FOOD HANDLERS EXAM ACTUAL 2025/2026 QUESTIONS AND 100% CORRECT ANSWERS

FOOD HANDLERS EXAM ACTUAL 2025/2026 QUESTIONS AND 100% CORRECT ANSWERS 3 types of food hazards - Answer -physical, chemical, an dbiological Physical Hazards - Answer -hair, dirt, fingernails or pieces of glass or plastic or cherry pits or fish bones Preventing physical hazards - Answer -Hair nets, hats, light covers, thorough cleaning when broken glass etc. chemical hazards - Answer -pesticides, cleaning supplies, and toxic metals that come from using improper cookware. and they are more dangerous because you usually cannot see them prevent chemical - Answer -properly labeling all chemicals and storing them separately from food biological hazards - Answer -bacteria, virus, fungi, parasites, poisons, prevent biological - Answer -Moldy food and bulging cans need to be thrown away food borne illness - Answer -caused by biological hazards symptoms - Answer -stomach cramping, diarrhea, fever, headache, vomiting, and severe exhaustioneffects - Answer -usually last only a day or two, but in some cases they continue for a week or more, and may even have serious long-term consequences such as blurred vision, paralysis, and even death. high risk - Answer -children, the elderly, pregnant women, and persons who are hospitalized bacteria - Answer -need food, moisture, and warm temp viruses - Answer -sprread by an infected person, could spread illness before knowing they are sick the big 5 - Answer -The first three are strains of bacteria: Shigella, E. coli, and Salmonella. The last two are viruses: Hepatitis A and Norovirus. shigella - Answer -potent bacteria that can cause severe diarrhea, painful stomach cramping, and vomiting. can cause shigellosis. e. coli - Answer -bacteria can cause bloody diarrhea, severe dehydration, and even death. found naturally in the digestive systems of many animals, including cattle salmonilla - Answer -infection, or salmonellosis, is the most common bacterial food-borne illness in the United States. naturally found in animals usually poultry hepatitis a - Answer -affecting the liver. Initial symptoms appear 2 to 6 weeks after exposure to the virus, and may include muscle aches, headache, and fever. yellowing eyes and skin - jaundice norovirus - Answer -stomach flu. Gastroenteritis is an inflammation, or painful swelling, of the stomach and intestines, and is often caused by norovirus. Symptoms include nausea, vomiting, and diarrhea,