FOOD HANDLERS FINAL QUIZ TEST
QUESTIONS AND ANSWERS
If a food handler has been vomiting or has diarrhoea, they should call in sick
and not return until the symptoms have gone for at least 24 hours.
After washing, rinsing, and drying hands, a food handler should switch off the
faucet with a paper towel.
Which is not a physical hazard - Answer: mould on cheddar cheese.
What is the appropriate holding temperature for hot foods? - ANSWER 135 or
higher
Why do the elderly have a higher risk of foodborne illness? - ANSWER: They
have poor immune systems.
How often should your bi-metallic thermometer be calibrated? Answer: once a
day, at the start of any shift, or if dropped.
Wheezing and hives are indications of a food allergy.
Which of the following must be cleaned, washed, and sanitised? Answer:
cutting boards.
Food handlers must wash their hands before serving food.
A food handler noticed rodent droppings in the storage room. When should he
tell the manager? ANSWER IMMEDIATELY, bruh. That's ugly.
When washing their hands, food handlers should scrub their hands and arms for
10-15 seconds.
How should the temperature of a tri-tip steak be taken when cooked?
ANSWER: Place the thermometer in the thickest area.
QUESTIONS AND ANSWERS
If a food handler has been vomiting or has diarrhoea, they should call in sick
and not return until the symptoms have gone for at least 24 hours.
After washing, rinsing, and drying hands, a food handler should switch off the
faucet with a paper towel.
Which is not a physical hazard - Answer: mould on cheddar cheese.
What is the appropriate holding temperature for hot foods? - ANSWER 135 or
higher
Why do the elderly have a higher risk of foodborne illness? - ANSWER: They
have poor immune systems.
How often should your bi-metallic thermometer be calibrated? Answer: once a
day, at the start of any shift, or if dropped.
Wheezing and hives are indications of a food allergy.
Which of the following must be cleaned, washed, and sanitised? Answer:
cutting boards.
Food handlers must wash their hands before serving food.
A food handler noticed rodent droppings in the storage room. When should he
tell the manager? ANSWER IMMEDIATELY, bruh. That's ugly.
When washing their hands, food handlers should scrub their hands and arms for
10-15 seconds.
How should the temperature of a tri-tip steak be taken when cooked?
ANSWER: Place the thermometer in the thickest area.
