food handlers Test-With Questions
and 100% Complete Solutions
(Verified Answers)
potentially hazerdous foods - ✔✔Meat and meat products, such as chicken, beef, pork,
lamb, and fish; all shellfish, including shrimp, crab, lobster, clams, and oysters; dairy products
like milk, yogurt, and cheese; protein-rich foods such as cooked bean and rice dishes, tofu,
and shell eggs; melons and tomatoes that have already been cut; cooked vegetables; any food
product containing creams or custards; potato dishes; raw sprouts; and minced garlic in oil
hand washing - ✔✔First, wet your hands with running water that is hot but not
uncomfortably so. Then, apply soap to your wet hands. Scrub your hands, wrists, and lower
arms vigorously for at least 10 to 15 seconds. Pay particular attention to the areas underneath
your fingernails—these are common hiding places for dirt and germs. Once you are done
scrubbing, rinse your hands thoroughly under running water, and finally, dry your hands and
arms with a warm-air dryer or a disposable paper towel—not a reusable cloth. The entire hand
washing process should take at least 20 seconds
double washing - ✔✔In certain situations, the law requires that you wash your hands twice.
This is called "double hand washing." After working with raw meats, double-wash your hands,
repeating steps 2 through 4, prior to drying your hands. After using the restroom or changing a
diaper, you should wash your hands, following all five steps, once in the restroom sink and
then again in the kitchen's designated hand-washing area. By law, and to ensure proper hand
washing occurs, restrooms and other hand-washing areas must contain both hot and cold
running water, hand soap, a wastebasket, and sanitary towels or a working air dryer.
when and where wash hands - ✔✔You should always wash your hands regularly throughout
the day, but much more often when working with food. Always wash your hands before
starting work and before putting on clean gloves. You should obviously wash your hands
before and after handling raw foods, and after using the restroom. Also wash your hands after
, sneezing or coughing, and after eating, drinking, smoking, or using tobacco. Wash up after you
handle chemicals that might affect the safety of food and after you take out the trash. In
addition, you should wash your hands after touching your hair, face, or any part of your body
other than recently cleaned hands and arms, including your clothing or apron, and after
touching any unsanitized object, such as equipment or washcloths. Avoid touching animals in
food service areas, including service animals and guide dogs. If you do happen to touch an
animal, or an object associated with an animal, like a dog dish or fish tank, wash your hands.
In general, you should follow the five hand washing steps after any activity that might
contaminate your hands or expose them to germs.
wear gloves - ✔✔gloves are used to protect hands from detergents and chemicals, and
to help keep food safe from germs that employees may have on their hands. Always wash
your hands before putting on gloves and when changing to a fresh pair.
change gloves - ✔✔You need to change your gloves before handling cooked or ready-to-
eat food, as soon as they become dirty or torn, after handling raw meat, and at least every
four hours during continual use. Four hours is the limit because that is long enough for illness-
causing bacteria to multiply and reach dangerous levels.
To safely remove a glove, grab the cuff and pull it inside out over your fingers, making sure
to avoid contact with your palm and fingers. Wash your hands and put on a fresh pair.
no bare contact - ✔✔This is important with all food, but particularly critical when handling
ready-to-eat food. Ready-to-eat food will be eaten without additional washing or cooking. This
includes raw fruits and vegetables, cheeses, processed meats, breads, products that have
been fully cooked, and so forth.
serving - ✔✔Always use tongs, deli tissue, or other appropriate utensils when serving ready-to-
eat items. Never grab, move, or serve food with your bare hands. When filling a glass with ice, use
an ice scoop, not your hands or the glass itself. When you carry a plate, never let any of your
fingers, especially the thumb, touch the top of the plate. Hold the plate in the palm of your hand
with all fingers tucked below, or just touching the very side of the rim where food will not touch.
Always carry eating utensils, including knives, forks, and spoons, by the handle. Do not use your
bare hands to touch any part of any item that diners might reasonably put in their mouths.
Similarly, when carrying a glass, carry it by the base, or handle if it has one. Never carry
and 100% Complete Solutions
(Verified Answers)
potentially hazerdous foods - ✔✔Meat and meat products, such as chicken, beef, pork,
lamb, and fish; all shellfish, including shrimp, crab, lobster, clams, and oysters; dairy products
like milk, yogurt, and cheese; protein-rich foods such as cooked bean and rice dishes, tofu,
and shell eggs; melons and tomatoes that have already been cut; cooked vegetables; any food
product containing creams or custards; potato dishes; raw sprouts; and minced garlic in oil
hand washing - ✔✔First, wet your hands with running water that is hot but not
uncomfortably so. Then, apply soap to your wet hands. Scrub your hands, wrists, and lower
arms vigorously for at least 10 to 15 seconds. Pay particular attention to the areas underneath
your fingernails—these are common hiding places for dirt and germs. Once you are done
scrubbing, rinse your hands thoroughly under running water, and finally, dry your hands and
arms with a warm-air dryer or a disposable paper towel—not a reusable cloth. The entire hand
washing process should take at least 20 seconds
double washing - ✔✔In certain situations, the law requires that you wash your hands twice.
This is called "double hand washing." After working with raw meats, double-wash your hands,
repeating steps 2 through 4, prior to drying your hands. After using the restroom or changing a
diaper, you should wash your hands, following all five steps, once in the restroom sink and
then again in the kitchen's designated hand-washing area. By law, and to ensure proper hand
washing occurs, restrooms and other hand-washing areas must contain both hot and cold
running water, hand soap, a wastebasket, and sanitary towels or a working air dryer.
when and where wash hands - ✔✔You should always wash your hands regularly throughout
the day, but much more often when working with food. Always wash your hands before
starting work and before putting on clean gloves. You should obviously wash your hands
before and after handling raw foods, and after using the restroom. Also wash your hands after
, sneezing or coughing, and after eating, drinking, smoking, or using tobacco. Wash up after you
handle chemicals that might affect the safety of food and after you take out the trash. In
addition, you should wash your hands after touching your hair, face, or any part of your body
other than recently cleaned hands and arms, including your clothing or apron, and after
touching any unsanitized object, such as equipment or washcloths. Avoid touching animals in
food service areas, including service animals and guide dogs. If you do happen to touch an
animal, or an object associated with an animal, like a dog dish or fish tank, wash your hands.
In general, you should follow the five hand washing steps after any activity that might
contaminate your hands or expose them to germs.
wear gloves - ✔✔gloves are used to protect hands from detergents and chemicals, and
to help keep food safe from germs that employees may have on their hands. Always wash
your hands before putting on gloves and when changing to a fresh pair.
change gloves - ✔✔You need to change your gloves before handling cooked or ready-to-
eat food, as soon as they become dirty or torn, after handling raw meat, and at least every
four hours during continual use. Four hours is the limit because that is long enough for illness-
causing bacteria to multiply and reach dangerous levels.
To safely remove a glove, grab the cuff and pull it inside out over your fingers, making sure
to avoid contact with your palm and fingers. Wash your hands and put on a fresh pair.
no bare contact - ✔✔This is important with all food, but particularly critical when handling
ready-to-eat food. Ready-to-eat food will be eaten without additional washing or cooking. This
includes raw fruits and vegetables, cheeses, processed meats, breads, products that have
been fully cooked, and so forth.
serving - ✔✔Always use tongs, deli tissue, or other appropriate utensils when serving ready-to-
eat items. Never grab, move, or serve food with your bare hands. When filling a glass with ice, use
an ice scoop, not your hands or the glass itself. When you carry a plate, never let any of your
fingers, especially the thumb, touch the top of the plate. Hold the plate in the palm of your hand
with all fingers tucked below, or just touching the very side of the rim where food will not touch.
Always carry eating utensils, including knives, forks, and spoons, by the handle. Do not use your
bare hands to touch any part of any item that diners might reasonably put in their mouths.
Similarly, when carrying a glass, carry it by the base, or handle if it has one. Never carry
