Food handler Final review with Complete
Solutions
Where should ground fish be stored in a cooler? - correct Answer-Below pork roasts
The correct way to scoop ice for a customer's beverage is to use - correct Answer-ice
scoops.
Which empty, cleaned, and sanitized container may NOT be used for food storage? -
correct Answer-5 gallon bucket of powdered sanitizer
What is the correct minimum internal cooking temperature or ground meat? - correct
Answer-155°F
Fungi, parasites, bacteria, and viruses are what type of hazards? - correct Answer-
biological
A customer finds a bone in a boneless chicken sandwich. Which type of hazard is this?
- correct Answer-Physical
A customer orders a ham sandwich with lettuce, tomatoes, and mustard on whole wheat
bread. Which food in the sandwich is considered a common allergen? - correct Answer-
Wheat bread
Some bacteria, viruses, parasites, and fungi that can't be seen, tasted or smelled can
cause an illness. What are these known as? - correct Answer-Pathogens
How often must a milkshake mixer be cleaned and sanitized if it is used frequently? -
correct Answer-4 hours
A food handler is using a nylon scrub pad to remove dirt from pots and pans in the first
compartment of a three compartment sink. What is the food handler doing? - correct
Answer-Cleaning
Ready-to-eat TCS food prepared on site can only stored for ____ days if it is held at
41°F or lower. - correct Answer-7
What is NOT a reason that you should reject food? - correct Answer-Hot food was
received at 135°F
, What should you do if you have vomiting, diarrhea, jaundice and/or sore throat with
fever? - correct Answer-Tell your manager
To prevent cross-contamination when a prepping raw meat and ready-to-eat food, a
food handler should - correct Answer-clean and sanitize the work surfaces between
each product.
A food handler used two different cutting boards to chop raw beef and slice melons.
This is an example of - correct Answer-preventing cross-contamination
After cutting up melons, a food handler puts them in the cooler. What is this an example
of? - correct Answer-Controlling time and temperature
What must the third compartment in a three-compartment sink be filled with? - correct
Answer-Water and sanitizer
Metal shavings are which type of contaminant? - correct Answer-physical
After how many hours of constant use must a food-contact surface be cleaned and
sanitized? - correct Answer-4
When should a food handler be excluded from working with food or food contact
surfaces? - correct Answer-If they are experiencing, vomiting, diarrhea, or a fever
A foodhandler serving a glass of water to a customer should avoid holding the glass by
the - correct Answer-Rim
A food handler has finished grilling a chicken breast for a sandwich. What should the
food handler do before touching the chicken, lettuce, tomato, and bun? - correct
Answer-Wash hands and put on new gloves
Food with a use-by date of July 10 should be stored - correct Answer-behind food dated
June 27
Which food should be stored above all others in a cooler to minimize cross-
contamination? - correct Answer-Raw carrots
Which of the following is NOT a high risk population? - correct Answer-38 year old on
blood pressure medication
What is the number one cause of foodborne illness outbreaks? - correct Answer-Poor
personal hygiene
Juice from raw ground beef has dripped onto a pan of wrapped whole strawberries.
What should the food handler do? - correct Answer-Set the pan of strawberries aside
and ask the manager what to do.
Solutions
Where should ground fish be stored in a cooler? - correct Answer-Below pork roasts
The correct way to scoop ice for a customer's beverage is to use - correct Answer-ice
scoops.
Which empty, cleaned, and sanitized container may NOT be used for food storage? -
correct Answer-5 gallon bucket of powdered sanitizer
What is the correct minimum internal cooking temperature or ground meat? - correct
Answer-155°F
Fungi, parasites, bacteria, and viruses are what type of hazards? - correct Answer-
biological
A customer finds a bone in a boneless chicken sandwich. Which type of hazard is this?
- correct Answer-Physical
A customer orders a ham sandwich with lettuce, tomatoes, and mustard on whole wheat
bread. Which food in the sandwich is considered a common allergen? - correct Answer-
Wheat bread
Some bacteria, viruses, parasites, and fungi that can't be seen, tasted or smelled can
cause an illness. What are these known as? - correct Answer-Pathogens
How often must a milkshake mixer be cleaned and sanitized if it is used frequently? -
correct Answer-4 hours
A food handler is using a nylon scrub pad to remove dirt from pots and pans in the first
compartment of a three compartment sink. What is the food handler doing? - correct
Answer-Cleaning
Ready-to-eat TCS food prepared on site can only stored for ____ days if it is held at
41°F or lower. - correct Answer-7
What is NOT a reason that you should reject food? - correct Answer-Hot food was
received at 135°F
, What should you do if you have vomiting, diarrhea, jaundice and/or sore throat with
fever? - correct Answer-Tell your manager
To prevent cross-contamination when a prepping raw meat and ready-to-eat food, a
food handler should - correct Answer-clean and sanitize the work surfaces between
each product.
A food handler used two different cutting boards to chop raw beef and slice melons.
This is an example of - correct Answer-preventing cross-contamination
After cutting up melons, a food handler puts them in the cooler. What is this an example
of? - correct Answer-Controlling time and temperature
What must the third compartment in a three-compartment sink be filled with? - correct
Answer-Water and sanitizer
Metal shavings are which type of contaminant? - correct Answer-physical
After how many hours of constant use must a food-contact surface be cleaned and
sanitized? - correct Answer-4
When should a food handler be excluded from working with food or food contact
surfaces? - correct Answer-If they are experiencing, vomiting, diarrhea, or a fever
A foodhandler serving a glass of water to a customer should avoid holding the glass by
the - correct Answer-Rim
A food handler has finished grilling a chicken breast for a sandwich. What should the
food handler do before touching the chicken, lettuce, tomato, and bun? - correct
Answer-Wash hands and put on new gloves
Food with a use-by date of July 10 should be stored - correct Answer-behind food dated
June 27
Which food should be stored above all others in a cooler to minimize cross-
contamination? - correct Answer-Raw carrots
Which of the following is NOT a high risk population? - correct Answer-38 year old on
blood pressure medication
What is the number one cause of foodborne illness outbreaks? - correct Answer-Poor
personal hygiene
Juice from raw ground beef has dripped onto a pan of wrapped whole strawberries.
What should the food handler do? - correct Answer-Set the pan of strawberries aside
and ask the manager what to do.
