FOOD HANDLERS REVIEW PREMIUM REVIEW
COLLECTION 2026 TESTED MATERIALS
◉ Sanitizers work best when the Answer: items are sanitized for the
right amount of time
◉ Why is it important to leave a sanitizer on a surface for the correct
amount of time? Answer: To reduce pathogens on the surface to safe
levels
◉ Using the same knife to chop carrots for a salad immediately after
cutting up raw chicken is an example of Answer: cross
contamination
◉ In top-to-bottom order, how should a fresh pork roast, fresh
salmon, a container of lettuce, and a pan of fresh chicken breasts be
stored or a cooler? Answer: Lettuce, fresh salmon, fresh pork roast,
fresh chicken breasts
◉ Which item would most likely cause an allergic reaction? Answer:
Shrimp salad
◉ Which procedure will help prevent food contamination? Answer:
Using tongs to serve dinner rolls to guests
,◉ What is the correct minimum internal cooking temperature for
whole and ground poultry? Answer: 165°F
◉ What are three types of hazards that make food unsafe? Answer:
Chemical, physical, and biological
◉ When should hand antiseptics be used? Answer: After
handwashing
◉ How many seconds should the entire handwashing process take?
Answer: 20
◉ Which food is stored correctly? Answer: cartons of apples on a
shelf 6 inches off of the floor
◉ Pathogens grow well between which temperatures? Answer: 41°F
and 135°F
◉ Which food item needs time and temperature control to keep it
safe? Answer: Cooked rice
◉ TCS Foods are... Answer: Time and Temperature Control for Safety
, ◉ A foodhandler is in a hurry to refill a customer's drink and cannot
find the ice scoop. What should the foodhandler do? Answer: Find
the ice scoop and use it to scoop the ice.
◉ When pouring sanitizer from its original container into a spray
bottle, the spray bottle must be labeled with the Answer: common
name of the chemical.
◉ You should wash your hands before Answer: starting work for the
day
◉ Leaving raw beef on a prep table to thaw is risky because of
Answer: time-temperature abuse
◉ What should a dish washer do to make sure a sanitizer is
effective? Answer: Use a test kit to check the sanitizer's strength
◉ Pests can cause which two types of contamination? Answer:
Physical and biological
◉ A food handler accidentally sprays a cleaner into the fryer oil and
continues to use the fryer. Which type of hazard is this? Answer:
Chemical
COLLECTION 2026 TESTED MATERIALS
◉ Sanitizers work best when the Answer: items are sanitized for the
right amount of time
◉ Why is it important to leave a sanitizer on a surface for the correct
amount of time? Answer: To reduce pathogens on the surface to safe
levels
◉ Using the same knife to chop carrots for a salad immediately after
cutting up raw chicken is an example of Answer: cross
contamination
◉ In top-to-bottom order, how should a fresh pork roast, fresh
salmon, a container of lettuce, and a pan of fresh chicken breasts be
stored or a cooler? Answer: Lettuce, fresh salmon, fresh pork roast,
fresh chicken breasts
◉ Which item would most likely cause an allergic reaction? Answer:
Shrimp salad
◉ Which procedure will help prevent food contamination? Answer:
Using tongs to serve dinner rolls to guests
,◉ What is the correct minimum internal cooking temperature for
whole and ground poultry? Answer: 165°F
◉ What are three types of hazards that make food unsafe? Answer:
Chemical, physical, and biological
◉ When should hand antiseptics be used? Answer: After
handwashing
◉ How many seconds should the entire handwashing process take?
Answer: 20
◉ Which food is stored correctly? Answer: cartons of apples on a
shelf 6 inches off of the floor
◉ Pathogens grow well between which temperatures? Answer: 41°F
and 135°F
◉ Which food item needs time and temperature control to keep it
safe? Answer: Cooked rice
◉ TCS Foods are... Answer: Time and Temperature Control for Safety
, ◉ A foodhandler is in a hurry to refill a customer's drink and cannot
find the ice scoop. What should the foodhandler do? Answer: Find
the ice scoop and use it to scoop the ice.
◉ When pouring sanitizer from its original container into a spray
bottle, the spray bottle must be labeled with the Answer: common
name of the chemical.
◉ You should wash your hands before Answer: starting work for the
day
◉ Leaving raw beef on a prep table to thaw is risky because of
Answer: time-temperature abuse
◉ What should a dish washer do to make sure a sanitizer is
effective? Answer: Use a test kit to check the sanitizer's strength
◉ Pests can cause which two types of contamination? Answer:
Physical and biological
◉ A food handler accidentally sprays a cleaner into the fryer oil and
continues to use the fryer. Which type of hazard is this? Answer:
Chemical
