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Food Handlers License Test Questions and
Answers
Potentially Hazardous foods Ans: any food that supports the
rapid growth of microorganisms
Three thermometers used for measuring food temperature Ans:
Bi-metallic stem (0-220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature Ans: 45 F
Smoked Fish Temperature Ans: 38 F or below because of the
bacteria Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature Ans:
41 F or below
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Reasons Canned Products Must be Rejected Ans: dents in seams,
swelling, severe rust, leakage or no label. Home-canned foods are
unacceptable
Vacuum Packaging of any food product in retail food
establishment is Ans: Prohibited by law unless special
authorization is obtained through the Department of Health
FIFO Ans: First In First Out- used to implement date products
All Food must be stored at least Ans: 6 inches off the floor
To Prevent Cross Contamination Ans: raw food must be placed
under cooked food
Food for storage must be covered and stored in Ans: Vermin-proof
containers
The Three Main Food Hazards Ans: physical, chemical, biological
Physical Hazards Ans: glass fragments, metal etc.
© 2025 All rights reserved
Food Handlers License Test Questions and
Answers
Potentially Hazardous foods Ans: any food that supports the
rapid growth of microorganisms
Three thermometers used for measuring food temperature Ans:
Bi-metallic stem (0-220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature Ans: 45 F
Smoked Fish Temperature Ans: 38 F or below because of the
bacteria Clostridium botulinum
All Refrigerated Food except eggs/smoked fish Temperature Ans:
41 F or below
© 2025 All rights reserved
, 2 | Page
Reasons Canned Products Must be Rejected Ans: dents in seams,
swelling, severe rust, leakage or no label. Home-canned foods are
unacceptable
Vacuum Packaging of any food product in retail food
establishment is Ans: Prohibited by law unless special
authorization is obtained through the Department of Health
FIFO Ans: First In First Out- used to implement date products
All Food must be stored at least Ans: 6 inches off the floor
To Prevent Cross Contamination Ans: raw food must be placed
under cooked food
Food for storage must be covered and stored in Ans: Vermin-proof
containers
The Three Main Food Hazards Ans: physical, chemical, biological
Physical Hazards Ans: glass fragments, metal etc.
© 2025 All rights reserved
