Food Handler Module 1+2 UPDATED
ACTUAL Exam Questions and CORRECT
Answers
Biological Hazards - CORRECT ANSWER - bacteria, viruses, parasites, fungi
Chemical Hazards - CORRECT ANSWER - cleaners, sanitizers, polishes, and toxic metals
Physical Hazard - CORRECT ANSWER - Metal shavings, staples, dirt, bones
foodborne illness - CORRECT ANSWER - a disease transmitted to people by food
Poor personal hygiene - CORRECT ANSWER - Transferring pathogens from your body to
food
cross-contamination - CORRECT ANSWER - Transferring pathogens from one surface or
food to another
Poor cleaning and sanitizing - CORRECT ANSWER - transferring pathogens from
incorrectly cleaned surfaces to food
time-temperature abuse - CORRECT ANSWER - when food has stayed too long at
temperatures that are good for the growth of pathogens
10-15 seconds - CORRECT ANSWER - How long should you scrub your hands and arms
when washing them
Single use towels or air dryer - CORRECT ANSWER - How to dry hands after washing
ACTUAL Exam Questions and CORRECT
Answers
Biological Hazards - CORRECT ANSWER - bacteria, viruses, parasites, fungi
Chemical Hazards - CORRECT ANSWER - cleaners, sanitizers, polishes, and toxic metals
Physical Hazard - CORRECT ANSWER - Metal shavings, staples, dirt, bones
foodborne illness - CORRECT ANSWER - a disease transmitted to people by food
Poor personal hygiene - CORRECT ANSWER - Transferring pathogens from your body to
food
cross-contamination - CORRECT ANSWER - Transferring pathogens from one surface or
food to another
Poor cleaning and sanitizing - CORRECT ANSWER - transferring pathogens from
incorrectly cleaned surfaces to food
time-temperature abuse - CORRECT ANSWER - when food has stayed too long at
temperatures that are good for the growth of pathogens
10-15 seconds - CORRECT ANSWER - How long should you scrub your hands and arms
when washing them
Single use towels or air dryer - CORRECT ANSWER - How to dry hands after washing
