360 Training Food Handlers Final Exam
Questions and Answers 100% Solved |
Graded A+
Adequate lighting in a food establishment - ✔✔It makes cleaning and sanitizing
easier.
Minimum clearance between the floor and floor-mounted equipment - ✔✔6
inches.
Minimum temperature for rapidly reheating previously cooked foods - ✔✔165
F.
Hot water manual sanitization time and temperature - ✔✔15 seconds in water
that is at least 150 F.
Hose attachment to a faucet - ✔✔It is equipped with a backflow prevention
device.
Employee restriction in food preparation area - ✔✔Diarrhea.
Allowed employee in food service business - ✔✔Food preparer with a cut,
covered by a bandaid and a disposable glove.
Unacceptable for food workers' fingernails - ✔✔Uncovered artificial fingernails.
1|Page
©KERRYMARTIN 2025/2026. YEAR PUBLISHED 2025.
, Microwave cooking requirement for meat - ✔✔Heated to a temperature of at
least 155 F.
Temperature danger zone - ✔✔Between 41F and 135F.
Manager's action when chef tastes food improperly - ✔✔Throw the potatoes
out immediately.
Acceptable method of manual warewashing - ✔✔Pre-wash, wash, sanitize, rinse
and air dry.
Proper storage of cleaned glasses and cups - ✔✔Bottom up in a clean, dry
location.
Water temperature when thawing food under running water - ✔✔70 F.
Time/temperature control for safety (TCS) food exception - ✔✔Whole wheat
bread.
Integrated pest management system (IPM) - ✔✔Balances prevention and
control.
Food facility action with previously served food - ✔✔Serve unopened,
individually wrapped crackers and jelly again.
Proper handwashing procedures emphasis - ✔✔For clean, short nails.
Chemical storage location - ✔✔In an area separate from the kitchen.
2|Page
©KERRYMARTIN 2025/2026. YEAR PUBLISHED 2025.
Questions and Answers 100% Solved |
Graded A+
Adequate lighting in a food establishment - ✔✔It makes cleaning and sanitizing
easier.
Minimum clearance between the floor and floor-mounted equipment - ✔✔6
inches.
Minimum temperature for rapidly reheating previously cooked foods - ✔✔165
F.
Hot water manual sanitization time and temperature - ✔✔15 seconds in water
that is at least 150 F.
Hose attachment to a faucet - ✔✔It is equipped with a backflow prevention
device.
Employee restriction in food preparation area - ✔✔Diarrhea.
Allowed employee in food service business - ✔✔Food preparer with a cut,
covered by a bandaid and a disposable glove.
Unacceptable for food workers' fingernails - ✔✔Uncovered artificial fingernails.
1|Page
©KERRYMARTIN 2025/2026. YEAR PUBLISHED 2025.
, Microwave cooking requirement for meat - ✔✔Heated to a temperature of at
least 155 F.
Temperature danger zone - ✔✔Between 41F and 135F.
Manager's action when chef tastes food improperly - ✔✔Throw the potatoes
out immediately.
Acceptable method of manual warewashing - ✔✔Pre-wash, wash, sanitize, rinse
and air dry.
Proper storage of cleaned glasses and cups - ✔✔Bottom up in a clean, dry
location.
Water temperature when thawing food under running water - ✔✔70 F.
Time/temperature control for safety (TCS) food exception - ✔✔Whole wheat
bread.
Integrated pest management system (IPM) - ✔✔Balances prevention and
control.
Food facility action with previously served food - ✔✔Serve unopened,
individually wrapped crackers and jelly again.
Proper handwashing procedures emphasis - ✔✔For clean, short nails.
Chemical storage location - ✔✔In an area separate from the kitchen.
2|Page
©KERRYMARTIN 2025/2026. YEAR PUBLISHED 2025.
