360 Training Food Handlers Final Exam
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Questions with answers
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Adequate lighting in a food establishment - CORRECT ANSWERS
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✔✔It makes cleaning and sanitizing easier.
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Minimum clearance between the floor and floor-mounted
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equipment - CORRECT ANSWERS ✔✔6 inches.
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Minimum temperature for rapidly reheating previously cooked
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foods - CORRECT ANSWERS ✔✔165 F.
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Hot water manual sanitization time and temperature - CORRECT
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ANSWERS ✔✔15 seconds in water that is at least 150 F.
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Hose attachment to a faucet - CORRECT ANSWERS ✔✔It is
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equipped with a backflow prevention device.
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Employee restriction in food preparation area - CORRECT
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ANSWERS ✔✔Diarrhea.
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Allowed employee in food service business - CORRECT ANSWERS
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✔✔Food preparer with a cut, covered by a bandaid and a
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disposable glove.
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, Unacceptable for food workers' fingernails - CORRECT ANSWERS
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✔✔Uncovered artificial fingernails.
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Microwave cooking requirement for meat - CORRECT ANSWERS
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✔✔Heated to a temperature of at least 155 F.
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Temperature danger zone - CORRECT ANSWERS ✔✔Between 41F
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and 135F.
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Manager's action when chef tastes food improperly - CORRECT
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ANSWERS ✔✔Throw the potatoes out immediately.
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Acceptable method of manual warewashing - CORRECT ANSWERS
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✔✔Pre-wash, wash, sanitize, rinse and air dry.
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Proper storage of cleaned glasses and cups - CORRECT ANSWERS
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✔✔Bottom up in a clean, dry location.
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Water temperature when thawing food under running water -
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CORRECT ANSWERS ✔✔70 F.
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Time/temperature control for safety (TCS) food exception - |/ |/ |/ |/ |/ |/ |/
CORRECT ANSWERS ✔✔Whole wheat bread.
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Integrated pest management system (IPM) - CORRECT ANSWERS
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✔✔Balances prevention and control.
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Questions with answers
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Adequate lighting in a food establishment - CORRECT ANSWERS
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✔✔It makes cleaning and sanitizing easier.
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Minimum clearance between the floor and floor-mounted
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equipment - CORRECT ANSWERS ✔✔6 inches.
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Minimum temperature for rapidly reheating previously cooked
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foods - CORRECT ANSWERS ✔✔165 F.
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Hot water manual sanitization time and temperature - CORRECT
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ANSWERS ✔✔15 seconds in water that is at least 150 F.
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Hose attachment to a faucet - CORRECT ANSWERS ✔✔It is
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equipped with a backflow prevention device.
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Employee restriction in food preparation area - CORRECT
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ANSWERS ✔✔Diarrhea.
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Allowed employee in food service business - CORRECT ANSWERS
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✔✔Food preparer with a cut, covered by a bandaid and a
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disposable glove.
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, Unacceptable for food workers' fingernails - CORRECT ANSWERS
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✔✔Uncovered artificial fingernails.
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Microwave cooking requirement for meat - CORRECT ANSWERS
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✔✔Heated to a temperature of at least 155 F.
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Temperature danger zone - CORRECT ANSWERS ✔✔Between 41F
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and 135F.
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Manager's action when chef tastes food improperly - CORRECT
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ANSWERS ✔✔Throw the potatoes out immediately.
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Acceptable method of manual warewashing - CORRECT ANSWERS
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✔✔Pre-wash, wash, sanitize, rinse and air dry.
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Proper storage of cleaned glasses and cups - CORRECT ANSWERS
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✔✔Bottom up in a clean, dry location.
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Water temperature when thawing food under running water -
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CORRECT ANSWERS ✔✔70 F.
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Time/temperature control for safety (TCS) food exception - |/ |/ |/ |/ |/ |/ |/
CORRECT ANSWERS ✔✔Whole wheat bread.
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Integrated pest management system (IPM) - CORRECT ANSWERS
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✔✔Balances prevention and control.
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