FOOD HANDLERS LATEST 2026 EXAM QUESTIONS AND
SOLUTIONS RATED A+
✔✔An organism that lives in or on another organism, often with harmful side effects—
but without benefits is a: - ✔✔Parasite
✔✔Which one of the following food contaminations is best prevented by cooking to safe
temperatures? - ✔✔E. Coli
✔✔Which one of the following food contaminations would be suspected if the end of a
can of tomatoes had begun to swell? - ✔✔Botulism
✔✔What is the easiest way to recognize foods contaminated with spoilage bacteria? -
✔✔Changes in color or smell
✔✔The viral infection Hepatitis A can be most effectively controlled if: - ✔✔All food
personnel practice personal hygiene, such as thorough handwashing
✔✔One of the most important reasons for using only reliable water sources is to reduce:
- ✔✔The number of parasites, such as Cyclospora Cayetanensis, that can infest foods
✔✔All of the following are Time/Temperature Control for Safety Food (TCS) EXCEPT:
Raw seed sprouts and soy products
Processed garlic oil mixtures
Cooked vegetables and pasta
Eggs and most dishes made with them - ✔✔Processed garlic oil mixtures
✔✔What is the temperature range of the Danger Zone? - ✔✔5 to 57 degrees centigrade
✔✔It is important that food servers are trained to know food ingredients because: -
✔✔They will need to know how to help customers with food allergies
✔✔Bacterial contamination can spread quickly because if the conditions are right,
bacteria can multiply in: - ✔✔10 to 20 minutes
✔✔The preservation technique that attempts to remove moisture is: - ✔✔Dehydration
✔✔The best temperature for short-term refrigeration storage is: - ✔✔1-4 degrees
centigrade
✔✔Which preservation technique involves heating foods to mild temperatures and then
cooling them down immediately? - ✔✔Pasteurization
, ✔✔"Chilling" is most commonly practiced by: - ✔✔Commercial food distributors
✔✔Reheated food items must be heated for a minimum of 15 seconds to at least: -
✔✔74 degrees centigrade
✔✔Food preservation does all of the following EXCEPT:
Allow foods to be stored for long periods of time
Promote the growth of microorganisms
Make seasonal foods available longer
Maintain food quality - ✔✔Promote the growth of microorganisms
✔✔Employees should wash their hands often, should handle food only when
necessary, should taste food only with clean utensils, should never _______ in
preparation areas. - ✔✔Spit or smoke
✔✔If all proper hand washing steps are followed, how long should the entire process
take? - ✔✔At least 20 sec
✔✔As a food handler you are asked to prepare a salad but have a small cut on your
hand. You should: - ✔✔Put a watertight bandage over the cut and wear gloves
✔✔Corrective action will be taken IMMEDIATELY if your manager sees a food handler:
- ✔✔Using hand sanitizer instead of washing his or her hands
✔✔Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the
raw chicken in flour. Today during the lunch rush, his manager asks 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? - ✔✔Although
he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw
chicken and then touching cooked chicken.
✔✔Because of the risk of spreading Staphyloccocus aureus, which area of your body
should you be trained to avoid touching? - ✔✔Mouth and Nose
✔✔If an employee is properly trained, he should be able to demonstrate all of the
following competencies EXCEPT:
Demonstrate proper cooling methods and temperatures
Confirm that end cooking temperature and time are according to Food Code
Identify by price and quality the most desirable suppliers
SOLUTIONS RATED A+
✔✔An organism that lives in or on another organism, often with harmful side effects—
but without benefits is a: - ✔✔Parasite
✔✔Which one of the following food contaminations is best prevented by cooking to safe
temperatures? - ✔✔E. Coli
✔✔Which one of the following food contaminations would be suspected if the end of a
can of tomatoes had begun to swell? - ✔✔Botulism
✔✔What is the easiest way to recognize foods contaminated with spoilage bacteria? -
✔✔Changes in color or smell
✔✔The viral infection Hepatitis A can be most effectively controlled if: - ✔✔All food
personnel practice personal hygiene, such as thorough handwashing
✔✔One of the most important reasons for using only reliable water sources is to reduce:
- ✔✔The number of parasites, such as Cyclospora Cayetanensis, that can infest foods
✔✔All of the following are Time/Temperature Control for Safety Food (TCS) EXCEPT:
Raw seed sprouts and soy products
Processed garlic oil mixtures
Cooked vegetables and pasta
Eggs and most dishes made with them - ✔✔Processed garlic oil mixtures
✔✔What is the temperature range of the Danger Zone? - ✔✔5 to 57 degrees centigrade
✔✔It is important that food servers are trained to know food ingredients because: -
✔✔They will need to know how to help customers with food allergies
✔✔Bacterial contamination can spread quickly because if the conditions are right,
bacteria can multiply in: - ✔✔10 to 20 minutes
✔✔The preservation technique that attempts to remove moisture is: - ✔✔Dehydration
✔✔The best temperature for short-term refrigeration storage is: - ✔✔1-4 degrees
centigrade
✔✔Which preservation technique involves heating foods to mild temperatures and then
cooling them down immediately? - ✔✔Pasteurization
, ✔✔"Chilling" is most commonly practiced by: - ✔✔Commercial food distributors
✔✔Reheated food items must be heated for a minimum of 15 seconds to at least: -
✔✔74 degrees centigrade
✔✔Food preservation does all of the following EXCEPT:
Allow foods to be stored for long periods of time
Promote the growth of microorganisms
Make seasonal foods available longer
Maintain food quality - ✔✔Promote the growth of microorganisms
✔✔Employees should wash their hands often, should handle food only when
necessary, should taste food only with clean utensils, should never _______ in
preparation areas. - ✔✔Spit or smoke
✔✔If all proper hand washing steps are followed, how long should the entire process
take? - ✔✔At least 20 sec
✔✔As a food handler you are asked to prepare a salad but have a small cut on your
hand. You should: - ✔✔Put a watertight bandage over the cut and wear gloves
✔✔Corrective action will be taken IMMEDIATELY if your manager sees a food handler:
- ✔✔Using hand sanitizer instead of washing his or her hands
✔✔Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the
raw chicken in flour. Today during the lunch rush, his manager asks 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? - ✔✔Although
he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw
chicken and then touching cooked chicken.
✔✔Because of the risk of spreading Staphyloccocus aureus, which area of your body
should you be trained to avoid touching? - ✔✔Mouth and Nose
✔✔If an employee is properly trained, he should be able to demonstrate all of the
following competencies EXCEPT:
Demonstrate proper cooling methods and temperatures
Confirm that end cooking temperature and time are according to Food Code
Identify by price and quality the most desirable suppliers
