FOOD HANDLERS LATEST 2026 COMPREHENSIVE EXAM
QUESTIONS AND SOLUTIONS RATED A+
✔✔you are helping to unload a food shipment and notice pellet-like droppings on some
of the food packages.
what should you do? - ✔✔tell your manager immediately
✔✔you are taking out the garbage and notice a food spill on the inside of the can
what should you do? - ✔✔clean the inside before putting in a new liner
✔✔where is an appropriate place to store a sanitizer spray bottle? - ✔✔in a supply
closet
✔✔when must you clean and sanitize your knife and cutting board? - ✔✔when
switching between slicing pork and strawberries
✔✔which step would prevent cross-contact when preparing an allergen-free meal? -
✔✔washing hands and changing gloves before preparing the meal
✔✔which would prevent cross-contact - ✔✔clean utensils
✔✔select the major food allergens identified by the FDA - ✔✔soy, fish, milk, eggs,
wheat, peanuts, shellfish, tree nuts, sesame
✔✔a food worker receives an allergen-free mean from the cook that is ready to serve.
What should the food worker do? - ✔✔check with the cook to make sure the meal was
properly made before serving it
✔✔which is one of the major food allergens identified by the FDA? - ✔✔Soy
✔✔a food worker needs to thaw a package of ground beef.
which thawing method should the food worker use? - ✔✔soak the beef ina bowl of cold
water
thaw the beef during the cooking process
✔✔a food worker needs to put on gloves before cutting fruit/ What must he do before
putting on his gloves - ✔✔Wash hands
✔✔when must the cleaning step occur when cleaning and sanitizing in a three-
compartment sink? - ✔✔before rinsing
, ✔✔a food worker has just finished cutting raw chicken/ what must he do before
preparing salads - ✔✔wash hands
✔✔a food worker has an earache a few hours before he is scheduled to work/ what is
he required to do? - ✔✔no action required
✔✔a food worker finishes cleaning and sanitizing the kitchen and needs to out the
chemical supplies away/ where should this food worker store the chemicals? - ✔✔utility
closet
✔✔what is the correct order of steps for handwashing? - ✔✔wet hands in warm water,
apply soap, scrub hands, rinse, and dry with a paper towel
✔✔when must you reheat food to 165F - ✔✔before putting it on a customer's plate
✔✔a food worker needs to refrigerate chicken that has been cooked/ where in the
refrigerator should the chicken be stored - ✔✔on the top shelf next to ready to eat salsa
✔✔which symptoms must you report to your manager? - ✔✔Jaundice
✔✔at least how cold should you keep whipped cream during holding ? - ✔✔31 F
✔✔where may a food worker eat during a break at work - ✔✔in the outdoor dining area
✔✔where can a food worker wash her hands? - ✔✔a utility sink
✔✔a food worker at a deli spends three and a half hours slicing meats on a deli slicer.
She takes a lunch break and returns to the deli. what must she do before using the deli
slicer? - ✔✔clean and sanitize the slicer
✔✔a food worker is cooking ground pork that will be used in sporing rolls. what is the
minimum internal temperature that the pork must reach? - ✔✔155F
✔✔what is the correct order of steps for cleaning and sanitizing utensils by hand -
✔✔scrape away leftover food, clean with soap, rinse, sanitize, and air dry
✔✔how should food workers keep garbage cans clean and free of buildup - ✔✔use
plastic liners in the cans
✔✔a food worker checks the temperature of melon pieces on a fruit platter. which
temperature would bee a cause for concern? - ✔✔45 F
QUESTIONS AND SOLUTIONS RATED A+
✔✔you are helping to unload a food shipment and notice pellet-like droppings on some
of the food packages.
what should you do? - ✔✔tell your manager immediately
✔✔you are taking out the garbage and notice a food spill on the inside of the can
what should you do? - ✔✔clean the inside before putting in a new liner
✔✔where is an appropriate place to store a sanitizer spray bottle? - ✔✔in a supply
closet
✔✔when must you clean and sanitize your knife and cutting board? - ✔✔when
switching between slicing pork and strawberries
✔✔which step would prevent cross-contact when preparing an allergen-free meal? -
✔✔washing hands and changing gloves before preparing the meal
✔✔which would prevent cross-contact - ✔✔clean utensils
✔✔select the major food allergens identified by the FDA - ✔✔soy, fish, milk, eggs,
wheat, peanuts, shellfish, tree nuts, sesame
✔✔a food worker receives an allergen-free mean from the cook that is ready to serve.
What should the food worker do? - ✔✔check with the cook to make sure the meal was
properly made before serving it
✔✔which is one of the major food allergens identified by the FDA? - ✔✔Soy
✔✔a food worker needs to thaw a package of ground beef.
which thawing method should the food worker use? - ✔✔soak the beef ina bowl of cold
water
thaw the beef during the cooking process
✔✔a food worker needs to put on gloves before cutting fruit/ What must he do before
putting on his gloves - ✔✔Wash hands
✔✔when must the cleaning step occur when cleaning and sanitizing in a three-
compartment sink? - ✔✔before rinsing
, ✔✔a food worker has just finished cutting raw chicken/ what must he do before
preparing salads - ✔✔wash hands
✔✔a food worker has an earache a few hours before he is scheduled to work/ what is
he required to do? - ✔✔no action required
✔✔a food worker finishes cleaning and sanitizing the kitchen and needs to out the
chemical supplies away/ where should this food worker store the chemicals? - ✔✔utility
closet
✔✔what is the correct order of steps for handwashing? - ✔✔wet hands in warm water,
apply soap, scrub hands, rinse, and dry with a paper towel
✔✔when must you reheat food to 165F - ✔✔before putting it on a customer's plate
✔✔a food worker needs to refrigerate chicken that has been cooked/ where in the
refrigerator should the chicken be stored - ✔✔on the top shelf next to ready to eat salsa
✔✔which symptoms must you report to your manager? - ✔✔Jaundice
✔✔at least how cold should you keep whipped cream during holding ? - ✔✔31 F
✔✔where may a food worker eat during a break at work - ✔✔in the outdoor dining area
✔✔where can a food worker wash her hands? - ✔✔a utility sink
✔✔a food worker at a deli spends three and a half hours slicing meats on a deli slicer.
She takes a lunch break and returns to the deli. what must she do before using the deli
slicer? - ✔✔clean and sanitize the slicer
✔✔a food worker is cooking ground pork that will be used in sporing rolls. what is the
minimum internal temperature that the pork must reach? - ✔✔155F
✔✔what is the correct order of steps for cleaning and sanitizing utensils by hand -
✔✔scrape away leftover food, clean with soap, rinse, sanitize, and air dry
✔✔how should food workers keep garbage cans clean and free of buildup - ✔✔use
plastic liners in the cans
✔✔a food worker checks the temperature of melon pieces on a fruit platter. which
temperature would bee a cause for concern? - ✔✔45 F
