Food Handling Exam Questions and Answers Latest Update 2025 Already Passed
What are the three types of hazards that make food unsafe? - Answers Biological, Chemical and Physical
How many seconds should you scrub your hands during handwashing? - Answers 10-15 seconds
What are the steps in order for washing your hands? - Answers Wet hands and arms, apply soap, scrub
hands and arms, rinse hands and arms and dry with single paper towel or hand dryer
A food handler accidently sprays windex into the frying oil and continues to cook. What type of hazard is
this? - Answers Chemical
Where should cleaning supplies be stored? - Answers In a designated area
What is a foodborne illness? - Answers A disease that is trasmitted to people from food.
Name four ways that people make food unsafe. - Answers Poor Personal Hygiene, Cross-Contamination,
Time-Temperature Abuse and Poor Cleaning and Sanitizing
What is time-temperature abuse? - Answers Allowing food to stay at temperatures good for the growth
of pathogens
What are the Big Eight food allergens? - Answers Eggs, Milk, Peanuts, Soy, Tree Nuts, Shellfish Fish and
Wheat
What part of the food is the best place to check the temperature? - Answers The thickest part
What is the danger temperature zone for pathogens best grow in? - Answers 41 degrees F and 135
degrees F (5 degrees C and 57 degrees C)
Cooked poultry must reach what minimum temperature for at least 15 seconds? - Answers ...165
degrees F
Hot TCS foods must be kept at what minimum temperature? - Answers ..135 degrees F or higher
When you are not sure what to do in a food situation, what should you do? - Answers Set the food aside
and ask the manager what to do
What are the steps to cleaning and sanitizing? - Answers ..scrape or remove food from surface, wash,
rinse, sanitize and air dry
Is it important to leave a sanitizer on a surface for a certain period of time? Why? - Answers Yes. To
reduce pathogens on the surface to safe levels
After how many hours of consistant use must a food-contact surface be cleaned and sanitized? -
Answers 4 hours
The third compartment of a sink must be filled with? - Answers Water and sanitizer
What are the three types of hazards that make food unsafe? - Answers Biological, Chemical and Physical
How many seconds should you scrub your hands during handwashing? - Answers 10-15 seconds
What are the steps in order for washing your hands? - Answers Wet hands and arms, apply soap, scrub
hands and arms, rinse hands and arms and dry with single paper towel or hand dryer
A food handler accidently sprays windex into the frying oil and continues to cook. What type of hazard is
this? - Answers Chemical
Where should cleaning supplies be stored? - Answers In a designated area
What is a foodborne illness? - Answers A disease that is trasmitted to people from food.
Name four ways that people make food unsafe. - Answers Poor Personal Hygiene, Cross-Contamination,
Time-Temperature Abuse and Poor Cleaning and Sanitizing
What is time-temperature abuse? - Answers Allowing food to stay at temperatures good for the growth
of pathogens
What are the Big Eight food allergens? - Answers Eggs, Milk, Peanuts, Soy, Tree Nuts, Shellfish Fish and
Wheat
What part of the food is the best place to check the temperature? - Answers The thickest part
What is the danger temperature zone for pathogens best grow in? - Answers 41 degrees F and 135
degrees F (5 degrees C and 57 degrees C)
Cooked poultry must reach what minimum temperature for at least 15 seconds? - Answers ...165
degrees F
Hot TCS foods must be kept at what minimum temperature? - Answers ..135 degrees F or higher
When you are not sure what to do in a food situation, what should you do? - Answers Set the food aside
and ask the manager what to do
What are the steps to cleaning and sanitizing? - Answers ..scrape or remove food from surface, wash,
rinse, sanitize and air dry
Is it important to leave a sanitizer on a surface for a certain period of time? Why? - Answers Yes. To
reduce pathogens on the surface to safe levels
After how many hours of consistant use must a food-contact surface be cleaned and sanitized? -
Answers 4 hours
The third compartment of a sink must be filled with? - Answers Water and sanitizer
