FOOD HANDLERS LICENSE EXAM 2025 WITH 100%
ACCURATE SOLUTIONS
Potentially Hazardous foods - ✅✅✅CORRECT -any food that supports the rapid growth of
microorganisms
Three thermometers used for measuring food temperature - ✅✅✅CORRECT -Bi-metallic stem (0-
220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature - ✅✅✅CORRECT -45 F
Smoked Fish Temperature - ✅✅✅CORRECT -38 F or below because of the bacteria Clostridium
botulinum
All Refrigerated Food except eggs/smoked fish Temperature - ✅✅✅CORRECT -41 F or below
Reasons Canned Products Must be Rejected - ✅✅✅CORRECT -dents in seams, swelling, severe rust,
leakage or no label. Home-canned foods are unacceptable
Vacuum Packaging of any food product in retail food establishment is - ✅✅✅CORRECT -Prohibited
by law unless special authorization is obtained through the Department of Health
FIFO - ✅✅✅CORRECT -First In First Out- used to implement date products
All Food must be stored at least - ✅✅✅CORRECT -6 inches off the floor
To Prevent Cross Contamination - ✅✅✅CORRECT -raw food must be placed under cooked food
Food for storage must be covered and stored in - ✅✅✅CORRECT -Vermin-proof containers
, The Three Main Food Hazards - ✅✅✅CORRECT -physical, chemical, biological
Physical Hazards - ✅✅✅CORRECT -glass fragments, metal etc.
Chemical Hazards - ✅✅✅CORRECT -pesticide, cleaning agents, prescription medicine
Biological Hazards - ✅✅✅CORRECT -bacteria, viruses, parasites and fungi
Pathogenic bacteria - ✅✅✅CORRECT -no change in appearance, taste or smell
4 phases of bacteria growth - ✅✅✅CORRECT -Lag, Log, Stationary and Death
the most rapid growth of bacteria - ✅✅✅CORRECT -Log phase
6 factors that affect growth of bacteria - ✅✅✅CORRECT -Food, Acidity, Temperature Danger Zone,
Time, Oxygen, and Moisture (FATTOM)
Viruses - ✅✅✅CORRECT -cannot reproduce in food, rather they use food to get inside the body
Hepatitis A and norovirus - ✅✅✅CORRECT -2 viruses that typically contaminate our food supply
through fecal contaminated waters or food
Trichinella Spiralis - ✅✅✅CORRECT -food-borne parasite founded in under-cooked pork and can be
eliminated by cooking pork to 150F for 5 minutes
Anisaki Simplex - ✅✅✅CORRECT -food-borne parasite found in marine fish
Salmonella Enteritidis - ✅✅✅CORRECT -associated with raw poultry and raw shell eggs
ACCURATE SOLUTIONS
Potentially Hazardous foods - ✅✅✅CORRECT -any food that supports the rapid growth of
microorganisms
Three thermometers used for measuring food temperature - ✅✅✅CORRECT -Bi-metallic stem (0-
220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature - ✅✅✅CORRECT -45 F
Smoked Fish Temperature - ✅✅✅CORRECT -38 F or below because of the bacteria Clostridium
botulinum
All Refrigerated Food except eggs/smoked fish Temperature - ✅✅✅CORRECT -41 F or below
Reasons Canned Products Must be Rejected - ✅✅✅CORRECT -dents in seams, swelling, severe rust,
leakage or no label. Home-canned foods are unacceptable
Vacuum Packaging of any food product in retail food establishment is - ✅✅✅CORRECT -Prohibited
by law unless special authorization is obtained through the Department of Health
FIFO - ✅✅✅CORRECT -First In First Out- used to implement date products
All Food must be stored at least - ✅✅✅CORRECT -6 inches off the floor
To Prevent Cross Contamination - ✅✅✅CORRECT -raw food must be placed under cooked food
Food for storage must be covered and stored in - ✅✅✅CORRECT -Vermin-proof containers
, The Three Main Food Hazards - ✅✅✅CORRECT -physical, chemical, biological
Physical Hazards - ✅✅✅CORRECT -glass fragments, metal etc.
Chemical Hazards - ✅✅✅CORRECT -pesticide, cleaning agents, prescription medicine
Biological Hazards - ✅✅✅CORRECT -bacteria, viruses, parasites and fungi
Pathogenic bacteria - ✅✅✅CORRECT -no change in appearance, taste or smell
4 phases of bacteria growth - ✅✅✅CORRECT -Lag, Log, Stationary and Death
the most rapid growth of bacteria - ✅✅✅CORRECT -Log phase
6 factors that affect growth of bacteria - ✅✅✅CORRECT -Food, Acidity, Temperature Danger Zone,
Time, Oxygen, and Moisture (FATTOM)
Viruses - ✅✅✅CORRECT -cannot reproduce in food, rather they use food to get inside the body
Hepatitis A and norovirus - ✅✅✅CORRECT -2 viruses that typically contaminate our food supply
through fecal contaminated waters or food
Trichinella Spiralis - ✅✅✅CORRECT -food-borne parasite founded in under-cooked pork and can be
eliminated by cooking pork to 150F for 5 minutes
Anisaki Simplex - ✅✅✅CORRECT -food-borne parasite found in marine fish
Salmonella Enteritidis - ✅✅✅CORRECT -associated with raw poultry and raw shell eggs
