EFOODHANDLERS COMPLETE EXAM
PREP STUDY GUIDE WITH PRACTICE
QUESTIONS, ANSWERS AND
COMPREHENSIVE FOOD SAFETY
REVIEW | GRADED A+ | GUARANTEED
SUCCESS
Updated 2026 Questions and Answers | 100% Verified
Exam Prep
, When the refrigerator stops working, what should you do? Check the food temperature to decide if it is safe. If the thermometer measures under 41
degrees Fahrenheit, then you move it to a working refrigerator.
Who is responsible for making sure that food is prepared and the Manager (the PIC)
served safely?
What is the proper way to use a thermometer? Stick it in the food deeply in the center and measure in several places.
After using a meat slicer, what should you do? Wash, rinse and sanitize it.
What is the best thing you can do as a worker to prevent work with food but wash hands often and wear gloves
sickness from spreading?
Who is the PIC? The person in charge who is responsible for knowing all food code rules. They are a role
model for all employees. Knows the operations of the establishment.
What are potentially hazardous foods? moist, nutrient rich foods that support the rapid growth of bactieria
What are the mistakes that cause food borne illness? 1. Inadequate hand washing
2. Employees working while ill
3. Cross Contamination
4. Inadequate final cooking temperature
5. Inadequate temperature control
Food borne illness will happen within a few hours or a few weeks
Food borne Infections Caused by germs that grow on foods or inside our body; bacteria, viruses, parasites.
*happens within minutes to weeks
PREP STUDY GUIDE WITH PRACTICE
QUESTIONS, ANSWERS AND
COMPREHENSIVE FOOD SAFETY
REVIEW | GRADED A+ | GUARANTEED
SUCCESS
Updated 2026 Questions and Answers | 100% Verified
Exam Prep
, When the refrigerator stops working, what should you do? Check the food temperature to decide if it is safe. If the thermometer measures under 41
degrees Fahrenheit, then you move it to a working refrigerator.
Who is responsible for making sure that food is prepared and the Manager (the PIC)
served safely?
What is the proper way to use a thermometer? Stick it in the food deeply in the center and measure in several places.
After using a meat slicer, what should you do? Wash, rinse and sanitize it.
What is the best thing you can do as a worker to prevent work with food but wash hands often and wear gloves
sickness from spreading?
Who is the PIC? The person in charge who is responsible for knowing all food code rules. They are a role
model for all employees. Knows the operations of the establishment.
What are potentially hazardous foods? moist, nutrient rich foods that support the rapid growth of bactieria
What are the mistakes that cause food borne illness? 1. Inadequate hand washing
2. Employees working while ill
3. Cross Contamination
4. Inadequate final cooking temperature
5. Inadequate temperature control
Food borne illness will happen within a few hours or a few weeks
Food borne Infections Caused by germs that grow on foods or inside our body; bacteria, viruses, parasites.
*happens within minutes to weeks
