SNHD FOOD HANDLER TEST CERTIFICATION
EVALUATION TEST PAPER 2026 PRACTICE
SOLUTION 100% CORRECT
◉ T/F: Frozen foods with ice crystals or liquids in the packages must
be rejected. Answer: True
◉ How long should shellfish tags be kept on file?. Answer: 90 days
◉ T/F: Fish served undercooked or raw does not require
documentation on how it is frozen and raised. Answer: False
◉ Accept or reject: Coleslaw mix packaged in good condition at 45°F.
Answer: Reject
◉ Accept or reject: Clean and unbroken raw shell eggs at 45°F.
Answer: Accept
◉ Accept or reject: Fish with sunken and cloudy eyes. Answer:
Reject
◉ Accept or reject: Cheddar cheese with small mold spots. Answer:
Reject
, ◉ Accept or reject: Fresh beef that springs back to the touch.
Answer: Accept
◉ Hot holding zone. Answer: 135°F; no growth of bacteria
◉ Cold holding zone. Answer: 41°F; slow growth of bacteria
◉ Danger zone. Answer: Between 41°F and 135°F; bacteria grows
and multiplies
◉ Proper methods of thawing. Answer: Under refrigeration, as part
of cooking, in microwave, fully submerged under cold running water
◉ When thawing food under refrigeration, refrigeration should be
maintained at _______.. Answer: 41°F or below
◉ When thawing food under running water, what is the maximum
temperature food should rise to?. Answer: 41°F
◉ - Reheat of TCS made in house for hot holding within two hours
- Poultry: chicken, duck, turkey
- Stuffed foods. Answer: 165°F
EVALUATION TEST PAPER 2026 PRACTICE
SOLUTION 100% CORRECT
◉ T/F: Frozen foods with ice crystals or liquids in the packages must
be rejected. Answer: True
◉ How long should shellfish tags be kept on file?. Answer: 90 days
◉ T/F: Fish served undercooked or raw does not require
documentation on how it is frozen and raised. Answer: False
◉ Accept or reject: Coleslaw mix packaged in good condition at 45°F.
Answer: Reject
◉ Accept or reject: Clean and unbroken raw shell eggs at 45°F.
Answer: Accept
◉ Accept or reject: Fish with sunken and cloudy eyes. Answer:
Reject
◉ Accept or reject: Cheddar cheese with small mold spots. Answer:
Reject
, ◉ Accept or reject: Fresh beef that springs back to the touch.
Answer: Accept
◉ Hot holding zone. Answer: 135°F; no growth of bacteria
◉ Cold holding zone. Answer: 41°F; slow growth of bacteria
◉ Danger zone. Answer: Between 41°F and 135°F; bacteria grows
and multiplies
◉ Proper methods of thawing. Answer: Under refrigeration, as part
of cooking, in microwave, fully submerged under cold running water
◉ When thawing food under refrigeration, refrigeration should be
maintained at _______.. Answer: 41°F or below
◉ When thawing food under running water, what is the maximum
temperature food should rise to?. Answer: 41°F
◉ - Reheat of TCS made in house for hot holding within two hours
- Poultry: chicken, duck, turkey
- Stuffed foods. Answer: 165°F
