Food Handler Training Exam Questions
with 100% Solved Answers
How long do you have to wait until you can return to work from foodborne illness -
Answer-You cannot work again until symptom-free for 24 hours without the use of
medicine
Temperatures for receiving TCS food: Hot foods - Answer-above 135 degrees
Fahrenheit
Temperatures for receiving TCS food: Danger zone - Answer-Between 41 and 135
degrees Fahrenheit
Temperatures for receiving TCS food: 45 degrees - Answer-acceptable to receive eggs,
milk and live shell stock
Temperatures for receiving TCS food: 41 degrees and below - Answer-frozen foods
should be frozen solid
Overall wholesomeness - Answer-reject cans that are dented, swollen or leaking
Frozen food - Answer-reject frozen foods that have ice crystals or liquids in the
packages
Spoilage - Answer-Food should not be slimy, sticky, off-color, or have a bad odor
Expiration dates - Answer-Food should be within the use by date marked from the
manufacturer
Signs of contamination from pests or spills - Answer-packages should be clean, dry and
intact
Parasites destruction for some fish - Answer-fish served undercooked or raw must have
documents from the supplier explaining how the fish is frozen or raised
Shellstock tags - Answer-Shellfish tags must be kept on file for 90 days
Proper labelling and invoices - Answer-Food must be identified as to what is and where
it came from
, Refrigerator temperature - Answer-41 degrees Fahrenheit or less
Cooking temperature: 165 degrees - Answer--Reheat of TCS foods made in house for
hot holding within two hours
-Poultry: chicken, duck, turkey
-Stuffed foods
Cooking temperature: 155 degrees - Answer--Tenderized/injected and ground meats
-Raw shell eggs for hot holding
Cooking temperature: 145 degrees - Answer--Whole muscle meat
-Fish and seafood
-Raw shell eggs for immediate service
Cooking temperature: 135 degrees - Answer--Fruits, vegetables and grains cooked for
hot holding
-Reheat of manufactured TCS foods within two hours
-Hot holding
Can raw TCS foods be under cooked? - Answer-Only if the customer orders it that way
and there is a consumer advisory on the menu
Two stage cooling process - Answer--Required for hot TCS foods
-135 to 70 degrees in two hours
- 70 to 41 in next four hours
-Not to exceed six hours total
Steps for proper calibration of stem thermometer - Answer--Completely fill a container
with ice
-Add clean water (ice should not float)
-Immerse thermometer
-Stir well
-Allow 30 seconds before adjusting to 32 degrees
Cross contamination - Answer-occurs when germs are moved from one food or surface
to another
Foodborne illness has resulted from: - Answer-• Adding contaminated ingredients to
food.
• Food contact surfaces (equipment and utensils) that were not properly cleaned and
sanitized.
• Allowing raw food to touch or drip on ready-to-eat food.
• Hands that touch contaminated food then ready-to-eat food.
Avoid other cross contamination by: - Answer-• Using separate cutting boards and
utensils for raw products (such as
with 100% Solved Answers
How long do you have to wait until you can return to work from foodborne illness -
Answer-You cannot work again until symptom-free for 24 hours without the use of
medicine
Temperatures for receiving TCS food: Hot foods - Answer-above 135 degrees
Fahrenheit
Temperatures for receiving TCS food: Danger zone - Answer-Between 41 and 135
degrees Fahrenheit
Temperatures for receiving TCS food: 45 degrees - Answer-acceptable to receive eggs,
milk and live shell stock
Temperatures for receiving TCS food: 41 degrees and below - Answer-frozen foods
should be frozen solid
Overall wholesomeness - Answer-reject cans that are dented, swollen or leaking
Frozen food - Answer-reject frozen foods that have ice crystals or liquids in the
packages
Spoilage - Answer-Food should not be slimy, sticky, off-color, or have a bad odor
Expiration dates - Answer-Food should be within the use by date marked from the
manufacturer
Signs of contamination from pests or spills - Answer-packages should be clean, dry and
intact
Parasites destruction for some fish - Answer-fish served undercooked or raw must have
documents from the supplier explaining how the fish is frozen or raised
Shellstock tags - Answer-Shellfish tags must be kept on file for 90 days
Proper labelling and invoices - Answer-Food must be identified as to what is and where
it came from
, Refrigerator temperature - Answer-41 degrees Fahrenheit or less
Cooking temperature: 165 degrees - Answer--Reheat of TCS foods made in house for
hot holding within two hours
-Poultry: chicken, duck, turkey
-Stuffed foods
Cooking temperature: 155 degrees - Answer--Tenderized/injected and ground meats
-Raw shell eggs for hot holding
Cooking temperature: 145 degrees - Answer--Whole muscle meat
-Fish and seafood
-Raw shell eggs for immediate service
Cooking temperature: 135 degrees - Answer--Fruits, vegetables and grains cooked for
hot holding
-Reheat of manufactured TCS foods within two hours
-Hot holding
Can raw TCS foods be under cooked? - Answer-Only if the customer orders it that way
and there is a consumer advisory on the menu
Two stage cooling process - Answer--Required for hot TCS foods
-135 to 70 degrees in two hours
- 70 to 41 in next four hours
-Not to exceed six hours total
Steps for proper calibration of stem thermometer - Answer--Completely fill a container
with ice
-Add clean water (ice should not float)
-Immerse thermometer
-Stir well
-Allow 30 seconds before adjusting to 32 degrees
Cross contamination - Answer-occurs when germs are moved from one food or surface
to another
Foodborne illness has resulted from: - Answer-• Adding contaminated ingredients to
food.
• Food contact surfaces (equipment and utensils) that were not properly cleaned and
sanitized.
• Allowing raw food to touch or drip on ready-to-eat food.
• Hands that touch contaminated food then ready-to-eat food.
Avoid other cross contamination by: - Answer-• Using separate cutting boards and
utensils for raw products (such as
