CCT FINAL EXAM SCRIPT 2026 COMPLETE
QUESTIONS AND CORRECT ANSWERS
▶ what should be done with food that has been handled by a food handler
who has been restricted or excluded from the operation due to illness?
Answer: throw it out
▶ When transporting food off site, how should information such as a use by
date and time be communicated to the off site staff? Answer: labels on food
▶ What practice should be used to prevent seafood toxins from causing a
foodborne illness? Answer: purchasing food from approved, reputable
suppliers
▶What symptom requires a food handler to be excluded from the
operation?
A. stomach cramps
B. sore throat
C. jaundice
D. coughing Answer: C. jaundice
▶ What should staff do when receiving a delivery of food and supplies?
A. stack the delivery neatly and inspect it within 12 hours
B. visually inspect all food items
C. inspect non-food items first
D. store it immediately and inspect it later Answer: B. visually inspect all
food items
▶ Single use gloves are not required when...
A. cleaning stationary equipment
B. handling cooked fooD
C. the food handler has a latex sensitivity
D. washing produce Answer: D. Washing produce
, ▶ What must food handlers do when handling ready-to-eat food?
A. use bare hands
B. wear single-use gloves
C. wear an apron
D. sanitize their hands Answer: B. wear single-use gloves
▶ What symptom can indicate a customer is having an allergic reaction?
A. left arm pain
B. wheezing or shortness of breath
C. appetite loss
D. Coughing blood Answer: B. wheezing or shortness of breath
▶ What should be done with preset, unwrapped utensils that appear to be
unused after guests have left the table?
A. leave the utensils for the next guest
B. wipe off the utensils and reuse
C. wrap the utensils with a clean napkin
D. clean and sanitize the untensils Answer: D. clean and sanitize the
utensils
▶ In a self-service area, bulk unpackaged food does not need a label if the
product...
A. has been prepared at a vendor's processing plant
B. makes a claim about health or nutrient content
C. has been prepared at an unregulated processing plant
D. does not make a claim about health or nutrient content Answer: D. does
not make a claim about health or nutrient content
▶ What is the minimum internal temperature hot food must be held at to
prevent pathogens from growing?
A. 135ºF
B. 115ºF
C. 145ºF
D. 125ºF Answer: A. 135ºF
QUESTIONS AND CORRECT ANSWERS
▶ what should be done with food that has been handled by a food handler
who has been restricted or excluded from the operation due to illness?
Answer: throw it out
▶ When transporting food off site, how should information such as a use by
date and time be communicated to the off site staff? Answer: labels on food
▶ What practice should be used to prevent seafood toxins from causing a
foodborne illness? Answer: purchasing food from approved, reputable
suppliers
▶What symptom requires a food handler to be excluded from the
operation?
A. stomach cramps
B. sore throat
C. jaundice
D. coughing Answer: C. jaundice
▶ What should staff do when receiving a delivery of food and supplies?
A. stack the delivery neatly and inspect it within 12 hours
B. visually inspect all food items
C. inspect non-food items first
D. store it immediately and inspect it later Answer: B. visually inspect all
food items
▶ Single use gloves are not required when...
A. cleaning stationary equipment
B. handling cooked fooD
C. the food handler has a latex sensitivity
D. washing produce Answer: D. Washing produce
, ▶ What must food handlers do when handling ready-to-eat food?
A. use bare hands
B. wear single-use gloves
C. wear an apron
D. sanitize their hands Answer: B. wear single-use gloves
▶ What symptom can indicate a customer is having an allergic reaction?
A. left arm pain
B. wheezing or shortness of breath
C. appetite loss
D. Coughing blood Answer: B. wheezing or shortness of breath
▶ What should be done with preset, unwrapped utensils that appear to be
unused after guests have left the table?
A. leave the utensils for the next guest
B. wipe off the utensils and reuse
C. wrap the utensils with a clean napkin
D. clean and sanitize the untensils Answer: D. clean and sanitize the
utensils
▶ In a self-service area, bulk unpackaged food does not need a label if the
product...
A. has been prepared at a vendor's processing plant
B. makes a claim about health or nutrient content
C. has been prepared at an unregulated processing plant
D. does not make a claim about health or nutrient content Answer: D. does
not make a claim about health or nutrient content
▶ What is the minimum internal temperature hot food must be held at to
prevent pathogens from growing?
A. 135ºF
B. 115ºF
C. 145ºF
D. 125ºF Answer: A. 135ºF
