Food Handler Training - Riverside, CA Final Exam
Questions and Guide Answers
100% Verified Graded A+
1. What should a food worker use to retrieve ice from an ice machine?
Answer: A scoop stored outside the ice
2. A food worker cooks scrambled eggs that will be served immediately. What
is the minimum internal temperature that the eggs must reach during cook-
ing?
Answer: 145°F (63°C)
3. What should you do when a garbage can is nearly full?
Answer: Take the garbage bag to the dumpster
4. What is the maximum cold-holding temperature allowed for a cheese tray?-
Answer: 41°F (5°C)
, 5. Assuming it is stored safely, how long after it was prepared can refrigerated
food be sold or served?
Answer: 7 days
6. A food worker switches from slicing one food to another. Which food switch
would require the food worker to clean and sanitize the knife and cutting board?
Answer: From raw chicken to lettuce
7. What should food workers use to prevent cross-contamination with
ready-to-eat foods?
Answer: Single-use gloves
8. A food worker has just rinsed a dish after cleaning it. What should he do
next?
Answer: Sanitize the dish
9. A food worker notices several boxes with chew marks in the dry food storage
area. Which type of pest would cause these holes?
Answer: Rodents
10. Where may a food worker eat during a break at work?
Answer: In the outdoor dining area
11. Which food should be stored above the others in a refrigerator?
Questions and Guide Answers
100% Verified Graded A+
1. What should a food worker use to retrieve ice from an ice machine?
Answer: A scoop stored outside the ice
2. A food worker cooks scrambled eggs that will be served immediately. What
is the minimum internal temperature that the eggs must reach during cook-
ing?
Answer: 145°F (63°C)
3. What should you do when a garbage can is nearly full?
Answer: Take the garbage bag to the dumpster
4. What is the maximum cold-holding temperature allowed for a cheese tray?-
Answer: 41°F (5°C)
, 5. Assuming it is stored safely, how long after it was prepared can refrigerated
food be sold or served?
Answer: 7 days
6. A food worker switches from slicing one food to another. Which food switch
would require the food worker to clean and sanitize the knife and cutting board?
Answer: From raw chicken to lettuce
7. What should food workers use to prevent cross-contamination with
ready-to-eat foods?
Answer: Single-use gloves
8. A food worker has just rinsed a dish after cleaning it. What should he do
next?
Answer: Sanitize the dish
9. A food worker notices several boxes with chew marks in the dry food storage
area. Which type of pest would cause these holes?
Answer: Rodents
10. Where may a food worker eat during a break at work?
Answer: In the outdoor dining area
11. Which food should be stored above the others in a refrigerator?
