Food Handlers Test Questions With
Correct Answers
\.Use thermometers when you are working with food, cover pans, and stir food often to
distribute heat evenly, and remember to never mix _____________ with cooked foods. -
Answer- Cold Foods
\.In order to be properly cooked for safe eating, raw eggs cooked for immediate service and fish
(fresh or frozen) must be heated to ___°F for ___ seconds/minutes. - Answer- 145°F for 15
seconds
\.Food handlers refer to the "Big 6" as which of these? - Answer- Six illnesses considered by
the FDA to be HIGHLY contagious
\.The three safe thawing methods are: - Answer- 1) In cold water 2) In the refrigerator 3) As
part of the cooking process
\.Packaged and canned foods that are opened, rusty, or severely damaged are not in good
condition and must be_______________________. - Answer- Returned or thrown away
\.In order to be properly cooked for safe eating, poultry (chicken, turkey) and ground poultry
must be heated to ____°F for ___ seconds/minutes. - Answer- 165°F for 15 seconds
\.Ready-to-eat foods are foods served without additional washing or cooking to remove germs.
Which of these is NOT an example of ready-to-eat food? - Answer- Soup
, \.______________________is the spread of contaminants from one food or surface to another.
- Answer- Cross contamination
\.If you have a mechanical dishwasher, you need to know that the dishes are reaching correct
temperatures for sanitization, so temperature gauges and sanitizer levels must be
____________. - Answer- Monitored
\.In order to be properly cooked for safe eating, ground meats and flaked meats must be heated
to ___°F for ___ seconds/minutes. - Answer- 155°F for 15 seconds
\.Proper Handwashing is a 6 Step Process that includes scrubbing hands for how long? - Answer-
10-15 seconds
\.Contaminated food often looks, tastes, smells, the same as ______________ . - Answer-
Same as any other food
\.Highly susceptible populations include: - Answer- Younger than 5, older than 65, and
immune compromised
\.Foods obtained from unsafe sources are ________ appropriate to serve to customers. -
Answer- Never
\.Food handlers must not work with food when they are sick with the following symptoms:
diarrhea, vomiting, jaundice, and fever with sore throat. - Answer- TRUE
\.Which of these is NOT an important hygiene practice that all employees must follow? -
Answer- Clothes must be dry cleaned and pressed
Correct Answers
\.Use thermometers when you are working with food, cover pans, and stir food often to
distribute heat evenly, and remember to never mix _____________ with cooked foods. -
Answer- Cold Foods
\.In order to be properly cooked for safe eating, raw eggs cooked for immediate service and fish
(fresh or frozen) must be heated to ___°F for ___ seconds/minutes. - Answer- 145°F for 15
seconds
\.Food handlers refer to the "Big 6" as which of these? - Answer- Six illnesses considered by
the FDA to be HIGHLY contagious
\.The three safe thawing methods are: - Answer- 1) In cold water 2) In the refrigerator 3) As
part of the cooking process
\.Packaged and canned foods that are opened, rusty, or severely damaged are not in good
condition and must be_______________________. - Answer- Returned or thrown away
\.In order to be properly cooked for safe eating, poultry (chicken, turkey) and ground poultry
must be heated to ____°F for ___ seconds/minutes. - Answer- 165°F for 15 seconds
\.Ready-to-eat foods are foods served without additional washing or cooking to remove germs.
Which of these is NOT an example of ready-to-eat food? - Answer- Soup
, \.______________________is the spread of contaminants from one food or surface to another.
- Answer- Cross contamination
\.If you have a mechanical dishwasher, you need to know that the dishes are reaching correct
temperatures for sanitization, so temperature gauges and sanitizer levels must be
____________. - Answer- Monitored
\.In order to be properly cooked for safe eating, ground meats and flaked meats must be heated
to ___°F for ___ seconds/minutes. - Answer- 155°F for 15 seconds
\.Proper Handwashing is a 6 Step Process that includes scrubbing hands for how long? - Answer-
10-15 seconds
\.Contaminated food often looks, tastes, smells, the same as ______________ . - Answer-
Same as any other food
\.Highly susceptible populations include: - Answer- Younger than 5, older than 65, and
immune compromised
\.Foods obtained from unsafe sources are ________ appropriate to serve to customers. -
Answer- Never
\.Food handlers must not work with food when they are sick with the following symptoms:
diarrhea, vomiting, jaundice, and fever with sore throat. - Answer- TRUE
\.Which of these is NOT an important hygiene practice that all employees must follow? -
Answer- Clothes must be dry cleaned and pressed
