ANSI TRAINING FOOD ACTUAL EXAM
PAPER 2026 QUESTIONS WITH ANSWERS
GRADED A+
◉How can you prevent Cross Contamination?ANSWER:-By cleaning
and sanitizing
◉What are the three types of hazards that make food
unsafe?ANSWER:-Biological, Chemical, and Physical
◉What is Time-Temperature abuse?ANSWER:-Leaving food out too
long in the danger zone
◉What are four situations where food handlers should wash their
hands?ANSWER:-Touching hair/face, handling raw food, equipment,
using restroom
◉What is the only jewelry,
food handlers can wear while working?ANSWER:-A plain band ring
◉When using a three compartment sink to wash dishes, what is the third
compartment be filled with?ANSWER:-Water and sanitizer
, ◉List four illness symptoms a sick employee must report to the
manager/teacher.ANSWER:-Diarrhea, vomiting, jaundice and a sore
throat with a fever.
◉Where does Staphylococcus come from?ANSWER:-Human mucous
from sneezing and coughing
◉Where does Salmonella come from?ANSWER:-Raw poultry and eggs
◉Where does E. Coli come from?ANSWER:-Ground beef
◉Where does Botulism come from?ANSWER:-Improperly canned
foods/Bulging Cans
◉What is the temperature Danger Zone?ANSWER:-41-135 degrees
Fahrenheit
◉What temperature should ground meats reach?ANSWER:-155 degrees
◉What temperature should poultry and reheated foods
reach?ANSWER:-165 degrees
◉What temperature should seafood, beef, veal, lamb and pork
reach?ANSWER:-145 degrees
PAPER 2026 QUESTIONS WITH ANSWERS
GRADED A+
◉How can you prevent Cross Contamination?ANSWER:-By cleaning
and sanitizing
◉What are the three types of hazards that make food
unsafe?ANSWER:-Biological, Chemical, and Physical
◉What is Time-Temperature abuse?ANSWER:-Leaving food out too
long in the danger zone
◉What are four situations where food handlers should wash their
hands?ANSWER:-Touching hair/face, handling raw food, equipment,
using restroom
◉What is the only jewelry,
food handlers can wear while working?ANSWER:-A plain band ring
◉When using a three compartment sink to wash dishes, what is the third
compartment be filled with?ANSWER:-Water and sanitizer
, ◉List four illness symptoms a sick employee must report to the
manager/teacher.ANSWER:-Diarrhea, vomiting, jaundice and a sore
throat with a fever.
◉Where does Staphylococcus come from?ANSWER:-Human mucous
from sneezing and coughing
◉Where does Salmonella come from?ANSWER:-Raw poultry and eggs
◉Where does E. Coli come from?ANSWER:-Ground beef
◉Where does Botulism come from?ANSWER:-Improperly canned
foods/Bulging Cans
◉What is the temperature Danger Zone?ANSWER:-41-135 degrees
Fahrenheit
◉What temperature should ground meats reach?ANSWER:-155 degrees
◉What temperature should poultry and reheated foods
reach?ANSWER:-165 degrees
◉What temperature should seafood, beef, veal, lamb and pork
reach?ANSWER:-145 degrees
