FOOD HANDLER CARD EXAM
QUESTIONS AND VERIFIED
ANSWERS
Which of these is not regarded as appropriate hygiene in food handling?
a. Lather your arms and hands with soap.
b. utilizing hand sanitizer when you are unable to wash your hands
c. After washing your hands, open the bathroom door with a paper towel.
d. Dry your hands with a paper towel after washing them. b. utilizing hand
sanitizer when you are unable to wash your hands
The most harmful temperature range for storing prepared food is ____.
a. Above 50°F b. Above freezing.
c. 32°F to 100°F d. 41°F to 135°F (answer)
Olivia observes a little carton of frozen chicken breasts on the counter, which
have been left out of the freezer and are starting to thaw. What action should she
take?
a. Leave them out to thaw b. Inform the manager c. Cook them to over 135
degrees d. Return them to the freezer ANSWER: B. Inform the manager.
A customer requests his steak "rare." What is an appropriate cooking
temperature?
The correct answer is b. 135 ºF, not a. 125 ºF, c. 180 ºF, or d. 160 ºF.
Which of the following is not true about hand washing?
a. Drying hands with either a hand drier or a paper towel is appropriate.
b. Hand scrubbing should last at least 10-15 seconds.
c. When washing your hands, you must use antibacterial soap.
, d. Use hot water to wash your hands. - ANSWER c. When washing your hands,
you must use antibacterial soap.
Mike sliced his finger at work two days ago, and it's now gushing and infected.
He should ____.
a. Apply a bandage, finger cot, and glove to the affected finger/hand. b. Inform
a manager and avoid direct contact with food. c. Seek immediate medical
attention. d. Apply bandage, antibacterial ointment, and finger cot to the
affected finger.
Which components must every food label include?
a. Food name and possible allergens
b. the food's name and expiration (use-by) date
c. Ingredients and expiration date
c. possible allergies and the expiration (use by) date. - ANSWER b. the food's
name and expiration (use-by) date
Although all food is susceptible to spoilage, what foods are not deemed "high-
risk" for bacterial contamination?
The correct answer is b. bread.
When should food handlers change their gloves?
a. Change gloves every hour.
b. As long as they are washed periodically, the same gloves can be used during
the shift.
c. Change gloves after handling ready-to-eat items.
d. Replace soiled gloves. - ANSWER d. Replace soiled gloves.
Which list indicates proper surface sanitation?
a. Clean the surface, rinse it, disinfect it, and let it air-dry.
b. disinfect, clean, rinse, and dry the surface using a towel.
c. clean, rinse, and disinfect the surface, then dry it with a towel.
QUESTIONS AND VERIFIED
ANSWERS
Which of these is not regarded as appropriate hygiene in food handling?
a. Lather your arms and hands with soap.
b. utilizing hand sanitizer when you are unable to wash your hands
c. After washing your hands, open the bathroom door with a paper towel.
d. Dry your hands with a paper towel after washing them. b. utilizing hand
sanitizer when you are unable to wash your hands
The most harmful temperature range for storing prepared food is ____.
a. Above 50°F b. Above freezing.
c. 32°F to 100°F d. 41°F to 135°F (answer)
Olivia observes a little carton of frozen chicken breasts on the counter, which
have been left out of the freezer and are starting to thaw. What action should she
take?
a. Leave them out to thaw b. Inform the manager c. Cook them to over 135
degrees d. Return them to the freezer ANSWER: B. Inform the manager.
A customer requests his steak "rare." What is an appropriate cooking
temperature?
The correct answer is b. 135 ºF, not a. 125 ºF, c. 180 ºF, or d. 160 ºF.
Which of the following is not true about hand washing?
a. Drying hands with either a hand drier or a paper towel is appropriate.
b. Hand scrubbing should last at least 10-15 seconds.
c. When washing your hands, you must use antibacterial soap.
, d. Use hot water to wash your hands. - ANSWER c. When washing your hands,
you must use antibacterial soap.
Mike sliced his finger at work two days ago, and it's now gushing and infected.
He should ____.
a. Apply a bandage, finger cot, and glove to the affected finger/hand. b. Inform
a manager and avoid direct contact with food. c. Seek immediate medical
attention. d. Apply bandage, antibacterial ointment, and finger cot to the
affected finger.
Which components must every food label include?
a. Food name and possible allergens
b. the food's name and expiration (use-by) date
c. Ingredients and expiration date
c. possible allergies and the expiration (use by) date. - ANSWER b. the food's
name and expiration (use-by) date
Although all food is susceptible to spoilage, what foods are not deemed "high-
risk" for bacterial contamination?
The correct answer is b. bread.
When should food handlers change their gloves?
a. Change gloves every hour.
b. As long as they are washed periodically, the same gloves can be used during
the shift.
c. Change gloves after handling ready-to-eat items.
d. Replace soiled gloves. - ANSWER d. Replace soiled gloves.
Which list indicates proper surface sanitation?
a. Clean the surface, rinse it, disinfect it, and let it air-dry.
b. disinfect, clean, rinse, and dry the surface using a towel.
c. clean, rinse, and disinfect the surface, then dry it with a towel.
