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FOOD HANDLERS LICENSE TEST
QUESTIONS WITH DETAILED VERIFIED
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
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
FOOD HANDLERS LICENSE TEST
QUESTIONS WITH DETAILED VERIFIED
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
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
