Food Handler Training - Riverside, CA Final
Exam Latest Update 2025-2026 Actual Exam 90
Questions with 100% Verified Correct Answers
Guaranteed A+ Verified by Professor
A food worker cleans the inside of a pizza oven using a steel wire brush. After the oven
is clean, it is set to 500°F (260°C) to cool pizza. What potential food hazard should the
food worker consider? - CORRECT ANSWER: Listeria monocytogenes
A food worker cooks scrambled eggs that will be served immediately. What is the
minimum internal temperature that the eggs must reach during cooking? - CORRECT
ANSWER: 145°F (63°C)
A food worker develops a headache during her shift at work. What is she required to
do? - CORRECT ANSWER: No action is required
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? - CORRECT ANSWER: Go to work as
usual
A food worker finishes cleaning and sanitizing the kitchen and needs to put the chemical
supplies away. Where should this food worker store the chemicals? - CORRECT
ANSWER: In a utility closet
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? - CORRECT
ANSWER: In the utility closet away from food
A food worker has just rinsed a dish after cleaning it. What should he do next? -
CORRECT ANSWER: Sanitize the dish
, A food worker has safely cooled a large pot of coup to 70°F (21°C) within two hours.
What temperature must the soup reach in the next four hours to be cooled properly? -
CORRECT ANSWER: 41°F (5°C)
A food worker inspects a dry food storage area for signs of a pest infestation. What
evidence should he look for? - CORRECT ANSWER: Small black droppings
A food worker is storing milk cartons in the refrigerator. According to FIFO (First In, First
Out), the carton stored in the front should have which use-by date? - CORRECT
ANSWER: March 3
A food worker needs to cool a large batch of tuna casserole. Which method should he
use to safely cool the casserole? - CORRECT ANSWER: Divide the casserole into
smaller portions and place in the walk-in cooler
A food worker needs to measure the temperature of cold-held potato salad. Where
should she check the temperature? - CORRECT ANSWER: In multiple places
throughout the salad
A food worker needs to thaw a turkey. What should the food worker do to safely thaw
the turkey? - CORRECT ANSWER: Place the turkey in the refrigerator
A food worker needs to thaw frozen fish fillets. How should the food worker thaw the
fish? - CORRECT ANSWER: Submerge the fish under cold running water
A food worker notices several boxes with chew marks in the dry food storage area.
Which type of pest would cause these holes? - CORRECT ANSWER: Rodents
A food worker prepares a raw fish fillet for cooking. What food hazard must be removed
during preparation? - CORRECT ANSWER: Skin from the fish ?
Exam Latest Update 2025-2026 Actual Exam 90
Questions with 100% Verified Correct Answers
Guaranteed A+ Verified by Professor
A food worker cleans the inside of a pizza oven using a steel wire brush. After the oven
is clean, it is set to 500°F (260°C) to cool pizza. What potential food hazard should the
food worker consider? - CORRECT ANSWER: Listeria monocytogenes
A food worker cooks scrambled eggs that will be served immediately. What is the
minimum internal temperature that the eggs must reach during cooking? - CORRECT
ANSWER: 145°F (63°C)
A food worker develops a headache during her shift at work. What is she required to
do? - CORRECT ANSWER: No action is required
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? - CORRECT ANSWER: Go to work as
usual
A food worker finishes cleaning and sanitizing the kitchen and needs to put the chemical
supplies away. Where should this food worker store the chemicals? - CORRECT
ANSWER: In a utility closet
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? - CORRECT
ANSWER: In the utility closet away from food
A food worker has just rinsed a dish after cleaning it. What should he do next? -
CORRECT ANSWER: Sanitize the dish
, A food worker has safely cooled a large pot of coup to 70°F (21°C) within two hours.
What temperature must the soup reach in the next four hours to be cooled properly? -
CORRECT ANSWER: 41°F (5°C)
A food worker inspects a dry food storage area for signs of a pest infestation. What
evidence should he look for? - CORRECT ANSWER: Small black droppings
A food worker is storing milk cartons in the refrigerator. According to FIFO (First In, First
Out), the carton stored in the front should have which use-by date? - CORRECT
ANSWER: March 3
A food worker needs to cool a large batch of tuna casserole. Which method should he
use to safely cool the casserole? - CORRECT ANSWER: Divide the casserole into
smaller portions and place in the walk-in cooler
A food worker needs to measure the temperature of cold-held potato salad. Where
should she check the temperature? - CORRECT ANSWER: In multiple places
throughout the salad
A food worker needs to thaw a turkey. What should the food worker do to safely thaw
the turkey? - CORRECT ANSWER: Place the turkey in the refrigerator
A food worker needs to thaw frozen fish fillets. How should the food worker thaw the
fish? - CORRECT ANSWER: Submerge the fish under cold running water
A food worker notices several boxes with chew marks in the dry food storage area.
Which type of pest would cause these holes? - CORRECT ANSWER: Rodents
A food worker prepares a raw fish fillet for cooking. What food hazard must be removed
during preparation? - CORRECT ANSWER: Skin from the fish ?
