SNHD Food Handler Questions and
Answers 2025.
Which of the following best indicates the presence of mice? - answerGnaw marks on
food containers
Which step in food preparation reduces the number of germs in food to a safe level? -
answerCooking food to the proper temperature
Food held at cold temperatures must be kept at this temperature or below. - answer41
°F
Which disease is transmitted by food? - answerHepatitis A
Customer's can order rare steak if: - answerThere is a consumer advisory notice on the
menu
Foods held at hot temperatures must be kept at this temperature or higher. - answer135
°F
Germs that cause foodborne illness are most easily spread by: - answerUnwashed
hands
You reheat food in: - answer165°F
You cook poultry (chicken, duck, turkey) in: - answer165°F
You cook tenderized/injected and ground meats in: - answer155°F
You cook raw shell eggs for hot holding in: - answer155°F
You cook whole muscle meat in: - answer145°F
You cook Fish and seafood at - answer145°F
You cook Raw shell eggs for immediate service at - answer145°F
Fruits, vegetables, and grains cooked for hot holding - answer135°F
Reheat of manufactured TCS foods within two hours - answer135°F
Hot holding - answer135°F
Danger zone - answerbetween 41°F and 135 °F
Answers 2025.
Which of the following best indicates the presence of mice? - answerGnaw marks on
food containers
Which step in food preparation reduces the number of germs in food to a safe level? -
answerCooking food to the proper temperature
Food held at cold temperatures must be kept at this temperature or below. - answer41
°F
Which disease is transmitted by food? - answerHepatitis A
Customer's can order rare steak if: - answerThere is a consumer advisory notice on the
menu
Foods held at hot temperatures must be kept at this temperature or higher. - answer135
°F
Germs that cause foodborne illness are most easily spread by: - answerUnwashed
hands
You reheat food in: - answer165°F
You cook poultry (chicken, duck, turkey) in: - answer165°F
You cook tenderized/injected and ground meats in: - answer155°F
You cook raw shell eggs for hot holding in: - answer155°F
You cook whole muscle meat in: - answer145°F
You cook Fish and seafood at - answer145°F
You cook Raw shell eggs for immediate service at - answer145°F
Fruits, vegetables, and grains cooked for hot holding - answer135°F
Reheat of manufactured TCS foods within two hours - answer135°F
Hot holding - answer135°F
Danger zone - answerbetween 41°F and 135 °F
