FOOD HANDLERS FULL QUESTIONS AND CORRECT ANSWERS VERIFIED CERTIFICATION STUDY PACK

FOOD HANDLERS FULL QUESTIONS AND
CORRECT ANSWERS VERIFIED
CERTIFICATION STUDY PACK

●● Pathogens
Answer: Bacteria, viruses, parasites, and fungi that cannot be seen,
tasted or smelled are known as


●● Chemical
Answer: A food handler spills sanitizer into the fryer and then lets its
soak into the grease. What type of hazard is this


●● poor cleaning and sanitizing
Answer: A food handler cleans dirty dishes using hot water and then puts
them away with the rest of the clean dishes. This is an example of


●● practicing good personal hygeine
Answer: A food handler washes hands and changes gloves after prepping
hamburgers and before chopping lettuce. The food handler is


●● controlling time and temperature
Answer: A food handler who was called away while prepping a bowl of
fruit put the bowl of fruit in the cooler. This is an example of

, ●● preventing cross contamination
Answer: A food handler uses different cutting boards to chop raw beef
and slice melons. This is an example of


●● Wet, Apply soap, Scrub, Rinse, Dry
Answer: The proper order os steps of handwashing are


●● 10 - 15 seconds
(Washing hands for a total of 20 seconds)
Answer: During the hand washing process you should scrub for


●● a single-use paper towel
Answer: Hands should be dried with


●● After Handwashing
Answer: When should hand antiseptics be used


●● starting work for the day
Answer: Food handlers should wash their hands before


●● Hand washing ONLY