Food Handlers Study Questions with 100% Correct
Answers
in the two stage cooling method, what is the maximum amount of time allowed for stage one
(cooling food from 135 to 70 degrees F)? - ✔✔2 hours
which is true about salmonella bacteria?
they are not common cause of illness
they are naturally found in animals
they are a common cause of food allergies
they can be detected on food by their odor - ✔✔they can be detected on food by their odor
what are the three types of food hazards from which you must protect customers?
dirt, foodborne illness, and hot temperature
physical, chemical, biological
calories, fat content, and sodium
spiciness, acidity, and dairy - ✔✔physical, chemical, biological
when drying sanitized items
allow them to air dry
use clean, dry paper towels
use only disposable paper towels
put them under the bathroom dryer - ✔✔air dry
, If you cut or burn yourself while working, what should you do?
stop what you are doing immediately and treat and bandage your injury
finish your current task then treat and bandage your injury
serve the food you were preparing when you hurt yourself
go home, and do not return to work until the injury has healed - ✔✔A
which of the following is true for food handlers?
you only need to wash your hands after touching your face if you have a cold
jewelry such as rings, bracelets, and watches should not be worn while preparing food
false fingernails do not pose a threat to food safety
smoking while cooking is ok as long as you are wearing gloves - ✔✔B
the minimum cooking temperarure for whole fish is
145 degrees f
155
165
75 - ✔✔145
which of the following statements is NOT true?
cooks and other kitchen staff are the only ones who need to be concerned with food safety
if you wear fingernails polish or artificial nails, you must wear gloves when working with
exposed food.
Using deli tissue is an acceptable means of serving ready-to-eat items
Answers
in the two stage cooling method, what is the maximum amount of time allowed for stage one
(cooling food from 135 to 70 degrees F)? - ✔✔2 hours
which is true about salmonella bacteria?
they are not common cause of illness
they are naturally found in animals
they are a common cause of food allergies
they can be detected on food by their odor - ✔✔they can be detected on food by their odor
what are the three types of food hazards from which you must protect customers?
dirt, foodborne illness, and hot temperature
physical, chemical, biological
calories, fat content, and sodium
spiciness, acidity, and dairy - ✔✔physical, chemical, biological
when drying sanitized items
allow them to air dry
use clean, dry paper towels
use only disposable paper towels
put them under the bathroom dryer - ✔✔air dry
, If you cut or burn yourself while working, what should you do?
stop what you are doing immediately and treat and bandage your injury
finish your current task then treat and bandage your injury
serve the food you were preparing when you hurt yourself
go home, and do not return to work until the injury has healed - ✔✔A
which of the following is true for food handlers?
you only need to wash your hands after touching your face if you have a cold
jewelry such as rings, bracelets, and watches should not be worn while preparing food
false fingernails do not pose a threat to food safety
smoking while cooking is ok as long as you are wearing gloves - ✔✔B
the minimum cooking temperarure for whole fish is
145 degrees f
155
165
75 - ✔✔145
which of the following statements is NOT true?
cooks and other kitchen staff are the only ones who need to be concerned with food safety
if you wear fingernails polish or artificial nails, you must wear gloves when working with
exposed food.
Using deli tissue is an acceptable means of serving ready-to-eat items
