Food Handlers Exam Questions with 100% Correct
Answers
Active Management Control is best described as: - ✔✔Exercising active control over risks
and hazards that can prevent foodborne illness
These are microscopic organisms that are transmitted from humans--usually food workers They
are difficult to control because they only require a host cell to replicate - ✔✔Viruses
Cold food can be held without temperature control for up to six hours as long as the
temperature is ___________ or below when removed from temperature control and does not
exceed _________. - ✔✔41F, 70F
To prevent cross-contamination when preparing raw meat - ✔✔Use a separate cutting board
for raw meat and ready-to-eat foods
Which of the following biological contaminants can multiply quickly when the correct
conditions are present? - ✔✔Bacteria
Which of these is not a biological contaminant? - ✔✔Pesticides
What should be the composition of a 3-compartment sink - ✔✔(1) Detergent and water (110
degrees fahrenheit), (2) Clean water, (3) Sanitizer and water
Which of these techniques is the least effective way to train employees? - ✔✔Leave Food
Servers to study written training on their own
When wearing gloves, what best describes when to wash your hands and change gloves -
✔✔After conducting a task where hands could have become contaminated
, You see an employee working food prep who just took out the garbage and returned without
washing their hands. This puts your establishment at risk because of the potential for -
✔✔biological hazards
The Big 6 are: - ✔✔A group of food borne illnesses that are highly contagious
Which of these symptoms would still allow a food handler to work with food - ✔✔A glove
worn over an infected wound covered by a bandage
What type of contaminant is mold ? - ✔✔Fungus
What type of illness does this describe? After taking a bite of their meal, the customer's face
turns red and looks swollen and is experiencing shortness of breath. - ✔✔Allergic reaction
To sanitize items using the hot water method, the water temperature must be at least -
✔✔171F
Which of the following are considered Highly Susceptible Populations? - ✔✔Young, old, and
immunocompromised
How many days can prepared, potentially hazardous food be stored when held at 41°F or below
? - ✔✔7 days
Which of the following is an improper hygiene practice? - ✔✔Touching food with bare hands
when wearing fingernail polish
The most important aspect of pest control and management is: - ✔✔Prevention
Answers
Active Management Control is best described as: - ✔✔Exercising active control over risks
and hazards that can prevent foodborne illness
These are microscopic organisms that are transmitted from humans--usually food workers They
are difficult to control because they only require a host cell to replicate - ✔✔Viruses
Cold food can be held without temperature control for up to six hours as long as the
temperature is ___________ or below when removed from temperature control and does not
exceed _________. - ✔✔41F, 70F
To prevent cross-contamination when preparing raw meat - ✔✔Use a separate cutting board
for raw meat and ready-to-eat foods
Which of the following biological contaminants can multiply quickly when the correct
conditions are present? - ✔✔Bacteria
Which of these is not a biological contaminant? - ✔✔Pesticides
What should be the composition of a 3-compartment sink - ✔✔(1) Detergent and water (110
degrees fahrenheit), (2) Clean water, (3) Sanitizer and water
Which of these techniques is the least effective way to train employees? - ✔✔Leave Food
Servers to study written training on their own
When wearing gloves, what best describes when to wash your hands and change gloves -
✔✔After conducting a task where hands could have become contaminated
, You see an employee working food prep who just took out the garbage and returned without
washing their hands. This puts your establishment at risk because of the potential for -
✔✔biological hazards
The Big 6 are: - ✔✔A group of food borne illnesses that are highly contagious
Which of these symptoms would still allow a food handler to work with food - ✔✔A glove
worn over an infected wound covered by a bandage
What type of contaminant is mold ? - ✔✔Fungus
What type of illness does this describe? After taking a bite of their meal, the customer's face
turns red and looks swollen and is experiencing shortness of breath. - ✔✔Allergic reaction
To sanitize items using the hot water method, the water temperature must be at least -
✔✔171F
Which of the following are considered Highly Susceptible Populations? - ✔✔Young, old, and
immunocompromised
How many days can prepared, potentially hazardous food be stored when held at 41°F or below
? - ✔✔7 days
Which of the following is an improper hygiene practice? - ✔✔Touching food with bare hands
when wearing fingernail polish
The most important aspect of pest control and management is: - ✔✔Prevention
