Food Handlers Test Questions with 100% Correct
Answers
Food hazards - ✔✔physical, chemical, an biological
Physical Hazards - ✔✔hair, dirt, fingernails or pieces of glass or plastic or cherry pits or fish
bones
Preventing physical hazards - ✔✔Hair nets, hats, light covers, thorough cleaning when
broken glass etc.
Chemical hazards - ✔✔pesticides, cleaning supplies, and toxic metals that come from using
improper cookware. and they are more dangerous because you usually cannot see them
Prevent chemical hazards - ✔✔properly labeling all chemicals and storing them separately
from food
Biological hazards - ✔✔bacteria, virus, fungi, parasites, poisons,
Food borne illness - ✔✔caused by biological hazards
Symptoms of food borne illness - ✔✔stomach cramping, diarrhea, fever, headache,
vomiting, and severe exhaustion
Greatest risk for food borne illness - ✔✔children, the elderly, pregnant women, and persons
who are hospitalized
Bacteria - ✔✔need food, moisture, and warm temp
, Viruses - ✔✔sprread by an infected person, could spread illness before knowing they are sick
The big 5 - ✔✔The first three are strains of bacteria: Shigella, E. coli, and Salmonella. The last
two are viruses: Hepatitis A and Norovirus.
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
Steps for proper hand washing - ✔✔1. wet your hands with running water that is hot but not
uncomfortably so. ,.
2. apply soap to your wet hands.
3. Scrub your hands, wrists, and lower arms vigorously for at least 10 to 15 seconds.
4. rinse your hands thoroughly under running water
5. 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
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.
Answers
Food hazards - ✔✔physical, chemical, an biological
Physical Hazards - ✔✔hair, dirt, fingernails or pieces of glass or plastic or cherry pits or fish
bones
Preventing physical hazards - ✔✔Hair nets, hats, light covers, thorough cleaning when
broken glass etc.
Chemical hazards - ✔✔pesticides, cleaning supplies, and toxic metals that come from using
improper cookware. and they are more dangerous because you usually cannot see them
Prevent chemical hazards - ✔✔properly labeling all chemicals and storing them separately
from food
Biological hazards - ✔✔bacteria, virus, fungi, parasites, poisons,
Food borne illness - ✔✔caused by biological hazards
Symptoms of food borne illness - ✔✔stomach cramping, diarrhea, fever, headache,
vomiting, and severe exhaustion
Greatest risk for food borne illness - ✔✔children, the elderly, pregnant women, and persons
who are hospitalized
Bacteria - ✔✔need food, moisture, and warm temp
, Viruses - ✔✔sprread by an infected person, could spread illness before knowing they are sick
The big 5 - ✔✔The first three are strains of bacteria: Shigella, E. coli, and Salmonella. The last
two are viruses: Hepatitis A and Norovirus.
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
Steps for proper hand washing - ✔✔1. wet your hands with running water that is hot but not
uncomfortably so. ,.
2. apply soap to your wet hands.
3. Scrub your hands, wrists, and lower arms vigorously for at least 10 to 15 seconds.
4. rinse your hands thoroughly under running water
5. 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
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.
