FOOD HANDLERS STUDY UPDATED EXAM QUESTIONS
AND ANSWERS SURE A+
✔✔Previously cooked and refrigerated foods must be served - ✔✔by rapid reheating of
165 F in a stove or oven
✔✔Air-breaks - ✔✔must be provided in all culinary and pot/dish washing sinks
✔✔Atmosphere Vacuum Breakers - ✔✔must be installed in any equipment that has
direct connection with potable water supply. Ex- ice machines, coffee machines,
dishwashers
✔✔Cross connection can be prevented - ✔✔by installing hose-bib vacuum breaks
✔✔all gas-fired water heaters must be installed - ✔✔by a license plumber and must be
monitored for back-drift
✔✔Proper manual dish cleaning - ✔✔wash, rinse, sanitize and air dry
✔✔Hot water sanitizing - ✔✔can be done by immersing utensils in water with a temp of
170F for at least 30 seconds
✔✔50 PPM Chlorine based sanitizing solutions - ✔✔add 1/2 ounce of bleach to 1 gallon
of water and used for soaking utensils
✔✔bathrooms for patrons - ✔✔must be provided if there are 20 seats or more in a
dining area
✔✔100 PPM Chlorine based sanitizing solutions - ✔✔add 1 ounce bleach and 1 gallon
of water and used for wiping, spraying or pouring
✔✔Wiping cloths - ✔✔must be stored with solution strength of 50 PPM
✔✔Rat droppings - ✔✔are a critical violation
✔✔Best method to eliminate flies and roaches - ✔✔proper cleaning and sanitizing
✔✔HACCP and 7 methods of this - ✔✔Hazard Analysis and Critical Control Point.
Identify hazard, determine critical control point, set up critical limits, monitor CCP, take
corrective actions, verify system is working, and record keeping
✔✔HACCP - ✔✔it is a system of food safety, which is mainly concerned with control of
harmful microorganisms
AND ANSWERS SURE A+
✔✔Previously cooked and refrigerated foods must be served - ✔✔by rapid reheating of
165 F in a stove or oven
✔✔Air-breaks - ✔✔must be provided in all culinary and pot/dish washing sinks
✔✔Atmosphere Vacuum Breakers - ✔✔must be installed in any equipment that has
direct connection with potable water supply. Ex- ice machines, coffee machines,
dishwashers
✔✔Cross connection can be prevented - ✔✔by installing hose-bib vacuum breaks
✔✔all gas-fired water heaters must be installed - ✔✔by a license plumber and must be
monitored for back-drift
✔✔Proper manual dish cleaning - ✔✔wash, rinse, sanitize and air dry
✔✔Hot water sanitizing - ✔✔can be done by immersing utensils in water with a temp of
170F for at least 30 seconds
✔✔50 PPM Chlorine based sanitizing solutions - ✔✔add 1/2 ounce of bleach to 1 gallon
of water and used for soaking utensils
✔✔bathrooms for patrons - ✔✔must be provided if there are 20 seats or more in a
dining area
✔✔100 PPM Chlorine based sanitizing solutions - ✔✔add 1 ounce bleach and 1 gallon
of water and used for wiping, spraying or pouring
✔✔Wiping cloths - ✔✔must be stored with solution strength of 50 PPM
✔✔Rat droppings - ✔✔are a critical violation
✔✔Best method to eliminate flies and roaches - ✔✔proper cleaning and sanitizing
✔✔HACCP and 7 methods of this - ✔✔Hazard Analysis and Critical Control Point.
Identify hazard, determine critical control point, set up critical limits, monitor CCP, take
corrective actions, verify system is working, and record keeping
✔✔HACCP - ✔✔it is a system of food safety, which is mainly concerned with control of
harmful microorganisms
