Food Handlers License Test Questions
With Already Passed Answers.
Potentially Hazardous foods - Answer any food that supports the rapid growth of microorganisms
Three thermometers used for measuring food temperature - Answer Bi-metallic stem (0-220),
thermocouple, thermistor(digital)
Raw Shell Eggs Temperature - Answer 45 F
Smoked Fish Temperature - Answer 38 F or below because of the bacteria Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature - Answer 41 F or below
Reasons Canned Products Must be Rejected - Answer dents in seams, swelling, severe rust, leakage or
no label. Home-canned foods are unacceptable
Vacuum Packaging of any food product in retail food establishment is - Answer Prohibited by law unless
special authorization is obtained through the Department of Health
FIFO - Answer First In First Out- used to implement date products
All Food must be stored at least - Answer 6 inches off the floor
To Prevent Cross Contamination - Answer raw food must be placed under cooked food
Food for storage must be covered and stored in - Answer Vermin-proof containers
The Three Main Food Hazards - Answer physical, chemical, biological
, Physical Hazards - Answer glass fragments, metal etc.
Chemical Hazards - Answer pesticide, cleaning agents, prescription medicine
Biological Hazards - Answer bacteria, viruses, parasites and fungi
Pathogenic bacteria - Answer no change in appearance, taste or smell
4 phases of bacteria growth - Answer Lag, Log, Stationary and Death
the most rapid growth of bacteria - Answer Log phase
6 factors that affect growth of bacteria - Answer Food, Acidity, Temperature Danger Zone, Time,
Oxygen, and Moisture (FATTOM)
Viruses - Answer cannot reproduce in food, rather they use food to get inside the body
Hepatitis A and norovirus - Answer 2 viruses that typically contaminate our food supply through fecal
contaminated waters or food
Trichinella Spiralis - Answer food-borne parasite founded in under-cooked pork and can be eliminated
by cooking pork to 150F for 5 minutes
Anisaki Simplex - Answer food-borne parasite found in marine fish
Salmonella Enteritidis - Answer associated with raw poultry and raw shell eggs
How to avoid Clostridium Perfringes - Answer rapid cooling, rapid heating, and avoid preparing foods
With Already Passed Answers.
Potentially Hazardous foods - Answer any food that supports the rapid growth of microorganisms
Three thermometers used for measuring food temperature - Answer Bi-metallic stem (0-220),
thermocouple, thermistor(digital)
Raw Shell Eggs Temperature - Answer 45 F
Smoked Fish Temperature - Answer 38 F or below because of the bacteria Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature - Answer 41 F or below
Reasons Canned Products Must be Rejected - Answer dents in seams, swelling, severe rust, leakage or
no label. Home-canned foods are unacceptable
Vacuum Packaging of any food product in retail food establishment is - Answer Prohibited by law unless
special authorization is obtained through the Department of Health
FIFO - Answer First In First Out- used to implement date products
All Food must be stored at least - Answer 6 inches off the floor
To Prevent Cross Contamination - Answer raw food must be placed under cooked food
Food for storage must be covered and stored in - Answer Vermin-proof containers
The Three Main Food Hazards - Answer physical, chemical, biological
, Physical Hazards - Answer glass fragments, metal etc.
Chemical Hazards - Answer pesticide, cleaning agents, prescription medicine
Biological Hazards - Answer bacteria, viruses, parasites and fungi
Pathogenic bacteria - Answer no change in appearance, taste or smell
4 phases of bacteria growth - Answer Lag, Log, Stationary and Death
the most rapid growth of bacteria - Answer Log phase
6 factors that affect growth of bacteria - Answer Food, Acidity, Temperature Danger Zone, Time,
Oxygen, and Moisture (FATTOM)
Viruses - Answer cannot reproduce in food, rather they use food to get inside the body
Hepatitis A and norovirus - Answer 2 viruses that typically contaminate our food supply through fecal
contaminated waters or food
Trichinella Spiralis - Answer food-borne parasite founded in under-cooked pork and can be eliminated
by cooking pork to 150F for 5 minutes
Anisaki Simplex - Answer food-borne parasite found in marine fish
Salmonella Enteritidis - Answer associated with raw poultry and raw shell eggs
How to avoid Clostridium Perfringes - Answer rapid cooling, rapid heating, and avoid preparing foods
