LEARN2SERVE 2026 CORE EXAM SET QUESTIONS AND
ANSWERS RATED A+
✔✔Contamination of food items by other living organisms is known as - ✔✔biological
✔✔Because they are living organisms, which one of the following methods would be
both effective and safe to help reduce pathogenic contaminants in food? - ✔✔heat
✔✔Perhaps the most common vehicle of contamination in the food industry is -
✔✔hands, so they should be washed often
✔✔The contamination results from the spread of bacteria from meat to vegetables is
called - ✔✔cross
✔✔Which one of the following contaminants is a physical contaminant? - ✔✔hair
✔✔You notice a food handler trim excess fat from a T-bone steak and then move
toward a bowl of potatoes to begin peeling them with the same knife. What action
should you take - ✔✔Caution the food handler that she must clean and sanitize her
knife.
✔✔An employee brings you a bag of oatmeal in which he has found black specks. What
is the MOST LIKELY cause of those specks? - ✔✔Pests have gotten into the bag and
left waste secretions in the oatmeal.
✔✔Checking the dining areas of an eating establishment for evidence of flaking paint,
broken light bulbs, and wood damage will reduce the chances of - ✔✔physical
contamination
✔✔Toxins from seafoods, mushrooms, and molds present the greatest potential for -
✔✔chemical
✔✔Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect? - ✔✔Educating employees
about clean, responsible, and legal food handling.
✔✔Food preservation does all of the following EXCEPT - ✔✔promotes the growth of
microorganisms
✔✔In degrees Fahrenheit, what is the temperature range of the Danger Zone? - ✔✔41
to 135
, ✔✔Reheated food items must be heated for a minimum of 15 seconds to at least -
✔✔165
✔✔The preservation technique that attempts to remove moisture is - ✔✔dehydration
✔✔"Chilling" is most commonly practiced by - ✔✔commercial food distributers
✔✔All of the following are Time/Temperature Control for Safety Foods Except -
✔✔Processed garlic mixtures
✔✔Bacterial contamination can spread quickly because if the conditions are right,
bacteria can multiply in - ✔✔10 to 20 minutes
✔✔It is important that food servers are trained to know food ingredients because -
✔✔they will need to help customers who have food allergies
✔✔The best temperature for short-term refrigeration storage is - ✔✔34 to 40
✔✔Which preservation technique involves heating foods to mild temperatures and then
cooling them down immediately - ✔✔Pasteurization
✔✔You see that the food handler you assigned to prepare the salad has a small cut on
her hand. You should: - ✔✔Have her put a watertight bandage over the cut and wear
gloves
✔✔Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the
raw chicken in flour. Today during the lunch rush, you tell him to fill chicken orders for
impatient customers. Gabe immediately begins putting cooked chicken in boxes and on
plates. What are the hazards created by Gabe's actions, and what action should you
take? - ✔✔Although he is wearing gloves, Gabe has created a cross-contamination
hazard by touching raw chicken and then touching cooked chicken. You should stop
Gabe, dispose of any orders he has just filled, and then have Gabe wash his hands and
change gloves before continuing to fill orders.
✔✔You have a staff that is thoroughly trained in proper hand washing; however, in
which one of the following situations would you need to speak to an employee - ✔✔You
are in the dining area and you see a salad bar attendant pet a service animal
✔✔If all proper hand washing steps are followed, how long should the entire process
take - ✔✔at least 20 seconds
✔✔Because of the risk of spreading Staphylococus aureus, which area of their bodies
should employees be trained to avoid touching - ✔✔mouth, nose, and throat
ANSWERS RATED A+
✔✔Contamination of food items by other living organisms is known as - ✔✔biological
✔✔Because they are living organisms, which one of the following methods would be
both effective and safe to help reduce pathogenic contaminants in food? - ✔✔heat
✔✔Perhaps the most common vehicle of contamination in the food industry is -
✔✔hands, so they should be washed often
✔✔The contamination results from the spread of bacteria from meat to vegetables is
called - ✔✔cross
✔✔Which one of the following contaminants is a physical contaminant? - ✔✔hair
✔✔You notice a food handler trim excess fat from a T-bone steak and then move
toward a bowl of potatoes to begin peeling them with the same knife. What action
should you take - ✔✔Caution the food handler that she must clean and sanitize her
knife.
✔✔An employee brings you a bag of oatmeal in which he has found black specks. What
is the MOST LIKELY cause of those specks? - ✔✔Pests have gotten into the bag and
left waste secretions in the oatmeal.
✔✔Checking the dining areas of an eating establishment for evidence of flaking paint,
broken light bulbs, and wood damage will reduce the chances of - ✔✔physical
contamination
✔✔Toxins from seafoods, mushrooms, and molds present the greatest potential for -
✔✔chemical
✔✔Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect? - ✔✔Educating employees
about clean, responsible, and legal food handling.
✔✔Food preservation does all of the following EXCEPT - ✔✔promotes the growth of
microorganisms
✔✔In degrees Fahrenheit, what is the temperature range of the Danger Zone? - ✔✔41
to 135
, ✔✔Reheated food items must be heated for a minimum of 15 seconds to at least -
✔✔165
✔✔The preservation technique that attempts to remove moisture is - ✔✔dehydration
✔✔"Chilling" is most commonly practiced by - ✔✔commercial food distributers
✔✔All of the following are Time/Temperature Control for Safety Foods Except -
✔✔Processed garlic mixtures
✔✔Bacterial contamination can spread quickly because if the conditions are right,
bacteria can multiply in - ✔✔10 to 20 minutes
✔✔It is important that food servers are trained to know food ingredients because -
✔✔they will need to help customers who have food allergies
✔✔The best temperature for short-term refrigeration storage is - ✔✔34 to 40
✔✔Which preservation technique involves heating foods to mild temperatures and then
cooling them down immediately - ✔✔Pasteurization
✔✔You see that the food handler you assigned to prepare the salad has a small cut on
her hand. You should: - ✔✔Have her put a watertight bandage over the cut and wear
gloves
✔✔Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the
raw chicken in flour. Today during the lunch rush, you tell him to fill chicken orders for
impatient customers. Gabe immediately begins putting cooked chicken in boxes and on
plates. What are the hazards created by Gabe's actions, and what action should you
take? - ✔✔Although he is wearing gloves, Gabe has created a cross-contamination
hazard by touching raw chicken and then touching cooked chicken. You should stop
Gabe, dispose of any orders he has just filled, and then have Gabe wash his hands and
change gloves before continuing to fill orders.
✔✔You have a staff that is thoroughly trained in proper hand washing; however, in
which one of the following situations would you need to speak to an employee - ✔✔You
are in the dining area and you see a salad bar attendant pet a service animal
✔✔If all proper hand washing steps are followed, how long should the entire process
take - ✔✔at least 20 seconds
✔✔Because of the risk of spreading Staphylococus aureus, which area of their bodies
should employees be trained to avoid touching - ✔✔mouth, nose, and throat
