FOOD HANDLERS REVIEW FINAL STUDY GUIDE
2026 PRACTICE QUESTIONS ANSWERS
◉ The correct way to scoop ice for a customer's beverage is to use
Answer: ice scoops.
◉ Which empty, cleaned, and sanitized container may NOT be used
for food storage? Answer: 5 gallon bucket of powdered sanitizer
◉ What is the correct minimum internal cooking temperature or
ground meat? Answer: 155°F
◉ Fungi, parasites, bacteria, and viruses are what type of hazards?
Answer: biological
◉ A customer finds a bone in a boneless chicken sandwich. Which
type of hazard is this? Answer: Physical
◉ A customer orders a ham sandwich with lettuce, tomatoes, and
mustard on whole wheat bread. Which food in the sandwich is
considered a common allergen? Answer: Wheat bread
,◉ Some bacteria, viruses, parasites, and fungi that can't be seen,
tasted or smelled can cause an illness. What are these known as?
Answer: Pathogens
◉ How often must a milkshake mixer be cleaned and sanitized if it is
used frequently? Answer: 4 hours
◉ A food handler is using a nylon scrub pad to remove dirt from pots
and pans in the first compartment of a three compartment sink.
What is the food handler doing? Answer: Cleaning
◉ Ready-to-eat TCS food prepared on site can only stored for ____
days if it is held at 41°F or lower. Answer: 7
◉ What is NOT a reason that you should reject food? Answer: Hot
food was received at 135°F
◉ What should you do if you have vomiting, diarrhea, jaundice
and/or sore throat with fever? Answer: Tell your manager
◉ To prevent cross-contamination when a prepping raw meat and
ready-to-eat food, a food handler should Answer: clean and sanitize
the work surfaces between each product.
, ◉ A food handler used two different cutting boards to chop raw beef
and slice melons. This is an example of Answer: preventing cross-
contamination
◉ After cutting up melons, a food handler puts them in the cooler.
What is this an example of? Answer: Controlling time and
temperature
◉ What must the third compartment in a three-compartment sink
be filled with? Answer: Water and sanitizer
◉ Metal shavings are which type of contaminant? Answer: physical
◉ After how many hours of constant use must a food-contact surface
be cleaned and sanitized? Answer: 4
◉ When should a food handler be excluded from working with food
or food contact surfaces? Answer: If they are experiencing, vomiting,
diarrhea, or a fever
◉ A foodhandler serving a glass of water to a customer should avoid
holding the glass by the Answer: Rim
2026 PRACTICE QUESTIONS ANSWERS
◉ The correct way to scoop ice for a customer's beverage is to use
Answer: ice scoops.
◉ Which empty, cleaned, and sanitized container may NOT be used
for food storage? Answer: 5 gallon bucket of powdered sanitizer
◉ What is the correct minimum internal cooking temperature or
ground meat? Answer: 155°F
◉ Fungi, parasites, bacteria, and viruses are what type of hazards?
Answer: biological
◉ A customer finds a bone in a boneless chicken sandwich. Which
type of hazard is this? Answer: Physical
◉ A customer orders a ham sandwich with lettuce, tomatoes, and
mustard on whole wheat bread. Which food in the sandwich is
considered a common allergen? Answer: Wheat bread
,◉ Some bacteria, viruses, parasites, and fungi that can't be seen,
tasted or smelled can cause an illness. What are these known as?
Answer: Pathogens
◉ How often must a milkshake mixer be cleaned and sanitized if it is
used frequently? Answer: 4 hours
◉ A food handler is using a nylon scrub pad to remove dirt from pots
and pans in the first compartment of a three compartment sink.
What is the food handler doing? Answer: Cleaning
◉ Ready-to-eat TCS food prepared on site can only stored for ____
days if it is held at 41°F or lower. Answer: 7
◉ What is NOT a reason that you should reject food? Answer: Hot
food was received at 135°F
◉ What should you do if you have vomiting, diarrhea, jaundice
and/or sore throat with fever? Answer: Tell your manager
◉ To prevent cross-contamination when a prepping raw meat and
ready-to-eat food, a food handler should Answer: clean and sanitize
the work surfaces between each product.
, ◉ A food handler used two different cutting boards to chop raw beef
and slice melons. This is an example of Answer: preventing cross-
contamination
◉ After cutting up melons, a food handler puts them in the cooler.
What is this an example of? Answer: Controlling time and
temperature
◉ What must the third compartment in a three-compartment sink
be filled with? Answer: Water and sanitizer
◉ Metal shavings are which type of contaminant? Answer: physical
◉ After how many hours of constant use must a food-contact surface
be cleaned and sanitized? Answer: 4
◉ When should a food handler be excluded from working with food
or food contact surfaces? Answer: If they are experiencing, vomiting,
diarrhea, or a fever
◉ A foodhandler serving a glass of water to a customer should avoid
holding the glass by the Answer: Rim
