FOOD HANDLER COMPREHENSIVE TEST
PAPER QUESTIONS WITH VERIFIED
SOLUTIONS RESOURCE
●● You notice a bottle of cleaner sitting near a package of tortillas. what
kind of food safety hazard is this?
Answer: Chemical
●● how can you prevent physical hazards?
Answer: wear a hat or hair net
●● what is an example of biological hazards?
Answer: an employee who didn't wash their hands
●● how must you avoid bare hand contact with food?
Answer: wear gloves while preparing it
●● what is the first thing you must do when washing your hands
Answer: wet them in warm water
●● when must you change your gloves
Answer: after cooking hamburgers and before washing dishes
,●● what must a hand sink have
Answer: hot and cold running water and soap
●● which employee is practicing proper personal hygiene
Answer: an employee with false nails wearing gloves
●● you have swollen and itchy eyes from seasonal allergies but
otherwise are feeling okay. you are scheduled to work tonight.
what must you do?
Answer: go to work as usual
●● you threw up and had diarrhea last night, but you woke up feeling
much better. your shift starts in an hour.
what must you do?
Answer: call your manager and report your symptoms
●● which illness must you report to your manager?
Answer: Norovirus
●● which employee must report their symptoms to a manager?
Answer: a worker who threw up last night but feels better now
, ●● where should you measure the temperature of a breaded chicken
drumstick?
Answer: inside the thickest part of the muscle
●● which food must be cooked to at least 155F (68C)
Answer: meatballs
●● what is the minimum hot-holding temperature for chicken nuggets?
Answer: 135F-145F
(135F minimum for hot holding)
●● at most how long can you take to cool potentially hazardous food
from 135F to 41F
Answer: 6 hours
●● a food worker checks the temperature of a hot-held sauteed
mushroom.
which temperature would be cause for concern?
Answer: 131 F
●● which food must be reheated to at least 165F
Answer: fried rice for a service line
PAPER QUESTIONS WITH VERIFIED
SOLUTIONS RESOURCE
●● You notice a bottle of cleaner sitting near a package of tortillas. what
kind of food safety hazard is this?
Answer: Chemical
●● how can you prevent physical hazards?
Answer: wear a hat or hair net
●● what is an example of biological hazards?
Answer: an employee who didn't wash their hands
●● how must you avoid bare hand contact with food?
Answer: wear gloves while preparing it
●● what is the first thing you must do when washing your hands
Answer: wet them in warm water
●● when must you change your gloves
Answer: after cooking hamburgers and before washing dishes
,●● what must a hand sink have
Answer: hot and cold running water and soap
●● which employee is practicing proper personal hygiene
Answer: an employee with false nails wearing gloves
●● you have swollen and itchy eyes from seasonal allergies but
otherwise are feeling okay. you are scheduled to work tonight.
what must you do?
Answer: go to work as usual
●● you threw up and had diarrhea last night, but you woke up feeling
much better. your shift starts in an hour.
what must you do?
Answer: call your manager and report your symptoms
●● which illness must you report to your manager?
Answer: Norovirus
●● which employee must report their symptoms to a manager?
Answer: a worker who threw up last night but feels better now
, ●● where should you measure the temperature of a breaded chicken
drumstick?
Answer: inside the thickest part of the muscle
●● which food must be cooked to at least 155F (68C)
Answer: meatballs
●● what is the minimum hot-holding temperature for chicken nuggets?
Answer: 135F-145F
(135F minimum for hot holding)
●● at most how long can you take to cool potentially hazardous food
from 135F to 41F
Answer: 6 hours
●● a food worker checks the temperature of a hot-held sauteed
mushroom.
which temperature would be cause for concern?
Answer: 131 F
●● which food must be reheated to at least 165F
Answer: fried rice for a service line
