Safe Food Handling
Exam Questions
with Complete
Solutions Graded
A+
Denning [Date] [Course title]
, Food handler with infected cuts or burns on their hands should: - Answer: Wear a bandage and a single
service glove
The correct method to clean and sanitize food contact surfaces is to: - Answer: Wash, rinse, sanitize (45
seconds), and air dry.
A Food handlers apron. - Answer: All of the above
To put ice into a glass: - Answer: use tongs or a non-breakable scoop.
The best way to reheat sliced meat is to remove the meat from the refrigerator and: - Answer: Place the
meat in a pan heat it rapidly on top of the stove unit the center of the sliced meat reaches a
temperature of 74 C (165F)
proper techniques of the serving of food to customers include: - Answer: b and c
Dishwashing using the two-compartment or three-compartment sink method, should be done in the
following order: - Answer: Scrape, wash, rinse, sanitize, ari dry.
which of the following factors contribute to foodborne illness: - Answer: All of the above
If a foodborne illness is reported to you from one of your customers, you must: - Answer: Call the local
health unit.
Foodborne illness can be prevented by: - Answer: All of the above
How ofter should food handles wash their hands? - Answer: after every possible contamination and
before handling rea-to-eat food and clean utensils.
A food handler with diarrhea shall: - Answer: Report it to the supervisor
Exam Questions
with Complete
Solutions Graded
A+
Denning [Date] [Course title]
, Food handler with infected cuts or burns on their hands should: - Answer: Wear a bandage and a single
service glove
The correct method to clean and sanitize food contact surfaces is to: - Answer: Wash, rinse, sanitize (45
seconds), and air dry.
A Food handlers apron. - Answer: All of the above
To put ice into a glass: - Answer: use tongs or a non-breakable scoop.
The best way to reheat sliced meat is to remove the meat from the refrigerator and: - Answer: Place the
meat in a pan heat it rapidly on top of the stove unit the center of the sliced meat reaches a
temperature of 74 C (165F)
proper techniques of the serving of food to customers include: - Answer: b and c
Dishwashing using the two-compartment or three-compartment sink method, should be done in the
following order: - Answer: Scrape, wash, rinse, sanitize, ari dry.
which of the following factors contribute to foodborne illness: - Answer: All of the above
If a foodborne illness is reported to you from one of your customers, you must: - Answer: Call the local
health unit.
Foodborne illness can be prevented by: - Answer: All of the above
How ofter should food handles wash their hands? - Answer: after every possible contamination and
before handling rea-to-eat food and clean utensils.
A food handler with diarrhea shall: - Answer: Report it to the supervisor
