Food Handler Certificate UPDATED Exam
Questions and CORRECT Answers
A hand-washing unit must consist of the following - Correct Answer- Hot/Cold running
water, soap, paper towels, trash container and hand washing sign
What are the only authorized jewelry in a food establishment? - Correct Answer- Plain
wedding bands, emergency medical bracelets/necklaces
How often should you wash your hands? - Correct Answer- After every possibility of
contamination
What poses the highest risk in a food establishment? - Correct Answer- People/Food
Handlers
What is the most important goal of a foodservice sanitation program? - Correct Answer-
Protect customers from foodborne illness
What is the key factor in the prevention of bacterial growth? - Correct Answer- Time and
Temperature control
What is the temperature danger zone? - Correct Answer- 42 degrees F and 134 degrees F
What is the maximum time a potentially hazardous food can spend in the temperature danger
zone? - Correct Answer- 4 hours
How long can you retain leftovers in a temporary food operation? - Correct Answer- No
leftovers are allowed
The concentration of bleach sanitizing solution used on counters should be between 100ppm
and 200ppm. - Correct Answer- True
Questions and CORRECT Answers
A hand-washing unit must consist of the following - Correct Answer- Hot/Cold running
water, soap, paper towels, trash container and hand washing sign
What are the only authorized jewelry in a food establishment? - Correct Answer- Plain
wedding bands, emergency medical bracelets/necklaces
How often should you wash your hands? - Correct Answer- After every possibility of
contamination
What poses the highest risk in a food establishment? - Correct Answer- People/Food
Handlers
What is the most important goal of a foodservice sanitation program? - Correct Answer-
Protect customers from foodborne illness
What is the key factor in the prevention of bacterial growth? - Correct Answer- Time and
Temperature control
What is the temperature danger zone? - Correct Answer- 42 degrees F and 134 degrees F
What is the maximum time a potentially hazardous food can spend in the temperature danger
zone? - Correct Answer- 4 hours
How long can you retain leftovers in a temporary food operation? - Correct Answer- No
leftovers are allowed
The concentration of bleach sanitizing solution used on counters should be between 100ppm
and 200ppm. - Correct Answer- True
