Food Handler Card Online Final Exam
What is the minimum hot-holding temperature requirement for macaroni and cheese? -
ANSWER 135F
Which symptom must you report to your manager? - ANSWER A sore throat with fever
Which employee is following food safety practices? - ANSWER A food worker smoking on a
bench during a break
A food worker is washing his hands in a food preparation sink. He has a colander of vegetables
to wash next. Is this the appropriate sink to wash his hands in? - ANSWER No, because he
should wash his hands in a handwashing sink
How should food workers prevent physical food hazards from injuring customers? - ANSWER
Removing bones and pits from food
A food worker needs to thaw and cook a large frozen ham. Which method should the food
worker use to thaw the ham safely? - ANSWER Place the ham in the refrigerator a few days in
advance
What should food workers use to handle ready-to-eat pastries? - ANSWER Deli tissue
What is the correct order of steps for handwashing? - ANSWER Wet hands in warm water, apply
soap, scrub hands, rinse, and dry with a paper towel
A food worker washed her hands in the bathroom and is now returning to her work duties.
What must she do first before resuming work? - ANSWER Wash her hands again in the hand sink
, What should food workers use to prevent cross-contamination with ready-to-eat foods? -
ANSWER single use gloves
A food worker washed her hands in the bathroom and is now returning to her work duties.
What must she do first before resuming work? - ANSWER Wash her hands again in the hand sink
A food worker has just finished slicing raw meat and is about to prepare salads. What must he
do before he begins preparing salads on the countertop? - ANSWER Clean and sanitize the
countertop
A food worker is cooking a whole salmon fillet. What minimum internal temperature must the
salmon reach? - ANSWER 145°F (63°C)
A food worker inspects a dry food storage area for signs of a pest infestation. What evidence
should he look for? - ANSWER Small black droppings
Which food is considered a major allergen by the FDA? - ANSWER Boiled eggs
A food worker at a deli spends three and a half hours slicing meats on a deli slicer. She takes a
lunch break and returns to the deli. What must she do before using the deli slicer? - ANSWER
Clean and sanitize the slicer
A food worker prepares chicken salad with chicken that was cooked three days ago. How should
the food worker label the chicken salad? - ANSWER With the date in 3 days
At least how cold should you keep whipped cream during holding? - ANSWER 41°F (5°C)
When must the cleaning step occur when cleaning and sanitizing in a three-compartment sink?
- ANSWER Before rinsing
What is the minimum hot-holding temperature requirement for macaroni and cheese? -
ANSWER 135F
Which symptom must you report to your manager? - ANSWER A sore throat with fever
Which employee is following food safety practices? - ANSWER A food worker smoking on a
bench during a break
A food worker is washing his hands in a food preparation sink. He has a colander of vegetables
to wash next. Is this the appropriate sink to wash his hands in? - ANSWER No, because he
should wash his hands in a handwashing sink
How should food workers prevent physical food hazards from injuring customers? - ANSWER
Removing bones and pits from food
A food worker needs to thaw and cook a large frozen ham. Which method should the food
worker use to thaw the ham safely? - ANSWER Place the ham in the refrigerator a few days in
advance
What should food workers use to handle ready-to-eat pastries? - ANSWER Deli tissue
What is the correct order of steps for handwashing? - ANSWER Wet hands in warm water, apply
soap, scrub hands, rinse, and dry with a paper towel
A food worker washed her hands in the bathroom and is now returning to her work duties.
What must she do first before resuming work? - ANSWER Wash her hands again in the hand sink
, What should food workers use to prevent cross-contamination with ready-to-eat foods? -
ANSWER single use gloves
A food worker washed her hands in the bathroom and is now returning to her work duties.
What must she do first before resuming work? - ANSWER Wash her hands again in the hand sink
A food worker has just finished slicing raw meat and is about to prepare salads. What must he
do before he begins preparing salads on the countertop? - ANSWER Clean and sanitize the
countertop
A food worker is cooking a whole salmon fillet. What minimum internal temperature must the
salmon reach? - ANSWER 145°F (63°C)
A food worker inspects a dry food storage area for signs of a pest infestation. What evidence
should he look for? - ANSWER Small black droppings
Which food is considered a major allergen by the FDA? - ANSWER Boiled eggs
A food worker at a deli spends three and a half hours slicing meats on a deli slicer. She takes a
lunch break and returns to the deli. What must she do before using the deli slicer? - ANSWER
Clean and sanitize the slicer
A food worker prepares chicken salad with chicken that was cooked three days ago. How should
the food worker label the chicken salad? - ANSWER With the date in 3 days
At least how cold should you keep whipped cream during holding? - ANSWER 41°F (5°C)
When must the cleaning step occur when cleaning and sanitizing in a three-compartment sink?
- ANSWER Before rinsing
