUESTIONS AND ANSWERS
▶ A food handler has just finished storing a dry food delivery. Which step
was done correctly?
A. stored food underneath a stairwell
B. stored food in an empty chemical container
C. stored food 4 inches off the floor
D. stored food away from the wall Answer: D. stored food away from the
wall
▶ What is the minimum internal temperature for a veal chop?
A. 155ºF
B. 135ºF
C. 145ºF
D. 165ºF Answer: C. 145ºF
▶ Which responsibility is included in the Food and Drug Administration's
role?
A. inspecting meat, poultry, and eggs
B. regulating food transported across state lines
C. approving HACCP plan
D. issuing licenses and permits Answer: B. regulating food transported
across state lines
▶ What practice is useful for preventing Norovirus from causing foodborne
illness?
A. cooling food rapidly
B. cooking food to minimum internal temperature
C. encouraging staff to get flu shots
D. correct handwashing Answer: D. correct handwashing
▶ What must a food handler with an infected hand wound do to work safely
with food?
,A. cover the wound with an impermeable cover and wear a single-use
glove
B. apply hand sanitizer to the wound
C. avoid working with raw food until the wound is completely dry
D. place a bandage on the wound Answer: A. cover the wound with an
impermeable cover and wear a single-use glove
▶ What does the L stand for in the FDA's ALERT tool? Answer: look
▶ Which item is a potential physical contaminant? Answer: jewelry
▶ What factors influence the effectiveness of a chemical sanitizer? Answer:
Concentration, temperature, contact time, pH, and water hardness
▶ Bulk unpackaged food in self-service areas must be labeled when?
A. The food supports pathogen growth
B. the food is prepared on the premises
C. the food is prepared at another unit of the same chain
D. the manufacturer claims the food is healthy Answer: D. the manufacturer
claims the food is healthy
▶ Which food item has been associated with Salmonella Typhi? Answer:
Beverages
▶ What organization requires a safety data sheet (SDS) to be included with
hazardous chemicals? Answer: Occupational Safety and Health
Administrations
▶ What is the purpose of hand antiseptic? Answer: Lower the number of
pathogens on the skin
▶ Which organization includes inspecting food as one of its primary
responsibilities? Answer: U.S. Department of Agriculture
▶ How should an item that has been recalled by its manufacturer be stored
in an operation? Answer: Separately from food that will be served
,▶ What should a food handler do with food after it is thawed in the
microwave? Answer: Cook it using conventional cooking equipment
▶ When must a food handler change gloves? Answer: As soon as they
become dirty or torn
▶ What temperature must stuffed lobster be cooked to? Answer: 165ºF for
15 seconds
▶ What thermometer is best suited to checking a dishwashing machine's
final rinse temperature? Answer: Maximum registering thermometer
▶ What strategy can prevent cross-contamination? Answer: Buy food that
does not require prepping
▶ What should a food handler do to make gloves easier to put on? Answer:
select the correct size gloves
▶ Which food process does not require a variance from a regulatory
authority? Answer: buying bean sprouts from a reputable supplier
▶ What should a server do after clearing a table? Answer: wash hands
▶ Why should food temperatures be taken in two different locations?
Answer: temperature may vary in the food
▶ The temperature of duck breast is checked during cooking. According to
the operation's policy, the duck breast must be cooked for 16 minutes to
allow the internal temperature to reach 165°F. What HACCP principle is
addressed by cooking the duck breast to 165°F? Answer: Critical limit
▶ What is the first step in developing a HACCP plan? Answer: Conduct a
hazard analysis
▶ Ready-to-eat TCS food prepped in-house must be date marked if it is
held for more than how many hours? Answer: 24 hours
▶ What practice can help prevent allergic reactions? Answer: Identifying
ingredients for customers
, ▶ What information must be included on the label of food packaged on-site
for retail sale? Answer: list of ingredients
▶ When can glass thermometers be used? Answer: When enclosed in a
shatterproof casing
▶ Which item should be rejected? Answer: Bags of organic cookies in torn
packaging
▶ What should be done with a package of flour that is received with signs
of dampness on the bag? Answer: reject the flour and return it to the
supplier
▶ What information must be posted on a dishwasher? Answer: correct
settings
▶ A tuna salad is removed from the cooler at 9:00 a.m. and put out for a
buffet at 11:00 a.m. By what time must the tuna salad be served or thrown
out? Answer: 3:00 p.m.
▶ What scenario can lead to pest infestation? Answer: Storing recyclables
in paper bags
▶ What rule for serving bread should food handlers practice? Answer: do
not re-serve uneaten bread
▶ Which process requires a variance from the regulatory authority?
Answer: sprouting seed or beans
▶ Parasites are commonly associated with what food? Answer: wild game
▶ what is the first step of cleaning and sanitizing stationary equipment?
Answer: unplug the unit
▶ what causes preschool-age children to be at risk for foodborne illness?
Answer: their immunes systems are not strong
SOLUTION QUESTIONS AND ANSWERS
▶ A food handler has just finished storing a dry food delivery. Which step
was done correctly?
A. stored food underneath a stairwell
B. stored food in an empty chemical container
C. stored food 4 inches off the floor
D. stored food away from the wall Answer: D. stored food away from the
wall
▶ What is the minimum internal temperature for a veal chop?
A. 155ºF
B. 135ºF
C. 145ºF
D. 165ºF Answer: C. 145ºF
▶ Which responsibility is included in the Food and Drug Administration's
role?
A. inspecting meat, poultry, and eggs
B. regulating food transported across state lines
C. approving HACCP plan
D. issuing licenses and permits Answer: B. regulating food transported
across state lines
▶ What practice is useful for preventing Norovirus from causing foodborne
illness?
A. cooling food rapidly
B. cooking food to minimum internal temperature
C. encouraging staff to get flu shots
D. correct handwashing Answer: D. correct handwashing
▶ What must a food handler with an infected hand wound do to work safely
with food?
,A. cover the wound with an impermeable cover and wear a single-use
glove
B. apply hand sanitizer to the wound
C. avoid working with raw food until the wound is completely dry
D. place a bandage on the wound Answer: A. cover the wound with an
impermeable cover and wear a single-use glove
▶ What does the L stand for in the FDA's ALERT tool? Answer: look
▶ Which item is a potential physical contaminant? Answer: jewelry
▶ What factors influence the effectiveness of a chemical sanitizer? Answer:
Concentration, temperature, contact time, pH, and water hardness
▶ Bulk unpackaged food in self-service areas must be labeled when?
A. The food supports pathogen growth
B. the food is prepared on the premises
C. the food is prepared at another unit of the same chain
D. the manufacturer claims the food is healthy Answer: D. the manufacturer
claims the food is healthy
▶ Which food item has been associated with Salmonella Typhi? Answer:
Beverages
▶ What organization requires a safety data sheet (SDS) to be included with
hazardous chemicals? Answer: Occupational Safety and Health
Administrations
▶ What is the purpose of hand antiseptic? Answer: Lower the number of
pathogens on the skin
▶ Which organization includes inspecting food as one of its primary
responsibilities? Answer: U.S. Department of Agriculture
▶ How should an item that has been recalled by its manufacturer be stored
in an operation? Answer: Separately from food that will be served
,▶ What should a food handler do with food after it is thawed in the
microwave? Answer: Cook it using conventional cooking equipment
▶ When must a food handler change gloves? Answer: As soon as they
become dirty or torn
▶ What temperature must stuffed lobster be cooked to? Answer: 165ºF for
15 seconds
▶ What thermometer is best suited to checking a dishwashing machine's
final rinse temperature? Answer: Maximum registering thermometer
▶ What strategy can prevent cross-contamination? Answer: Buy food that
does not require prepping
▶ What should a food handler do to make gloves easier to put on? Answer:
select the correct size gloves
▶ Which food process does not require a variance from a regulatory
authority? Answer: buying bean sprouts from a reputable supplier
▶ What should a server do after clearing a table? Answer: wash hands
▶ Why should food temperatures be taken in two different locations?
Answer: temperature may vary in the food
▶ The temperature of duck breast is checked during cooking. According to
the operation's policy, the duck breast must be cooked for 16 minutes to
allow the internal temperature to reach 165°F. What HACCP principle is
addressed by cooking the duck breast to 165°F? Answer: Critical limit
▶ What is the first step in developing a HACCP plan? Answer: Conduct a
hazard analysis
▶ Ready-to-eat TCS food prepped in-house must be date marked if it is
held for more than how many hours? Answer: 24 hours
▶ What practice can help prevent allergic reactions? Answer: Identifying
ingredients for customers
, ▶ What information must be included on the label of food packaged on-site
for retail sale? Answer: list of ingredients
▶ When can glass thermometers be used? Answer: When enclosed in a
shatterproof casing
▶ Which item should be rejected? Answer: Bags of organic cookies in torn
packaging
▶ What should be done with a package of flour that is received with signs
of dampness on the bag? Answer: reject the flour and return it to the
supplier
▶ What information must be posted on a dishwasher? Answer: correct
settings
▶ A tuna salad is removed from the cooler at 9:00 a.m. and put out for a
buffet at 11:00 a.m. By what time must the tuna salad be served or thrown
out? Answer: 3:00 p.m.
▶ What scenario can lead to pest infestation? Answer: Storing recyclables
in paper bags
▶ What rule for serving bread should food handlers practice? Answer: do
not re-serve uneaten bread
▶ Which process requires a variance from the regulatory authority?
Answer: sprouting seed or beans
▶ Parasites are commonly associated with what food? Answer: wild game
▶ what is the first step of cleaning and sanitizing stationary equipment?
Answer: unplug the unit
▶ what causes preschool-age children to be at risk for foodborne illness?
Answer: their immunes systems are not strong
