Food Handlers final quiz Exam 2026
Questions and Answers
if a food handler has been vomiting or has diarrhea, they should - Correct answer-
call in sick and don't return until the symtoms have been gone for at least 24 hours
after washing, rising and drying hands, its recommended that a food handler -
Correct answer-turn off the faucet with a paper towel
which is not a physical hazard - Correct answer-mold on cheddar cheese
what is the proper holding temperature of hot foods - Correct answer-135 or above
Why are elderly people at a higher risk for foodborne illness? - Correct answer-
they have weakened immune systems
how often should your bi-metallic thermometer be calibrated - Correct answer-
once a day or at the beginning of any shift or if dropped
wheezing and hives are symptoms of - Correct answer-food allergies
which of the folliwing must be cleaned, rinsed and sanitized - Correct answer-
cutting boards
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, foodhandlers must wash their hands before - Correct answer-serving food
a food handler sees rodent droppings in the storage area. whens should he tell the
manager - Correct answer-immediately bruh, thats nasty
when washing hands, how long should food handlers scrub their hands and arms -
Correct answer-10-15 seconds
how should the temp of a tri-tip steak be taken when cooked - Correct answer-put
thermometer in the thiccest part
what is used to test the concentration of sanitizing solution - Correct answer-test kit
which piece of jewelery is a food handlers allowed to wear - Correct answer-plain
metal band
hepatitis a is a contagious.. - Correct answer-virus
where is the correct place to keep a towel used for cleaning spills when not in use -
Correct answer-in the container of sanitizing solution
a food handler notices the cooler temperature is at 48 degrees they should - Correct
answer-tell manager immediately
what is the minimum internal cooking temperature of seafood - Correct answer-
145 degrees or higher
©COPYRIGHT 2025, ALL RIGHTS RESERVED 2
Questions and Answers
if a food handler has been vomiting or has diarrhea, they should - Correct answer-
call in sick and don't return until the symtoms have been gone for at least 24 hours
after washing, rising and drying hands, its recommended that a food handler -
Correct answer-turn off the faucet with a paper towel
which is not a physical hazard - Correct answer-mold on cheddar cheese
what is the proper holding temperature of hot foods - Correct answer-135 or above
Why are elderly people at a higher risk for foodborne illness? - Correct answer-
they have weakened immune systems
how often should your bi-metallic thermometer be calibrated - Correct answer-
once a day or at the beginning of any shift or if dropped
wheezing and hives are symptoms of - Correct answer-food allergies
which of the folliwing must be cleaned, rinsed and sanitized - Correct answer-
cutting boards
©COPYRIGHT 2025, ALL RIGHTS RESERVED 1
, foodhandlers must wash their hands before - Correct answer-serving food
a food handler sees rodent droppings in the storage area. whens should he tell the
manager - Correct answer-immediately bruh, thats nasty
when washing hands, how long should food handlers scrub their hands and arms -
Correct answer-10-15 seconds
how should the temp of a tri-tip steak be taken when cooked - Correct answer-put
thermometer in the thiccest part
what is used to test the concentration of sanitizing solution - Correct answer-test kit
which piece of jewelery is a food handlers allowed to wear - Correct answer-plain
metal band
hepatitis a is a contagious.. - Correct answer-virus
where is the correct place to keep a towel used for cleaning spills when not in use -
Correct answer-in the container of sanitizing solution
a food handler notices the cooler temperature is at 48 degrees they should - Correct
answer-tell manager immediately
what is the minimum internal cooking temperature of seafood - Correct answer-
145 degrees or higher
©COPYRIGHT 2025, ALL RIGHTS RESERVED 2
