Food Handler's Test for NYC Dept of Health Questions and
Correct Answers
Original exam-preparation questions. These questions are written for study and are not represented as leaked, confidential, or verbatim live-exam
questions.
CLEAN → SEPARATE → COOK → CHILL
1. [Hand hygiene] During routine care, When should food workers perform handwashing?
■ ✓ Before food preparation and after contamination risks such as restroom use
• Only at the end of the shift
• Only when hands look dirty
• Once per day
Correct answer: Before food preparation and after contamination risks such as restroom use
2. [Temperature control] When reviewing the patient's situation, Why is temperature control important for
potentially hazardous foods?
■ ✓ It limits growth of disease-causing microorganisms
• It makes food taste sweeter
• It removes all allergens
• It eliminates the need for cleaning
Correct answer: It limits growth of disease-causing microorganisms
3. [Cross-contamination] A nurse is caring for a client and asks, Which practice best prevents
cross-contamination?
■ ✓ Use clean, separate equipment for raw and ready-to-eat foods
• Store raw poultry above ready-to-eat foods
• Use one cutting board for everything without cleaning
• Handle cooked food with contaminated gloves
Correct answer: Use clean, separate equipment for raw and ready-to-eat foods
4. [Food allergens] During an examination scenario, What is the safest response when a customer reports a
food allergy?
■ ✓ Follow the establishment's allergen-control procedures and prevent cross-contact
• Guess whether the food contains the allergen
• Tell the customer cooking always removes allergens
• Ignore the request
Correct answer: Follow the establishment's allergen-control procedures and prevent cross-contact
,5. [Employee illness] A clinician is planning care and considers, Which symptom should prompt a food worker
to follow illness-reporting/exclusion rules?
■ ✓ Vomiting or diarrhea
• Mild boredom
• Normal hunger
• Dry hands
Correct answer: Vomiting or diarrhea
6. [Hand hygiene] During routine care, When should food workers perform handwashing?
• Only at the end of the shift
• Only when hands look dirty
• Once per day
■ ✓ Before food preparation and after contamination risks such as restroom use
Correct answer: Before food preparation and after contamination risks such as restroom use
7. [Temperature control] When reviewing the patient's situation, Why is temperature control important for
potentially hazardous foods?
• It makes food taste sweeter
• It removes all allergens
• It eliminates the need for cleaning
■ ✓ It limits growth of disease-causing microorganisms
Correct answer: It limits growth of disease-causing microorganisms
8. [Cross-contamination] A nurse is caring for a client and asks, Which practice best prevents
cross-contamination?
• Store raw poultry above ready-to-eat foods
• Use one cutting board for everything without cleaning
• Handle cooked food with contaminated gloves
■ ✓ Use clean, separate equipment for raw and ready-to-eat foods
Correct answer: Use clean, separate equipment for raw and ready-to-eat foods
9. [Food allergens] During an examination scenario, What is the safest response when a customer reports a
food allergy?
• Guess whether the food contains the allergen
• Tell the customer cooking always removes allergens
• Ignore the request
■ ✓ Follow the establishment's allergen-control procedures and prevent cross-contact
Correct answer: Follow the establishment's allergen-control procedures and prevent cross-contact
,10. [Employee illness] A clinician is planning care and considers, Which symptom should prompt a food worker
to follow illness-reporting/exclusion rules?
• Mild boredom
• Normal hunger
• Dry hands
■ ✓ Vomiting or diarrhea
Correct answer: Vomiting or diarrhea
11. [Hand hygiene] During routine care, When should food workers perform handwashing?
• Only when hands look dirty
• Once per day
■ ✓ Before food preparation and after contamination risks such as restroom use
• Only at the end of the shift
Correct answer: Before food preparation and after contamination risks such as restroom use
12. [Temperature control] When reviewing the patient's situation, Why is temperature control important for
potentially hazardous foods?
• It removes all allergens
• It eliminates the need for cleaning
■ ✓ It limits growth of disease-causing microorganisms
• It makes food taste sweeter
Correct answer: It limits growth of disease-causing microorganisms
13. [Cross-contamination] A nurse is caring for a client and asks, Which practice best prevents
cross-contamination?
• Use one cutting board for everything without cleaning
• Handle cooked food with contaminated gloves
■ ✓ Use clean, separate equipment for raw and ready-to-eat foods
• Store raw poultry above ready-to-eat foods
Correct answer: Use clean, separate equipment for raw and ready-to-eat foods
14. [Food allergens] During an examination scenario, What is the safest response when a customer reports a
food allergy?
• Tell the customer cooking always removes allergens
• Ignore the request
■ ✓ Follow the establishment's allergen-control procedures and prevent cross-contact
• Guess whether the food contains the allergen
Correct answer: Follow the establishment's allergen-control procedures and prevent cross-contact
, 15. [Employee illness] A clinician is planning care and considers, Which symptom should prompt a food worker
to follow illness-reporting/exclusion rules?
• Normal hunger
• Dry hands
■ ✓ Vomiting or diarrhea
• Mild boredom
Correct answer: Vomiting or diarrhea
16. [Hand hygiene] During routine care, When should food workers perform handwashing?
• Once per day
■ ✓ Before food preparation and after contamination risks such as restroom use
• Only at the end of the shift
• Only when hands look dirty
Correct answer: Before food preparation and after contamination risks such as restroom use
17. [Temperature control] When reviewing the patient's situation, Why is temperature control important for
potentially hazardous foods?
• It eliminates the need for cleaning
■ ✓ It limits growth of disease-causing microorganisms
• It makes food taste sweeter
• It removes all allergens
Correct answer: It limits growth of disease-causing microorganisms
18. [Cross-contamination] A nurse is caring for a client and asks, Which practice best prevents
cross-contamination?
• Handle cooked food with contaminated gloves
■ ✓ Use clean, separate equipment for raw and ready-to-eat foods
• Store raw poultry above ready-to-eat foods
• Use one cutting board for everything without cleaning
Correct answer: Use clean, separate equipment for raw and ready-to-eat foods
19. [Food allergens] During an examination scenario, What is the safest response when a customer reports a
food allergy?
• Ignore the request
■ ✓ Follow the establishment's allergen-control procedures and prevent cross-contact
• Guess whether the food contains the allergen
• Tell the customer cooking always removes allergens
Correct answer: Follow the establishment's allergen-control procedures and prevent cross-contact
Correct Answers
Original exam-preparation questions. These questions are written for study and are not represented as leaked, confidential, or verbatim live-exam
questions.
CLEAN → SEPARATE → COOK → CHILL
1. [Hand hygiene] During routine care, When should food workers perform handwashing?
■ ✓ Before food preparation and after contamination risks such as restroom use
• Only at the end of the shift
• Only when hands look dirty
• Once per day
Correct answer: Before food preparation and after contamination risks such as restroom use
2. [Temperature control] When reviewing the patient's situation, Why is temperature control important for
potentially hazardous foods?
■ ✓ It limits growth of disease-causing microorganisms
• It makes food taste sweeter
• It removes all allergens
• It eliminates the need for cleaning
Correct answer: It limits growth of disease-causing microorganisms
3. [Cross-contamination] A nurse is caring for a client and asks, Which practice best prevents
cross-contamination?
■ ✓ Use clean, separate equipment for raw and ready-to-eat foods
• Store raw poultry above ready-to-eat foods
• Use one cutting board for everything without cleaning
• Handle cooked food with contaminated gloves
Correct answer: Use clean, separate equipment for raw and ready-to-eat foods
4. [Food allergens] During an examination scenario, What is the safest response when a customer reports a
food allergy?
■ ✓ Follow the establishment's allergen-control procedures and prevent cross-contact
• Guess whether the food contains the allergen
• Tell the customer cooking always removes allergens
• Ignore the request
Correct answer: Follow the establishment's allergen-control procedures and prevent cross-contact
,5. [Employee illness] A clinician is planning care and considers, Which symptom should prompt a food worker
to follow illness-reporting/exclusion rules?
■ ✓ Vomiting or diarrhea
• Mild boredom
• Normal hunger
• Dry hands
Correct answer: Vomiting or diarrhea
6. [Hand hygiene] During routine care, When should food workers perform handwashing?
• Only at the end of the shift
• Only when hands look dirty
• Once per day
■ ✓ Before food preparation and after contamination risks such as restroom use
Correct answer: Before food preparation and after contamination risks such as restroom use
7. [Temperature control] When reviewing the patient's situation, Why is temperature control important for
potentially hazardous foods?
• It makes food taste sweeter
• It removes all allergens
• It eliminates the need for cleaning
■ ✓ It limits growth of disease-causing microorganisms
Correct answer: It limits growth of disease-causing microorganisms
8. [Cross-contamination] A nurse is caring for a client and asks, Which practice best prevents
cross-contamination?
• Store raw poultry above ready-to-eat foods
• Use one cutting board for everything without cleaning
• Handle cooked food with contaminated gloves
■ ✓ Use clean, separate equipment for raw and ready-to-eat foods
Correct answer: Use clean, separate equipment for raw and ready-to-eat foods
9. [Food allergens] During an examination scenario, What is the safest response when a customer reports a
food allergy?
• Guess whether the food contains the allergen
• Tell the customer cooking always removes allergens
• Ignore the request
■ ✓ Follow the establishment's allergen-control procedures and prevent cross-contact
Correct answer: Follow the establishment's allergen-control procedures and prevent cross-contact
,10. [Employee illness] A clinician is planning care and considers, Which symptom should prompt a food worker
to follow illness-reporting/exclusion rules?
• Mild boredom
• Normal hunger
• Dry hands
■ ✓ Vomiting or diarrhea
Correct answer: Vomiting or diarrhea
11. [Hand hygiene] During routine care, When should food workers perform handwashing?
• Only when hands look dirty
• Once per day
■ ✓ Before food preparation and after contamination risks such as restroom use
• Only at the end of the shift
Correct answer: Before food preparation and after contamination risks such as restroom use
12. [Temperature control] When reviewing the patient's situation, Why is temperature control important for
potentially hazardous foods?
• It removes all allergens
• It eliminates the need for cleaning
■ ✓ It limits growth of disease-causing microorganisms
• It makes food taste sweeter
Correct answer: It limits growth of disease-causing microorganisms
13. [Cross-contamination] A nurse is caring for a client and asks, Which practice best prevents
cross-contamination?
• Use one cutting board for everything without cleaning
• Handle cooked food with contaminated gloves
■ ✓ Use clean, separate equipment for raw and ready-to-eat foods
• Store raw poultry above ready-to-eat foods
Correct answer: Use clean, separate equipment for raw and ready-to-eat foods
14. [Food allergens] During an examination scenario, What is the safest response when a customer reports a
food allergy?
• Tell the customer cooking always removes allergens
• Ignore the request
■ ✓ Follow the establishment's allergen-control procedures and prevent cross-contact
• Guess whether the food contains the allergen
Correct answer: Follow the establishment's allergen-control procedures and prevent cross-contact
, 15. [Employee illness] A clinician is planning care and considers, Which symptom should prompt a food worker
to follow illness-reporting/exclusion rules?
• Normal hunger
• Dry hands
■ ✓ Vomiting or diarrhea
• Mild boredom
Correct answer: Vomiting or diarrhea
16. [Hand hygiene] During routine care, When should food workers perform handwashing?
• Once per day
■ ✓ Before food preparation and after contamination risks such as restroom use
• Only at the end of the shift
• Only when hands look dirty
Correct answer: Before food preparation and after contamination risks such as restroom use
17. [Temperature control] When reviewing the patient's situation, Why is temperature control important for
potentially hazardous foods?
• It eliminates the need for cleaning
■ ✓ It limits growth of disease-causing microorganisms
• It makes food taste sweeter
• It removes all allergens
Correct answer: It limits growth of disease-causing microorganisms
18. [Cross-contamination] A nurse is caring for a client and asks, Which practice best prevents
cross-contamination?
• Handle cooked food with contaminated gloves
■ ✓ Use clean, separate equipment for raw and ready-to-eat foods
• Store raw poultry above ready-to-eat foods
• Use one cutting board for everything without cleaning
Correct answer: Use clean, separate equipment for raw and ready-to-eat foods
19. [Food allergens] During an examination scenario, What is the safest response when a customer reports a
food allergy?
• Ignore the request
■ ✓ Follow the establishment's allergen-control procedures and prevent cross-contact
• Guess whether the food contains the allergen
• Tell the customer cooking always removes allergens
Correct answer: Follow the establishment's allergen-control procedures and prevent cross-contact
