Food Handler Card Review.
Questions and Answers based
2025.
When you have a sore throat with fever or diarrhea, you should: - answerCall your
manager and report that you are sick.
If you are ill, tell your manager before starting work. - answerTrue
Food handlers can contaminate food when they: - answerHave infected wounds or
injuries
Food handlers can contaminate food when they: - answerHave been diagnosed with a
foodborne illness
You must wash your hands between changing gloves. - answerTrue
When must you wash your hands? - answerAfter sneezing or coughing, touching raw
meat, or eating/drinking.
No bare hand contact is required when food requiring no additional cooking are served.
- answerTrue
When must you change single-use gloves? - answerBefore handlin ready-to-eat food.
What is it called when someone gets sick from eating
food contaminated with germs or toxins? - answerFoodborne illness
How hot must food be kept at on the steam table to
keep food safe? - answerHot - 135 degrees Farenheit
How cold does a salad bar or refrigerator have to be to
keep food safe? - answerCold - 41 degrees Farenheit
You should store chemicals separate and away from foods. - answerTrue
Where in the refrigerator should you store raw meat? - answerBelow the vegetables
The most important reason to wash, rinse and sanitize a meat slicer or knife is to: -
answerPrevent bacteria on one food from contaminating another food
You found cooked rice left out on the counter all night, the safe way
to handle it is to: - answerThrow the rice into the garbage
, Bacteria - answerGerms with only
one cell that can multiply into large
numbers when food is in the danger
zone for more than 4 hours.
Bare Hand Contact Prohibition with Ready-to-Eat Food - answerBare hands
may not come into contact with food
that is ready to eat, such as salad or
sandwiches.
Chemicals - answerIn this manual, chemicals
are referred to as ingredients in
cleaning, sanitizing, or pesticide
products that make people sick if eaten.
Cold holding - answerWhen you keep food cold by using
refrigeration or ice.
Cross Contamination - answerWhen germs
from one food item are passed to
another food item, usually raw food
to ready-to-eat food.
Danger zone - answerWhen the temperature of food is
between 41°F (5°C) and 135°F (57°C).
This is called the danger zone because
bacteria will grow quickly between
these temperatures.
Foodborne illness - answerSickness caused
from germs or toxins in food. This is
also called food poisoning.
Food thermometer - answerA metal-stem
probe thermometer used to take
temperatures of food.
Hot holding - answerHolding food hot after it
has been properly cooked or reheated.
Food must maintain a temperature of
135°F (57°C) or hotter.
Infected - answerA cut or burn that is
swollen, red, or has pus.
Questions and Answers based
2025.
When you have a sore throat with fever or diarrhea, you should: - answerCall your
manager and report that you are sick.
If you are ill, tell your manager before starting work. - answerTrue
Food handlers can contaminate food when they: - answerHave infected wounds or
injuries
Food handlers can contaminate food when they: - answerHave been diagnosed with a
foodborne illness
You must wash your hands between changing gloves. - answerTrue
When must you wash your hands? - answerAfter sneezing or coughing, touching raw
meat, or eating/drinking.
No bare hand contact is required when food requiring no additional cooking are served.
- answerTrue
When must you change single-use gloves? - answerBefore handlin ready-to-eat food.
What is it called when someone gets sick from eating
food contaminated with germs or toxins? - answerFoodborne illness
How hot must food be kept at on the steam table to
keep food safe? - answerHot - 135 degrees Farenheit
How cold does a salad bar or refrigerator have to be to
keep food safe? - answerCold - 41 degrees Farenheit
You should store chemicals separate and away from foods. - answerTrue
Where in the refrigerator should you store raw meat? - answerBelow the vegetables
The most important reason to wash, rinse and sanitize a meat slicer or knife is to: -
answerPrevent bacteria on one food from contaminating another food
You found cooked rice left out on the counter all night, the safe way
to handle it is to: - answerThrow the rice into the garbage
, Bacteria - answerGerms with only
one cell that can multiply into large
numbers when food is in the danger
zone for more than 4 hours.
Bare Hand Contact Prohibition with Ready-to-Eat Food - answerBare hands
may not come into contact with food
that is ready to eat, such as salad or
sandwiches.
Chemicals - answerIn this manual, chemicals
are referred to as ingredients in
cleaning, sanitizing, or pesticide
products that make people sick if eaten.
Cold holding - answerWhen you keep food cold by using
refrigeration or ice.
Cross Contamination - answerWhen germs
from one food item are passed to
another food item, usually raw food
to ready-to-eat food.
Danger zone - answerWhen the temperature of food is
between 41°F (5°C) and 135°F (57°C).
This is called the danger zone because
bacteria will grow quickly between
these temperatures.
Foodborne illness - answerSickness caused
from germs or toxins in food. This is
also called food poisoning.
Food thermometer - answerA metal-stem
probe thermometer used to take
temperatures of food.
Hot holding - answerHolding food hot after it
has been properly cooked or reheated.
Food must maintain a temperature of
135°F (57°C) or hotter.
Infected - answerA cut or burn that is
swollen, red, or has pus.
