360 Training Food Handlers Final Exam
UPDATED ACTUAL QUESTIONS AND
CORRECT ANSWERS
Adequate lighting in a food establishment - CORRECT ANSWER It makes cleaning
and sanitizing easier.
Minimum clearance between the floor and floor-mounted equipment - CORRECT
ANSWER 6 inches.
Minimum temperature for rapidly reheating previously cooked foods - CORRECT
ANSWER 165 F.
Hot water manual sanitization time and temperature - CORRECT ANSWER 15
seconds in water that is at least 150 F.
Hose attachment to a faucet - CORRECT ANSWER It is equipped with a backflow
prevention device.
Employee restriction in food preparation area - CORRECT ANSWER Diarrhea.
Allowed employee in food service business - CORRECT ANSWER Food preparer
with a cut, covered by a bandaid and a disposable glove.
Unacceptable for food workers' fingernails - CORRECT ANSWER Uncovered
artificial fingernails.
Microwave cooking requirement for meat - CORRECT ANSWER Heated to a
temperature of at least 155 F.
, Temperature danger zone - CORRECT ANSWER Between 41F and 135F.
Manager's action when chef tastes food improperly - CORRECT ANSWER Throw the
potatoes out immediately.
Acceptable method of manual warewashing - CORRECT ANSWER Pre-wash, wash,
sanitize, rinse and air dry.
Proper storage of cleaned glasses and cups - CORRECT ANSWER Bottom up in a
clean, dry location.
Water temperature when thawing food under running water - CORRECT ANSWER 70
F.
Time/temperature control for safety (TCS) food exception - CORRECT
ANSWER Whole wheat bread.
Integrated pest management system (IPM) - CORRECT ANSWER Balances
prevention and control.
Food facility action with previously served food - CORRECT ANSWER Serve
unopened, individually wrapped crackers and jelly again.
Proper handwashing procedures emphasis - CORRECT ANSWER For clean, short
nails.
Chemical storage location - CORRECT ANSWER In an area separate from the kitchen.
New employee handwashing training duration - CORRECT ANSWER 15-20 seconds.
UPDATED ACTUAL QUESTIONS AND
CORRECT ANSWERS
Adequate lighting in a food establishment - CORRECT ANSWER It makes cleaning
and sanitizing easier.
Minimum clearance between the floor and floor-mounted equipment - CORRECT
ANSWER 6 inches.
Minimum temperature for rapidly reheating previously cooked foods - CORRECT
ANSWER 165 F.
Hot water manual sanitization time and temperature - CORRECT ANSWER 15
seconds in water that is at least 150 F.
Hose attachment to a faucet - CORRECT ANSWER It is equipped with a backflow
prevention device.
Employee restriction in food preparation area - CORRECT ANSWER Diarrhea.
Allowed employee in food service business - CORRECT ANSWER Food preparer
with a cut, covered by a bandaid and a disposable glove.
Unacceptable for food workers' fingernails - CORRECT ANSWER Uncovered
artificial fingernails.
Microwave cooking requirement for meat - CORRECT ANSWER Heated to a
temperature of at least 155 F.
, Temperature danger zone - CORRECT ANSWER Between 41F and 135F.
Manager's action when chef tastes food improperly - CORRECT ANSWER Throw the
potatoes out immediately.
Acceptable method of manual warewashing - CORRECT ANSWER Pre-wash, wash,
sanitize, rinse and air dry.
Proper storage of cleaned glasses and cups - CORRECT ANSWER Bottom up in a
clean, dry location.
Water temperature when thawing food under running water - CORRECT ANSWER 70
F.
Time/temperature control for safety (TCS) food exception - CORRECT
ANSWER Whole wheat bread.
Integrated pest management system (IPM) - CORRECT ANSWER Balances
prevention and control.
Food facility action with previously served food - CORRECT ANSWER Serve
unopened, individually wrapped crackers and jelly again.
Proper handwashing procedures emphasis - CORRECT ANSWER For clean, short
nails.
Chemical storage location - CORRECT ANSWER In an area separate from the kitchen.
New employee handwashing training duration - CORRECT ANSWER 15-20 seconds.
