FOOD HANDLERS EXAM SCRIPT
COMPLETE QUESTIONS AND CORRECT
ANSWERS LEARNING RESOURCE
●● after washing, rising and drying hands, its recommended that a food
handler
Answer: turn off the faucet with a paper towel
●● which is not a physical hazard
Answer: mold on cheddar cheese
●● what is the proper holding temperature of hot foods
Answer: 135 or above
●● Why are elderly people at a higher risk for foodborne illness?
Answer: they have weakened immune systems
●● how often should your bi-metallic thermometer be calibrated
Answer: once a day or at the beginning of any shift or if dropped
●● wheezing and hives are symptoms of
Answer: food allergies
, ●● which of the folliwing must be cleaned, rinsed and sanitized
Answer: cutting boards
●● foodhandlers must wash their hands before
Answer: serving food
●● a food handler sees rodent droppings in the storage area. whens
should he tell the manager
Answer: immediately bruh, thats nasty
●● when washing hands, how long should food handlers scrub their
hands and arms
Answer: 10-15 seconds
●● how should the temp of a tri-tip steak be taken when cooked
Answer: put thermometer in the thiccest part
●● what is used to test the concentration of sanitizing solution
Answer: test kit
●● which piece of jewelery is a food handlers allowed to wear
Answer: plain metal band
COMPLETE QUESTIONS AND CORRECT
ANSWERS LEARNING RESOURCE
●● after washing, rising and drying hands, its recommended that a food
handler
Answer: turn off the faucet with a paper towel
●● which is not a physical hazard
Answer: mold on cheddar cheese
●● what is the proper holding temperature of hot foods
Answer: 135 or above
●● Why are elderly people at a higher risk for foodborne illness?
Answer: they have weakened immune systems
●● how often should your bi-metallic thermometer be calibrated
Answer: once a day or at the beginning of any shift or if dropped
●● wheezing and hives are symptoms of
Answer: food allergies
, ●● which of the folliwing must be cleaned, rinsed and sanitized
Answer: cutting boards
●● foodhandlers must wash their hands before
Answer: serving food
●● a food handler sees rodent droppings in the storage area. whens
should he tell the manager
Answer: immediately bruh, thats nasty
●● when washing hands, how long should food handlers scrub their
hands and arms
Answer: 10-15 seconds
●● how should the temp of a tri-tip steak be taken when cooked
Answer: put thermometer in the thiccest part
●● what is used to test the concentration of sanitizing solution
Answer: test kit
●● which piece of jewelery is a food handlers allowed to wear
Answer: plain metal band
