FOOD HANDLERS REVIEW CERTIFICATION
EVALUATION SCRIPT 2026 FULL SOLUTION
◉ What are PHFs? Answer: Potentially Hazardous Foods are foods
which support rapid growth of microorganisms
(all raw and cooked meats, poultry, milk, fish, tofu, rice, pasta, beans,
potatoes, and garlic in oil)
◉ What is the temperature danger zone? Answer: 41-140 degrees F
Most harmful microorganisms reproduce rapidly in this range
◉ What are the three types of thermometers for measuring food
temperature? Answer: Bimetallic stem (range from 0-220 degrees
F), thermocouple and thermistor (digital). NOT glass thermometers
(illegal)
◉ What is a safe storage temperature for smoked fish? Answer: At or
below 38 degrees F
Prevents growth of Clostridium botulinum
◉ How long must shellfish tags be kept after the product is used?
Answer: 90 days
, ◉ What is the shelf life of milk/milk products? Answer: Pasteurized
= 9 days
Ultra-pasteurized = 45 days
◉ Is vacuum packaging of food permitted? Answer: No
◉ What is FIFO? Answer: First in first out
◉ How high above the floor must all food products be stored?
Answer: 6 inches
◉ How do you prevent cross contamination between raw and
cooked foods in the refrigerator? Answer: Raw foods must be stored
below cooked foods
◉ What slows down the growth of microorganisms? Answer: Cold
temperatures
◉ What temperature must cold foods be held at? Answer: At or
below 41 degrees F (except smoked fish - 38 degrees F)
◉ The ____ poster must be posted in a visible place in each
designated eating area Answer: First aid choking
EVALUATION SCRIPT 2026 FULL SOLUTION
◉ What are PHFs? Answer: Potentially Hazardous Foods are foods
which support rapid growth of microorganisms
(all raw and cooked meats, poultry, milk, fish, tofu, rice, pasta, beans,
potatoes, and garlic in oil)
◉ What is the temperature danger zone? Answer: 41-140 degrees F
Most harmful microorganisms reproduce rapidly in this range
◉ What are the three types of thermometers for measuring food
temperature? Answer: Bimetallic stem (range from 0-220 degrees
F), thermocouple and thermistor (digital). NOT glass thermometers
(illegal)
◉ What is a safe storage temperature for smoked fish? Answer: At or
below 38 degrees F
Prevents growth of Clostridium botulinum
◉ How long must shellfish tags be kept after the product is used?
Answer: 90 days
, ◉ What is the shelf life of milk/milk products? Answer: Pasteurized
= 9 days
Ultra-pasteurized = 45 days
◉ Is vacuum packaging of food permitted? Answer: No
◉ What is FIFO? Answer: First in first out
◉ How high above the floor must all food products be stored?
Answer: 6 inches
◉ How do you prevent cross contamination between raw and
cooked foods in the refrigerator? Answer: Raw foods must be stored
below cooked foods
◉ What slows down the growth of microorganisms? Answer: Cold
temperatures
◉ What temperature must cold foods be held at? Answer: At or
below 41 degrees F (except smoked fish - 38 degrees F)
◉ The ____ poster must be posted in a visible place in each
designated eating area Answer: First aid choking
