Comprehensive Food Safety and Hygiene
Practices for Food Handlers in Oregon
Exam Questions and Answers 100% PASS
How long do food handlers have to obtain a food handler card after hire?—ANSWER--
30 days.
How often must a food handler card be renewed?—ANSWER--Every three years.
What must be kept at the facility to show the health inspector?—ANSWER--Printed or
digital copies of food handler cards and food manager training certificates.
What is the role of the 'Person in Charge' (PIC) in a restaurant?—ANSWER--The PIC is
responsible for knowing food sanitation rules and overseeing other employees.
Who can be designated as the Person in Charge?—ANSWER--Usually a manager or
supervisor, but can be anyone with the necessary knowledge and authority.
What is the importance of handwashing in food safety?—ANSWER--Handwashing is
crucial to prevent the spread of germs and foodborne illnesses.
What is the 'Danger Zone' in food safety?—ANSWER--The temperature range where
bacteria can grow rapidly, typically between 41°F and 135°F (5°C and 57°C).
What should be done when food reaches the end of its shelf life?—ANSWER--It should
be discarded to prevent foodborne illness.
, What is cross-contamination?—ANSWER--The transfer of harmful bacteria from one
food item to another, often due to improper handling.
What are potentially hazardous foods?—ANSWER--Foods that are more likely to cause
foodborne illness, such as meat, dairy, and cooked rice.
What is the recommended final cooking temperature for poultry?—ANSWER--165°F
(74°C).
What should be done with hot foods after cooking?—ANSWER--They should be kept at a
safe holding temperature above 135°F (57°C).
What is the significance of date marking in food safety?—ANSWER--It helps track the
freshness and safety of food items to prevent spoilage.
What are some common sources of foodborne illness?—ANSWER--Bacteria, viruses,
parasites, and chemicals.
Why is it important to work only when you are well?—ANSWER--To prevent spreading
illness to others through food handling.
What practices should be followed regarding employee appearance?—ANSWER--
Employees should maintain cleanliness, avoid wearing jewelry, and keep fingernails
trimmed.
What should be done with utensils and surfaces to ensure food safety?—ANSWER--
They should be cleaned and sanitized regularly.
What is the importance of safe storage practices?—ANSWER--To prevent food spoilage
and contamination.
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
Practices for Food Handlers in Oregon
Exam Questions and Answers 100% PASS
How long do food handlers have to obtain a food handler card after hire?—ANSWER--
30 days.
How often must a food handler card be renewed?—ANSWER--Every three years.
What must be kept at the facility to show the health inspector?—ANSWER--Printed or
digital copies of food handler cards and food manager training certificates.
What is the role of the 'Person in Charge' (PIC) in a restaurant?—ANSWER--The PIC is
responsible for knowing food sanitation rules and overseeing other employees.
Who can be designated as the Person in Charge?—ANSWER--Usually a manager or
supervisor, but can be anyone with the necessary knowledge and authority.
What is the importance of handwashing in food safety?—ANSWER--Handwashing is
crucial to prevent the spread of germs and foodborne illnesses.
What is the 'Danger Zone' in food safety?—ANSWER--The temperature range where
bacteria can grow rapidly, typically between 41°F and 135°F (5°C and 57°C).
What should be done when food reaches the end of its shelf life?—ANSWER--It should
be discarded to prevent foodborne illness.
, What is cross-contamination?—ANSWER--The transfer of harmful bacteria from one
food item to another, often due to improper handling.
What are potentially hazardous foods?—ANSWER--Foods that are more likely to cause
foodborne illness, such as meat, dairy, and cooked rice.
What is the recommended final cooking temperature for poultry?—ANSWER--165°F
(74°C).
What should be done with hot foods after cooking?—ANSWER--They should be kept at a
safe holding temperature above 135°F (57°C).
What is the significance of date marking in food safety?—ANSWER--It helps track the
freshness and safety of food items to prevent spoilage.
What are some common sources of foodborne illness?—ANSWER--Bacteria, viruses,
parasites, and chemicals.
Why is it important to work only when you are well?—ANSWER--To prevent spreading
illness to others through food handling.
What practices should be followed regarding employee appearance?—ANSWER--
Employees should maintain cleanliness, avoid wearing jewelry, and keep fingernails
trimmed.
What should be done with utensils and surfaces to ensure food safety?—ANSWER--
They should be cleaned and sanitized regularly.
What is the importance of safe storage practices?—ANSWER--To prevent food spoilage
and contamination.
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
