Food Handlers license Terms exam newesT 2025/2026 wiTH
compleTe QuesTions and correcT answers |already Graded
a+||Brand new Version!
Where in the refrigerator should you store raw meat? - ANSWER-Always store raw meat, fish and
poultry on the lowest shelves of the refrigerator. This will minimize the potential for spillage
onto other foods.
What is cross contamination? - ANSWER-Cross contamination is what happens when germs from
raw or unclean food come into contact with food that is ready to serve.
List two ways to prevent cross contamination? - ANSWER-1) Wash your hands after handling raw
meat or foods that won't be cooked before serving.
2) Store raw meat, fish, and poultry on the lowest racks of the refrigerator.
3) Keep raw or unwashed food away from ready-to-eat food.
4) Prevent spillage from raw meats onto foods that are not cooked.
5) Do not share cutting boards between meat products and uncooked food.
6) Never store foods that are uncooked in the same container as raw meat.
7) Wash, rinse, sanitize cutting surfaces and utensils/knives between jobs.
What should you do if food becomes contaminated? - ANSWER-All contaminated food must be
discarded.
, move the food temperature through the "Danger Zone" - ANSWER-AQAP
When cooling solid cooked foods such as roast, turkey, and solid cuts of meat, be sure to: -
ANSWER-1. Cut large roasts and turkeys into smaller portions. This will help them to cool faster.
2. Put all meats and other hot food in the refrigerator, but be careful. Too much hot food in the
refrigerator may warm the temperature to unsafe levels. Monitor refrigerator temperatures
frequently.
when cooling food it must drop- - ANSWER-135°F (57°C) to 70°F (21°C) within two hours AND
70°F(21°C) to 41°F(5°C) within four hours.
Bacteria - ANSWER-germs with only one cell that can multiply into large numbers when food is in
the danger zone for more than 4 hours.
Chemicals - ANSWER-ingredients in cleaning, sanitizing, or pesticide products that make people
sick if eaten.
Clean - ANSWER-Free of any dirt, chemical, impurities, bacteria or anything else that could cause
an illness.
Cold Holding - ANSWER-when you keep food cold by using refrigeration or ice.
Cross Contamination - ANSWER-When germs from one food item are passed to another food item,
usually raw food to ready-to-eat food.
Double Handwash - ANSWER-Lather hands with soap and warm water for approximately 20
seconds, rinse, and repeat a second time (one time in the restroom and a 2nd time in the
kitchen). Dry hands with paper towel, air dryer or roll of linen towels.
compleTe QuesTions and correcT answers |already Graded
a+||Brand new Version!
Where in the refrigerator should you store raw meat? - ANSWER-Always store raw meat, fish and
poultry on the lowest shelves of the refrigerator. This will minimize the potential for spillage
onto other foods.
What is cross contamination? - ANSWER-Cross contamination is what happens when germs from
raw or unclean food come into contact with food that is ready to serve.
List two ways to prevent cross contamination? - ANSWER-1) Wash your hands after handling raw
meat or foods that won't be cooked before serving.
2) Store raw meat, fish, and poultry on the lowest racks of the refrigerator.
3) Keep raw or unwashed food away from ready-to-eat food.
4) Prevent spillage from raw meats onto foods that are not cooked.
5) Do not share cutting boards between meat products and uncooked food.
6) Never store foods that are uncooked in the same container as raw meat.
7) Wash, rinse, sanitize cutting surfaces and utensils/knives between jobs.
What should you do if food becomes contaminated? - ANSWER-All contaminated food must be
discarded.
, move the food temperature through the "Danger Zone" - ANSWER-AQAP
When cooling solid cooked foods such as roast, turkey, and solid cuts of meat, be sure to: -
ANSWER-1. Cut large roasts and turkeys into smaller portions. This will help them to cool faster.
2. Put all meats and other hot food in the refrigerator, but be careful. Too much hot food in the
refrigerator may warm the temperature to unsafe levels. Monitor refrigerator temperatures
frequently.
when cooling food it must drop- - ANSWER-135°F (57°C) to 70°F (21°C) within two hours AND
70°F(21°C) to 41°F(5°C) within four hours.
Bacteria - ANSWER-germs with only one cell that can multiply into large numbers when food is in
the danger zone for more than 4 hours.
Chemicals - ANSWER-ingredients in cleaning, sanitizing, or pesticide products that make people
sick if eaten.
Clean - ANSWER-Free of any dirt, chemical, impurities, bacteria or anything else that could cause
an illness.
Cold Holding - ANSWER-when you keep food cold by using refrigeration or ice.
Cross Contamination - ANSWER-When germs from one food item are passed to another food item,
usually raw food to ready-to-eat food.
Double Handwash - ANSWER-Lather hands with soap and warm water for approximately 20
seconds, rinse, and repeat a second time (one time in the restroom and a 2nd time in the
kitchen). Dry hands with paper towel, air dryer or roll of linen towels.
