EFOODHANDLERS TEST EXAM 2025
QUESTIONS AND 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. - ANS 165
degrees
Which of these is NOT one of the 8 most common Food Allergens? - ANS Mustard
Prevent cross-contamination by using one ________________ for fresh produce and a separate
one for raw meat, poultry and seafood. - ANS cutting board
Which of these will NOT prevent barehand contact with ready-to-eat foods? - ANS 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
____________. - ANS Monitored
Highly susceptible populations include: - ANS Younger than 5, older than 65, and immune
compromised
______________________is the spread of contaminants from one food or surface to another. -
ANS Cross contamination
1 @COPYRIGHT THEBRIGHT 2025/2026
, Washing uses soap and water to remove dirt and food from surfaces, while sanitizing uses
_______________________to kill germs. - ANS Chemicals or heat
Which of these is NOT a chemical contaminant? - ANS 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. - ANS 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? - ANS Plain band-style rings
The Danger Zone is a temperature range in which bacteria can grow rapidly. What is that
temperature range? - ANS Between 41° F and 135 ° F
Which of these is NOT one of the three recommended safe cooling methods? - ANS add ice,
and cold water
The only way to be sure that you've cooked something to the right temperature is with a
____________. - ANS Probe thermometer
Packaged and canned foods that are opened, rusty, or severely damaged are not in good
condition and must be_______________________. - ANS Returned or thrown away
Which of these is NOT an important hygiene practice that all employees must follow? -
ANS Clothes must be dry cleaned and pressed
Unsafe thawing can let __________ grow in the outer layers of the food, while the inside stays
frozen. - ANS Bacteria
2 @COPYRIGHT THEBRIGHT 2025/2026
QUESTIONS AND 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. - ANS 165
degrees
Which of these is NOT one of the 8 most common Food Allergens? - ANS Mustard
Prevent cross-contamination by using one ________________ for fresh produce and a separate
one for raw meat, poultry and seafood. - ANS cutting board
Which of these will NOT prevent barehand contact with ready-to-eat foods? - ANS 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
____________. - ANS Monitored
Highly susceptible populations include: - ANS Younger than 5, older than 65, and immune
compromised
______________________is the spread of contaminants from one food or surface to another. -
ANS Cross contamination
1 @COPYRIGHT THEBRIGHT 2025/2026
, Washing uses soap and water to remove dirt and food from surfaces, while sanitizing uses
_______________________to kill germs. - ANS Chemicals or heat
Which of these is NOT a chemical contaminant? - ANS 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. - ANS 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? - ANS Plain band-style rings
The Danger Zone is a temperature range in which bacteria can grow rapidly. What is that
temperature range? - ANS Between 41° F and 135 ° F
Which of these is NOT one of the three recommended safe cooling methods? - ANS add ice,
and cold water
The only way to be sure that you've cooked something to the right temperature is with a
____________. - ANS Probe thermometer
Packaged and canned foods that are opened, rusty, or severely damaged are not in good
condition and must be_______________________. - ANS Returned or thrown away
Which of these is NOT an important hygiene practice that all employees must follow? -
ANS Clothes must be dry cleaned and pressed
Unsafe thawing can let __________ grow in the outer layers of the food, while the inside stays
frozen. - ANS Bacteria
2 @COPYRIGHT THEBRIGHT 2025/2026
