FOOD HANDLER ACTUAL STANDARD ANSWERS
AND QUESTIONS SET A+
✔✔Perhaps the most common vehicle of contamination in the food industry is: -
✔✔Hands, and so should be washed often
✔✔The contamination that results from the spread of bacteria from meat to vegetables
is called: - ✔✔Cross
✔✔Which one of the following contaminants is a physical contaminant? - ✔✔Hair
✔✔You notice a food handler trim excess fat from a T-bone steak and then move
toward a bowl of potatoes to begin peeling them with the same knife. What action
should you take? - ✔✔Caution the food handler that she must clean and sanitize her
knife.
✔✔A coworker brings you a bag of oatmeal in which he has found black specks. What
is the MOST LIKELY cause of those specks? - ✔✔Pests have gotten into the bag and
left waste secretions in the oatmeal.
✔✔Checking the dining areas of an eating establishment for evidence of flaking paint,
broken light bulbs, and wood damage will reduce the chances of: - ✔✔Physical
contamination
✔✔Toxins from seafood, mushrooms, and molds present the greatest potential for: -
✔✔
✔✔Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect? - ✔✔Educating about clean,
responsible, and legal food handling
✔✔Food preservation does all of the following EXCEPT: - ✔✔Promote the growth of
microorganisms
, ✔✔Reheated food items must be heated for a minimum of 15 seconds to at least: -
✔✔165° F
✔✔The preservation technique that attempts to remove moisture is: - ✔✔Dehydration
✔✔Bacterial contamination can spread quickly because if the conditions are right,
bacteria can multiply in: - ✔✔10 to 20 minutes
✔✔It is important that food servers are trained to know food ingredients because: -
✔✔They will need to help customers who have food allergies.
✔✔The best temperature for short-term refrigeration storage is: - ✔✔Below 41° F
✔✔Which preservation technique involves heating foods to mild temperatures and then
cooling them down immediately? - ✔✔Pasteurization
✔✔As a food handler you are asked to prepare a salad but have a small cut on your
hand. You should: - ✔✔Put a watertight bandage over the cut and wear gloves
✔✔Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the
raw chicken in flour. Today during the lunch rush, his manager asks him to fill chicken
orders for impatient customers. Gabe immediately begins putting cooked chicken in
boxes and on plates. What are the hazards created by Gabe's actions? - ✔✔Although
he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw
chicken and then touching cooked chicken.
✔✔When might you expect a manager to offer a gentle reminder about hand washing? -
✔✔If you reach down to pet a service animal.
✔✔If all proper hand washing steps are followed, how long should the entire process
take? - ✔✔At least 20 seconds
✔✔Because of the risk of spreading Staphyloccocus aureus, which area of your body
should you be trained to avoid touching? - ✔✔Mouth and nose
✔✔Why should you stock only brightly colored bandages for first aid supplies? - ✔✔So
they can be more easily found should they fall into food.
✔✔Employees should wash their hands often, should handle food only when
necessary, should taste food only with clean utensils, should never _______ in
preparation areas. - ✔✔Spit or smoke
AND QUESTIONS SET A+
✔✔Perhaps the most common vehicle of contamination in the food industry is: -
✔✔Hands, and so should be washed often
✔✔The contamination that results from the spread of bacteria from meat to vegetables
is called: - ✔✔Cross
✔✔Which one of the following contaminants is a physical contaminant? - ✔✔Hair
✔✔You notice a food handler trim excess fat from a T-bone steak and then move
toward a bowl of potatoes to begin peeling them with the same knife. What action
should you take? - ✔✔Caution the food handler that she must clean and sanitize her
knife.
✔✔A coworker brings you a bag of oatmeal in which he has found black specks. What
is the MOST LIKELY cause of those specks? - ✔✔Pests have gotten into the bag and
left waste secretions in the oatmeal.
✔✔Checking the dining areas of an eating establishment for evidence of flaking paint,
broken light bulbs, and wood damage will reduce the chances of: - ✔✔Physical
contamination
✔✔Toxins from seafood, mushrooms, and molds present the greatest potential for: -
✔✔
✔✔Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect? - ✔✔Educating about clean,
responsible, and legal food handling
✔✔Food preservation does all of the following EXCEPT: - ✔✔Promote the growth of
microorganisms
, ✔✔Reheated food items must be heated for a minimum of 15 seconds to at least: -
✔✔165° F
✔✔The preservation technique that attempts to remove moisture is: - ✔✔Dehydration
✔✔Bacterial contamination can spread quickly because if the conditions are right,
bacteria can multiply in: - ✔✔10 to 20 minutes
✔✔It is important that food servers are trained to know food ingredients because: -
✔✔They will need to help customers who have food allergies.
✔✔The best temperature for short-term refrigeration storage is: - ✔✔Below 41° F
✔✔Which preservation technique involves heating foods to mild temperatures and then
cooling them down immediately? - ✔✔Pasteurization
✔✔As a food handler you are asked to prepare a salad but have a small cut on your
hand. You should: - ✔✔Put a watertight bandage over the cut and wear gloves
✔✔Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the
raw chicken in flour. Today during the lunch rush, his manager asks him to fill chicken
orders for impatient customers. Gabe immediately begins putting cooked chicken in
boxes and on plates. What are the hazards created by Gabe's actions? - ✔✔Although
he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw
chicken and then touching cooked chicken.
✔✔When might you expect a manager to offer a gentle reminder about hand washing? -
✔✔If you reach down to pet a service animal.
✔✔If all proper hand washing steps are followed, how long should the entire process
take? - ✔✔At least 20 seconds
✔✔Because of the risk of spreading Staphyloccocus aureus, which area of your body
should you be trained to avoid touching? - ✔✔Mouth and nose
✔✔Why should you stock only brightly colored bandages for first aid supplies? - ✔✔So
they can be more easily found should they fall into food.
✔✔Employees should wash their hands often, should handle food only when
necessary, should taste food only with clean utensils, should never _______ in
preparation areas. - ✔✔Spit or smoke
