FOOD HANDLERS FINAL PAPER TESTED
QUESTIONS WITH DETAILED SOLUTIONS
STUDY MATERIAL
●● After symptoms of diarrhea or vomiting have gone, when can you
come work again
Answer: 24 hours after disappearing symptoms
●● Food handlers must wash their hands when:
Answer: 1-Before starting work
2-After handling raw food and raw animal product
3- Before putting on food service gloves
●● Why food service gloves are not a substitute for proper hand
washing.
Answer: they can spread germs
●● True or False: Touching ready-to-eat foods with bare hands *is*
allowed.
Answer: false, not allowed
●● gloves must be discarded when it is:
,Answer: ●As soon as gloves become soiled or torn
●Before beginning a different task
●After handling raw meat, fish, or poultry
●● What are the ways to prevent bare-hand contact by using:
Answer: ●Deli tissue
●Spatulas/Tongs/Forks/Utensils
●Dispensing equipment
●Single-use gloves
●● What are the five major mistakes that often cause foodborne illness:
Answer: ●Inadequate hand-washing
●Employees working while they are ill
●Cross contamination
●Inadequate cooking temperature
●Inadequate temperature control (allowing foods to be in the danger
zone)
●● What are the ways to prevent foodborne illness from happening
Answer: ●Proper hand-washing every time hands may have become
contaminated
●working only when healthy
●Storing and handling of foods in a manner to prevent contamination
, ●Cooking each animal product to its required internal temperature
●Keep food that are meant to be hot or cold away from each other
●bare hand contact with ready-to-eat food.
●● True or False: Food contaminated with organisms (germs) does not
always look, smell or taste different from non-contaminated food.
Answer: true
●● Foodborne illness is caused by_________________________
Answer: organisms (germs), chemicals, or toxins
●● What is the food's temperature danger zone
Answer: 41°F and 135°F (below cold and above high)
●● You cannot make food safe to eat when food has been in the danger
zone for ______________________or more.
Answer: four hours
●● What are the methods that prevent contamination
Answer: washing, rinsing, and sanitizing utensils, work surfaces and
equipment between uses.
QUESTIONS WITH DETAILED SOLUTIONS
STUDY MATERIAL
●● After symptoms of diarrhea or vomiting have gone, when can you
come work again
Answer: 24 hours after disappearing symptoms
●● Food handlers must wash their hands when:
Answer: 1-Before starting work
2-After handling raw food and raw animal product
3- Before putting on food service gloves
●● Why food service gloves are not a substitute for proper hand
washing.
Answer: they can spread germs
●● True or False: Touching ready-to-eat foods with bare hands *is*
allowed.
Answer: false, not allowed
●● gloves must be discarded when it is:
,Answer: ●As soon as gloves become soiled or torn
●Before beginning a different task
●After handling raw meat, fish, or poultry
●● What are the ways to prevent bare-hand contact by using:
Answer: ●Deli tissue
●Spatulas/Tongs/Forks/Utensils
●Dispensing equipment
●Single-use gloves
●● What are the five major mistakes that often cause foodborne illness:
Answer: ●Inadequate hand-washing
●Employees working while they are ill
●Cross contamination
●Inadequate cooking temperature
●Inadequate temperature control (allowing foods to be in the danger
zone)
●● What are the ways to prevent foodborne illness from happening
Answer: ●Proper hand-washing every time hands may have become
contaminated
●working only when healthy
●Storing and handling of foods in a manner to prevent contamination
, ●Cooking each animal product to its required internal temperature
●Keep food that are meant to be hot or cold away from each other
●bare hand contact with ready-to-eat food.
●● True or False: Food contaminated with organisms (germs) does not
always look, smell or taste different from non-contaminated food.
Answer: true
●● Foodborne illness is caused by_________________________
Answer: organisms (germs), chemicals, or toxins
●● What is the food's temperature danger zone
Answer: 41°F and 135°F (below cold and above high)
●● You cannot make food safe to eat when food has been in the danger
zone for ______________________or more.
Answer: four hours
●● What are the methods that prevent contamination
Answer: washing, rinsing, and sanitizing utensils, work surfaces and
equipment between uses.
