FOOD HANDLER TEST SETS ANSWERS AND
QUESTIONS SET A+
✔✔Toxic metal poisoning is caused when certain metals
A. are heated on high heat and toxins are released into the foods
B. like copper, brass and tin are mixed with food containing toxin producing bacteria
C. like gold, silver, & aluminum are mixed with acidic foods and toxins are produced
D. like copper, brass and tin are mixed with acidic foods and toxins are produced -
✔✔D.
✔✔What type of probe is best used for measuring the temp of a big pot of soup?
A. Surface probe
B. Penetration probe
C. Air probe
D. Immersion probe - ✔✔D.
✔✔A food establishment that has a sewage backup on its premise must close
A. Immediately
B. within 1 hour
C. within 4 hours
D. within 6 hours - ✔✔A.
✔✔When receiving frozen foods, reject shipments when
A. meats are colder than 0 F
B. the expiration date is valid
C. there is an extra layers of packaging
D. there is presence of large ice crystals around the packaging - ✔✔D.
✔✔What items can customers re-use in a buffet line?
,A. Tableware such as forks, spoons and knives
B. Plates
C. Cups & Glasses
D. nothing - ✔✔C.
✔✔Which of these is a UHT (Ultra High Temperature) food?
A. Canned Tuna
B. Single use ketchup packets
C. Some types of coffee creamers
D. Vacuum-sealed meat - ✔✔C.
✔✔A severe allergic reaction to foods is called
A. Strep throat
B. Anaphylaxis
C. bronchitis
D. food poisoning - ✔✔B.
✔✔The MOST Important step in maintaining good personal hygiene in a food business
is
A. Wearing gloves
B. Wearing an apron
C. not eating while preparing food
D. Washing your hands - ✔✔D.
✔✔Which of the following is not a PHF/TCS food
A. unpeeled banana
B. Pizza
C. Scrambled eggs
D. Milk - ✔✔A.
✔✔The temperature danger zone is between which 2 temperatures?
A. 32F & 70F
B. 55F & 135F
C. 41F & 135F
D. 45F & 125F - ✔✔C.
✔✔All of the following statements regarding storing chemicals are true EXCEPT
A. never store chemicals in food containers
B. properly label chemicals if not using its original container
, C. Chemicals and pesticides can never be stored together
D. chemicals that are properly labeled can be stored next to dry foods such as rice and
beans - ✔✔D.
✔✔Scrubs your hands and lower arms for at least ______ seconds. Give special
attention to the areas between your fingers. thumbs, & under your fingernails
A. 10 seconds
B. 30 Seconds
C. 20 Seconds
D. 5 Seconds - ✔✔A.
✔✔Food handlers with the following illnesses should be reported to the health
department due to its contagious nature EXCEPT
A. Salmonella Typhi
B. Shiga-Toxin producing E. Coli
C. Norovirus
D. Strep Throat - ✔✔D.
✔✔Which of the following is not considered to be a high risk population?
A. adults with chronic health conditions
B. Children under age of 4
C. adults between the ages of 20 & 50
D. Adults between the ages of 65 and over - ✔✔C.
✔✔When cooked pasta is held hot in a buffet, the temperature of the pasta should be
checked at least once every
A. 2 hours
B. 3 hours
C. 4 hours
D. 6 hours - ✔✔C.
✔✔An infrared thermometer can only be used to measure the
A. internal temperature of a pot chili
B. Internal temperature of a cooked pork roast
C. surface temperature of chicken breast
D. air temperature of the walk-in color - ✔✔C.
✔✔How long can you keep freshly made potato salad or a freshly opened container of
potato salad in the refrigerator for continued serving?
QUESTIONS SET A+
✔✔Toxic metal poisoning is caused when certain metals
A. are heated on high heat and toxins are released into the foods
B. like copper, brass and tin are mixed with food containing toxin producing bacteria
C. like gold, silver, & aluminum are mixed with acidic foods and toxins are produced
D. like copper, brass and tin are mixed with acidic foods and toxins are produced -
✔✔D.
✔✔What type of probe is best used for measuring the temp of a big pot of soup?
A. Surface probe
B. Penetration probe
C. Air probe
D. Immersion probe - ✔✔D.
✔✔A food establishment that has a sewage backup on its premise must close
A. Immediately
B. within 1 hour
C. within 4 hours
D. within 6 hours - ✔✔A.
✔✔When receiving frozen foods, reject shipments when
A. meats are colder than 0 F
B. the expiration date is valid
C. there is an extra layers of packaging
D. there is presence of large ice crystals around the packaging - ✔✔D.
✔✔What items can customers re-use in a buffet line?
,A. Tableware such as forks, spoons and knives
B. Plates
C. Cups & Glasses
D. nothing - ✔✔C.
✔✔Which of these is a UHT (Ultra High Temperature) food?
A. Canned Tuna
B. Single use ketchup packets
C. Some types of coffee creamers
D. Vacuum-sealed meat - ✔✔C.
✔✔A severe allergic reaction to foods is called
A. Strep throat
B. Anaphylaxis
C. bronchitis
D. food poisoning - ✔✔B.
✔✔The MOST Important step in maintaining good personal hygiene in a food business
is
A. Wearing gloves
B. Wearing an apron
C. not eating while preparing food
D. Washing your hands - ✔✔D.
✔✔Which of the following is not a PHF/TCS food
A. unpeeled banana
B. Pizza
C. Scrambled eggs
D. Milk - ✔✔A.
✔✔The temperature danger zone is between which 2 temperatures?
A. 32F & 70F
B. 55F & 135F
C. 41F & 135F
D. 45F & 125F - ✔✔C.
✔✔All of the following statements regarding storing chemicals are true EXCEPT
A. never store chemicals in food containers
B. properly label chemicals if not using its original container
, C. Chemicals and pesticides can never be stored together
D. chemicals that are properly labeled can be stored next to dry foods such as rice and
beans - ✔✔D.
✔✔Scrubs your hands and lower arms for at least ______ seconds. Give special
attention to the areas between your fingers. thumbs, & under your fingernails
A. 10 seconds
B. 30 Seconds
C. 20 Seconds
D. 5 Seconds - ✔✔A.
✔✔Food handlers with the following illnesses should be reported to the health
department due to its contagious nature EXCEPT
A. Salmonella Typhi
B. Shiga-Toxin producing E. Coli
C. Norovirus
D. Strep Throat - ✔✔D.
✔✔Which of the following is not considered to be a high risk population?
A. adults with chronic health conditions
B. Children under age of 4
C. adults between the ages of 20 & 50
D. Adults between the ages of 65 and over - ✔✔C.
✔✔When cooked pasta is held hot in a buffet, the temperature of the pasta should be
checked at least once every
A. 2 hours
B. 3 hours
C. 4 hours
D. 6 hours - ✔✔C.
✔✔An infrared thermometer can only be used to measure the
A. internal temperature of a pot chili
B. Internal temperature of a cooked pork roast
C. surface temperature of chicken breast
D. air temperature of the walk-in color - ✔✔C.
✔✔How long can you keep freshly made potato salad or a freshly opened container of
potato salad in the refrigerator for continued serving?
