STATE FOOD SAFETY HANDLER
CERTIFICATION REVIEW 2026
QUESTIONS WITH SOLUTIONS TESTED .
■ High moisture content, or water activity, can cause a food to require
time or temperature control. Answer: to keep it safe
■ The food should be heated for no longer than an hour, followed by
cooling, regrigeration or freezing, and then cooking the food to its.
Answer: minimum internal temperature
■ Managers can train employees to prevent deliberate contamination
through simple habits. Answer: like telling management if they notice
anything unusual or suspicious
■ A toilet room for females must have. Answer: a covered receptacle for
sanitary napkins
■ Backflow occurs when dirty water and potable (drinkable) water cross
paths within a plumbing system and the potable water becomes
contaminated. Answer: A good way to prevent backflow is to install an
approved backflow prevention device
,■ Handwashing sinks should be equipped with a mixing valve, which
blends hot water with cold water, or. Answer: a combination faucet to
provide a water temperature of at least 100 F (38 C)
■ Food workers with vomiting or diarrhea must be excluded ( or sent
home) from food service establishments. Answer: These are common
symptoms of foodborne illness
■ A food manager must report a disease or illness to the appropriate
regulatory authority if an employee has been diagnosed with. Answer:
Norovirus, Hepatitis A, E coli. , any type of Salmonella, or Shigella
■ If necessary, linens and packaged single-use items may be stored in a
locker room if they are in a cabinet.. Answer: No other food or ware
items may be stored there
■ Floor equipment that is not easily moveable should be either be
elevated. Answer: 6 inches (15cm) above the floor or sealed to the floor
■ Hot water used to sanitized must contact the material or surface for at
least. Answer: 30 secs to be effective
■ Recalled food should be segregated and stored in designated areas.
Answer: separate from food or other items that could be contaminated
, ■ Employees must be trained on how to properly measure the. Answer:
concentration of sanitizing solution for manual warewashing
■ A variance is required if a food establishment cures or smokes food or
uses additives or other component (such as vinegar). Answer: for
preservation
■ An employee is chewing gum when she arrives to her shift. under
what circumstance may the manager allow her to chew gum?. Answer: If
she only chews the gum in the break room
■ FDA major food allergen groups. Answer: - milk,
- eggs,
- fish (bass, flounder, cod),
- Crustacean shellfish (crab, lobster, shrimp),
- tree nits (almonds, walnuts, pecans)
- peanuts
- wheat
- soybean
■ An employee has cooled a pan of mashed potatoes from 135F to 68F
in two hours.
How much time does she have left to cool the mashed potatoes to 41F.
Answer: Four hours
CERTIFICATION REVIEW 2026
QUESTIONS WITH SOLUTIONS TESTED .
■ High moisture content, or water activity, can cause a food to require
time or temperature control. Answer: to keep it safe
■ The food should be heated for no longer than an hour, followed by
cooling, regrigeration or freezing, and then cooking the food to its.
Answer: minimum internal temperature
■ Managers can train employees to prevent deliberate contamination
through simple habits. Answer: like telling management if they notice
anything unusual or suspicious
■ A toilet room for females must have. Answer: a covered receptacle for
sanitary napkins
■ Backflow occurs when dirty water and potable (drinkable) water cross
paths within a plumbing system and the potable water becomes
contaminated. Answer: A good way to prevent backflow is to install an
approved backflow prevention device
,■ Handwashing sinks should be equipped with a mixing valve, which
blends hot water with cold water, or. Answer: a combination faucet to
provide a water temperature of at least 100 F (38 C)
■ Food workers with vomiting or diarrhea must be excluded ( or sent
home) from food service establishments. Answer: These are common
symptoms of foodborne illness
■ A food manager must report a disease or illness to the appropriate
regulatory authority if an employee has been diagnosed with. Answer:
Norovirus, Hepatitis A, E coli. , any type of Salmonella, or Shigella
■ If necessary, linens and packaged single-use items may be stored in a
locker room if they are in a cabinet.. Answer: No other food or ware
items may be stored there
■ Floor equipment that is not easily moveable should be either be
elevated. Answer: 6 inches (15cm) above the floor or sealed to the floor
■ Hot water used to sanitized must contact the material or surface for at
least. Answer: 30 secs to be effective
■ Recalled food should be segregated and stored in designated areas.
Answer: separate from food or other items that could be contaminated
, ■ Employees must be trained on how to properly measure the. Answer:
concentration of sanitizing solution for manual warewashing
■ A variance is required if a food establishment cures or smokes food or
uses additives or other component (such as vinegar). Answer: for
preservation
■ An employee is chewing gum when she arrives to her shift. under
what circumstance may the manager allow her to chew gum?. Answer: If
she only chews the gum in the break room
■ FDA major food allergen groups. Answer: - milk,
- eggs,
- fish (bass, flounder, cod),
- Crustacean shellfish (crab, lobster, shrimp),
- tree nits (almonds, walnuts, pecans)
- peanuts
- wheat
- soybean
■ An employee has cooled a pan of mashed potatoes from 135F to 68F
in two hours.
How much time does she have left to cool the mashed potatoes to 41F.
Answer: Four hours
