FOOD HANDLER EVALUATION SET ANSWERS AND
QUESTIONS SET A+
✔✔a food worker needs to put on gloves before cutting fruit/ What must he do before
putting on his gloves - ✔✔Wash hands
✔✔when must the cleaning step occur when cleaning and sanitizing in a three-
compartment sink? - ✔✔before rinsing
✔✔a food worker has just finished cutting raw chicken/ what must he do before
preparing salads - ✔✔wash hands
✔✔a food worker has an earache a few hours before he is scheduled to work/ what is
he required to do? - ✔✔no action required
✔✔a food worker finishes cleaning and sanitizing the kitchen and needs to out the
chemical supplies away/ where should this food worker store the chemicals? - ✔✔utility
closet
✔✔what is the correct order of steps for handwashing? - ✔✔wet hands in warm water,
apply soap, scrub hands, rinse, and dry with a paper towel
✔✔when must you reheat food to 165F - ✔✔before putting it on a customer's plate
✔✔a food worker needs to refrigerate chicken that has been cooked/ where in the
refrigerator should the chicken be stored - ✔✔on the top shelf next to ready to eat salsa
✔✔which symptoms must you report to your manager? - ✔✔Jaundice
✔✔at least how cold should you keep whipped cream during holding ? - ✔✔31 F
✔✔where may a food worker eat during a break at work - ✔✔in the outdoor dining area
, ✔✔where can a food worker wash her hands? - ✔✔a utility sink
✔✔a food worker at a deli spends three and a half hours slicing meats on a deli slicer.
She takes a lunch break and returns to the deli. what must she do before using the deli
slicer? - ✔✔clean and sanitize the slicer
✔✔a food worker is cooking ground pork that will be used in sporing rolls. what is the
minimum internal temperature that the pork must reach? - ✔✔155F
✔✔what is the correct order of steps for cleaning and sanitizing utensils by hand -
✔✔scrape away leftover food, clean with soap, rinse, sanitize, and air dry
✔✔how should food workers keep garbage cans clean and free of buildup - ✔✔use
plastic liners in the cans
✔✔a food worker checks the temperature of melon pieces on a fruit platter. which
temperature would bee a cause for concern? - ✔✔45 F
✔✔what is the maximum cold-holding temperature allowed for sliced watermelon(deli
meat)? - ✔✔41 F
✔✔a food establishment has a history of cockroach infestations. what sign of cockroach
infestation might food workers notice? - ✔✔a strong, oily odor
✔✔what is a requirement for storing chemicals? - ✔✔chemical containers should be
clearly labeled
✔✔a food worker cools a batch of chicken using the two-stage cooling method. what is
the maximum amount of time the chicken should cool from 135F to 70F - ✔✔2 hours
✔✔a food worker cooks scrambled eggs that will be served immediately. what is the
minimum internal temperature that the eggs must reach during cooking? - ✔✔145F
✔✔a food worker at a cafe prepares drinks with a pitcher of milk she stores on the
counter. the food worker washes her hands and puts on new gloves when switching
tasks from operating the cash register to preparing drinks for the customers. what food
hazards is likely to contaminate the drinks she prepares ? - ✔✔bacteria multiplying in
the milk
✔✔what should food workers use to protect ready to eat food from contamination -
✔✔single-use gloves
QUESTIONS SET A+
✔✔a food worker needs to put on gloves before cutting fruit/ What must he do before
putting on his gloves - ✔✔Wash hands
✔✔when must the cleaning step occur when cleaning and sanitizing in a three-
compartment sink? - ✔✔before rinsing
✔✔a food worker has just finished cutting raw chicken/ what must he do before
preparing salads - ✔✔wash hands
✔✔a food worker has an earache a few hours before he is scheduled to work/ what is
he required to do? - ✔✔no action required
✔✔a food worker finishes cleaning and sanitizing the kitchen and needs to out the
chemical supplies away/ where should this food worker store the chemicals? - ✔✔utility
closet
✔✔what is the correct order of steps for handwashing? - ✔✔wet hands in warm water,
apply soap, scrub hands, rinse, and dry with a paper towel
✔✔when must you reheat food to 165F - ✔✔before putting it on a customer's plate
✔✔a food worker needs to refrigerate chicken that has been cooked/ where in the
refrigerator should the chicken be stored - ✔✔on the top shelf next to ready to eat salsa
✔✔which symptoms must you report to your manager? - ✔✔Jaundice
✔✔at least how cold should you keep whipped cream during holding ? - ✔✔31 F
✔✔where may a food worker eat during a break at work - ✔✔in the outdoor dining area
, ✔✔where can a food worker wash her hands? - ✔✔a utility sink
✔✔a food worker at a deli spends three and a half hours slicing meats on a deli slicer.
She takes a lunch break and returns to the deli. what must she do before using the deli
slicer? - ✔✔clean and sanitize the slicer
✔✔a food worker is cooking ground pork that will be used in sporing rolls. what is the
minimum internal temperature that the pork must reach? - ✔✔155F
✔✔what is the correct order of steps for cleaning and sanitizing utensils by hand -
✔✔scrape away leftover food, clean with soap, rinse, sanitize, and air dry
✔✔how should food workers keep garbage cans clean and free of buildup - ✔✔use
plastic liners in the cans
✔✔a food worker checks the temperature of melon pieces on a fruit platter. which
temperature would bee a cause for concern? - ✔✔45 F
✔✔what is the maximum cold-holding temperature allowed for sliced watermelon(deli
meat)? - ✔✔41 F
✔✔a food establishment has a history of cockroach infestations. what sign of cockroach
infestation might food workers notice? - ✔✔a strong, oily odor
✔✔what is a requirement for storing chemicals? - ✔✔chemical containers should be
clearly labeled
✔✔a food worker cools a batch of chicken using the two-stage cooling method. what is
the maximum amount of time the chicken should cool from 135F to 70F - ✔✔2 hours
✔✔a food worker cooks scrambled eggs that will be served immediately. what is the
minimum internal temperature that the eggs must reach during cooking? - ✔✔145F
✔✔a food worker at a cafe prepares drinks with a pitcher of milk she stores on the
counter. the food worker washes her hands and puts on new gloves when switching
tasks from operating the cash register to preparing drinks for the customers. what food
hazards is likely to contaminate the drinks she prepares ? - ✔✔bacteria multiplying in
the milk
✔✔what should food workers use to protect ready to eat food from contamination -
✔✔single-use gloves
