e Food Handlers Exam Questions and
Answers 100% PASS
When the refrigerator stops working, what should you do?—ANSWER--Check the food
temperature to decide if it is safe. If the thermometer measures under 41 degrees
Fahrenheit, then you move it to a working refrigerator.
Who is responsible for making sure that food is prepared and served safely?—ANSWER-
-the Manager (the PIC)
What is the proper way to use a thermometer?—ANSWER--Stick it in the food deeply in
the center and measure in several places.
After using a meat slicer, what should you do?—ANSWER--Wash, rinse and sanitize it.
What is the best thing you can do as a worker to prevent sickness from spreading?—
ANSWER--work with food but wash hands often and wear gloves
Who is the PIC?—ANSWER--The person in charge who is responsible for knowing all
food code rules. They are a role model for all employees. Knows the operations of the
establishment.
What are potentially hazardous foods?—ANSWER--moist, nutrient rich foods that
support the rapid growth of bactieria
, What are the mistakes that cause food borne illness?—ANSWER--1. Inadequate hand
washing
2. Employees working while ill
3. Cross Contamination
4. Inadequate final cooking temperature
5. Inadequate temperature control
Food borne illness will—ANSWER--happen within a few hours or a few weeks
Food borne Infections—ANSWER--Caused by germs that grow on foods or inside our
body; bacteria, viruses, parasites.
*happens within minutes to weeks
YOPI—ANSWER--Young
Older than 65
Pregnant
Immune Comprimised
What are dangerous foods for YOPIs—ANSWER--uncooked meat, sprouts, eggs,
unpasteurized milk and juice, milk and dairy products, raw oysters
When going into the bathroom, you should—ANSWER--take off your apron
What are contaminants—ANSWER--Organisms known to cause illness, bacteria or
viruses (chemical or physical)
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
Answers 100% PASS
When the refrigerator stops working, what should you do?—ANSWER--Check the food
temperature to decide if it is safe. If the thermometer measures under 41 degrees
Fahrenheit, then you move it to a working refrigerator.
Who is responsible for making sure that food is prepared and served safely?—ANSWER-
-the Manager (the PIC)
What is the proper way to use a thermometer?—ANSWER--Stick it in the food deeply in
the center and measure in several places.
After using a meat slicer, what should you do?—ANSWER--Wash, rinse and sanitize it.
What is the best thing you can do as a worker to prevent sickness from spreading?—
ANSWER--work with food but wash hands often and wear gloves
Who is the PIC?—ANSWER--The person in charge who is responsible for knowing all
food code rules. They are a role model for all employees. Knows the operations of the
establishment.
What are potentially hazardous foods?—ANSWER--moist, nutrient rich foods that
support the rapid growth of bactieria
, What are the mistakes that cause food borne illness?—ANSWER--1. Inadequate hand
washing
2. Employees working while ill
3. Cross Contamination
4. Inadequate final cooking temperature
5. Inadequate temperature control
Food borne illness will—ANSWER--happen within a few hours or a few weeks
Food borne Infections—ANSWER--Caused by germs that grow on foods or inside our
body; bacteria, viruses, parasites.
*happens within minutes to weeks
YOPI—ANSWER--Young
Older than 65
Pregnant
Immune Comprimised
What are dangerous foods for YOPIs—ANSWER--uncooked meat, sprouts, eggs,
unpasteurized milk and juice, milk and dairy products, raw oysters
When going into the bathroom, you should—ANSWER--take off your apron
What are contaminants—ANSWER--Organisms known to cause illness, bacteria or
viruses (chemical or physical)
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
