Food Handlers license TesT exam newesT 2025/2026 wiTH
compleTe QuesTions and correcT answers |already Graded
a+||Brand new Version!!!!
HACCP and 7 methods of this - ANSWER-Hazard Analysis and Critical Control Point. Identify hazard,
determine critical control point, set up critical limits, monitor CCP, take corrective actions, verify
system is working, and record keeping
HACCP - ANSWER-it is a system of food safety, which is mainly concerned with control of harmful
microorganisms
CCP - ANSWER-citical control point- any point in the food flow where action must be taken to
eliminate hazard
if potentially hazardous food is left for 2 or more hours in the Temp Danger Zone - ANSWER-it must
be discarded
Artificial trans fat - ANSWER-increases LDL- the bad cholesterol, leading to heart disease. It is
banned from all restaurant foods
Potentially Hazardous foods - ANSWER-any food that supports the rapid growth of microorganisms
Three thermometers used for measuring food temperature - ANSWER-Bi-metallic stem (0-220),
thermocouple, thermistor(digital)
, Raw Shell Eggs Temperature - ANSWER-45 F
Smoked Fish Temperature - ANSWER-38 F or below because of the bacteria Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature - ANSWER-41 F or below
Reasons Canned Products Must be Rejected - ANSWER-dents in seams, swelling, severe rust,
leakage or no label. Home-canned foods are unacceptable
Vacuum Packaging of any food product in retail food establishment is - ANSWER-Prohibited by law
unless special authorization is obtained through the Department of Health
FIFO - ANSWER-First In First Out- used to implement date products
All Food must be stored at least - ANSWER-6 inches off the floor
To Prevent Cross Contamination - ANSWER-raw food must be placed under cooked food
Food for storage must be covered and stored in - ANSWER-Vermin-proof containers
The Three Main Food Hazards - ANSWER-physical, chemical, biological
Physical Hazards - ANSWER-glass fragments, metal etc.
Chemical Hazards - ANSWER-pesticide, cleaning agents, prescription medicine
compleTe QuesTions and correcT answers |already Graded
a+||Brand new Version!!!!
HACCP and 7 methods of this - ANSWER-Hazard Analysis and Critical Control Point. Identify hazard,
determine critical control point, set up critical limits, monitor CCP, take corrective actions, verify
system is working, and record keeping
HACCP - ANSWER-it is a system of food safety, which is mainly concerned with control of harmful
microorganisms
CCP - ANSWER-citical control point- any point in the food flow where action must be taken to
eliminate hazard
if potentially hazardous food is left for 2 or more hours in the Temp Danger Zone - ANSWER-it must
be discarded
Artificial trans fat - ANSWER-increases LDL- the bad cholesterol, leading to heart disease. It is
banned from all restaurant foods
Potentially Hazardous foods - ANSWER-any food that supports the rapid growth of microorganisms
Three thermometers used for measuring food temperature - ANSWER-Bi-metallic stem (0-220),
thermocouple, thermistor(digital)
, Raw Shell Eggs Temperature - ANSWER-45 F
Smoked Fish Temperature - ANSWER-38 F or below because of the bacteria Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature - ANSWER-41 F or below
Reasons Canned Products Must be Rejected - ANSWER-dents in seams, swelling, severe rust,
leakage or no label. Home-canned foods are unacceptable
Vacuum Packaging of any food product in retail food establishment is - ANSWER-Prohibited by law
unless special authorization is obtained through the Department of Health
FIFO - ANSWER-First In First Out- used to implement date products
All Food must be stored at least - ANSWER-6 inches off the floor
To Prevent Cross Contamination - ANSWER-raw food must be placed under cooked food
Food for storage must be covered and stored in - ANSWER-Vermin-proof containers
The Three Main Food Hazards - ANSWER-physical, chemical, biological
Physical Hazards - ANSWER-glass fragments, metal etc.
Chemical Hazards - ANSWER-pesticide, cleaning agents, prescription medicine
