Food Handler Training 2025 Exam
Questions with All Correct
Answers
What is one food that is most likely to cause a food borne illness? - Answer-Cooked rice
Which are key factors in the rapid growth of microorganisms? - Answer-Time and Temp.
What is the upper limit of the danger zone? - Answer-140 degrees F
Employee training concerning personal hygiene should start- - Answer-after the
employee has been hired
Most common type of rat found in food establishments- - Answer-Norwalk rat
If a restaurant decides to make homemade pickles and sell them as "homemade," not
canned, and soaked in pickling solution for 2 days then served, is it legal> - Answer-Yes
Can you serve undercooked poultry at any food establishment? - Answer-No
The pathogen Clostridium botulinum is often associated w/ - Answer-canned foods,
herb-infused oils and smoked and salted fish; thrives in areas w/ low oxygen
What is Bovine Spongiform Encephalopathy? - Answer-mad cow disease; caused by
deformed protein within a cow's nervous system; no amount of cooking can degrade it
Pasteurized foods are foods that have been: - Answer-heat treated
What should you do if a perishable food is received within the danger zone? - Answer-
send the food back
Why is listeria monocytogenes a concern? - Answer-Its a bacteria that can grow slowly
in refrigerators
Norwalk virus is transmitted by - Answer-water, raw oyster, person-to-person contact
Yersiniosis is a food, pathogen associated w/ - Answer-milk
Tetrodotoxin is a toxin associated w/ - Answer-puffer fish
, Aflatoxins are typically associated w/ - Answer-peanuts
The max. cold storage time for macaroni salad is - Answer-3 to 5 days
The safe min. internal cooking temp. for precooked ham is- - Answer-140 degrees F
If a chef creates a recipe and is not sure about the safety of the food, the chef should- -
Answer-contact the local department of health
Giardia lamblia is a type of- - Answer-Parasite
What is the only way to prevent back-flow in drainage and sewage pipes? - Answer-air
gap
What is a common characteristic of PHF's? - Answer-high water activity
What are the 5 foodborne illness risk factors? - Answer-1. Poor personal hygiene
2. Food from unsafe sources
3. Improper cooking temperatures/methods
4. Improper holding, time and temperature
5. Food contamination
What are the 3 food hazards? - Answer-Biological, chemical and physical
What is the proper hand-washing technique? - Answer-1. wet hands with warm water
(min. of 100 degrees F)
2. apply soap
3. Rub vigorously for 15 seconds
4. Rinse
5. Dry hands
6. Turn off water, with paper towel
To handle/work with food with a cut on your hand, you must - Answer-Wash your hands,
put on a clean bandage, and wear gloves
What if you can't wash your hands because of a wound, splint, bandage or brace? -
Answer-Then you CANNOT work with food
How to avoid cross contamination - Answer--by using separate cutting boards and
utensils for raw products and RTE foods
-or cleaning and sanitizing equipment in between uses
-separating dirty equipment from food or clean equipment
-starting with a clean, sanitized work surface
-or cleaning all work surfaces, equipment, and utensils after each task
-by not storing anything in ice that will be consumed
Questions with All Correct
Answers
What is one food that is most likely to cause a food borne illness? - Answer-Cooked rice
Which are key factors in the rapid growth of microorganisms? - Answer-Time and Temp.
What is the upper limit of the danger zone? - Answer-140 degrees F
Employee training concerning personal hygiene should start- - Answer-after the
employee has been hired
Most common type of rat found in food establishments- - Answer-Norwalk rat
If a restaurant decides to make homemade pickles and sell them as "homemade," not
canned, and soaked in pickling solution for 2 days then served, is it legal> - Answer-Yes
Can you serve undercooked poultry at any food establishment? - Answer-No
The pathogen Clostridium botulinum is often associated w/ - Answer-canned foods,
herb-infused oils and smoked and salted fish; thrives in areas w/ low oxygen
What is Bovine Spongiform Encephalopathy? - Answer-mad cow disease; caused by
deformed protein within a cow's nervous system; no amount of cooking can degrade it
Pasteurized foods are foods that have been: - Answer-heat treated
What should you do if a perishable food is received within the danger zone? - Answer-
send the food back
Why is listeria monocytogenes a concern? - Answer-Its a bacteria that can grow slowly
in refrigerators
Norwalk virus is transmitted by - Answer-water, raw oyster, person-to-person contact
Yersiniosis is a food, pathogen associated w/ - Answer-milk
Tetrodotoxin is a toxin associated w/ - Answer-puffer fish
, Aflatoxins are typically associated w/ - Answer-peanuts
The max. cold storage time for macaroni salad is - Answer-3 to 5 days
The safe min. internal cooking temp. for precooked ham is- - Answer-140 degrees F
If a chef creates a recipe and is not sure about the safety of the food, the chef should- -
Answer-contact the local department of health
Giardia lamblia is a type of- - Answer-Parasite
What is the only way to prevent back-flow in drainage and sewage pipes? - Answer-air
gap
What is a common characteristic of PHF's? - Answer-high water activity
What are the 5 foodborne illness risk factors? - Answer-1. Poor personal hygiene
2. Food from unsafe sources
3. Improper cooking temperatures/methods
4. Improper holding, time and temperature
5. Food contamination
What are the 3 food hazards? - Answer-Biological, chemical and physical
What is the proper hand-washing technique? - Answer-1. wet hands with warm water
(min. of 100 degrees F)
2. apply soap
3. Rub vigorously for 15 seconds
4. Rinse
5. Dry hands
6. Turn off water, with paper towel
To handle/work with food with a cut on your hand, you must - Answer-Wash your hands,
put on a clean bandage, and wear gloves
What if you can't wash your hands because of a wound, splint, bandage or brace? -
Answer-Then you CANNOT work with food
How to avoid cross contamination - Answer--by using separate cutting boards and
utensils for raw products and RTE foods
-or cleaning and sanitizing equipment in between uses
-separating dirty equipment from food or clean equipment
-starting with a clean, sanitized work surface
-or cleaning all work surfaces, equipment, and utensils after each task
-by not storing anything in ice that will be consumed
