Food Handlers Exam Questions and
Answers 100% PASS
3 types of food hazards—ANSWER--physical, chemical, an dbiological
Physical Hazards—ANSWER--hair, dirt, fingernails or pieces of glass or plastic or cherry
pits or fish bones
Preventing physical hazards—ANSWER--Hair nets, hats, light covers, thorough cleaning
when broken glass etc.
chemical hazards—ANSWER--pesticides, cleaning supplies, and toxic metals that
come from using improper cookware. and they are more dangerous because you
usually cannot see them
prevent chemical—ANSWER--properly labeling all chemicals and storing them
separately from food
biological hazards—ANSWER--bacteria, virus, fungi, parasites, poisons,
prevent biological—ANSWER--Moldy food and bulging cans need to be thrown away
food borne illness—ANSWER--caused by biological hazards
symptoms—ANSWER--stomach cramping, diarrhea, fever, headache, vomiting, and
severe exhaustion
,effects—ANSWER--usually last only a day or two, but in some cases they continue for a
week or more, and may even have serious long-term consequences such as blurred
vision, paralysis, and even death.
high risk—ANSWER--children, the elderly, pregnant women, and persons who are
hospitalized
bacteria—ANSWER--need food, moisture, and warm temp
viruses—ANSWER--sprread by an infected person, could spread illness before knowing
they are sick
the big 5—ANSWER--The first three are strains of bacteria: Shigella, E. coli, and
Salmonella. The last two are viruses: Hepatitis A and Norovirus.
shigella—ANSWER--potent bacteria that can cause severe diarrhea, painful stomach
cramping, and vomiting. can cause shigellosis.
e. coli—ANSWER--bacteria can cause bloody diarrhea, severe dehydration, and even
death. found naturally in the digestive systems of many animals, including cattle
salmonilla—ANSWER--infection, or salmonellosis, is the most common bacterial food-
borne illness in the United States. naturally found in animals usually poultry
hepatitis a—ANSWER--affecting the liver. Initial symptoms appear 2 to 6 weeks after
exposure to the virus, and may include muscle aches, headache, and fever. yellowing
eyes and skin - jaundice
norovirus—ANSWER--stomach flu. Gastroenteritis is an inflammation, or painful
swelling, of the stomach and intestines, and is often caused by norovirus. Symptoms
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
, include nausea, vomiting, and diarrhea, accompanied by abdominal cramps. Infected
persons may also experience headache, fever, chills, or muscle aches. Symptoms
usually last for just a day or two; however, during that brief period, people usually feel
very ill and vomit many times a day.
wounds—ANSWER--Any wound should always be covered with a bandage. When
preparing food, injuries on the hands should be bandaged, covered by a finger cot (if the
cut is on a finger), and covered by single-use, disposable gloves. If you cut or burn
yourself while on the job, stop what you are doing immediately and treat and bandage
your injury. Never prepare or serve food with a wound that is not properly treated and
covered.
report any illness—ANSWER--if feeling ill you must tell your manager for the safety of
the employees and customers
potentially hazerdous foods—ANSWER--Meat and meat products, such as chicken,
beef, pork, lamb, and fish; all shellfish, including shrimp, crab, lobster, clams, and
oysters; dairy products like milk, yogurt, and cheese; protein-rich foods such as cooked
bean and rice dishes, tofu, and shell eggs; melons and tomatoes that have already been
cut; cooked vegetables; any food product containing creams or custards; potato dishes;
raw sprouts; and minced garlic in oil
hand washing—ANSWER--First, wet your hands with running water that is hot but not
uncomfortably so. Then, apply soap to your wet hands. Scrub your hands, wrists, and
lower arms vigorously for at least 10 to 15 seconds. Pay particular attention to the areas
underneath your fingernails—these are common hiding places for dirt and germs. Once
you are done scrubbing, rinse your hands thoroughly under running water, and finally,
Answers 100% PASS
3 types of food hazards—ANSWER--physical, chemical, an dbiological
Physical Hazards—ANSWER--hair, dirt, fingernails or pieces of glass or plastic or cherry
pits or fish bones
Preventing physical hazards—ANSWER--Hair nets, hats, light covers, thorough cleaning
when broken glass etc.
chemical hazards—ANSWER--pesticides, cleaning supplies, and toxic metals that
come from using improper cookware. and they are more dangerous because you
usually cannot see them
prevent chemical—ANSWER--properly labeling all chemicals and storing them
separately from food
biological hazards—ANSWER--bacteria, virus, fungi, parasites, poisons,
prevent biological—ANSWER--Moldy food and bulging cans need to be thrown away
food borne illness—ANSWER--caused by biological hazards
symptoms—ANSWER--stomach cramping, diarrhea, fever, headache, vomiting, and
severe exhaustion
,effects—ANSWER--usually last only a day or two, but in some cases they continue for a
week or more, and may even have serious long-term consequences such as blurred
vision, paralysis, and even death.
high risk—ANSWER--children, the elderly, pregnant women, and persons who are
hospitalized
bacteria—ANSWER--need food, moisture, and warm temp
viruses—ANSWER--sprread by an infected person, could spread illness before knowing
they are sick
the big 5—ANSWER--The first three are strains of bacteria: Shigella, E. coli, and
Salmonella. The last two are viruses: Hepatitis A and Norovirus.
shigella—ANSWER--potent bacteria that can cause severe diarrhea, painful stomach
cramping, and vomiting. can cause shigellosis.
e. coli—ANSWER--bacteria can cause bloody diarrhea, severe dehydration, and even
death. found naturally in the digestive systems of many animals, including cattle
salmonilla—ANSWER--infection, or salmonellosis, is the most common bacterial food-
borne illness in the United States. naturally found in animals usually poultry
hepatitis a—ANSWER--affecting the liver. Initial symptoms appear 2 to 6 weeks after
exposure to the virus, and may include muscle aches, headache, and fever. yellowing
eyes and skin - jaundice
norovirus—ANSWER--stomach flu. Gastroenteritis is an inflammation, or painful
swelling, of the stomach and intestines, and is often caused by norovirus. Symptoms
© 2026 Copyright. All Rights Reserved. This document is
protected by copyright law, Copyrighted By Brittie Donald
, include nausea, vomiting, and diarrhea, accompanied by abdominal cramps. Infected
persons may also experience headache, fever, chills, or muscle aches. Symptoms
usually last for just a day or two; however, during that brief period, people usually feel
very ill and vomit many times a day.
wounds—ANSWER--Any wound should always be covered with a bandage. When
preparing food, injuries on the hands should be bandaged, covered by a finger cot (if the
cut is on a finger), and covered by single-use, disposable gloves. If you cut or burn
yourself while on the job, stop what you are doing immediately and treat and bandage
your injury. Never prepare or serve food with a wound that is not properly treated and
covered.
report any illness—ANSWER--if feeling ill you must tell your manager for the safety of
the employees and customers
potentially hazerdous foods—ANSWER--Meat and meat products, such as chicken,
beef, pork, lamb, and fish; all shellfish, including shrimp, crab, lobster, clams, and
oysters; dairy products like milk, yogurt, and cheese; protein-rich foods such as cooked
bean and rice dishes, tofu, and shell eggs; melons and tomatoes that have already been
cut; cooked vegetables; any food product containing creams or custards; potato dishes;
raw sprouts; and minced garlic in oil
hand washing—ANSWER--First, wet your hands with running water that is hot but not
uncomfortably so. Then, apply soap to your wet hands. Scrub your hands, wrists, and
lower arms vigorously for at least 10 to 15 seconds. Pay particular attention to the areas
underneath your fingernails—these are common hiding places for dirt and germs. Once
you are done scrubbing, rinse your hands thoroughly under running water, and finally,
