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360 Training Food Handlers Final
Exam Questions with Detailed
Verified Answers
Adequate lighting in a food establishment Ans: It makes cleaning
and sanitizing easier.
Minimum clearance between the floor and floor-mounted
equipment Ans: 6 inches.
Minimum temperature for rapidly reheating previously cooked
foods Ans: 165 F.
Hot water manual sanitization time and temperature Ans: 15
seconds in water that is at least 150 F.
Hose attachment to a faucet Ans: It is equipped with a backflow
prevention device.
Employee restriction in food preparation area Ans: Diarrhea.
Allowed employee in food service business Ans: Food preparer
with a cut, covered by a bandaid and a disposable glove.
Unacceptable for food workers' fingernails Ans: Uncovered
artificial fingernails.
Microwave cooking requirement for meat Ans: Heated to a
temperature of at least 155 F.
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Temperature danger zone Ans: Between 41F and 135F.
Manager's action when chef tastes food improperly Ans: Throw
the potatoes out immediately.
Acceptable method of manual warewashing Ans: Pre-wash,
wash, sanitize, rinse and air dry.
Proper storage of cleaned glasses and cups Ans: Bottom up in a
clean, dry location.
Water temperature when thawing food under running water Ans:
70 F.
Time/temperature control for safety (TCS) food exception Ans:
Whole wheat bread.
Integrated pest management system (IPM) Ans: Balances
prevention and control.
Food facility action with previously served food Ans: Serve
unopened, individually wrapped crackers and jelly again.
Proper handwashing procedures emphasis Ans: For clean, short
nails.
Chemical storage location Ans: In an area separate from the
kitchen.
New employee handwashing training duration Ans: 15-20
seconds.
360 Training Food Handlers Final
Exam Questions with Detailed
Verified Answers
Adequate lighting in a food establishment Ans: It makes cleaning
and sanitizing easier.
Minimum clearance between the floor and floor-mounted
equipment Ans: 6 inches.
Minimum temperature for rapidly reheating previously cooked
foods Ans: 165 F.
Hot water manual sanitization time and temperature Ans: 15
seconds in water that is at least 150 F.
Hose attachment to a faucet Ans: It is equipped with a backflow
prevention device.
Employee restriction in food preparation area Ans: Diarrhea.
Allowed employee in food service business Ans: Food preparer
with a cut, covered by a bandaid and a disposable glove.
Unacceptable for food workers' fingernails Ans: Uncovered
artificial fingernails.
Microwave cooking requirement for meat Ans: Heated to a
temperature of at least 155 F.
, Page | 2
Temperature danger zone Ans: Between 41F and 135F.
Manager's action when chef tastes food improperly Ans: Throw
the potatoes out immediately.
Acceptable method of manual warewashing Ans: Pre-wash,
wash, sanitize, rinse and air dry.
Proper storage of cleaned glasses and cups Ans: Bottom up in a
clean, dry location.
Water temperature when thawing food under running water Ans:
70 F.
Time/temperature control for safety (TCS) food exception Ans:
Whole wheat bread.
Integrated pest management system (IPM) Ans: Balances
prevention and control.
Food facility action with previously served food Ans: Serve
unopened, individually wrapped crackers and jelly again.
Proper handwashing procedures emphasis Ans: For clean, short
nails.
Chemical storage location Ans: In an area separate from the
kitchen.
New employee handwashing training duration Ans: 15-20
seconds.
