360 TRAINING FOOD HANDLERS’ FINAL EXAM LATEST
2025/2026 ACTUAL EXAM| UPDATED QUESTIONS AND
VERIFIED ANSWERS (100% CORRECT ANSWERS) A GRADE
Foods safe at room temperature - ANSWER - Raw whole carrots.
Post-removal of glass from sanitizing solution - ANSWER - Allow it to air-
dry.
Freezing fish for raw consumption - ANSWER - To destroy parasites.
Unsafe food storage practice - ANSWER - A closed box of lettuce on a
shelf below a pan of baked beans.
CDC's primary concern in food safety - ANSWER - Prevent and monitor
foodborne disease outbreak.
Temperature danger zone for bacteria multiplication - ANSWER - 41 F to
135 F.
Most likely Norovirus source - ANSWER - Fresh vegetables from a salad
bar.
Adequate lighting in a food establishment - ANSWER - It makes cleaning
and sanitizing easier.
pg. 1
, Minimum clearance between the floor and floor-mounted equipment -
ANSWER - 6 inches.
Minimum temperature for rapidly reheating previously cooked foods -
ANSWER - 165 F.
Hot water manual sanitization time and temperature - ANSWER - 15
seconds in water that is at least 150 F.
Hose attachment to a faucet - ANSWER - It is equipped with a backflow
prevention device.
Employee restriction in food preparation area - ANSWER - Diarrhea.
Allowed employee in food service business - ANSWER - Food preparer
with a cut, covered by a bandaid and a disposable glove.
Unacceptable for food workers' fingernails - ANSWER - Uncovered artificial
fingernails.
Microwave cooking requirement for meat - ANSWER - Heated to a
temperature of at least 155 F.
Temperature danger zone - ANSWER - Between 41F and 135F.
Manager's action when chef tastes food improperly - ANSWER - Throw the
potatoes out immediately.
pg. 2
2025/2026 ACTUAL EXAM| UPDATED QUESTIONS AND
VERIFIED ANSWERS (100% CORRECT ANSWERS) A GRADE
Foods safe at room temperature - ANSWER - Raw whole carrots.
Post-removal of glass from sanitizing solution - ANSWER - Allow it to air-
dry.
Freezing fish for raw consumption - ANSWER - To destroy parasites.
Unsafe food storage practice - ANSWER - A closed box of lettuce on a
shelf below a pan of baked beans.
CDC's primary concern in food safety - ANSWER - Prevent and monitor
foodborne disease outbreak.
Temperature danger zone for bacteria multiplication - ANSWER - 41 F to
135 F.
Most likely Norovirus source - ANSWER - Fresh vegetables from a salad
bar.
Adequate lighting in a food establishment - ANSWER - It makes cleaning
and sanitizing easier.
pg. 1
, Minimum clearance between the floor and floor-mounted equipment -
ANSWER - 6 inches.
Minimum temperature for rapidly reheating previously cooked foods -
ANSWER - 165 F.
Hot water manual sanitization time and temperature - ANSWER - 15
seconds in water that is at least 150 F.
Hose attachment to a faucet - ANSWER - It is equipped with a backflow
prevention device.
Employee restriction in food preparation area - ANSWER - Diarrhea.
Allowed employee in food service business - ANSWER - Food preparer
with a cut, covered by a bandaid and a disposable glove.
Unacceptable for food workers' fingernails - ANSWER - Uncovered artificial
fingernails.
Microwave cooking requirement for meat - ANSWER - Heated to a
temperature of at least 155 F.
Temperature danger zone - ANSWER - Between 41F and 135F.
Manager's action when chef tastes food improperly - ANSWER - Throw the
potatoes out immediately.
pg. 2
