FOOD HANDLERS TEST EXAM
NEWEST COMPLETE 2026 STUDY
QUESTIONS WITH CORRECT
VERIFIED ANSWERS 100%
GUARANTEED PASS | ASSURED A+
Copyright@2026
, FOOD HANDLERS TEST EXAM NEWEST COMPLETE 2026
STUDY QUESTIONS WITH CORRECT VERIFIED ANSWERS
100% GUARANTEED PASS | ASSURED A+
A food worker with an uninfected cut on his/her hand: A. Should be sent home. B. Can work
only if they wear sanitary gloves. C. Can work only if they wear clean bandage and wear sanitary
gloves. D. Can work if they wash hands for at least 20 seconds. - Answer>>> C. Can work only
if they wear a clean bandage and gloves
Which of the following bacteria cause spoilage of food? - Answer>>> Undesirable bacteria
Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which
of the following would provide favorable growth conditions for bacteria? - Answer>>> Cooked
porked store at 80 degrees fahrenheit
Chicken and other poultry are most likely to be contaminated with: - Answer>>> Salmonella
Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this
product must be stored at: - Answer>>> 38 degrees fahrenheit
An air break provides indirect waste for sinks. What is the benefit of the indirect waste at
culinary sinks? A. It prevents the sewage back-up B. It relieves the pressure at the outlet C. It
prevents sewage from reaching the sinks D. It aerates drinking water - Answer>>> C. It prevents
sewage from reaching the sinks
Which of the following cans MUST be removed from circulation? - Answer>>> A can with a
dent on the seam
Which of the following cannot be applied in a restaurant by the supervisor of food operations? A.
Baited traps B. Glue boards C. Chemical insecticides and rodenticides - Answer>>> C. Chemical
insecticides and rodenticides
All of the following are indications that fish is fresh except: - Answer>>> Fishy odor
NEWEST COMPLETE 2026 STUDY
QUESTIONS WITH CORRECT
VERIFIED ANSWERS 100%
GUARANTEED PASS | ASSURED A+
Copyright@2026
, FOOD HANDLERS TEST EXAM NEWEST COMPLETE 2026
STUDY QUESTIONS WITH CORRECT VERIFIED ANSWERS
100% GUARANTEED PASS | ASSURED A+
A food worker with an uninfected cut on his/her hand: A. Should be sent home. B. Can work
only if they wear sanitary gloves. C. Can work only if they wear clean bandage and wear sanitary
gloves. D. Can work if they wash hands for at least 20 seconds. - Answer>>> C. Can work only
if they wear a clean bandage and gloves
Which of the following bacteria cause spoilage of food? - Answer>>> Undesirable bacteria
Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which
of the following would provide favorable growth conditions for bacteria? - Answer>>> Cooked
porked store at 80 degrees fahrenheit
Chicken and other poultry are most likely to be contaminated with: - Answer>>> Salmonella
Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this
product must be stored at: - Answer>>> 38 degrees fahrenheit
An air break provides indirect waste for sinks. What is the benefit of the indirect waste at
culinary sinks? A. It prevents the sewage back-up B. It relieves the pressure at the outlet C. It
prevents sewage from reaching the sinks D. It aerates drinking water - Answer>>> C. It prevents
sewage from reaching the sinks
Which of the following cans MUST be removed from circulation? - Answer>>> A can with a
dent on the seam
Which of the following cannot be applied in a restaurant by the supervisor of food operations? A.
Baited traps B. Glue boards C. Chemical insecticides and rodenticides - Answer>>> C. Chemical
insecticides and rodenticides
All of the following are indications that fish is fresh except: - Answer>>> Fishy odor
