Food Handler Test Questions and Answers
100% PASS
When you're ill with diarrhea, vomiting, jaundice, or fever with sore throat., you
should—ANSWER--call the person in charge at the food service facility (manager)
After symptoms of diarrhea or vomiting have gone, when can you come work again—
ANSWER--24 hours after disappearing symptoms
Food handlers must wash their hands when:—ANSWER--1-Before starting work
2-After handling raw food and raw animal product
3- Before putting on food service gloves
Why hand antiseptic is not a substitute for proper hand washing.—ANSWER--it doesn't
clean hands from dirt, food particles, etc
True or False: Touching ready-to-eat foods with bare hands is allowed.—ANSWER--
false, not allowed
gloves must be discarded when it is:—ANSWER--●As soon as gloves become soiled or
torn
●Before beginning a different task
●After handling raw meat, fish, or poultry
, What are the ways to prevent bare-hand contact by using:—ANSWER--●Deli tissue
●Spatulas/Tongs/Forks/Utensils
●Dispensing equipment
●Single-use gloves
What are the five major mistakes that often cause foodborne illness:—ANSWER--
●Inadequate hand-washing
●Employees working while they are ill
●Cross contamination
●Inadequate cooking temperature
●Inadequate temperature control (allowing foods to be in the danger zone)
What are the ways to prevent foodborne illness from happening—ANSWER--●Proper
hand-washing every time hands may have become contaminated
●working only when healthy
●Storing and handling of foods in a manner to prevent contamination
●Cooking each animal product to its required internal temperature
●Keep food that are meant to be hot or cold away from each other
●bare hand contact with ready-to-eat food.
Food contaminated with ________________ does not always look, smell or taste different
from non-contaminated food.—ANSWER--pathogens
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
100% PASS
When you're ill with diarrhea, vomiting, jaundice, or fever with sore throat., you
should—ANSWER--call the person in charge at the food service facility (manager)
After symptoms of diarrhea or vomiting have gone, when can you come work again—
ANSWER--24 hours after disappearing symptoms
Food handlers must wash their hands when:—ANSWER--1-Before starting work
2-After handling raw food and raw animal product
3- Before putting on food service gloves
Why hand antiseptic is not a substitute for proper hand washing.—ANSWER--it doesn't
clean hands from dirt, food particles, etc
True or False: Touching ready-to-eat foods with bare hands is allowed.—ANSWER--
false, not allowed
gloves must be discarded when it is:—ANSWER--●As soon as gloves become soiled or
torn
●Before beginning a different task
●After handling raw meat, fish, or poultry
, What are the ways to prevent bare-hand contact by using:—ANSWER--●Deli tissue
●Spatulas/Tongs/Forks/Utensils
●Dispensing equipment
●Single-use gloves
What are the five major mistakes that often cause foodborne illness:—ANSWER--
●Inadequate hand-washing
●Employees working while they are ill
●Cross contamination
●Inadequate cooking temperature
●Inadequate temperature control (allowing foods to be in the danger zone)
What are the ways to prevent foodborne illness from happening—ANSWER--●Proper
hand-washing every time hands may have become contaminated
●working only when healthy
●Storing and handling of foods in a manner to prevent contamination
●Cooking each animal product to its required internal temperature
●Keep food that are meant to be hot or cold away from each other
●bare hand contact with ready-to-eat food.
Food contaminated with ________________ does not always look, smell or taste different
from non-contaminated food.—ANSWER--pathogens
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
