ANSI TRAINING FOOD ACTUAL EXAM
2026 QUESTIONS WITH ANSWERS
GRADED A+
◉You should wash your hands _______.
after cutting carrots, before cutting tomatoes
after putting clean dishes away
before putting on disposable gloves
before going to the bathroom ANSWER:-before putting on disposable
gloves
◉A cook who is doing a quality check on the serving lines by tasting
sauces and sides must _______.
wash hands after tasting every item
use a clean spoon for each item
taste all items below 41°F first
always taste the oldest items first ANSWER:-use a clean spoon for each
item
,◉Why should you stock only brightly colored bandages for first aid
supplies?
So they can add some color to a commonly starched-white environment.
So customers can see them and feel confident all precautions are being
taken.
So they can be more easily be found should they fall into food.
So inspectors will notice that you are in compliance with FDA Food
Code. ANSWER:-So they can be more easily be found should they fall
into food.
◉Which one of the following contaminants is a physical contaminant?
Hair
Salmonella
Insecticide
Botulism ANSWER:-Hair
◉How long should you wash your hands?
5 seconds
20 seconds
30 seconds
1 minute ANSWER:-20 seconds
, ◉Contamination of food items by other living organisms is known as:
Physical contamination
Biological contamination
Chemical contamination
All of the above ANSWER:-Biological contamination
◉Which of the following statements is not true about thermometers and
temperature taking?
Only managers should take food temperatures.
Temperatures must be taken with calibrated thermometers.
Temperatures should be taken when food is received.
Temperatures should be taken while food is being held for service.
ANSWER:-Only managers should take food temperatures.
◉What is the maximum number of hours that food can be held in the
food danger zone?
1 hour
3 hours
4 hours
6 hours ANSWER:-4 hours
2026 QUESTIONS WITH ANSWERS
GRADED A+
◉You should wash your hands _______.
after cutting carrots, before cutting tomatoes
after putting clean dishes away
before putting on disposable gloves
before going to the bathroom ANSWER:-before putting on disposable
gloves
◉A cook who is doing a quality check on the serving lines by tasting
sauces and sides must _______.
wash hands after tasting every item
use a clean spoon for each item
taste all items below 41°F first
always taste the oldest items first ANSWER:-use a clean spoon for each
item
,◉Why should you stock only brightly colored bandages for first aid
supplies?
So they can add some color to a commonly starched-white environment.
So customers can see them and feel confident all precautions are being
taken.
So they can be more easily be found should they fall into food.
So inspectors will notice that you are in compliance with FDA Food
Code. ANSWER:-So they can be more easily be found should they fall
into food.
◉Which one of the following contaminants is a physical contaminant?
Hair
Salmonella
Insecticide
Botulism ANSWER:-Hair
◉How long should you wash your hands?
5 seconds
20 seconds
30 seconds
1 minute ANSWER:-20 seconds
, ◉Contamination of food items by other living organisms is known as:
Physical contamination
Biological contamination
Chemical contamination
All of the above ANSWER:-Biological contamination
◉Which of the following statements is not true about thermometers and
temperature taking?
Only managers should take food temperatures.
Temperatures must be taken with calibrated thermometers.
Temperatures should be taken when food is received.
Temperatures should be taken while food is being held for service.
ANSWER:-Only managers should take food temperatures.
◉What is the maximum number of hours that food can be held in the
food danger zone?
1 hour
3 hours
4 hours
6 hours ANSWER:-4 hours
