1|Page
FOOD HANDLERS LICENSE TEST 2026 BANK
CURRENTLY TESTING EXAM QUESTIONS WITH
DETAILED VERIFIED ANSWERS ||VERIFIED EXAM!!!
(100% CORRECT ANSWERS0 /ALREADY GRADED
A+||LATEST EXAM!!!
if a food handler has been vomiting or has diarrhea, they
should - Answer-call in sick and don't return until the
symtoms have been gone for at least 24 hours
Why is food safety important? - Answer-- to prevent and
stop foodborne illness and contaminants from getting food
and creating outbreaks
- no loss of sales or business
- to maintain a good reputation for the business
what is five most common risk factors to keep food safe -
Answer-Purchasing ingredients from unsafe sources,
holding foods at the wrong temperature,poor hygiene
practices, using contaminated tolls & equipment, improper
cooking of foods
When a food service worker avoids personal behaviors
that can contaminate food, they are - Answer-practicing
proper personal hygiene
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what is the proper technique to wash hands - Answer-wet
hands and arms, apply soap, scrub hands and arms for
10-15 seconds, rinse hands and arms, dry hands and
arms.
A foodborne illness can be caused by cross-contamination
when... - Answer--foods touch contaminated surfaces right
before being served
-dirty unwashed towels are used to clean food-contact
surfaces
cross-contamination is - Answer-The spread of bacteria or
pathogens from one tool, food item or surface to another
The temperature zone of 41 degrees F to 135 degrees F is
know as: - Answer-The temperature danger zone
Food that has been held in temperature danger zone has
been subjected to.... - Answer-Time-temperature Abuse
An example of proper sanitization is - Answer-Washing,
rinsing and sanitizing all food contact surfaces between
use and as needed.
FOOD HANDLERS LICENSE TEST 2026 BANK
CURRENTLY TESTING EXAM QUESTIONS WITH
DETAILED VERIFIED ANSWERS ||VERIFIED EXAM!!!
(100% CORRECT ANSWERS0 /ALREADY GRADED
A+||LATEST EXAM!!!
if a food handler has been vomiting or has diarrhea, they
should - Answer-call in sick and don't return until the
symtoms have been gone for at least 24 hours
Why is food safety important? - Answer-- to prevent and
stop foodborne illness and contaminants from getting food
and creating outbreaks
- no loss of sales or business
- to maintain a good reputation for the business
what is five most common risk factors to keep food safe -
Answer-Purchasing ingredients from unsafe sources,
holding foods at the wrong temperature,poor hygiene
practices, using contaminated tolls & equipment, improper
cooking of foods
When a food service worker avoids personal behaviors
that can contaminate food, they are - Answer-practicing
proper personal hygiene
, 2|Page
what is the proper technique to wash hands - Answer-wet
hands and arms, apply soap, scrub hands and arms for
10-15 seconds, rinse hands and arms, dry hands and
arms.
A foodborne illness can be caused by cross-contamination
when... - Answer--foods touch contaminated surfaces right
before being served
-dirty unwashed towels are used to clean food-contact
surfaces
cross-contamination is - Answer-The spread of bacteria or
pathogens from one tool, food item or surface to another
The temperature zone of 41 degrees F to 135 degrees F is
know as: - Answer-The temperature danger zone
Food that has been held in temperature danger zone has
been subjected to.... - Answer-Time-temperature Abuse
An example of proper sanitization is - Answer-Washing,
rinsing and sanitizing all food contact surfaces between
use and as needed.
