FOOD HANDLERS CERTIFICATION
EVALUATION FULL QUESTIONS AND
SOLUTIONS VERIFIED PREPARATION
MATERIAL
●● 145°F for 15 seconds
Answer: In order to be properly cooked for safe eating, raw eggs cooked
for immediate service and fish (fresh or frozen) must be heated to ___°F
for ___ seconds/minutes.
●● Six illnesses considered by the FDA to be HIGHLY contagious
Answer: Food handlers refer to the "Big 6" as which of these?
●● 1) In cold water 2) In the refrigerator 3) As part of the cooking
process
Answer: The three safe thawing methods are:
●● Returned or thrown away
Answer: Packaged and canned foods that are opened, rusty, or severely
damaged are not in good condition and must
be_______________________.
●● 165°F for 15 seconds
, Answer: In order to be properly cooked for safe eating, poultry (chicken,
turkey) and ground poultry must be heated to ____°F for ___
seconds/minutes.
●● Soup
Answer: Ready-to-eat foods are foods served without additional washing
or cooking to remove germs. Which of these is NOT an example of
ready-to-eat food?
●● Cross contamination
Answer: ______________________is the spread of contaminants from
one food or surface to another.
●● Monitored
Answer: If you have a mechanical dishwasher, you need to know that
the dishes are reaching correct temperatures for sanitization, so
temperature gauges and sanitizer levels must be ____________.
●● 155°F for 15 seconds
Answer: In order to be properly cooked for safe eating, ground meats
and flaked meats must be heated to ___°F for ___ seconds/minutes.
●● 10-15 seconds
EVALUATION FULL QUESTIONS AND
SOLUTIONS VERIFIED PREPARATION
MATERIAL
●● 145°F for 15 seconds
Answer: In order to be properly cooked for safe eating, raw eggs cooked
for immediate service and fish (fresh or frozen) must be heated to ___°F
for ___ seconds/minutes.
●● Six illnesses considered by the FDA to be HIGHLY contagious
Answer: Food handlers refer to the "Big 6" as which of these?
●● 1) In cold water 2) In the refrigerator 3) As part of the cooking
process
Answer: The three safe thawing methods are:
●● Returned or thrown away
Answer: Packaged and canned foods that are opened, rusty, or severely
damaged are not in good condition and must
be_______________________.
●● 165°F for 15 seconds
, Answer: In order to be properly cooked for safe eating, poultry (chicken,
turkey) and ground poultry must be heated to ____°F for ___
seconds/minutes.
●● Soup
Answer: Ready-to-eat foods are foods served without additional washing
or cooking to remove germs. Which of these is NOT an example of
ready-to-eat food?
●● Cross contamination
Answer: ______________________is the spread of contaminants from
one food or surface to another.
●● Monitored
Answer: If you have a mechanical dishwasher, you need to know that
the dishes are reaching correct temperatures for sanitization, so
temperature gauges and sanitizer levels must be ____________.
●● 155°F for 15 seconds
Answer: In order to be properly cooked for safe eating, ground meats
and flaked meats must be heated to ___°F for ___ seconds/minutes.
●● 10-15 seconds
