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Food Handlers Test Questions and Answers
Use thermometers when you are working with food, cover pans,
and stir food often to distribute heat evenly, and remember to
never mix _____________ with cooked foods. Ans: Cold Foods
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. Ans: 145°F for 15 seconds
Food handlers refer to the "Big 6" as which of these? Ans: Six
illnesses considered by the FDA to be HIGHLY contagious
The three safe thawing methods are: Ans: 1) In cold water 2) In the
refrigerator 3) As part of the cooking process
Packaged and canned foods that are opened, rusty, or severely
damaged are not in good condition and must
be_______________________. Ans: Returned or thrown away
© 2025 All rights reserved
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In order to be properly cooked for safe eating, poultry (chicken,
turkey) and ground poultry must be heated to ____°F for ___
seconds/minutes. Ans: 165°F for 15 seconds
Ready-to-eat foods are foods served without additional washing or
cooking to remove germs. Which of these is NOT an example of
ready-to-eat food? Ans: Soup
______________________is the spread of contaminants from one
food or surface to another. Ans: Cross contamination
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 ____________.
Ans: Monitored
In order to be properly cooked for safe eating, ground meats and
flaked meats must be heated to ___°F for ___ seconds/minutes.
Ans: 155°F for 15 seconds
© 2025 All rights reserved
Food Handlers Test Questions and Answers
Use thermometers when you are working with food, cover pans,
and stir food often to distribute heat evenly, and remember to
never mix _____________ with cooked foods. Ans: Cold Foods
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. Ans: 145°F for 15 seconds
Food handlers refer to the "Big 6" as which of these? Ans: Six
illnesses considered by the FDA to be HIGHLY contagious
The three safe thawing methods are: Ans: 1) In cold water 2) In the
refrigerator 3) As part of the cooking process
Packaged and canned foods that are opened, rusty, or severely
damaged are not in good condition and must
be_______________________. Ans: Returned or thrown away
© 2025 All rights reserved
, 2 | Page
In order to be properly cooked for safe eating, poultry (chicken,
turkey) and ground poultry must be heated to ____°F for ___
seconds/minutes. Ans: 165°F for 15 seconds
Ready-to-eat foods are foods served without additional washing or
cooking to remove germs. Which of these is NOT an example of
ready-to-eat food? Ans: Soup
______________________is the spread of contaminants from one
food or surface to another. Ans: Cross contamination
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 ____________.
Ans: Monitored
In order to be properly cooked for safe eating, ground meats and
flaked meats must be heated to ___°F for ___ seconds/minutes.
Ans: 155°F for 15 seconds
© 2025 All rights reserved
