Food Handlers Test UPDATED ACTUAL QUESTIONS AND
CORRECT Answers
Cold Foods Use thermometers when you are working with food, cover pans, and stir food
often to distribute heat evenly, and remember to never mix _________ with cooked
foods.
, 145°F for 15 seconds In order to be properly cooked for safe eating, raw eggs cooked for immediate
service and fish (fresh or frozen) must be heated to ___°F for ___ seconds/minutes.
Six illnesses considered by the FDA to be HIGHLY Food handlers refer to the "Big 6" as which of these?
contagious
1) In cold water 2) In the refrigerator 3) As part of the The three safe thawing methods are:
cooking process
Returned or thrown away Packaged and canned foods that are opened, rusty, or severely damaged are not
in good condition and must be ___________ _.
165°F for 15 seconds In order to be properly cooked for safe eating, poultry (chicken, turkey) and
ground poultry must be heated to ____°F for ___ seconds/minutes.
Soup Ready-to-eat foods are foods served without additional washing or cooking to
remove germs. Which of these is NOT an example of ready-to-eat food?
Cross contamination _________________________________________________ is the spread of contaminants from one food or surface to
another.
Monitored If you have a mechanical dishwasher, you need to know that the dishes are
reaching correct temperatures for sanitization, so temperature gauges and
sanitizer levels must be ______ _.
155°F for 15 seconds In order to be properly cooked for safe eating, ground meats and flaked meats
must be heated to ___°F for ___ seconds/minutes.
10-15 seconds Proper Handwashing is a 6 Step Process that includes scrubbing hands for how
long?
Same as any other food Contaminated food often looks, tastes, smells, the same as ________ _ .
Younger than 5, older than 65, and immune compromised Highly susceptible populations include:
Never Foods obtained from unsafe sources are______ appropriate to serve to customers.
TRUE Food handlers must not work with food when they are sick with the following
symptoms: diarrhea, vomiting, jaundice, and fever with sore throat.
Clothes must be dry cleaned and pressed Which of these is NOT an important hygiene practice that all employees must
follow?
CORRECT Answers
Cold Foods Use thermometers when you are working with food, cover pans, and stir food
often to distribute heat evenly, and remember to never mix _________ with cooked
foods.
, 145°F for 15 seconds In order to be properly cooked for safe eating, raw eggs cooked for immediate
service and fish (fresh or frozen) must be heated to ___°F for ___ seconds/minutes.
Six illnesses considered by the FDA to be HIGHLY Food handlers refer to the "Big 6" as which of these?
contagious
1) In cold water 2) In the refrigerator 3) As part of the The three safe thawing methods are:
cooking process
Returned or thrown away Packaged and canned foods that are opened, rusty, or severely damaged are not
in good condition and must be ___________ _.
165°F for 15 seconds In order to be properly cooked for safe eating, poultry (chicken, turkey) and
ground poultry must be heated to ____°F for ___ seconds/minutes.
Soup Ready-to-eat foods are foods served without additional washing or cooking to
remove germs. Which of these is NOT an example of ready-to-eat food?
Cross contamination _________________________________________________ is the spread of contaminants from one food or surface to
another.
Monitored If you have a mechanical dishwasher, you need to know that the dishes are
reaching correct temperatures for sanitization, so temperature gauges and
sanitizer levels must be ______ _.
155°F for 15 seconds In order to be properly cooked for safe eating, ground meats and flaked meats
must be heated to ___°F for ___ seconds/minutes.
10-15 seconds Proper Handwashing is a 6 Step Process that includes scrubbing hands for how
long?
Same as any other food Contaminated food often looks, tastes, smells, the same as ________ _ .
Younger than 5, older than 65, and immune compromised Highly susceptible populations include:
Never Foods obtained from unsafe sources are______ appropriate to serve to customers.
TRUE Food handlers must not work with food when they are sick with the following
symptoms: diarrhea, vomiting, jaundice, and fever with sore throat.
Clothes must be dry cleaned and pressed Which of these is NOT an important hygiene practice that all employees must
follow?
