FOOD HANDLERS REVIEW COMPREHENSIVE
TEST SCRIPT 2026 SOLUTIONS VERIFIED
◉ The six factors that affect the growth of bacteria are. Answer:
Food, Acidity (Low acidity), Temperature Danger Zone, Time,
Oxygen (or lack of oxygen) and Moisture (FATTOM).
◉ Viruses cannot reproduce in food;. Answer: they only use food as a
means to get inside the human body.
◉ Hepatitis A and norovirus are two common food-borne viruses
that typically. Answer: contaminate our food supply through fecal
(human) contaminated waters and food.
◉ The food-borne parasite typically found in under-cooked pork is
called. Answer: Trichinella spiralis.
◉ The illness trichinosis is caused by a parasite known as. Answer:
Trichinella spiralis.
◉ Trichinella spiralis can be eliminated by cooking pork to. Answer:
150°F for 15 seconds
, ◉ A food-borne parasite typically found in marine fish is called.
Answer: Anisakis simplex.
◉ Salmonella enteritidis is mainly associated with. Answer: raw
poultry and raw shell eggs.
◉ When preparing any egg recipe where eggs are not cooked or
partially cooked,. Answer: one must always use pasteurized eggs
only.
◉ We can control the growth of the microorganism Clostridium
perfringens by. Answer: rapid cooling, rapid re-heating and avoid
preparing foods in advance.
◉ Staphylococcus aureus is a bacterium that is commonly carried by.
Answer: healthy human beings.
◉ Staphylococcal food intoxication is a common cause of food-borne
illness caused by. Answer: Staphylococcus aureus, which can be
prevented by good personal hygiene and avoiding bare hands
contact with ready-to-eat foods.
◉ Food workers sick with an illness that can be transmitted by
contact with food or through food should be. Answer: prevented
from working until fully recovered.
TEST SCRIPT 2026 SOLUTIONS VERIFIED
◉ The six factors that affect the growth of bacteria are. Answer:
Food, Acidity (Low acidity), Temperature Danger Zone, Time,
Oxygen (or lack of oxygen) and Moisture (FATTOM).
◉ Viruses cannot reproduce in food;. Answer: they only use food as a
means to get inside the human body.
◉ Hepatitis A and norovirus are two common food-borne viruses
that typically. Answer: contaminate our food supply through fecal
(human) contaminated waters and food.
◉ The food-borne parasite typically found in under-cooked pork is
called. Answer: Trichinella spiralis.
◉ The illness trichinosis is caused by a parasite known as. Answer:
Trichinella spiralis.
◉ Trichinella spiralis can be eliminated by cooking pork to. Answer:
150°F for 15 seconds
, ◉ A food-borne parasite typically found in marine fish is called.
Answer: Anisakis simplex.
◉ Salmonella enteritidis is mainly associated with. Answer: raw
poultry and raw shell eggs.
◉ When preparing any egg recipe where eggs are not cooked or
partially cooked,. Answer: one must always use pasteurized eggs
only.
◉ We can control the growth of the microorganism Clostridium
perfringens by. Answer: rapid cooling, rapid re-heating and avoid
preparing foods in advance.
◉ Staphylococcus aureus is a bacterium that is commonly carried by.
Answer: healthy human beings.
◉ Staphylococcal food intoxication is a common cause of food-borne
illness caused by. Answer: Staphylococcus aureus, which can be
prevented by good personal hygiene and avoiding bare hands
contact with ready-to-eat foods.
◉ Food workers sick with an illness that can be transmitted by
contact with food or through food should be. Answer: prevented
from working until fully recovered.
