FOOD HANDLERS LICENSE TEST 2026
BANK CURRENTLY TESTING EXAM
QUESTIONS WITH DETAILED VERIFIED
ANSWERS (100% CORRECT ANSWERS0
/ALREADY GRADED A+
What is the easiest way to recognize foods contaminated
with spoilage bacteria? - ....ANSWER...Changes in color and
smell
Which one of the following situations would MOST LIKELY
promote bacterial contamination? - ....ANSWER...Touching
raw chicken and then cooked chicken without changing
gloves.
One of the most important reasons for using only reliable
water sources is to reduce - ....ANSWER...The number of
parasites, such as Cyclospora Cayetanensis, that can infest
foods.
,Which bacteria cause the greatest harm in the food industry
- ....ANSWER...pathogenic
All of the following bacteria can cause foodborne illness
EXCEPT: - ....ANSWER...Acidophilus milk
Which one of the following food contaminations would be
suspected if the end of a can of tomatoes had begun to
swell - ....ANSWER...botulism
Which one of the following food contaminations is usually
associated with undercooked chicken -
....ANSWER...salmonella
Which one of the following food contaminations is best
prevented by cooking to safe temperatures - ....ANSWER...e.
coli
Contamination of food items by other living organisms is
known as - ....ANSWER...biological
,Because they are living organisms, which one of the
following methods would be both effective and safe to help
reduce pathogenic contaminants in food? -
....ANSWER...heat
Perhaps the most common vehicle of contamination in the
food industry is - ....ANSWER...hands, so they should be
washed often
The contamination results from the spread of bacteria from
meat to vegetables is called - ....ANSWER...cross
Which one of the following contaminants is a physical
contaminant? - ....ANSWER...hair
You notice a food handler trim excess fat from a T-bone
steak and then move toward a bowl of potatoes to begin
peeling them with the same knife. What action should you
take - ....ANSWER...Caution the food handler that she must
clean and sanitize her knife.
, An employee brings you a bag of oatmeal in which he has
found black specks. What is the MOST LIKELY cause of those
specks? - ....ANSWER...Pests have gotten into the bag and
left waste secretions in the oatmeal.
Checking the dining areas of an eating establishment for
evidence of flaking paint, broken light bulbs, and wood
damage will reduce the chances of - ....ANSWER...physical
contamination
Toxins from seafoods, mushrooms, and molds present the
greatest potential for - ....ANSWER...chemical
Although all of the following methods will promote the
prevention of food contamination, which one has the most
continuous effect? - ....ANSWER...Educating employees
about clean, responsible, and legal food handling.
Food preservation does all of the following EXCEPT -
....ANSWER...promotes the growth of microorganisms
BANK CURRENTLY TESTING EXAM
QUESTIONS WITH DETAILED VERIFIED
ANSWERS (100% CORRECT ANSWERS0
/ALREADY GRADED A+
What is the easiest way to recognize foods contaminated
with spoilage bacteria? - ....ANSWER...Changes in color and
smell
Which one of the following situations would MOST LIKELY
promote bacterial contamination? - ....ANSWER...Touching
raw chicken and then cooked chicken without changing
gloves.
One of the most important reasons for using only reliable
water sources is to reduce - ....ANSWER...The number of
parasites, such as Cyclospora Cayetanensis, that can infest
foods.
,Which bacteria cause the greatest harm in the food industry
- ....ANSWER...pathogenic
All of the following bacteria can cause foodborne illness
EXCEPT: - ....ANSWER...Acidophilus milk
Which one of the following food contaminations would be
suspected if the end of a can of tomatoes had begun to
swell - ....ANSWER...botulism
Which one of the following food contaminations is usually
associated with undercooked chicken -
....ANSWER...salmonella
Which one of the following food contaminations is best
prevented by cooking to safe temperatures - ....ANSWER...e.
coli
Contamination of food items by other living organisms is
known as - ....ANSWER...biological
,Because they are living organisms, which one of the
following methods would be both effective and safe to help
reduce pathogenic contaminants in food? -
....ANSWER...heat
Perhaps the most common vehicle of contamination in the
food industry is - ....ANSWER...hands, so they should be
washed often
The contamination results from the spread of bacteria from
meat to vegetables is called - ....ANSWER...cross
Which one of the following contaminants is a physical
contaminant? - ....ANSWER...hair
You notice a food handler trim excess fat from a T-bone
steak and then move toward a bowl of potatoes to begin
peeling them with the same knife. What action should you
take - ....ANSWER...Caution the food handler that she must
clean and sanitize her knife.
, An employee brings you a bag of oatmeal in which he has
found black specks. What is the MOST LIKELY cause of those
specks? - ....ANSWER...Pests have gotten into the bag and
left waste secretions in the oatmeal.
Checking the dining areas of an eating establishment for
evidence of flaking paint, broken light bulbs, and wood
damage will reduce the chances of - ....ANSWER...physical
contamination
Toxins from seafoods, mushrooms, and molds present the
greatest potential for - ....ANSWER...chemical
Although all of the following methods will promote the
prevention of food contamination, which one has the most
continuous effect? - ....ANSWER...Educating employees
about clean, responsible, and legal food handling.
Food preservation does all of the following EXCEPT -
....ANSWER...promotes the growth of microorganisms
