FOOD HANDLERS LATEST 2026 SET QUESTIONS AND
SOLUTIONS RATED A+
✔✔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
How to clean and sanitize food contact surfaces - ✔✔Identify by price and quality the
most desirable suppliers
✔✔The MOST important reason for having food handlers wear hair restraints is to: -
✔✔Prevent food handlers from contaminating their hands by touching their hair
✔✔Why should you stock only brightly colored bandages for first aid supplies? - ✔✔So
they can be more easily found should they fall into food.
✔✔Raw shell eggs must be received in refrigerated equipment that keeps them at a
temperature of _______ or less. - ✔✔7 degrees centigrade
✔✔Employees trained to receive foods properly will complete all of the following steps
EXCEPT:
Labeling and dating rejected items
Storing deliveries quickly
Inspecting deliveries promptly
Checking order completion - ✔✔Labeling and dating rejected items
✔✔Labels should include all of the following EXCEPT:
What the product is
When the food should be consumed by
Possible contaminants
The best way to store the food item - ✔✔Possible contaminants
✔✔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
✔✔According to the Food Code, proper food labels should NOT contain: - ✔✔The date
that frozen preparation-needed foods are to be consumed
, ✔✔Rotating stock so that the oldest items move first is often referred to as: - ✔✔FIFO
✔✔To ensure proper protection for foods during storage, the bottom shelf should be AT
LEAST: - ✔✔15 cm from floor
✔✔The best place to store grains to reduce the risk of cross-contamination is: - ✔✔Next
to canned peaches
✔✔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.
✔✔Which one of the following conditions in an outside waste disposal area needs to be
corrected IMMEDIATELY? - ✔✔Containers without covers
✔✔Sanitization can be accomplished by all of the following means EXCEPT: - ✔✔Air
drying
✔✔Cross-contamination has occurred when: - ✔✔The same unwashed gloves are used
to handle different meats.
✔✔The presence or growth of microorganisms is a type of _______ hazard. -
✔✔Biological
✔✔Most of your cooking equipment is copper and your utensils are silver, so which
sanitizer would you NOT want to use? - ✔✔Iodine-based
✔✔If heated water is used to sanitize, it must be at: - ✔✔77C for 30sec
✔✔It is very important to sanitize all of the following items EXCEPT: - ✔✔Hair
✔✔Which of the following steps comes last?
Sanitization
Air dry
Apply soap
Rinse - ✔✔Air dry
✔✔Food surfaces and equipment are not fully cleaned and sanitized until: - ✔✔They
have been allowed to air dry completely.
SOLUTIONS RATED A+
✔✔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
How to clean and sanitize food contact surfaces - ✔✔Identify by price and quality the
most desirable suppliers
✔✔The MOST important reason for having food handlers wear hair restraints is to: -
✔✔Prevent food handlers from contaminating their hands by touching their hair
✔✔Why should you stock only brightly colored bandages for first aid supplies? - ✔✔So
they can be more easily found should they fall into food.
✔✔Raw shell eggs must be received in refrigerated equipment that keeps them at a
temperature of _______ or less. - ✔✔7 degrees centigrade
✔✔Employees trained to receive foods properly will complete all of the following steps
EXCEPT:
Labeling and dating rejected items
Storing deliveries quickly
Inspecting deliveries promptly
Checking order completion - ✔✔Labeling and dating rejected items
✔✔Labels should include all of the following EXCEPT:
What the product is
When the food should be consumed by
Possible contaminants
The best way to store the food item - ✔✔Possible contaminants
✔✔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
✔✔According to the Food Code, proper food labels should NOT contain: - ✔✔The date
that frozen preparation-needed foods are to be consumed
, ✔✔Rotating stock so that the oldest items move first is often referred to as: - ✔✔FIFO
✔✔To ensure proper protection for foods during storage, the bottom shelf should be AT
LEAST: - ✔✔15 cm from floor
✔✔The best place to store grains to reduce the risk of cross-contamination is: - ✔✔Next
to canned peaches
✔✔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.
✔✔Which one of the following conditions in an outside waste disposal area needs to be
corrected IMMEDIATELY? - ✔✔Containers without covers
✔✔Sanitization can be accomplished by all of the following means EXCEPT: - ✔✔Air
drying
✔✔Cross-contamination has occurred when: - ✔✔The same unwashed gloves are used
to handle different meats.
✔✔The presence or growth of microorganisms is a type of _______ hazard. -
✔✔Biological
✔✔Most of your cooking equipment is copper and your utensils are silver, so which
sanitizer would you NOT want to use? - ✔✔Iodine-based
✔✔If heated water is used to sanitize, it must be at: - ✔✔77C for 30sec
✔✔It is very important to sanitize all of the following items EXCEPT: - ✔✔Hair
✔✔Which of the following steps comes last?
Sanitization
Air dry
Apply soap
Rinse - ✔✔Air dry
✔✔Food surfaces and equipment are not fully cleaned and sanitized until: - ✔✔They
have been allowed to air dry completely.
