Food Handler Assessment Questions and
Answers 2025.
Contamination of food items by other living organisms is known as: - answerBiological
Contamination
Because they are living organisms, which one of the following methods would be both
effective and safe to help reduce pathogenic contaminants in food? - answerHeat
Perhaps the most common vehicle of contamination in the food industry is: -
answerHands, and so should be washed often
The contamination results from the spread of bacteria from meat to vegetables is called:
- answerCross
Which one of the following contaminants is a physical contaminant? - answerHair
You notice a food handler trim excess fat from a T-bone steak and then move toward a
bowl of potatoes to begin peeling them with the same knife. What action should you
take? - answerCaution the food handler that she must clean and sanitize her knife.
A coworker brings you a bag of oatmeal in which he has found black specks. What is
the MOST LIKELY cause of those specks? - answerPests have gotten into the bag and
left waste secretions in the oatmeal.
Checking the dining areas of an eating establishment for evidence of flaking paint,
broken light bulbs, and wood damage will reduce the chances of: - answerPhysical
contamination
Toxins from seafoods, mushrooms, and molds present the greatest potential for: -
answerChemical contamination
Although all of the following methods will promote the prevention of food contamination,
which one has the most continuous effect? - answerEducating about clean, responsible,
and legal food handling.
Answers 2025.
Contamination of food items by other living organisms is known as: - answerBiological
Contamination
Because they are living organisms, which one of the following methods would be both
effective and safe to help reduce pathogenic contaminants in food? - answerHeat
Perhaps the most common vehicle of contamination in the food industry is: -
answerHands, and so should be washed often
The contamination results from the spread of bacteria from meat to vegetables is called:
- answerCross
Which one of the following contaminants is a physical contaminant? - answerHair
You notice a food handler trim excess fat from a T-bone steak and then move toward a
bowl of potatoes to begin peeling them with the same knife. What action should you
take? - answerCaution the food handler that she must clean and sanitize her knife.
A coworker brings you a bag of oatmeal in which he has found black specks. What is
the MOST LIKELY cause of those specks? - answerPests have gotten into the bag and
left waste secretions in the oatmeal.
Checking the dining areas of an eating establishment for evidence of flaking paint,
broken light bulbs, and wood damage will reduce the chances of: - answerPhysical
contamination
Toxins from seafoods, mushrooms, and molds present the greatest potential for: -
answerChemical contamination
Although all of the following methods will promote the prevention of food contamination,
which one has the most continuous effect? - answerEducating about clean, responsible,
and legal food handling.
