FOOD HANDLER EXAMS PRACTICE ANSWERS AND
QUESTIONS SET A+
✔✔Wiping cloths used for wiping counters and walls should be
A. stored in hot water
B. Stored in a sanitizing solution
C. Washed in the dishwasher
D. Used only one time - ✔✔B.
✔✔Chemical sanitizing solutions
A. Should have its concentration checked with a test kit
B. Should be dumped in the toilet
C. Should only be used when hot water is not available
D. Do not need to be properly labelled - ✔✔A.
✔✔Which chemical is not an approved sanitizing agent:
A. Chlorine
B. Delimer
C. iodine
D. quaternary ammonium - ✔✔B.
✔✔When cleaning and sanitizing electrical appliances, what should be done first?
A. Use a wet cloth to wipe down the exterior surfaces
B. Spray down the appliance with potable water
C. wash, rinse and sanitize the food contact surfaces only
D. disconnect the power - ✔✔D.
✔✔Pesticides or other poisonous materials must be
A. stored in food prep areas
,B. Stored next to cleaning products
C. stored in dry storage areas
D. Clearly labeled and locked separately - ✔✔D.
✔✔All foods that will be cooked and served at your restaurant must come from
A. Donated sources
B. An unlicensed street vendor
C. your home
D. approved and reputable sources - ✔✔D.
✔✔Which of the following CANNOT be used as a potable water source?
A. an outdoor well water as long as it is tested regularly
B. Water trucks
C. Water delivered through the city water system
D. Water from a nearby stream - ✔✔D.
✔✔Which food product should not be served to high risk groups?
A. Pasteurized juice
B. Sliced melons
C. bananas
D. alfalfa sprouts - ✔✔D.
✔✔A variance from the health department is required if the food establishments serves
A. Frozen foods that need proper thawing
B. Live shellfish such as lobsters and crabs
C. Canned Food
D. foods that have ingredients that are known allergens - ✔✔B.
✔✔The best way to train employees and kitchen staff is through
A. written memos
B. visual aids & posters
C. Clear verbal instructions
D. Live demonstration - ✔✔D.
✔✔Smoking and eating is not permitted in the food prep area
A. unless the food handler washes their hands before and after
B. Unless the other kitchen staff are fine with it
C. because other kitchen staff may not like it
, D. because of possible contamination by the food handler through saliva transfer -
✔✔D.
✔✔Before Manually washing dishes in the 3 compartment sink, the first thing that needs
to be done is to
A. Add clean water to the first and second compartment
B. Clean and sanitize all 3 compartments of the sink
C. add detergent to the first compartment
D. add sanitizer to the third compartment - ✔✔B.
✔✔Which of the following statements regarding dumpsters and recyclables is FALSE
A. they should be located on even surfaces and non-absorbent materials
B. They should be locate as far away from the building as local regulations permit
C. they should be clean and tightly covered
D. they can overflow as long as they are regularly cleaned - ✔✔D.
✔✔Which of the following statements about CIP (Clean in Place) is FALSE
A. Many of them hold & dispense PHF/TCS foods like yogurt machines
B. When in constant use, they must be cleaned and sanitized every 4 hours
C. when in constant use, they must be cleaned and sanitized every day
D. cleaning and sanitizing solutions should be able to circulate throughout - ✔✔B.
✔✔Which of the following statements regarding cleaners is FALSE
A. abrasive cleaners remove relatively heavy amounts of dirt, stains, and hard water
deposits by scraping
B. degreasers dissolve grease and oil
C. delimers are acid cleaners that are used on hard-to-remove substances, such as
mineral deposits and dirt
D. Detergents are cleaners that clean by sanitizing surfaces - ✔✔D.
✔✔Gnaw marks on packaging, small black droppings, foul odor, and scraps of paper in
a corner are all indications of what type of infestation?
A. Mice
B. roaches
C. flies
D. Ants - ✔✔A.
✔✔The 2-stage cooling process allows for a maximum of how many hours in the temp
danger zone?
QUESTIONS SET A+
✔✔Wiping cloths used for wiping counters and walls should be
A. stored in hot water
B. Stored in a sanitizing solution
C. Washed in the dishwasher
D. Used only one time - ✔✔B.
✔✔Chemical sanitizing solutions
A. Should have its concentration checked with a test kit
B. Should be dumped in the toilet
C. Should only be used when hot water is not available
D. Do not need to be properly labelled - ✔✔A.
✔✔Which chemical is not an approved sanitizing agent:
A. Chlorine
B. Delimer
C. iodine
D. quaternary ammonium - ✔✔B.
✔✔When cleaning and sanitizing electrical appliances, what should be done first?
A. Use a wet cloth to wipe down the exterior surfaces
B. Spray down the appliance with potable water
C. wash, rinse and sanitize the food contact surfaces only
D. disconnect the power - ✔✔D.
✔✔Pesticides or other poisonous materials must be
A. stored in food prep areas
,B. Stored next to cleaning products
C. stored in dry storage areas
D. Clearly labeled and locked separately - ✔✔D.
✔✔All foods that will be cooked and served at your restaurant must come from
A. Donated sources
B. An unlicensed street vendor
C. your home
D. approved and reputable sources - ✔✔D.
✔✔Which of the following CANNOT be used as a potable water source?
A. an outdoor well water as long as it is tested regularly
B. Water trucks
C. Water delivered through the city water system
D. Water from a nearby stream - ✔✔D.
✔✔Which food product should not be served to high risk groups?
A. Pasteurized juice
B. Sliced melons
C. bananas
D. alfalfa sprouts - ✔✔D.
✔✔A variance from the health department is required if the food establishments serves
A. Frozen foods that need proper thawing
B. Live shellfish such as lobsters and crabs
C. Canned Food
D. foods that have ingredients that are known allergens - ✔✔B.
✔✔The best way to train employees and kitchen staff is through
A. written memos
B. visual aids & posters
C. Clear verbal instructions
D. Live demonstration - ✔✔D.
✔✔Smoking and eating is not permitted in the food prep area
A. unless the food handler washes their hands before and after
B. Unless the other kitchen staff are fine with it
C. because other kitchen staff may not like it
, D. because of possible contamination by the food handler through saliva transfer -
✔✔D.
✔✔Before Manually washing dishes in the 3 compartment sink, the first thing that needs
to be done is to
A. Add clean water to the first and second compartment
B. Clean and sanitize all 3 compartments of the sink
C. add detergent to the first compartment
D. add sanitizer to the third compartment - ✔✔B.
✔✔Which of the following statements regarding dumpsters and recyclables is FALSE
A. they should be located on even surfaces and non-absorbent materials
B. They should be locate as far away from the building as local regulations permit
C. they should be clean and tightly covered
D. they can overflow as long as they are regularly cleaned - ✔✔D.
✔✔Which of the following statements about CIP (Clean in Place) is FALSE
A. Many of them hold & dispense PHF/TCS foods like yogurt machines
B. When in constant use, they must be cleaned and sanitized every 4 hours
C. when in constant use, they must be cleaned and sanitized every day
D. cleaning and sanitizing solutions should be able to circulate throughout - ✔✔B.
✔✔Which of the following statements regarding cleaners is FALSE
A. abrasive cleaners remove relatively heavy amounts of dirt, stains, and hard water
deposits by scraping
B. degreasers dissolve grease and oil
C. delimers are acid cleaners that are used on hard-to-remove substances, such as
mineral deposits and dirt
D. Detergents are cleaners that clean by sanitizing surfaces - ✔✔D.
✔✔Gnaw marks on packaging, small black droppings, foul odor, and scraps of paper in
a corner are all indications of what type of infestation?
A. Mice
B. roaches
C. flies
D. Ants - ✔✔A.
✔✔The 2-stage cooling process allows for a maximum of how many hours in the temp
danger zone?
