FOOD HANDLER TRAINING -
RIVERSIDE, CA FINAL EXAM
2025 WITH ACTUAL CORRECT
QUESTIONS AND VERIFIED
DETAILED ANSWERS
|FREQUENTLY TESTED
QUESTIONS AND SOLUTIONS
|ALREADY GRADED A+|BRAND
NEW!!|GUARANTEED
PASS|LATEST UPDATE(ALL YOU
NEED TO PASS YOUR EXAMS)
A food worker wears nail polish on her fingernails. She is starting her shift and will be
preparing sandwiches. What should she do to prevent herself from contaminating the
sandwiches?
Wear gloves while she prepares the sandwiches
, A food worker experiences a migraine a few hours before he is scheduled to work. What
should he do is he feels better before his shift?
Go to work as usual
How should food workers keep garbage cans clean and free of buildup?
Use plastic liners in the cans
A food worker needs to cool a large batch of tuna casserole. Which method should he use to
safely cool the casserole?
Divide the casserole into smaller portions and place in the walk-in cooler
A food worker prepares a raw fish fillet for cooking. What food hazard must be removed
during preparation?
Skin from the fish ?
Which symptom must you report to your manager?
Jaundice (yellowing of skin or eyes)
After it is cooked, pulled pork is placed in hot-holding equipment on a buffet line. What is
the minimum temperature required for pork in hot holding?
135°F (57°C)
A food worker develops a headache during her shift at work. What is she required to do?
No action is required
Where should a food worker store sanitizing solution for the dishwashing machine?
In the utility closey
Which population is considered highly susceptible?
Toddlers
A food worker has finished cleaning and sanitizing his work area and is ready to prepare
food. Where should he store the cleaning and sanitizing chemicals?
In the utility closet away from food
A food worker needs to measure the temperature of cold-held potato salad. Where should she
check the temperature?
In multiple places throughout the salad
Which symptom must you report to your manager?
Diarrhea
RIVERSIDE, CA FINAL EXAM
2025 WITH ACTUAL CORRECT
QUESTIONS AND VERIFIED
DETAILED ANSWERS
|FREQUENTLY TESTED
QUESTIONS AND SOLUTIONS
|ALREADY GRADED A+|BRAND
NEW!!|GUARANTEED
PASS|LATEST UPDATE(ALL YOU
NEED TO PASS YOUR EXAMS)
A food worker wears nail polish on her fingernails. She is starting her shift and will be
preparing sandwiches. What should she do to prevent herself from contaminating the
sandwiches?
Wear gloves while she prepares the sandwiches
, A food worker experiences a migraine a few hours before he is scheduled to work. What
should he do is he feels better before his shift?
Go to work as usual
How should food workers keep garbage cans clean and free of buildup?
Use plastic liners in the cans
A food worker needs to cool a large batch of tuna casserole. Which method should he use to
safely cool the casserole?
Divide the casserole into smaller portions and place in the walk-in cooler
A food worker prepares a raw fish fillet for cooking. What food hazard must be removed
during preparation?
Skin from the fish ?
Which symptom must you report to your manager?
Jaundice (yellowing of skin or eyes)
After it is cooked, pulled pork is placed in hot-holding equipment on a buffet line. What is
the minimum temperature required for pork in hot holding?
135°F (57°C)
A food worker develops a headache during her shift at work. What is she required to do?
No action is required
Where should a food worker store sanitizing solution for the dishwashing machine?
In the utility closey
Which population is considered highly susceptible?
Toddlers
A food worker has finished cleaning and sanitizing his work area and is ready to prepare
food. Where should he store the cleaning and sanitizing chemicals?
In the utility closet away from food
A food worker needs to measure the temperature of cold-held potato salad. Where should she
check the temperature?
In multiple places throughout the salad
Which symptom must you report to your manager?
Diarrhea
