FOOD HANDLERS LATEST 2026 EXAM FINAL PAPER
QUESTIONS AND SOLUTIONS RATED A+
✔✔Why should you stock only brightly colored bandages for first aid supplies? - ✔✔So
they can be more easily found should they fall into food.
✔✔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
✔✔Corrective action will be taken IMMEDIATELY if your manager sees a food handler:
- ✔✔Using hand sanitizer instead of washing his or her hands
✔✔The MOST important reason for having food handlers wear hair restraints is to: -
✔✔Prevent food handlers from contaminating their hands by touching their hair
✔✔If an employee is properly trained, he should be able to demonstrate all of the
following competencies EXCEPT: - ✔✔Identify by price and quality the most desirable
suppliers
✔✔Which of these food items upon receiving should be given priority in storage? -
✔✔Frozen items
✔✔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: - ✔✔Thawing and refreezing
✔✔Employees trained to receive foods properly will complete all of the following steps
EXCEPT: - ✔✔Labeling and dating rejected items
✔✔Your latest shipment of chicken has some items with USDA stickers and some items
with USDA GRADE stamps. What is the difference in these items? - ✔✔Stamps mean
the chicken's quality has been rated.
✔✔The best place to store grains to reduce the risk of cross-contamination is: - ✔✔Next
to canned peaches
✔✔Rotating stock so that the oldest items move first is often referred to as: - ✔✔FIFO
✔✔Labels should include all of the following EXCEPT: - ✔✔Possible contaminants
✔✔To ensure proper protection for foods during storage, the bottom shelf should be AT
LEAST: - ✔✔Six inches off the floor
, ✔✔ A food handler's duties regarding food safety include all of the following practices
EXCEPT: - ✔✔Periodically test food for illness causing microorganisms
✔✔What is the most direct cause of customer loyalty? - ✔✔High Standards in Food
Safety.
✔✔What is the best way to prevent poor food safety? - ✔✔Employee training
✔✔A food safety policy is a statement that lists the manner in which an establishment
will maintain a food-safe environment. Essentially this lists the _______ of the
establishment with respect to the level of food safety to be maintained. - ✔✔Goals
✔✔All of the following are the most common Critical Control Points (CCPs) EXCEPT: -
✔✔Customer service
✔✔Which agency publishes the food code? - ✔✔FDA
✔✔_______ are the items of food handling most likely to be vulnerable to hazards. -
✔✔Critical Control Points
✔✔Minor violations may be granted upwards of _______ days for correction. - ✔✔
✔✔Local health codes establish requirements for all of the following subjects EXCEPT:
- ✔✔Price controls
✔✔Normally the establishment has up to _______ days to correct detected violations. -
✔✔10
✔✔An organism that lives in or on another organism, often with harmful side effects—
but without benefits is a: - ✔✔Parasite
✔✔The viral infection Hepatitis A can be most effectively controlled if: - ✔✔All food
personnel practice personal hygiene, such as thorough handwashing
✔✔What is the easiest way to recognize foods contaminated with spoilage bacteria? -
✔✔Changes in color and smell
✔✔Which one of the following situations would MOST LIKELY promote bacterial
contamination? - ✔✔Touching raw chicken and then cooked chicken without changing
gloves
QUESTIONS AND SOLUTIONS RATED A+
✔✔Why should you stock only brightly colored bandages for first aid supplies? - ✔✔So
they can be more easily found should they fall into food.
✔✔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
✔✔Corrective action will be taken IMMEDIATELY if your manager sees a food handler:
- ✔✔Using hand sanitizer instead of washing his or her hands
✔✔The MOST important reason for having food handlers wear hair restraints is to: -
✔✔Prevent food handlers from contaminating their hands by touching their hair
✔✔If an employee is properly trained, he should be able to demonstrate all of the
following competencies EXCEPT: - ✔✔Identify by price and quality the most desirable
suppliers
✔✔Which of these food items upon receiving should be given priority in storage? -
✔✔Frozen items
✔✔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: - ✔✔Thawing and refreezing
✔✔Employees trained to receive foods properly will complete all of the following steps
EXCEPT: - ✔✔Labeling and dating rejected items
✔✔Your latest shipment of chicken has some items with USDA stickers and some items
with USDA GRADE stamps. What is the difference in these items? - ✔✔Stamps mean
the chicken's quality has been rated.
✔✔The best place to store grains to reduce the risk of cross-contamination is: - ✔✔Next
to canned peaches
✔✔Rotating stock so that the oldest items move first is often referred to as: - ✔✔FIFO
✔✔Labels should include all of the following EXCEPT: - ✔✔Possible contaminants
✔✔To ensure proper protection for foods during storage, the bottom shelf should be AT
LEAST: - ✔✔Six inches off the floor
, ✔✔ A food handler's duties regarding food safety include all of the following practices
EXCEPT: - ✔✔Periodically test food for illness causing microorganisms
✔✔What is the most direct cause of customer loyalty? - ✔✔High Standards in Food
Safety.
✔✔What is the best way to prevent poor food safety? - ✔✔Employee training
✔✔A food safety policy is a statement that lists the manner in which an establishment
will maintain a food-safe environment. Essentially this lists the _______ of the
establishment with respect to the level of food safety to be maintained. - ✔✔Goals
✔✔All of the following are the most common Critical Control Points (CCPs) EXCEPT: -
✔✔Customer service
✔✔Which agency publishes the food code? - ✔✔FDA
✔✔_______ are the items of food handling most likely to be vulnerable to hazards. -
✔✔Critical Control Points
✔✔Minor violations may be granted upwards of _______ days for correction. - ✔✔
✔✔Local health codes establish requirements for all of the following subjects EXCEPT:
- ✔✔Price controls
✔✔Normally the establishment has up to _______ days to correct detected violations. -
✔✔10
✔✔An organism that lives in or on another organism, often with harmful side effects—
but without benefits is a: - ✔✔Parasite
✔✔The viral infection Hepatitis A can be most effectively controlled if: - ✔✔All food
personnel practice personal hygiene, such as thorough handwashing
✔✔What is the easiest way to recognize foods contaminated with spoilage bacteria? -
✔✔Changes in color and smell
✔✔Which one of the following situations would MOST LIKELY promote bacterial
contamination? - ✔✔Touching raw chicken and then cooked chicken without changing
gloves
