Food Handlers License Test Questions and Answers

1 | Page




Food Handlers License Test Questions and
Answers

Potentially Hazardous foods Ans: any food that supports the
rapid growth of microorganisms


Three thermometers used for measuring food temperature Ans:
Bi-metallic stem (0-220), thermocouple, thermistor(digital)


Raw Shell Eggs Temperature Ans: 45 F


Smoked Fish Temperature Ans: 38 F or below because of the
bacteria Clostridium botulinum


All Refrigerated Food except eggs/smoked fish Temperature Ans:
41 F or below




© 2025 All rights reserved

, 2 | Page




Reasons Canned Products Must be Rejected Ans: dents in seams,
swelling, severe rust, leakage or no label. Home-canned foods are
unacceptable


Vacuum Packaging of any food product in retail food
establishment is Ans: Prohibited by law unless special
authorization is obtained through the Department of Health


FIFO Ans: First In First Out- used to implement date products


All Food must be stored at least Ans: 6 inches off the floor


To Prevent Cross Contamination Ans: raw food must be placed
under cooked food


Food for storage must be covered and stored in Ans: Vermin-proof
containers


The Three Main Food Hazards Ans: physical, chemical, biological


Physical Hazards Ans: glass fragments, metal etc.


© 2025 All rights reserved