BERMUDA DRIVING LATEST
EXAM QUESTIONS AND
ANSWERS 2026 - 2027
Heat to 165℉ within 2 hours - ANSWERS-Reheating guidelines
4 inches (or sealed to counter) - ANSWERS-Counter mounted
equipment should be easy to tilt or cleaning, or mounted at least
___________ above the counter.
6 inches - ANSWERS-Shelving needs to be at least _______ off the
ground or sealed to the floor
Salmonella, Salmonella Typhi, Shigella, E. Coli, Hep A, Norovirus -
ANSWERS-Big 6 pathogens (SSSEHN)
10 hours - ANSWERS-How often does equipment used for TCS foods
need to be cleaned in an environment kept at 50-55℉
16 hours - ANSWERS-How often does equipment used for TCS foods
need to be cleaned in an environment kept at 45-50℉
END OF
PAGE
1
, BERMUDA DRIVING LATEST
EXAM QUESTIONS AND
ANSWERS 2026 - 2027
20 hours - ANSWERS-How often does equipment used for TCS foods
need to be cleaned in an environment kept at 41-45℉
At least once every 24 hours - ANSWERS-How often does equipment
used for TCS foods need to be cleaned in an environment kept at 41℉ or
below
Class I - ANSWERS-Recall for foods that may cause serious adverse
health consequences
Class II - ANSWERS-Recall for foods that may cause serious adverse
health consequences
Class III - ANSWERS-Recalls for foods not likely to cause health
effects
Red gills - ANSWERS-Indicate fresh fish
38°F - ANSWERS-Cold holding for smoked fish
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PAGE
2
, BERMUDA DRIVING LATEST
EXAM QUESTIONS AND
ANSWERS 2026 - 2027
40°F - ANSWERS-Cold holding for histamine fish
212° - ANSWERS-Boiling point of water
Received at or below 45°F, and then brought down to at least 41°F -
ANSWERS-Eggs must be received at this temperature
Fish at 41°F, and shellfish at 45°, and then chilled to 41°af -
ANSWERS-Fish and shellfish must be received at this temperature
Received at or below 45°F, and then cooled to 41° or below -
ANSWERS-Milk must be received at this temperature
90 days - ANSWERS-Shellfish tags must be kept for this amount of
time
Warning label - ANSWERS-Unpasteurized milk must be sold with this.
END OF
PAGE
3
EXAM QUESTIONS AND
ANSWERS 2026 - 2027
Heat to 165℉ within 2 hours - ANSWERS-Reheating guidelines
4 inches (or sealed to counter) - ANSWERS-Counter mounted
equipment should be easy to tilt or cleaning, or mounted at least
___________ above the counter.
6 inches - ANSWERS-Shelving needs to be at least _______ off the
ground or sealed to the floor
Salmonella, Salmonella Typhi, Shigella, E. Coli, Hep A, Norovirus -
ANSWERS-Big 6 pathogens (SSSEHN)
10 hours - ANSWERS-How often does equipment used for TCS foods
need to be cleaned in an environment kept at 50-55℉
16 hours - ANSWERS-How often does equipment used for TCS foods
need to be cleaned in an environment kept at 45-50℉
END OF
PAGE
1
, BERMUDA DRIVING LATEST
EXAM QUESTIONS AND
ANSWERS 2026 - 2027
20 hours - ANSWERS-How often does equipment used for TCS foods
need to be cleaned in an environment kept at 41-45℉
At least once every 24 hours - ANSWERS-How often does equipment
used for TCS foods need to be cleaned in an environment kept at 41℉ or
below
Class I - ANSWERS-Recall for foods that may cause serious adverse
health consequences
Class II - ANSWERS-Recall for foods that may cause serious adverse
health consequences
Class III - ANSWERS-Recalls for foods not likely to cause health
effects
Red gills - ANSWERS-Indicate fresh fish
38°F - ANSWERS-Cold holding for smoked fish
END OF
PAGE
2
, BERMUDA DRIVING LATEST
EXAM QUESTIONS AND
ANSWERS 2026 - 2027
40°F - ANSWERS-Cold holding for histamine fish
212° - ANSWERS-Boiling point of water
Received at or below 45°F, and then brought down to at least 41°F -
ANSWERS-Eggs must be received at this temperature
Fish at 41°F, and shellfish at 45°, and then chilled to 41°af -
ANSWERS-Fish and shellfish must be received at this temperature
Received at or below 45°F, and then cooled to 41° or below -
ANSWERS-Milk must be received at this temperature
90 days - ANSWERS-Shellfish tags must be kept for this amount of
time
Warning label - ANSWERS-Unpasteurized milk must be sold with this.
END OF
PAGE
3
