Efoodhandlers test Exam UPDATED
ACTUAL QUESTIONS AND CORRECT
ANSWERS
Cold, cooked food that needs to be reheated for hot holding must be heated to _____°F for 15
seconds within 2 hours, before being put onto the steam table to be held at 135°F. -
CORRECT ANSWER 165 degrees
Which of these is NOT one of the 8 most common Food Allergens? - CORRECT
ANSWER Mustard
Prevent cross-contamination by using one ________________ for fresh produce and a
separate one for raw meat, poultry and seafood. - CORRECT ANSWER cutting board
Which of these will NOT prevent barehand contact with ready-to-eat foods? - CORRECT
ANSWER Freshly washed hands
If you have a mechanical dishwasher, you need to know that the dishes are reaching correct
temperatures for sanitization, so temperature gauges and sanitizer levels must be
____________. - CORRECT ANSWER Monitored
Highly susceptible populations include: - CORRECT ANSWER Younger than 5, older
than 65, and immune compromised
______________________is the spread of contaminants from one food or surface to another.
- CORRECT ANSWER Cross contamination
Washing uses soap and water to remove dirt and food from surfaces, while sanitizing uses
_______________________to kill germs. - CORRECT ANSWER Chemicals or heat
, Which of these is NOT a chemical contaminant? - CORRECT ANSWER Servers
working when sick
In order to be properly cooked for safe eating, raw eggs cooked for immediate service and
fish (fresh or frozen) must be heated to ___°F for ___ seconds/minutes. - CORRECT
ANSWER 145°F for 15 seconds
What is the one acceptable piece of jewelry that a food worker can wear under a glove when
preparing food? - CORRECT ANSWER Plain band-style rings
The Danger Zone is a temperature range in which bacteria can grow rapidly. What is that
temperature range? - CORRECT ANSWER Between 41° F and 135 ° F
Which of these is NOT one of the three recommended safe cooling methods? - CORRECT
ANSWER add ice, and cold water
The only way to be sure that you've cooked something to the right temperature is with a
____________. - CORRECT ANSWER Probe thermometer
Packaged and canned foods that are opened, rusty, or severely damaged are not in good
condition and must be_______________________. - CORRECT ANSWER Returned
or thrown away
Which of these is NOT an important hygiene practice that all employees must follow? -
CORRECT ANSWER Clothes must be dry cleaned and pressed
Unsafe thawing can let __________ grow in the outer layers of the food, while the inside
stays frozen. - CORRECT ANSWER Bacteria
What must food handlers wear if they are wearing nail polish or artificial nails? - CORRECT
ANSWER Gloves
ACTUAL QUESTIONS AND CORRECT
ANSWERS
Cold, cooked food that needs to be reheated for hot holding must be heated to _____°F for 15
seconds within 2 hours, before being put onto the steam table to be held at 135°F. -
CORRECT ANSWER 165 degrees
Which of these is NOT one of the 8 most common Food Allergens? - CORRECT
ANSWER Mustard
Prevent cross-contamination by using one ________________ for fresh produce and a
separate one for raw meat, poultry and seafood. - CORRECT ANSWER cutting board
Which of these will NOT prevent barehand contact with ready-to-eat foods? - CORRECT
ANSWER Freshly washed hands
If you have a mechanical dishwasher, you need to know that the dishes are reaching correct
temperatures for sanitization, so temperature gauges and sanitizer levels must be
____________. - CORRECT ANSWER Monitored
Highly susceptible populations include: - CORRECT ANSWER Younger than 5, older
than 65, and immune compromised
______________________is the spread of contaminants from one food or surface to another.
- CORRECT ANSWER Cross contamination
Washing uses soap and water to remove dirt and food from surfaces, while sanitizing uses
_______________________to kill germs. - CORRECT ANSWER Chemicals or heat
, Which of these is NOT a chemical contaminant? - CORRECT ANSWER Servers
working when sick
In order to be properly cooked for safe eating, raw eggs cooked for immediate service and
fish (fresh or frozen) must be heated to ___°F for ___ seconds/minutes. - CORRECT
ANSWER 145°F for 15 seconds
What is the one acceptable piece of jewelry that a food worker can wear under a glove when
preparing food? - CORRECT ANSWER Plain band-style rings
The Danger Zone is a temperature range in which bacteria can grow rapidly. What is that
temperature range? - CORRECT ANSWER Between 41° F and 135 ° F
Which of these is NOT one of the three recommended safe cooling methods? - CORRECT
ANSWER add ice, and cold water
The only way to be sure that you've cooked something to the right temperature is with a
____________. - CORRECT ANSWER Probe thermometer
Packaged and canned foods that are opened, rusty, or severely damaged are not in good
condition and must be_______________________. - CORRECT ANSWER Returned
or thrown away
Which of these is NOT an important hygiene practice that all employees must follow? -
CORRECT ANSWER Clothes must be dry cleaned and pressed
Unsafe thawing can let __________ grow in the outer layers of the food, while the inside
stays frozen. - CORRECT ANSWER Bacteria
What must food handlers wear if they are wearing nail polish or artificial nails? - CORRECT
ANSWER Gloves
