eFOODHANDLERS TEST QUESTIONS & 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. - Answer -165 degrees
Which of these is NOT one of the 8 most common Food Allergens? - Answer -Mustard
Prevent cross-contamination by using one ________________ for fresh produce and a
separate one for raw meat, poultry and seafood. - Answer -cutting board
Which of these will NOT prevent barehand contact with ready-to-eat foods? - 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 ____________. - Answer -Monitored
Highly susceptible populations include: - Answer -Younger than 5, older than 65, and
immune compromised
______________________is the spread of contaminants from one food or surface to
another. - Answer -Cross contamination
Washing uses soap and water to remove dirt and food from surfaces, while sanitizing
uses _______________________to kill germs. - Answer -Chemicals or heat
Which of these is NOT a chemical contaminant? - 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. - 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? - Answer -Plain band-style rings
The Danger Zone is a temperature range in which bacteria can grow rapidly. What is
that temperature range? - Answer -Between 41° F and 135 ° F
Which of these is NOT one of the three recommended safe cooling methods? - Answer
-add ice, and cold water
The only way to be sure that you've cooked something to the right temperature is with a
____________. - Answer -Probe thermometer
, Packaged and canned foods that are opened, rusty, or severely damaged are not in
good condition and must be_______________________. - Answer -Returned or
thrown away
Which of these is NOT an important hygiene practice that all employees must follow? -
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. - Answer -Bacteria
What must food handlers wear if they are wearing nail polish or artificial nails? - Answer
-Gloves
What must you do with Time and Temperature Controlled for Safety (TCS) Foods that
are left out at room temperature for more than four hours? - Answer -Discard them
Pesticides are harmful substances that must only be handled by
_____________________, and only when food is carefully protected. - Answer -
Licensed applicators
Which of these is NOT a physical contaminant? - Answer -Pesticide
Contaminated food often looks, tastes, smells, the same as __________. - Answer -
Same as any other food
Bacteria can grow rapidly when the temperature is between 41 and 135 degrees. This is
known as: - Answer -Danger Zone.
Which of the following is considered a ready-to-eat food? - Answer -Washed lettuce
A Person in Charge is required at food establishments: - Answer -During all hours of
operation
What are the two methods to properly sanitize dirty dishware? - Answer -Using hot
water or chemicals
Which of the following must be cooked to 145° F? - Answer -All of these must be
cooked to 145° F
Which of these describes the proper handwashing technique? After applying soap you
must scrub your hands, fingers, and forearms for a minimum of ________ seconds: -
Answer -10
Name the best storage location for Chemicals: - Answer -In a non-food storage closet
on the bottom shelf
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. - Answer -165 degrees
Which of these is NOT one of the 8 most common Food Allergens? - Answer -Mustard
Prevent cross-contamination by using one ________________ for fresh produce and a
separate one for raw meat, poultry and seafood. - Answer -cutting board
Which of these will NOT prevent barehand contact with ready-to-eat foods? - 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 ____________. - Answer -Monitored
Highly susceptible populations include: - Answer -Younger than 5, older than 65, and
immune compromised
______________________is the spread of contaminants from one food or surface to
another. - Answer -Cross contamination
Washing uses soap and water to remove dirt and food from surfaces, while sanitizing
uses _______________________to kill germs. - Answer -Chemicals or heat
Which of these is NOT a chemical contaminant? - 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. - 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? - Answer -Plain band-style rings
The Danger Zone is a temperature range in which bacteria can grow rapidly. What is
that temperature range? - Answer -Between 41° F and 135 ° F
Which of these is NOT one of the three recommended safe cooling methods? - Answer
-add ice, and cold water
The only way to be sure that you've cooked something to the right temperature is with a
____________. - Answer -Probe thermometer
, Packaged and canned foods that are opened, rusty, or severely damaged are not in
good condition and must be_______________________. - Answer -Returned or
thrown away
Which of these is NOT an important hygiene practice that all employees must follow? -
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. - Answer -Bacteria
What must food handlers wear if they are wearing nail polish or artificial nails? - Answer
-Gloves
What must you do with Time and Temperature Controlled for Safety (TCS) Foods that
are left out at room temperature for more than four hours? - Answer -Discard them
Pesticides are harmful substances that must only be handled by
_____________________, and only when food is carefully protected. - Answer -
Licensed applicators
Which of these is NOT a physical contaminant? - Answer -Pesticide
Contaminated food often looks, tastes, smells, the same as __________. - Answer -
Same as any other food
Bacteria can grow rapidly when the temperature is between 41 and 135 degrees. This is
known as: - Answer -Danger Zone.
Which of the following is considered a ready-to-eat food? - Answer -Washed lettuce
A Person in Charge is required at food establishments: - Answer -During all hours of
operation
What are the two methods to properly sanitize dirty dishware? - Answer -Using hot
water or chemicals
Which of the following must be cooked to 145° F? - Answer -All of these must be
cooked to 145° F
Which of these describes the proper handwashing technique? After applying soap you
must scrub your hands, fingers, and forearms for a minimum of ________ seconds: -
Answer -10
Name the best storage location for Chemicals: - Answer -In a non-food storage closet
on the bottom shelf
