FOOD HANDLERS LATEST 2026 EXAM STUDY GUIDE
QUESTIONS AND SOLUTIONS RATED A+
✔✔How to check the temperature: - ✔✔1 thickest part
2 wait until the reading steadies
3 take in 2nd spot
✔✔Receive cold TCS food at: __________℉ or ________________ - ✔✔41℉ or lower
✔✔Receive frozen foods at: ______________________________ - ✔✔Frozen
✔✔Receive hot foods at: __________℉ or _______ - ✔✔135℉ or higher
✔✔Reject food if: - ✔✔1 passed used by date
2 has abnormal color
3 moldy
4 smells wrong
✔✔Seafood, Meat, or Poultry: - ✔✔1 slimy
2 sticky
3 dry
✔✔Cooking Temps: Poultry: __________℉ for __________ seconds - ✔✔165℉ for 15
seconds
✔✔Cooking Temps: Ground Meat: __________℉ for __________ seconds - ✔✔155℉
for 15 seconds
✔✔Cooking Temps: Seafood: __________℉ for __________ seconds - ✔✔145℉ for
15 seconds
✔✔Cooking Temps: Pork, beef, veal, and lamb: __________℉ for __________
seconds - ✔✔145℉ for 15 seconds
✔✔Cooking Temps: Fruits, vegetables, grains and beans: __________℉ for
__________ seconds - ✔✔135℉ for 15 seconds
✔✔3 types of food hazards - ✔✔physical, chemical, an biological
✔✔Physical Hazards - ✔✔hair, dirt, fingernails or pieces of glass or plastic or cherry pits
or fish bones
✔✔Preventing physical hazards - ✔✔Hair nets, hats, light covers, thorough cleaning
when broken glass etc.
QUESTIONS AND SOLUTIONS RATED A+
✔✔How to check the temperature: - ✔✔1 thickest part
2 wait until the reading steadies
3 take in 2nd spot
✔✔Receive cold TCS food at: __________℉ or ________________ - ✔✔41℉ or lower
✔✔Receive frozen foods at: ______________________________ - ✔✔Frozen
✔✔Receive hot foods at: __________℉ or _______ - ✔✔135℉ or higher
✔✔Reject food if: - ✔✔1 passed used by date
2 has abnormal color
3 moldy
4 smells wrong
✔✔Seafood, Meat, or Poultry: - ✔✔1 slimy
2 sticky
3 dry
✔✔Cooking Temps: Poultry: __________℉ for __________ seconds - ✔✔165℉ for 15
seconds
✔✔Cooking Temps: Ground Meat: __________℉ for __________ seconds - ✔✔155℉
for 15 seconds
✔✔Cooking Temps: Seafood: __________℉ for __________ seconds - ✔✔145℉ for
15 seconds
✔✔Cooking Temps: Pork, beef, veal, and lamb: __________℉ for __________
seconds - ✔✔145℉ for 15 seconds
✔✔Cooking Temps: Fruits, vegetables, grains and beans: __________℉ for
__________ seconds - ✔✔135℉ for 15 seconds
✔✔3 types of food hazards - ✔✔physical, chemical, an biological
✔✔Physical Hazards - ✔✔hair, dirt, fingernails or pieces of glass or plastic or cherry pits
or fish bones
✔✔Preventing physical hazards - ✔✔Hair nets, hats, light covers, thorough cleaning
when broken glass etc.
