Food Handlers Permit Test-With
Questions and 100% Complete
Solutions
Ask the manager - ✔Raw meat juice dripped on covered strawberries, what should
they do?
In a designated are - ✔Where should cleaning supplies be stored?
20 seconds - ✔How long is the handwashing process?
4 hrs - ✔A surface must be cleaned and sanitized after how many hours of constant use?
Biological and physical - ✔Pests can cause which two types of hazards?
To reduce pathogens to a safe level - ✔Why leave a sanitizer on a surface for the
correct amount of time?
Remove food from the surface - ✔First step when cleaning and santizing:
Name of food, date it must be thrown out/used by - ✔TCS foods must be labeled with
the following info:
Transferring of pathogens from one surface to another - ✔What is Cross Contamination?
By cleaning and sanitizing - ✔How can you prevent Cross Contamination?
, Biological, Chemical, and Physical - ✔What are the three types of hazards that make
food unsafe?
Leaving food out too long in the danger zone - ✔What is Time-Temperature abuse?
Touching hair/face, handling raw food, equipment, using restroom - ✔What are
four situations where food handlers should wash their hands?
A plain band ring - ✔What is the only jewelry food handlers can wear while working?
Water and sanitizer - ✔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. - ✔List four illness symptoms
a sick employee must report to the manager/teacher.
Human mucous from sneezing and coughing - ✔Where does Staphylococcus come from?
Raw poultry and eggs - ✔Where does Salmonella come from?
Questions and 100% Complete
Solutions
Ask the manager - ✔Raw meat juice dripped on covered strawberries, what should
they do?
In a designated are - ✔Where should cleaning supplies be stored?
20 seconds - ✔How long is the handwashing process?
4 hrs - ✔A surface must be cleaned and sanitized after how many hours of constant use?
Biological and physical - ✔Pests can cause which two types of hazards?
To reduce pathogens to a safe level - ✔Why leave a sanitizer on a surface for the
correct amount of time?
Remove food from the surface - ✔First step when cleaning and santizing:
Name of food, date it must be thrown out/used by - ✔TCS foods must be labeled with
the following info:
Transferring of pathogens from one surface to another - ✔What is Cross Contamination?
By cleaning and sanitizing - ✔How can you prevent Cross Contamination?
, Biological, Chemical, and Physical - ✔What are the three types of hazards that make
food unsafe?
Leaving food out too long in the danger zone - ✔What is Time-Temperature abuse?
Touching hair/face, handling raw food, equipment, using restroom - ✔What are
four situations where food handlers should wash their hands?
A plain band ring - ✔What is the only jewelry food handlers can wear while working?
Water and sanitizer - ✔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. - ✔List four illness symptoms
a sick employee must report to the manager/teacher.
Human mucous from sneezing and coughing - ✔Where does Staphylococcus come from?
Raw poultry and eggs - ✔Where does Salmonella come from?
