Food Handlers Permit Test questions with
correct answers
Transferring of pathogens from one surface to another - Answer What is Cross Contamination?
By cleaning and sanitizing - Answer How can you prevent Cross Contamination?
Biological, Chemical, and Physical - Answer What are the three types of hazards that make food unsafe?
Leaving food out too long in the danger zone - Answer What is Time-
Temperature abuse?
Touching hair/face, handling raw food, equipment, using restroom - Answer What are four situations where food handlers should wash their hands?
A plain band ring - Answer What is the only jewelry food handlers can wear while working?
Water and sanitizer - Answer When using a three compartment sink to wash dishes, what is the third compartment be filled with?
Diarrhea, vomiting, jaundice and a sore throat with a fever. - Answer List four illness symptoms a sick employee must report to the manager/teacher.
Human mucous from sneezing and coughing - Answer Where does Staphylococcus come from? Raw poultry and eggs - Answer Where does Salmonella come from?
Ground beef - Answer Where does E. Coli come from?
Improperly canned foods/Bulging Cans - Answer Where does Botulism come from?
41 - 135 degrees Fahrenheit - Answer What is the temperature Danger Zone?
155 degrees - Answer What temperature should ground meats reach?
165 degrees - Answer What temperature should poultry and reheated foods reach?
145 degrees - Answer What temperature should seafood, beef, veal, lamb and pork reach?
Internally, thickest part - Answer Where should the temperature of foods always be checked?
List the four ways to safely thaw frozen foods? - Answer 1) Microwave
2) In sink
3) As part of the cooking process
4) In refrigerator for 2 - 3 days
When one food allergen comes in contact with another food. - Answer What is cross - contact?
correct answers
Transferring of pathogens from one surface to another - Answer What is Cross Contamination?
By cleaning and sanitizing - Answer How can you prevent Cross Contamination?
Biological, Chemical, and Physical - Answer What are the three types of hazards that make food unsafe?
Leaving food out too long in the danger zone - Answer What is Time-
Temperature abuse?
Touching hair/face, handling raw food, equipment, using restroom - Answer What are four situations where food handlers should wash their hands?
A plain band ring - Answer What is the only jewelry food handlers can wear while working?
Water and sanitizer - Answer When using a three compartment sink to wash dishes, what is the third compartment be filled with?
Diarrhea, vomiting, jaundice and a sore throat with a fever. - Answer List four illness symptoms a sick employee must report to the manager/teacher.
Human mucous from sneezing and coughing - Answer Where does Staphylococcus come from? Raw poultry and eggs - Answer Where does Salmonella come from?
Ground beef - Answer Where does E. Coli come from?
Improperly canned foods/Bulging Cans - Answer Where does Botulism come from?
41 - 135 degrees Fahrenheit - Answer What is the temperature Danger Zone?
155 degrees - Answer What temperature should ground meats reach?
165 degrees - Answer What temperature should poultry and reheated foods reach?
145 degrees - Answer What temperature should seafood, beef, veal, lamb and pork reach?
Internally, thickest part - Answer Where should the temperature of foods always be checked?
List the four ways to safely thaw frozen foods? - Answer 1) Microwave
2) In sink
3) As part of the cooking process
4) In refrigerator for 2 - 3 days
When one food allergen comes in contact with another food. - Answer What is cross - contact?
