FOOD HANDLERS EXAM NEWEST 2024 ACTUAL EXAM COMPLETE 400 QUESTIONS AND CORRECT
DETAILED ANSWERS
1. An employee's personal belongings can be stored in which of the following places? - (answer) A. in
the dry food storage area
* B. in a designated non-food area
C. only on the top shelf of the food storage area
D. in a labeled container under the food preparation table
When should single-use gloves be changed? - (answer) A. after 4 hours of use
B. before using the restroom
C. at the beginning of each working day
* D. whenever they become soiled or damaged
What is the MAXIMUM cold holding temperature for yogurt? - (answer) A. 32°F (0°C)
* B. 41°F (5°C)
C. 45°F (7°C)
D. 48°F (9°C)
A food establishment has an interruption of power to the refrigeration units for an unknown period of
time. What action should be taken? - (answer) A. Close the establishment until power to the
refrigeration units is restored and contact the local regulatory authority.
* B. Throw out all TCS (time/temperature control for safety) foods regardless of food temperatures and
contact the local regulatory authority.
C. Reduce the price of the TCS (time/temperature control for safety) foods in the refrigerator for quick
sale and contact the local regulatory authority.
D. Remove or cover TCS (time/temperature control for safety) food in open cases, monitor food
temperatures, and contact the local regulatory authority.
When purchasing raw oysters, what is the BEST way to avoid a hepatitis A infection? - (answer) A. look
for partially opened shells
*B. obtain from an approved source
C. maintain at 45°F (7°C) or below
,FOOD HANDLERS EXAM NEWEST 2024 ACTUAL EXAM COMPLETE 400 QUESTIONS AND CORRECT
DETAILED ANSWERS
D. wash thoroughly using potable water
What is the MAXIMUM allowable storage temperature for time/temperature control for safety (TCS)
refrigerated deli products? - (answer) A. 32°F (0°C)
* B. 41°F (5°C)
C. 45°F (7°C)
D. 50°F (10°C)
Where is the BEST place to store cleaning chemicals? - (answer) A. on shelving in the dry food storage
area
B. on the floor next to the bags of clean linen
C. on shelving above linens and separate from food
* D. on shelving below other cleaning supplies and away from food
What is the BEST method for transporting cold, time/temperature control for safety (TCS) foods to an off-
site location? - (answer) A. in its original package
B. in a clean delivery truck
C. meats and vegetables in separate containers
* D. in closed containers at 41°F (5°C) or below
Which of the following is MOST LIKELY to cause a chemical contamination? - (answer) A.straining lemon
juice through a stainless steel sieve
* B. mixing floor cleaning solutions in the food preparation sink
C. spraying sanitizer on a food prep table and allowing it to dry
D. hand sanitizer solution located at the three-compartment sink
In what area of a food establishment are service dogs allowed? - (answer) * A. dining area
B. food storage area
C. warewashing area
, FOOD HANDLERS EXAM NEWEST 2024 ACTUAL EXAM COMPLETE 400 QUESTIONS AND CORRECT
DETAILED ANSWERS
D. in the food prep area
A small retailer has only one set of cooler shelves to store food. According to the FDA Food Code, how
should the following foods be stored from top to bottom? - (answer) *A. potato salad, raw pork, raw
ground beef, and raw chicken
B. raw pork, potato salad, raw ground beef, and raw chicken
C. potato salad, raw chicken, raw pork, and raw ground beef
D. raw chicken, raw pork, potato salad, and raw ground beef
The drain line from an ice machine extends below the overflow rim of the floor sink. What should be
done to correct this? - (answer) A. clean and sanitize the floor sink
B. extend the drain line 2 inches lower
C. change the filter on the ice machine
* D. provide an air gap above the sink's rim
Fruit flies and drain flies are often a problem in a foodservice operation. Good housekeeping and
sanitation are the MOST IMPORTANT steps in preventing an infestation because: - (answer) A. it makes
it easier to see the flies.
B. it allows for chemicals to be applied.
C. it helps to eliminate odors in the facility.
*D. it helps to eliminate and prevent breeding material.
Vegetables that are cooked and held hot should be cooked to a MINIMUM temperature of: - (answer)
A. 135°F (57°C). *
B. 140°F (60°C)
C. 145°F (63°C)
D. 155°F (68°C).
DETAILED ANSWERS
1. An employee's personal belongings can be stored in which of the following places? - (answer) A. in
the dry food storage area
* B. in a designated non-food area
C. only on the top shelf of the food storage area
D. in a labeled container under the food preparation table
When should single-use gloves be changed? - (answer) A. after 4 hours of use
B. before using the restroom
C. at the beginning of each working day
* D. whenever they become soiled or damaged
What is the MAXIMUM cold holding temperature for yogurt? - (answer) A. 32°F (0°C)
* B. 41°F (5°C)
C. 45°F (7°C)
D. 48°F (9°C)
A food establishment has an interruption of power to the refrigeration units for an unknown period of
time. What action should be taken? - (answer) A. Close the establishment until power to the
refrigeration units is restored and contact the local regulatory authority.
* B. Throw out all TCS (time/temperature control for safety) foods regardless of food temperatures and
contact the local regulatory authority.
C. Reduce the price of the TCS (time/temperature control for safety) foods in the refrigerator for quick
sale and contact the local regulatory authority.
D. Remove or cover TCS (time/temperature control for safety) food in open cases, monitor food
temperatures, and contact the local regulatory authority.
When purchasing raw oysters, what is the BEST way to avoid a hepatitis A infection? - (answer) A. look
for partially opened shells
*B. obtain from an approved source
C. maintain at 45°F (7°C) or below
,FOOD HANDLERS EXAM NEWEST 2024 ACTUAL EXAM COMPLETE 400 QUESTIONS AND CORRECT
DETAILED ANSWERS
D. wash thoroughly using potable water
What is the MAXIMUM allowable storage temperature for time/temperature control for safety (TCS)
refrigerated deli products? - (answer) A. 32°F (0°C)
* B. 41°F (5°C)
C. 45°F (7°C)
D. 50°F (10°C)
Where is the BEST place to store cleaning chemicals? - (answer) A. on shelving in the dry food storage
area
B. on the floor next to the bags of clean linen
C. on shelving above linens and separate from food
* D. on shelving below other cleaning supplies and away from food
What is the BEST method for transporting cold, time/temperature control for safety (TCS) foods to an off-
site location? - (answer) A. in its original package
B. in a clean delivery truck
C. meats and vegetables in separate containers
* D. in closed containers at 41°F (5°C) or below
Which of the following is MOST LIKELY to cause a chemical contamination? - (answer) A.straining lemon
juice through a stainless steel sieve
* B. mixing floor cleaning solutions in the food preparation sink
C. spraying sanitizer on a food prep table and allowing it to dry
D. hand sanitizer solution located at the three-compartment sink
In what area of a food establishment are service dogs allowed? - (answer) * A. dining area
B. food storage area
C. warewashing area
, FOOD HANDLERS EXAM NEWEST 2024 ACTUAL EXAM COMPLETE 400 QUESTIONS AND CORRECT
DETAILED ANSWERS
D. in the food prep area
A small retailer has only one set of cooler shelves to store food. According to the FDA Food Code, how
should the following foods be stored from top to bottom? - (answer) *A. potato salad, raw pork, raw
ground beef, and raw chicken
B. raw pork, potato salad, raw ground beef, and raw chicken
C. potato salad, raw chicken, raw pork, and raw ground beef
D. raw chicken, raw pork, potato salad, and raw ground beef
The drain line from an ice machine extends below the overflow rim of the floor sink. What should be
done to correct this? - (answer) A. clean and sanitize the floor sink
B. extend the drain line 2 inches lower
C. change the filter on the ice machine
* D. provide an air gap above the sink's rim
Fruit flies and drain flies are often a problem in a foodservice operation. Good housekeeping and
sanitation are the MOST IMPORTANT steps in preventing an infestation because: - (answer) A. it makes
it easier to see the flies.
B. it allows for chemicals to be applied.
C. it helps to eliminate odors in the facility.
*D. it helps to eliminate and prevent breeding material.
Vegetables that are cooked and held hot should be cooked to a MINIMUM temperature of: - (answer)
A. 135°F (57°C). *
B. 140°F (60°C)
C. 145°F (63°C)
D. 155°F (68°C).
