FOOD HANDLERS LICENSE TEST
COMPLETE EXAM PREP STUDY GUIDE
WITH PRACTICE QUESTIONS, ANSWERS
AND COMPREHENSIVE FOOD SAFETY
REVIEW | GRADED A+ | GUARANTEED
SUCCESS
Updated 2026 Questions and Answers | 100% Verified
Exam Prep
, Potentially Hazardous foods any food that supports the rapid growth of microorganisms
Three thermometers used for measuring food temperature Bi-metallic stem (0-220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature 45 F
Smoked Fish Temperature 38 F or below because of the bacteria Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature 41 F or below
Reasons Canned Products Must be Rejected dents in seams, swelling, severe rust, leakage or no label. Home-canned foods are
unacceptable
Vacuum Packaging of any food product in retail food Prohibited by law unless special authorization is obtained through the Department of
establishment is Health
FIFO First In First Out- used to implement date products
All Food must be stored at least 6 inches off the floor
To Prevent Cross Contamination raw food must be placed under cooked food
Food for storage must be covered and stored in Vermin-proof containers
The Three Main Food Hazards physical, chemical, biological
Physical Hazards glass fragments, metal etc.
COMPLETE EXAM PREP STUDY GUIDE
WITH PRACTICE QUESTIONS, ANSWERS
AND COMPREHENSIVE FOOD SAFETY
REVIEW | GRADED A+ | GUARANTEED
SUCCESS
Updated 2026 Questions and Answers | 100% Verified
Exam Prep
, Potentially Hazardous foods any food that supports the rapid growth of microorganisms
Three thermometers used for measuring food temperature Bi-metallic stem (0-220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature 45 F
Smoked Fish Temperature 38 F or below because of the bacteria Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature 41 F or below
Reasons Canned Products Must be Rejected dents in seams, swelling, severe rust, leakage or no label. Home-canned foods are
unacceptable
Vacuum Packaging of any food product in retail food Prohibited by law unless special authorization is obtained through the Department of
establishment is Health
FIFO First In First Out- used to implement date products
All Food must be stored at least 6 inches off the floor
To Prevent Cross Contamination raw food must be placed under cooked food
Food for storage must be covered and stored in Vermin-proof containers
The Three Main Food Hazards physical, chemical, biological
Physical Hazards glass fragments, metal etc.
