EFOODHANDLERS TEST 2025
QUESTIONS AND ANSWERS
Cold, cooked food that needs to be reheated for hot holding must be heated to _____°F
for 15 seconds within 2 hours, before being put onto the steam table to be held at 135°F. -
....ANSWER ...-165 degrees
Which of these is NOT one of the 8 most common Food Allergens? -
....ANSWER ...-Mustard
Prevent cross-contamination by using one ________________ for fresh produce and a
separate one for raw meat, poultry and seafood. - ....ANSWER ...-cutting board
Which of these will NOT prevent barehand contact with ready-to-eat foods? -
....ANSWER ...-Freshly washed hands
If you have a mechanical dishwasher, you need to know that the dishes are reaching
correct temperatures for sanitization, so temperature gauges and sanitizer levels must be
____________. - ....ANSWER ...-Monitored
Highly susceptible populations include: - ....ANSWER ...-Younger than 5, older
than 65, and immune compromised
______________________is the spread of contaminants from one food or surface to
another. - ....ANSWER ...-Cross contamination
…FOR STUDENTS ONLY…©️2025 ALL RIGHTS RESERVED… 1
, Washing uses soap and water to remove dirt and food from surfaces, while sanitizing
uses _______________________to kill germs. - ....ANSWER ...-Chemicals or heat
Which of these is NOT a chemical contaminant? - ....ANSWER ...-Servers working
when sick
In order to be properly cooked for safe eating, raw eggs cooked for immediate service
and fish (fresh or frozen) must be heated to ___°F for ___ seconds/minutes. -
....ANSWER ...-145°F for 15 seconds
What is the one acceptable piece of jewelry that a food worker can wear under a glove
when preparing food? - ....ANSWER ...-Plain band-style rings
The Danger Zone is a temperature range in which bacteria can grow rapidly. What is
that temperature range? - ....ANSWER ...-Between 41° F and 135 ° F
Which of these is NOT one of the three recommended safe cooling methods? -
....ANSWER ...-add ice, and cold water
The only way to be sure that you've cooked something to the right temperature is with a
____________. - ....ANSWER ...-Probe thermometer
Packaged and canned foods that are opened, rusty, or severely damaged are not in good
condition and must be_______________________. - ....ANSWER ...-Returned or
thrown away
Which of these is NOT an important hygiene practice that all employees must follow? -
....ANSWER ...-Clothes must be dry cleaned and pressed
…FOR STUDENTS ONLY…©️2025 ALL RIGHTS RESERVED… 2
QUESTIONS AND ANSWERS
Cold, cooked food that needs to be reheated for hot holding must be heated to _____°F
for 15 seconds within 2 hours, before being put onto the steam table to be held at 135°F. -
....ANSWER ...-165 degrees
Which of these is NOT one of the 8 most common Food Allergens? -
....ANSWER ...-Mustard
Prevent cross-contamination by using one ________________ for fresh produce and a
separate one for raw meat, poultry and seafood. - ....ANSWER ...-cutting board
Which of these will NOT prevent barehand contact with ready-to-eat foods? -
....ANSWER ...-Freshly washed hands
If you have a mechanical dishwasher, you need to know that the dishes are reaching
correct temperatures for sanitization, so temperature gauges and sanitizer levels must be
____________. - ....ANSWER ...-Monitored
Highly susceptible populations include: - ....ANSWER ...-Younger than 5, older
than 65, and immune compromised
______________________is the spread of contaminants from one food or surface to
another. - ....ANSWER ...-Cross contamination
…FOR STUDENTS ONLY…©️2025 ALL RIGHTS RESERVED… 1
, Washing uses soap and water to remove dirt and food from surfaces, while sanitizing
uses _______________________to kill germs. - ....ANSWER ...-Chemicals or heat
Which of these is NOT a chemical contaminant? - ....ANSWER ...-Servers working
when sick
In order to be properly cooked for safe eating, raw eggs cooked for immediate service
and fish (fresh or frozen) must be heated to ___°F for ___ seconds/minutes. -
....ANSWER ...-145°F for 15 seconds
What is the one acceptable piece of jewelry that a food worker can wear under a glove
when preparing food? - ....ANSWER ...-Plain band-style rings
The Danger Zone is a temperature range in which bacteria can grow rapidly. What is
that temperature range? - ....ANSWER ...-Between 41° F and 135 ° F
Which of these is NOT one of the three recommended safe cooling methods? -
....ANSWER ...-add ice, and cold water
The only way to be sure that you've cooked something to the right temperature is with a
____________. - ....ANSWER ...-Probe thermometer
Packaged and canned foods that are opened, rusty, or severely damaged are not in good
condition and must be_______________________. - ....ANSWER ...-Returned or
thrown away
Which of these is NOT an important hygiene practice that all employees must follow? -
....ANSWER ...-Clothes must be dry cleaned and pressed
…FOR STUDENTS ONLY…©️2025 ALL RIGHTS RESERVED… 2
