Food Handler Card Online Final Exam With
Correct Answers
What /is /the /minimum /hot-holding /temperature /requirement /for /macaroni /and /cheese? /-
verified /answer(s)-✔✔135F
/
Which /symptom /must /you /report /to /your /manager? /- /verified /answer(s)-✔✔A /sore /throat
/with /fever
Which /employee /is /following /food /safety /practices? /- /verified /answer(s)-✔✔A /food /worker
/smoking /on /a /bench /during /a /break
A /food /worker /is /washing /his /hands /in /a /food /preparation /sink. /He /has /a /colander /of
/vegetables /to /wash /next. /Is /this /the /appropriate /sink /to /wash /his /hands /in? /- /verified
answer(s)-✔✔No, /because /he /should /wash /his /hands /in /a /handwashing /sink
/
How /should /food /workers /prevent /physical /food /hazards /from /injuring /customers? /- /verified
answer(s)-✔✔Removing /bones /and /pits /from /food
/
A /food /worker /needs /to /thaw /and /cook /a /large /frozen /ham. /Which /method /should /the /food
/worker /use /to /thaw /the /ham /safely? /- /verified /answer(s)-✔✔Place /the /ham /in /the
/refrigerator /a /few /days /in /advance
What /should /food /workers /use /to /handle /ready-to-eat /pastries? /- /verified /answer(s)-✔✔Deli
/tissue
, What /is /the /correct /order /of /steps /for /handwashing? /- /verified /answer(s)-✔✔Wet /hands /in
/warm /water, /apply /soap, /scrub /hands, /rinse, /and /dry /with /a /paper /towel
A /food /worker /washed /her /hands /in /the /bathroom /and /is /now /returning /to /her /work /duties.
/What /must /she /do /first /before /resuming /work? /- /verified /answer(s)-✔✔Wash /her /hands
/again /in /the /hand /sink
What /should /food /workers /use /to /prevent /cross-contamination /with /ready-to-eat /foods? /-
verified /answer(s)-✔✔single /use /gloves
/
A /food /worker /washed /her /hands /in /the /bathroom /and /is /now /returning /to /her /work /duties.
/What /must /she /do /first /before /resuming /work? /- /verified /answer(s)-✔✔Wash /her /hands
/again /in /the /hand /sink
A /food /worker /has /just /finished /slicing /raw /meat /and /is /about /to /prepare /salads. /What /must
/he /do /before /he /begins /preparing /salads /on /the /countertop? /- /verified /answer(s)-✔✔Clean
/and /sanitize /the /countertop
A /food /worker /is /cooking /a /whole /salmon /fillet. /What /minimum /internal /temperature /must
the /salmon /reach? /- /verified /answer(s)-✔✔145°F /(63°C)
/
A /food /worker /inspects /a /dry /food /storage /area /for /signs /of /a /pest /infestation. /What /evidence
should /he /look /for? /- /verified /answer(s)-✔✔Small /black /droppings
/
Which /food /is /considered /a /major /allergen /by /the /FDA? /- /verified /answer(s)-✔✔Boiled /eggs
A /food /worker /at /a /deli /spends /three /and /a /half /hours /slicing /meats /on /a /deli /slicer. /She /takes
/a /lunch /break /and /returns /to /the /deli. /What /must /she /do /before /using /the /deli /slicer? /-
verified /answer(s)-✔✔Clean /and /sanitize /the /slicer
/
Correct Answers
What /is /the /minimum /hot-holding /temperature /requirement /for /macaroni /and /cheese? /-
verified /answer(s)-✔✔135F
/
Which /symptom /must /you /report /to /your /manager? /- /verified /answer(s)-✔✔A /sore /throat
/with /fever
Which /employee /is /following /food /safety /practices? /- /verified /answer(s)-✔✔A /food /worker
/smoking /on /a /bench /during /a /break
A /food /worker /is /washing /his /hands /in /a /food /preparation /sink. /He /has /a /colander /of
/vegetables /to /wash /next. /Is /this /the /appropriate /sink /to /wash /his /hands /in? /- /verified
answer(s)-✔✔No, /because /he /should /wash /his /hands /in /a /handwashing /sink
/
How /should /food /workers /prevent /physical /food /hazards /from /injuring /customers? /- /verified
answer(s)-✔✔Removing /bones /and /pits /from /food
/
A /food /worker /needs /to /thaw /and /cook /a /large /frozen /ham. /Which /method /should /the /food
/worker /use /to /thaw /the /ham /safely? /- /verified /answer(s)-✔✔Place /the /ham /in /the
/refrigerator /a /few /days /in /advance
What /should /food /workers /use /to /handle /ready-to-eat /pastries? /- /verified /answer(s)-✔✔Deli
/tissue
, What /is /the /correct /order /of /steps /for /handwashing? /- /verified /answer(s)-✔✔Wet /hands /in
/warm /water, /apply /soap, /scrub /hands, /rinse, /and /dry /with /a /paper /towel
A /food /worker /washed /her /hands /in /the /bathroom /and /is /now /returning /to /her /work /duties.
/What /must /she /do /first /before /resuming /work? /- /verified /answer(s)-✔✔Wash /her /hands
/again /in /the /hand /sink
What /should /food /workers /use /to /prevent /cross-contamination /with /ready-to-eat /foods? /-
verified /answer(s)-✔✔single /use /gloves
/
A /food /worker /washed /her /hands /in /the /bathroom /and /is /now /returning /to /her /work /duties.
/What /must /she /do /first /before /resuming /work? /- /verified /answer(s)-✔✔Wash /her /hands
/again /in /the /hand /sink
A /food /worker /has /just /finished /slicing /raw /meat /and /is /about /to /prepare /salads. /What /must
/he /do /before /he /begins /preparing /salads /on /the /countertop? /- /verified /answer(s)-✔✔Clean
/and /sanitize /the /countertop
A /food /worker /is /cooking /a /whole /salmon /fillet. /What /minimum /internal /temperature /must
the /salmon /reach? /- /verified /answer(s)-✔✔145°F /(63°C)
/
A /food /worker /inspects /a /dry /food /storage /area /for /signs /of /a /pest /infestation. /What /evidence
should /he /look /for? /- /verified /answer(s)-✔✔Small /black /droppings
/
Which /food /is /considered /a /major /allergen /by /the /FDA? /- /verified /answer(s)-✔✔Boiled /eggs
A /food /worker /at /a /deli /spends /three /and /a /half /hours /slicing /meats /on /a /deli /slicer. /She /takes
/a /lunch /break /and /returns /to /the /deli. /What /must /she /do /before /using /the /deli /slicer? /-
verified /answer(s)-✔✔Clean /and /sanitize /the /slicer
/
