LEARN2SERVE MANAGER'S FOOD HANDLER'S LICENSE EXAM
QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS)
ALREADY GRADED A+ | ASSURED SUCCESS | NEWEST
Question 1
Hot seafood should be kept at
Correct Answer
135F
Question 2
Never use what kind of thermometers?
Correct Answer
Glass or mercury-filled thermometers
Question 3
A shipment of frozen fish arrives at your food establishment. You see that the outside
bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons
have brown edges. These are signs of
Correct Answer
thawing and refreezing
Question 4
A shipment of frozen seafood arrives and there are frost and ice crystals on the outside of the
packaging. What do you know immediately?
Correct Answer
The fish has been thawed and re-frosted.
,Question 5
Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken
in flour. Today during the lunch rush, you tell him to fill chicken orders for impatient
customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are
the hazards created by Gabe's actions, and what action should you take?
Correct Answer
Although he is wearing gloves, Gabe has created a cross-contamination hazard by touching
raw chicken and then touching cooked chicken. You should stop Gabe, dispose of any orders
he has just filled, and then have Gabe wash his hands and change gloves before continuing to
fill orders.
Question 6
A well-designed building should have all of the following except
Correct Answer
Locker room with showers
Question 7
"Chilling" is most commonly practiced by
Correct Answer
commercial food distributers
Question 8
What type of bacteria is formed in improperly processed home canned foods; therefore food
from home cannot be purchased by a food service establishment?
Correct Answer
Spores
Question 9
,What is the first step in the preliminary tasks management process completed before
implementing a HACCP plan?
Correct Answer
Assembling an HACCP team.
Question 10
Anisakiasis
Correct Answer
Illness associated with raw undercooked or improperly frozen seafood.
Question 11
Since pests are living organisms requiring four basic needs for survival, which one of these
needs, if their access to it is eliminated, will drastically reduce pests in your establishment
Correct Answer
food
Question 12
What type of bacteria is found on the skin, nose, and mouth of 50%-70% of all people?
Correct Answer
Staphylococcus aureus
Question 13
When must single use gloves be worn?
Correct Answer
when handling ready to eat food
Question 14
, Food handlers should wash their hands between
Correct Answer
changing tasks
Question 15
For which one of the following purposes is non potable water approved
Correct Answer
mopping floors
Question 16
What temperature must meat, seafood, poultry, and eggs be reheated at?
Correct Answer
165 F
Question 17
What should you avoid when putting on gloves?
Correct Answer
touching them
Question 18
Dry storage shelving must be
Correct Answer
Installed 6 inches above the floor
Question 19
NASA
QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS)
ALREADY GRADED A+ | ASSURED SUCCESS | NEWEST
Question 1
Hot seafood should be kept at
Correct Answer
135F
Question 2
Never use what kind of thermometers?
Correct Answer
Glass or mercury-filled thermometers
Question 3
A shipment of frozen fish arrives at your food establishment. You see that the outside
bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons
have brown edges. These are signs of
Correct Answer
thawing and refreezing
Question 4
A shipment of frozen seafood arrives and there are frost and ice crystals on the outside of the
packaging. What do you know immediately?
Correct Answer
The fish has been thawed and re-frosted.
,Question 5
Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken
in flour. Today during the lunch rush, you tell him to fill chicken orders for impatient
customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are
the hazards created by Gabe's actions, and what action should you take?
Correct Answer
Although he is wearing gloves, Gabe has created a cross-contamination hazard by touching
raw chicken and then touching cooked chicken. You should stop Gabe, dispose of any orders
he has just filled, and then have Gabe wash his hands and change gloves before continuing to
fill orders.
Question 6
A well-designed building should have all of the following except
Correct Answer
Locker room with showers
Question 7
"Chilling" is most commonly practiced by
Correct Answer
commercial food distributers
Question 8
What type of bacteria is formed in improperly processed home canned foods; therefore food
from home cannot be purchased by a food service establishment?
Correct Answer
Spores
Question 9
,What is the first step in the preliminary tasks management process completed before
implementing a HACCP plan?
Correct Answer
Assembling an HACCP team.
Question 10
Anisakiasis
Correct Answer
Illness associated with raw undercooked or improperly frozen seafood.
Question 11
Since pests are living organisms requiring four basic needs for survival, which one of these
needs, if their access to it is eliminated, will drastically reduce pests in your establishment
Correct Answer
food
Question 12
What type of bacteria is found on the skin, nose, and mouth of 50%-70% of all people?
Correct Answer
Staphylococcus aureus
Question 13
When must single use gloves be worn?
Correct Answer
when handling ready to eat food
Question 14
, Food handlers should wash their hands between
Correct Answer
changing tasks
Question 15
For which one of the following purposes is non potable water approved
Correct Answer
mopping floors
Question 16
What temperature must meat, seafood, poultry, and eggs be reheated at?
Correct Answer
165 F
Question 17
What should you avoid when putting on gloves?
Correct Answer
touching them
Question 18
Dry storage shelving must be
Correct Answer
Installed 6 inches above the floor
Question 19
NASA
