Foods handlers Exam Questions and
Answers 100% PASS
After using a meat slicer, you should:—ANSWER--Wash it with soapy water rinse and
sanitize
Before touching prepared food with your hands, you must:—ANSWER--Put on latex-free
disposable gloves
Complete this statement. Food service gloves:—ANSWER--Should be put on after
washing hands with soap and water
Equipment such as chafing dishes, steam tables and heated cabinets designed to hold
foods hot should at least keep food temperatures at _____ or hotter:—ANSWER--135°F
(57°C)
Food that makes people sick will often:—ANSWER--Taste the same as normal
Ground turkey must be cooked to an internal temperature of 165°F (74°C). Why must
turkey be cooked to this minimum temperature?—ANSWER--Germs will survive at lower
temperatures
If there are any doubts about the safety of a food product, you should:—ANSWER--
Discard the food
It is okay to use the same gloves to:—ANSWER--Chop raw onion, then raw meat, and
put both into a skillet
Answers 100% PASS
After using a meat slicer, you should:—ANSWER--Wash it with soapy water rinse and
sanitize
Before touching prepared food with your hands, you must:—ANSWER--Put on latex-free
disposable gloves
Complete this statement. Food service gloves:—ANSWER--Should be put on after
washing hands with soap and water
Equipment such as chafing dishes, steam tables and heated cabinets designed to hold
foods hot should at least keep food temperatures at _____ or hotter:—ANSWER--135°F
(57°C)
Food that makes people sick will often:—ANSWER--Taste the same as normal
Ground turkey must be cooked to an internal temperature of 165°F (74°C). Why must
turkey be cooked to this minimum temperature?—ANSWER--Germs will survive at lower
temperatures
If there are any doubts about the safety of a food product, you should:—ANSWER--
Discard the food
It is okay to use the same gloves to:—ANSWER--Chop raw onion, then raw meat, and
put both into a skillet
