360 FOOD HANDLER EXAM QUESTIONS AND CORRECT
ANSWERS|ACCURATE ACTUAL EXAM WITH FREQUENTLY
TESTED QUESTIONS AND STUDY GUIDE|500+
QUESTIONS|ALREADY GRADED A+|GUARANTEED
PASS|LATEST UPDATE 2025.
What are the keys to food safety? - CORRECT ANSWER Controlling time & temp, Practicing
good hygiene, Preventing cross-contamination, Purchasing from approved suppliers, Cleaning &
sanitizing properly.
Why are elderly people at a higher risk for fodborne illness? - CORRECT ANSWER Their
immune systems are weekened with age.
What are the three categories of food safety hazards? - CORRECT ANSWER Biological,
Chemical and Physical Hazards.
For a foodborne illness to be considered an "outbreak", a minimum of how many people must
experience the same illness after eating the same food? - CORRECT ANSWER Two
Acording to the CDC, the most common risk factors that cause foodborne illnesses are: -
CORRECT ANSWER 1) failing to cook food adequately, 2) holding food at incorrect
temperatures, 3) using contaminated equipment, 4) practicing poor personal hygiene and
5)purchasing food from unsafe sources.
Microorganisims - CORRECT ANSWER small, living organisms that can be seen only through
a microscope.
Pathogens - CORRECT ANSWER microorganisms that cause illness
Toxins - CORRECT ANSWER poisons produced by pathogens, plants or animals.
FAT TOM - CORRECT ANSWER Food, Acidity, Temperature - Time, Oxygen, Moisture
,TDZ (temperature danger zone) - CORRECT ANSWER Range where pathogens grow well in
food (between 41 deg and 135 deg)
Water activity - CORRECT ANSWER the amount of moisture available in food for pathogen
growth.
Leading cause of foodborne illness is - CORRECT ANSWER Viruses
How are viruses transmitted? - CORRECT ANSWER From person to person, people to food,
and from people to food-contact surfaces.
Most important measure to prevent foodborne illness caused by viruses is: - CORRECT
ANSWER Personal hygiene / practicing personal hygiene.
Bacteria - CORRECT ANSWER single celled, living microorganisms that can spoil food and
cause illness.
Spore - CORRECT ANSWER Form that some bacteria can take to protect themselves when
nutrients are not available.
These illnesses can be prevented through time and temperature control: - CORRECT ANSWER
Bacillus cereus gastroenteritis, Listeriosis, Hemorrhagic colitis, Clostridium perfringens
gastroenteritis, Botulism
This illness can be prevented by preventing cross-contamination: - CORRECT ANSWER
Salmonellosis
These illnesses can be prevented by practicing good personal hygiene: - CORRECT ANSWER
Shigellosis, Staphylococcal gastroenteritis
,This illness can be prevented by purchasing from approved suppliers: - CORRECT ANSWER
Vibrio vulnificus (primary septicemia / gastroenteritis)
Parasite - CORRECT ANSWER Organism that needs to live in a host organism to survive.
Fungi - CORRECT ANSWER Ranging in size from microscopic, single-celled organisms to
very large, multicellular organisms. Most often cause food to spoil. Molds, yeast, and
mushrooms are examples.
Mold - CORRECT ANSWER Type of fungus that causes food spoilage. Some produce toxins
that can cause foodborne illness.
Yeast - CORRECT ANSWER Type of fungus that causes food spoilage.
Four types of pathogens are: - CORRECT ANSWER Viruses, Bacteria, Fungi, and Parasites.
Pathogen commonly linked with cooked rice. - CORRECT ANSWER Bacillus cereus.
What food items are better able to support the growth of pathogens? - CORRECT ANSWER
Dairy, Eggs, Meat, Pultry, Fish and shellfish, baked bpotates, heat-treated plant food such as rice
or beans, tofu, sprouts, melons and tomatoes, untreated garlic mixtures.
What two FAT TOM conditions are easiest for an establishment to control? - CORRECT
ANSWER Time and Temperature.
How can an outbreak of Norovirus be prevented? - CORRECT ANSWER handwashing, no
barehand RTE contact, not allowing Nausea and Vomiting symptoms in operation, only buying
shellfish from approved vendor.
What measures should be taken to prevent a seafood-specific foodborne illness? - CORRECT
ANSWER Use only approved suppliers.
, How can plant toxinsbe prevented from getting into food? - CORRECT ANSWER Use only
approved vendors. Cook and hold coorectly.
Foodborne pathogens grow well at temperatures... - CORRECT ANSWER between 41 F and
135 F.
FAT TOM stands for Food, Acidity,Time Temperature, Oxygen and... - CORRECT ANSWER
Moisture
Which pathogen is primarily found in the hair, nose, and throat of humans? - CORRECT
ANSWER Staphylococcus aureus
While commonly linked with contaminated ground beef, what pathogen has also been linked
with contaminated produce? - CORRECT ANSWER Shiga toxin-producing E. coli
Which practice can reduce Salmonella spp. in poultry to safe levels? - CORRECT ANSWER
Cooking food to the right temperature.
Covering wounds can help prevent the spread of which pathogen? - CORRECT ANSWER
Stapphylococcus aureus
Which foodborne illness has been linked with ready-to-eat food and shellfish contaminated by
sewage? - CORRECT ANSWER Hepatitis A
Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to... -
CORRECT ANSWER wash their hands.
What is the best way to prevent a foodborne illness caused by seafood toxins? - CORRECT
ANSWER Purchasing seafood from approved, reputable supplies.
A person who ate raw oysters later became disoriented and suffered memory loss. What illness
was most likely the cause? - CORRECT ANSWER Amnesic shellfish poisoning
ANSWERS|ACCURATE ACTUAL EXAM WITH FREQUENTLY
TESTED QUESTIONS AND STUDY GUIDE|500+
QUESTIONS|ALREADY GRADED A+|GUARANTEED
PASS|LATEST UPDATE 2025.
What are the keys to food safety? - CORRECT ANSWER Controlling time & temp, Practicing
good hygiene, Preventing cross-contamination, Purchasing from approved suppliers, Cleaning &
sanitizing properly.
Why are elderly people at a higher risk for fodborne illness? - CORRECT ANSWER Their
immune systems are weekened with age.
What are the three categories of food safety hazards? - CORRECT ANSWER Biological,
Chemical and Physical Hazards.
For a foodborne illness to be considered an "outbreak", a minimum of how many people must
experience the same illness after eating the same food? - CORRECT ANSWER Two
Acording to the CDC, the most common risk factors that cause foodborne illnesses are: -
CORRECT ANSWER 1) failing to cook food adequately, 2) holding food at incorrect
temperatures, 3) using contaminated equipment, 4) practicing poor personal hygiene and
5)purchasing food from unsafe sources.
Microorganisims - CORRECT ANSWER small, living organisms that can be seen only through
a microscope.
Pathogens - CORRECT ANSWER microorganisms that cause illness
Toxins - CORRECT ANSWER poisons produced by pathogens, plants or animals.
FAT TOM - CORRECT ANSWER Food, Acidity, Temperature - Time, Oxygen, Moisture
,TDZ (temperature danger zone) - CORRECT ANSWER Range where pathogens grow well in
food (between 41 deg and 135 deg)
Water activity - CORRECT ANSWER the amount of moisture available in food for pathogen
growth.
Leading cause of foodborne illness is - CORRECT ANSWER Viruses
How are viruses transmitted? - CORRECT ANSWER From person to person, people to food,
and from people to food-contact surfaces.
Most important measure to prevent foodborne illness caused by viruses is: - CORRECT
ANSWER Personal hygiene / practicing personal hygiene.
Bacteria - CORRECT ANSWER single celled, living microorganisms that can spoil food and
cause illness.
Spore - CORRECT ANSWER Form that some bacteria can take to protect themselves when
nutrients are not available.
These illnesses can be prevented through time and temperature control: - CORRECT ANSWER
Bacillus cereus gastroenteritis, Listeriosis, Hemorrhagic colitis, Clostridium perfringens
gastroenteritis, Botulism
This illness can be prevented by preventing cross-contamination: - CORRECT ANSWER
Salmonellosis
These illnesses can be prevented by practicing good personal hygiene: - CORRECT ANSWER
Shigellosis, Staphylococcal gastroenteritis
,This illness can be prevented by purchasing from approved suppliers: - CORRECT ANSWER
Vibrio vulnificus (primary septicemia / gastroenteritis)
Parasite - CORRECT ANSWER Organism that needs to live in a host organism to survive.
Fungi - CORRECT ANSWER Ranging in size from microscopic, single-celled organisms to
very large, multicellular organisms. Most often cause food to spoil. Molds, yeast, and
mushrooms are examples.
Mold - CORRECT ANSWER Type of fungus that causes food spoilage. Some produce toxins
that can cause foodborne illness.
Yeast - CORRECT ANSWER Type of fungus that causes food spoilage.
Four types of pathogens are: - CORRECT ANSWER Viruses, Bacteria, Fungi, and Parasites.
Pathogen commonly linked with cooked rice. - CORRECT ANSWER Bacillus cereus.
What food items are better able to support the growth of pathogens? - CORRECT ANSWER
Dairy, Eggs, Meat, Pultry, Fish and shellfish, baked bpotates, heat-treated plant food such as rice
or beans, tofu, sprouts, melons and tomatoes, untreated garlic mixtures.
What two FAT TOM conditions are easiest for an establishment to control? - CORRECT
ANSWER Time and Temperature.
How can an outbreak of Norovirus be prevented? - CORRECT ANSWER handwashing, no
barehand RTE contact, not allowing Nausea and Vomiting symptoms in operation, only buying
shellfish from approved vendor.
What measures should be taken to prevent a seafood-specific foodborne illness? - CORRECT
ANSWER Use only approved suppliers.
, How can plant toxinsbe prevented from getting into food? - CORRECT ANSWER Use only
approved vendors. Cook and hold coorectly.
Foodborne pathogens grow well at temperatures... - CORRECT ANSWER between 41 F and
135 F.
FAT TOM stands for Food, Acidity,Time Temperature, Oxygen and... - CORRECT ANSWER
Moisture
Which pathogen is primarily found in the hair, nose, and throat of humans? - CORRECT
ANSWER Staphylococcus aureus
While commonly linked with contaminated ground beef, what pathogen has also been linked
with contaminated produce? - CORRECT ANSWER Shiga toxin-producing E. coli
Which practice can reduce Salmonella spp. in poultry to safe levels? - CORRECT ANSWER
Cooking food to the right temperature.
Covering wounds can help prevent the spread of which pathogen? - CORRECT ANSWER
Stapphylococcus aureus
Which foodborne illness has been linked with ready-to-eat food and shellfish contaminated by
sewage? - CORRECT ANSWER Hepatitis A
Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to... -
CORRECT ANSWER wash their hands.
What is the best way to prevent a foodborne illness caused by seafood toxins? - CORRECT
ANSWER Purchasing seafood from approved, reputable supplies.
A person who ate raw oysters later became disoriented and suffered memory loss. What illness
was most likely the cause? - CORRECT ANSWER Amnesic shellfish poisoning
