FOOD HANDLERS LATEST 2026 CORE EXAM MANUAL
QUESTIONS AND SOLUTIONS RATED A+
✔✔Bacteria - ✔✔Unsafe thawing can let __________ grow in the outer layers of the
food, while the inside stays frozen.
✔✔41 - ✔✔Time and Temperature for Safety (TCS) foods should be kept cold during
their journey to your establishment and arrive at or below ____°F.
✔✔Adding ice and cold water - ✔✔Which of these is NOT one of the three
recommended safe cooling methods?
✔✔Below - ✔✔To minimize contamination from accidental drips or other contact, store
meat with a higher cooking temperature (like chicken) ________ meats with a lower
cooking temperature (like fish).
✔✔Servers working when sick - ✔✔Which of these is NOT a chemical contaminant?
✔✔Pesticide - ✔✔Which of these is NOT a physical contaminant?
✔✔Chemical Compounds - ✔✔Which of these is NOT a biological contaminant?
✔✔Chemicals or heat - ✔✔Washing uses soap and water to remove dirt and food from
surfaces, while sanitizing uses _______________________to kill germs.
✔✔Sanitize - ✔✔When cleaning and sanitizing dishware in a 3-compartment sink, you
must first wash in the first compartment, then rinse in the middle, and then _________
in the third compartment.
✔✔ - ✔✔The only way to be sure that you've cooked something to the right temperature
is with a ____________.
✔✔Person In Charge - ✔✔PIC stands for?
✔✔Licensed applicators - ✔✔Pesticides are harmful substances that must only be
handled by _____________________, and only when food is carefully protected.
✔✔Discard them - ✔✔What must you do with Time and Temperature Controlled for
Safety (TCS) Foods that are left out at room temperature for more than four hours?
✔✔Between 41° F and 135 ° F - ✔✔The Danger Zone is a temperature range in which
bacteria can grow rapidly. What is that temperature range?
, ✔✔Washing your hands dummy. - ✔✔Good personal hygiene practices save lives! The
MOST IMPORTANT hygiene practice is:
✔✔Cutting Board - ✔✔Prevent cross-contamination by using one ________________
for fresh produce and a separate one for raw meat, poultry and seafood.
✔✔Never - ✔✔Foods obtained from unsafe sources are ________ appropriate to serve
to customers.
✔✔Gloves - ✔✔What must food handlers wear if they are wearing nail polish or artificial
nails?
✔✔Plain band-style rings - ✔✔What is the one acceptable piece of jewelry that a food
worker can wear under a glove when preparing food?
✔✔Mustard - ✔✔Which of these is NOT one of the 8 most common Food Allergens?
✔✔ - ✔✔Which of these is NOT a biological contaminant?
✔✔145°F for 3 minutes - ✔✔In order to be cooked for safe eating, meat (pork or beef
roast, etc.) must be heated to ____°F for ___ seconds/minutes.
✔✔Small - ✔✔When you are working with food it's key to work quickly in __________
batches.
✔✔4 hours - ✔✔How long can food be in the Danger Zone? (might be worded weird
✔✔ - ✔✔Which of the following is NOT in the big 6
✔✔Probe thermometer - ✔✔The only way to be sure that you've cooked something to
the right temperature is with a ____________.
✔✔The grill cook places raw beef on the grill with his bare hands. Next he assembles
the hamburger buns - ✔✔Which activity requires a new pair of gloves?
✔✔Always keep Chemicals away from food. - ✔✔When working with chemicals, the
BEST practice to avoid Cross-Contamination is:
✔✔Store raw meat on the bottom shelf, below ready-to-eat food - ✔✔How should food
be stored to avoid cross-contamination:
✔✔Bacteria will grow rapidly in hot temperatures - ✔✔In regards to Bacteria, which is
false:
QUESTIONS AND SOLUTIONS RATED A+
✔✔Bacteria - ✔✔Unsafe thawing can let __________ grow in the outer layers of the
food, while the inside stays frozen.
✔✔41 - ✔✔Time and Temperature for Safety (TCS) foods should be kept cold during
their journey to your establishment and arrive at or below ____°F.
✔✔Adding ice and cold water - ✔✔Which of these is NOT one of the three
recommended safe cooling methods?
✔✔Below - ✔✔To minimize contamination from accidental drips or other contact, store
meat with a higher cooking temperature (like chicken) ________ meats with a lower
cooking temperature (like fish).
✔✔Servers working when sick - ✔✔Which of these is NOT a chemical contaminant?
✔✔Pesticide - ✔✔Which of these is NOT a physical contaminant?
✔✔Chemical Compounds - ✔✔Which of these is NOT a biological contaminant?
✔✔Chemicals or heat - ✔✔Washing uses soap and water to remove dirt and food from
surfaces, while sanitizing uses _______________________to kill germs.
✔✔Sanitize - ✔✔When cleaning and sanitizing dishware in a 3-compartment sink, you
must first wash in the first compartment, then rinse in the middle, and then _________
in the third compartment.
✔✔ - ✔✔The only way to be sure that you've cooked something to the right temperature
is with a ____________.
✔✔Person In Charge - ✔✔PIC stands for?
✔✔Licensed applicators - ✔✔Pesticides are harmful substances that must only be
handled by _____________________, and only when food is carefully protected.
✔✔Discard them - ✔✔What must you do with Time and Temperature Controlled for
Safety (TCS) Foods that are left out at room temperature for more than four hours?
✔✔Between 41° F and 135 ° F - ✔✔The Danger Zone is a temperature range in which
bacteria can grow rapidly. What is that temperature range?
, ✔✔Washing your hands dummy. - ✔✔Good personal hygiene practices save lives! The
MOST IMPORTANT hygiene practice is:
✔✔Cutting Board - ✔✔Prevent cross-contamination by using one ________________
for fresh produce and a separate one for raw meat, poultry and seafood.
✔✔Never - ✔✔Foods obtained from unsafe sources are ________ appropriate to serve
to customers.
✔✔Gloves - ✔✔What must food handlers wear if they are wearing nail polish or artificial
nails?
✔✔Plain band-style rings - ✔✔What is the one acceptable piece of jewelry that a food
worker can wear under a glove when preparing food?
✔✔Mustard - ✔✔Which of these is NOT one of the 8 most common Food Allergens?
✔✔ - ✔✔Which of these is NOT a biological contaminant?
✔✔145°F for 3 minutes - ✔✔In order to be cooked for safe eating, meat (pork or beef
roast, etc.) must be heated to ____°F for ___ seconds/minutes.
✔✔Small - ✔✔When you are working with food it's key to work quickly in __________
batches.
✔✔4 hours - ✔✔How long can food be in the Danger Zone? (might be worded weird
✔✔ - ✔✔Which of the following is NOT in the big 6
✔✔Probe thermometer - ✔✔The only way to be sure that you've cooked something to
the right temperature is with a ____________.
✔✔The grill cook places raw beef on the grill with his bare hands. Next he assembles
the hamburger buns - ✔✔Which activity requires a new pair of gloves?
✔✔Always keep Chemicals away from food. - ✔✔When working with chemicals, the
BEST practice to avoid Cross-Contamination is:
✔✔Store raw meat on the bottom shelf, below ready-to-eat food - ✔✔How should food
be stored to avoid cross-contamination:
✔✔Bacteria will grow rapidly in hot temperatures - ✔✔In regards to Bacteria, which is
false:
