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Food Handler test Questions and Answers
When you're ill with diarrhea, vomiting, jaundice, or fever with
sore throat., you should Ans: call the person in charge at the food
service facility
After symptoms of diarrhea or vomiting have gone, when can you
come work again Ans: 24 hours after disappearing symptoms
Food handlers must wash their hands when: Ans: 1-Before starting
work
2-After handling raw food and raw animal product
3- Before putting on food service gloves
Why food service gloves are not a substitute for proper hand
washing. Ans: they can spread germs
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True or False: Touching ready-to-eat foods with bare hands is
allowed. Ans: false, not allowed
gloves must be discarded when it is: Ans: ●As soon as gloves
become soiled or torn
●Before beginning a different task
●After handling raw meat, fish, or poultry
What are the ways to prevent bare-hand contact by using: Ans:
●Deli tissue
●Spatulas/Tongs/Forks/Utensils
●Dispensing equipment
●Single-use gloves
What are the five major mistakes that often cause foodborne
illness: Ans: ●Inadequate hand-washing
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●Employees working while they are ill
●Cross contamination
●Inadequate cooking temperature
●Inadequate temperature control (allowing foods to be in the
danger zone)
What are the ways to prevent foodborne illness from happening
Ans: ●Proper hand-washing every time hands may have become
contaminated
●working only when healthy
●Storing and handling of foods in a manner to prevent
contamination
●Cooking each animal product to its required internal temperature
●Keep food that are meant to be hot or cold away from each other
© 2025 All rights reserved
Food Handler test Questions and Answers
When you're ill with diarrhea, vomiting, jaundice, or fever with
sore throat., you should Ans: call the person in charge at the food
service facility
After symptoms of diarrhea or vomiting have gone, when can you
come work again Ans: 24 hours after disappearing symptoms
Food handlers must wash their hands when: Ans: 1-Before starting
work
2-After handling raw food and raw animal product
3- Before putting on food service gloves
Why food service gloves are not a substitute for proper hand
washing. Ans: they can spread germs
© 2025 All rights reserved
, 2 | Page
True or False: Touching ready-to-eat foods with bare hands is
allowed. Ans: false, not allowed
gloves must be discarded when it is: Ans: ●As soon as gloves
become soiled or torn
●Before beginning a different task
●After handling raw meat, fish, or poultry
What are the ways to prevent bare-hand contact by using: Ans:
●Deli tissue
●Spatulas/Tongs/Forks/Utensils
●Dispensing equipment
●Single-use gloves
What are the five major mistakes that often cause foodborne
illness: Ans: ●Inadequate hand-washing
© 2025 All rights reserved
, 3 | Page
●Employees working while they are ill
●Cross contamination
●Inadequate cooking temperature
●Inadequate temperature control (allowing foods to be in the
danger zone)
What are the ways to prevent foodborne illness from happening
Ans: ●Proper hand-washing every time hands may have become
contaminated
●working only when healthy
●Storing and handling of foods in a manner to prevent
contamination
●Cooking each animal product to its required internal temperature
●Keep food that are meant to be hot or cold away from each other
© 2025 All rights reserved
