SAFE STATE FOOD HANDLER
CERTIFICATE PROGRAM STUDYGUIDE
QUESTIONS AND ANSWERS WITH
SOLUTIONS 2024
IfKworkKsurfacesKandKutensilsKareKnotKproperlyKcleanedKandKsanitized,KfoodKcanKbecomeKunsafe
TrueKorKFalseK-KANSWERKTrue
LeadingKcauseKofKfoodborneKillnessKisKunsafeKfoodKhandlingKbyKfoodKserviceKworkers
TrueKorKFalseK-KANSWERKTrue
SaltKisKaKcommonKfoodKallergen
TrueKorKFalseK-KANSWERKFalse
FloridaKlawKrequiresKfoodKsafetyKtrainingKforKfoodKserviceKworkers
TrueKorKFalseK-KANSWERKTrue
TCSKfoodKmustKnotKremainKinKtheKTemperatureKDangerKZoneKforKmoreKthanK_____KhoursK-
KANSWERKfourK(4)
TCSKfoodKthatKhasKbeenKinKtheKtemperatureKdangerKzoneKforKfourKhoursKorKmoreKshouldKbeK___________.K
-KANSWERKdiscarded/thrownKaway
TheKthreeKtypesKofKhazardsKwhichKcanKcauseKcontaminationKofKfoodKare:K____________K,K_____________K
,KandK______________.K-KANSWERKbiological,Kchemical,KandKphysical
TheKTemperatureKDangerKZone,KbetweenK41FKtoK135F,KisKtheKtemperatureKrangeKinKwhichKharmfulK______
_______KgrowKmostKrapidly.
a.Kplants
b.Kmicroorganisms
, c.Kfish
d.KdiseasesK-KANSWERKB.Kmicroorganisms
___________KoccursKwhenKthereKisKaKtransferKofKmicr5ogranismsKformKoneKsurfaceKtoKanother.
a.KCross-contamination
b.KphysicalKcontamination
c.KtimeKandKtemperatureKzones
d.KsanitizingK-KANSWERKA.KCross-contamination
WhenKpreparingKfood,KworkKinK____________KbatchesKtoK__________KtheKtimeKfoodKspendsKinKtheKTemp
eratureKDangerKZone.
a.Klarge,Kmaximize
b.Klarge,Kguarantee
c.Ksmall,Kminimize
d.Ksmall,KincreaseK-KANSWERKC.Ksmall,Kminimize
__________KisKanKextremelyKimportantKfactorKinKpreventingKcontaminationKwhenKpreparingKandKservingKf
ood.
a.KTemperatureKabuse
b.KTheKuseKofKdirtyKdishes
c.KUsingKpaperKproducts
d.KProperKhandwashingK-KANSWERKD.KProperKhandwashing
AKfoodborneKillnessKisKaKdiseaseKcausedKwhenKpeopleKeatKcontaminatedKfood
TrueKorKFalseK-KANSWERKT
WheatKisKaKcommonKfoodKallergen
TrueKorKFalseK-KANSWERKTrue
CERTIFICATE PROGRAM STUDYGUIDE
QUESTIONS AND ANSWERS WITH
SOLUTIONS 2024
IfKworkKsurfacesKandKutensilsKareKnotKproperlyKcleanedKandKsanitized,KfoodKcanKbecomeKunsafe
TrueKorKFalseK-KANSWERKTrue
LeadingKcauseKofKfoodborneKillnessKisKunsafeKfoodKhandlingKbyKfoodKserviceKworkers
TrueKorKFalseK-KANSWERKTrue
SaltKisKaKcommonKfoodKallergen
TrueKorKFalseK-KANSWERKFalse
FloridaKlawKrequiresKfoodKsafetyKtrainingKforKfoodKserviceKworkers
TrueKorKFalseK-KANSWERKTrue
TCSKfoodKmustKnotKremainKinKtheKTemperatureKDangerKZoneKforKmoreKthanK_____KhoursK-
KANSWERKfourK(4)
TCSKfoodKthatKhasKbeenKinKtheKtemperatureKdangerKzoneKforKfourKhoursKorKmoreKshouldKbeK___________.K
-KANSWERKdiscarded/thrownKaway
TheKthreeKtypesKofKhazardsKwhichKcanKcauseKcontaminationKofKfoodKare:K____________K,K_____________K
,KandK______________.K-KANSWERKbiological,Kchemical,KandKphysical
TheKTemperatureKDangerKZone,KbetweenK41FKtoK135F,KisKtheKtemperatureKrangeKinKwhichKharmfulK______
_______KgrowKmostKrapidly.
a.Kplants
b.Kmicroorganisms
, c.Kfish
d.KdiseasesK-KANSWERKB.Kmicroorganisms
___________KoccursKwhenKthereKisKaKtransferKofKmicr5ogranismsKformKoneKsurfaceKtoKanother.
a.KCross-contamination
b.KphysicalKcontamination
c.KtimeKandKtemperatureKzones
d.KsanitizingK-KANSWERKA.KCross-contamination
WhenKpreparingKfood,KworkKinK____________KbatchesKtoK__________KtheKtimeKfoodKspendsKinKtheKTemp
eratureKDangerKZone.
a.Klarge,Kmaximize
b.Klarge,Kguarantee
c.Ksmall,Kminimize
d.Ksmall,KincreaseK-KANSWERKC.Ksmall,Kminimize
__________KisKanKextremelyKimportantKfactorKinKpreventingKcontaminationKwhenKpreparingKandKservingKf
ood.
a.KTemperatureKabuse
b.KTheKuseKofKdirtyKdishes
c.KUsingKpaperKproducts
d.KProperKhandwashingK-KANSWERKD.KProperKhandwashing
AKfoodborneKillnessKisKaKdiseaseKcausedKwhenKpeopleKeatKcontaminatedKfood
TrueKorKFalseK-KANSWERKT
WheatKisKaKcommonKfoodKallergen
TrueKorKFalseK-KANSWERKTrue
