FOOD HANDLERS LICENSE
TEST QUESTIONS WITH 100%
ACCURATE ANSWERS .
1) Potentially Hazardous foods -- Answer ✔✔ any food that supports
the rapid growth of microorganisms
2) Three thermometers used for measuring food temperature --
Answer ✔✔ Bi-metallic stem (0-220), thermocouple,
thermistor(digital)
3) Raw Shell Eggs Temperature -- Answer ✔✔ 45 F
4) Smoked Fish Temperature -- Answer ✔✔ 38 F or below because of
the bacteria Clostridium botulinum
5) All Refrigerated Food except eggs/smoked fish Temperature --
Answer ✔✔ 41 F or below
6) Reasons Canned Products Must be Rejected -- Answer ✔✔ dents
in seams, swelling, severe rust, leakage or no label. Home-
canned foods are unacceptable
7) Vacuum Packaging of any food product in retail food
establishment is -- Answer ✔✔ Prohibited by law unless special
authorization is obtained through the Department of Health
8) FIFO -- Answer ✔✔ First In First Out- used to implement date
products
, 9) All Food must be stored at least -- Answer ✔✔ 6 inches off the
floor
10) To Prevent Cross Contamination -- Answer ✔✔ raw food
must be placed under cooked food
11) Food for storage must be covered and stored in -- Answer
✔✔ Vermin-proof containers
12) The Three Main Food Hazards -- Answer ✔✔ physical,
chemical, biological
13) Physical Hazards -- Answer ✔✔ glass fragments, metal etc.
14) Chemical Hazards -- Answer ✔✔ pesticide, cleaning agents,
prescription medicine
15) Biological Hazards -- Answer ✔✔ bacteria, viruses, parasites
and fungi
16) Pathogenic bacteria -- Answer ✔✔ no change in appearance,
taste or smell
17) 4 phases of bacteria growth -- Answer ✔✔ Lag, Log,
Stationary and Death
18) the most rapid growth of bacteria -- Answer ✔✔ Log phase
19) 6 factors that affect growth of bacteria -- Answer ✔✔ Food,
Acidity, Temperature Danger Zone, Time, Oxygen, and Moisture
(FATTOM)
20) Viruses -- Answer ✔✔ cannot reproduce in food, rather they
use food to get inside the body
TEST QUESTIONS WITH 100%
ACCURATE ANSWERS .
1) Potentially Hazardous foods -- Answer ✔✔ any food that supports
the rapid growth of microorganisms
2) Three thermometers used for measuring food temperature --
Answer ✔✔ Bi-metallic stem (0-220), thermocouple,
thermistor(digital)
3) Raw Shell Eggs Temperature -- Answer ✔✔ 45 F
4) Smoked Fish Temperature -- Answer ✔✔ 38 F or below because of
the bacteria Clostridium botulinum
5) All Refrigerated Food except eggs/smoked fish Temperature --
Answer ✔✔ 41 F or below
6) Reasons Canned Products Must be Rejected -- Answer ✔✔ dents
in seams, swelling, severe rust, leakage or no label. Home-
canned foods are unacceptable
7) Vacuum Packaging of any food product in retail food
establishment is -- Answer ✔✔ Prohibited by law unless special
authorization is obtained through the Department of Health
8) FIFO -- Answer ✔✔ First In First Out- used to implement date
products
, 9) All Food must be stored at least -- Answer ✔✔ 6 inches off the
floor
10) To Prevent Cross Contamination -- Answer ✔✔ raw food
must be placed under cooked food
11) Food for storage must be covered and stored in -- Answer
✔✔ Vermin-proof containers
12) The Three Main Food Hazards -- Answer ✔✔ physical,
chemical, biological
13) Physical Hazards -- Answer ✔✔ glass fragments, metal etc.
14) Chemical Hazards -- Answer ✔✔ pesticide, cleaning agents,
prescription medicine
15) Biological Hazards -- Answer ✔✔ bacteria, viruses, parasites
and fungi
16) Pathogenic bacteria -- Answer ✔✔ no change in appearance,
taste or smell
17) 4 phases of bacteria growth -- Answer ✔✔ Lag, Log,
Stationary and Death
18) the most rapid growth of bacteria -- Answer ✔✔ Log phase
19) 6 factors that affect growth of bacteria -- Answer ✔✔ Food,
Acidity, Temperature Danger Zone, Time, Oxygen, and Moisture
(FATTOM)
20) Viruses -- Answer ✔✔ cannot reproduce in food, rather they
use food to get inside the body
