FOOD HANDLERS UPDATED EXAM SCRIPT QUESTIONS
AND ANSWERS SURE A+
✔✔Which symptom must you report to your manager? - ✔✔Jaundice (yellowing of skin
or eyes)
✔✔After it is cooked, pulled pork is placed in hot-holding equipment on a buffet line.
What is the minimum temperature required for pork in hot holding? - ✔✔135°F (57°C)
✔✔A food worker develops a headache during her shift at work. What is she required to
do? - ✔✔No action is required
✔✔Where should a food worker store sanitizing solution for the dishwashing machine? -
✔✔In the utility closey
✔✔Which population is considered highly susceptible? - ✔✔Toddlers
✔✔A food worker has finished cleaning and sanitizing his work area and is ready to
prepare food. Where should he store the cleaning and sanitizing chemicals? - ✔✔In the
utility closet away from food
✔✔A food worker needs to measure the temperature of cold-held potato salad. Where
should she check the temperature? - ✔✔In multiple places throughout the salad
✔✔Which symptom must you report to your manager? - ✔✔Diarrhea
✔✔A worker handles a customer's credit card before being assigned to prepare
hamburgers in the kitchen. What is she required to do before preparing the
hamburgers? - ✔✔Wash her hands
✔✔What is the maximum cold-holding temperature allowed for pasta salad - ✔✔41°F
(5°C)
✔✔A food worker has safely cooled a large pot of coup to 70°F (21°C) within two hours.
What temperature must the soup reach in the next four hours to be cooled properly? -
✔✔41°F (5°C)
✔✔What is the maximum amount of time that a food worker may wear the same pair of
single-use gloves while working on one task? - ✔✔4 hours
✔✔What is the minimum internal cooking temperature for stuffed pasta? - ✔✔165°F
(74°C)
AND ANSWERS SURE A+
✔✔Which symptom must you report to your manager? - ✔✔Jaundice (yellowing of skin
or eyes)
✔✔After it is cooked, pulled pork is placed in hot-holding equipment on a buffet line.
What is the minimum temperature required for pork in hot holding? - ✔✔135°F (57°C)
✔✔A food worker develops a headache during her shift at work. What is she required to
do? - ✔✔No action is required
✔✔Where should a food worker store sanitizing solution for the dishwashing machine? -
✔✔In the utility closey
✔✔Which population is considered highly susceptible? - ✔✔Toddlers
✔✔A food worker has finished cleaning and sanitizing his work area and is ready to
prepare food. Where should he store the cleaning and sanitizing chemicals? - ✔✔In the
utility closet away from food
✔✔A food worker needs to measure the temperature of cold-held potato salad. Where
should she check the temperature? - ✔✔In multiple places throughout the salad
✔✔Which symptom must you report to your manager? - ✔✔Diarrhea
✔✔A worker handles a customer's credit card before being assigned to prepare
hamburgers in the kitchen. What is she required to do before preparing the
hamburgers? - ✔✔Wash her hands
✔✔What is the maximum cold-holding temperature allowed for pasta salad - ✔✔41°F
(5°C)
✔✔A food worker has safely cooled a large pot of coup to 70°F (21°C) within two hours.
What temperature must the soup reach in the next four hours to be cooled properly? -
✔✔41°F (5°C)
✔✔What is the maximum amount of time that a food worker may wear the same pair of
single-use gloves while working on one task? - ✔✔4 hours
✔✔What is the minimum internal cooking temperature for stuffed pasta? - ✔✔165°F
(74°C)
