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Food Handlers: Questions & Correct Answers
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Food Handlers: Questions & Correct Answers
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Food Handlers: Questions & Correct AnswersWhich of the following statements is true? After touching raw ground beef, it
is important to:
A.) Wipe your hands on a sanitizer wipe cloth
B.) Use hand sanitizer
C.) Wash your hands
D.) Dip your hands in a bucket of sanitizer Correct Ans - C.) Wash your
hands
When must you double hand wash?
A.) After sneezing or coughing
B.) After touching raw meat
C.) After eating
D.) A and C Correct Ans - D.) A and C
What is proper hand washing?
A.) Using soap, running water and scrubbing 15-20 seconds
B.) Using sanitizer, running water and scrubbing for 15-20
second
C.) Using soap, running water and scrubbing for 5-10
seconds
D.) Using sanitizer, running water and scrubbing for 5-10
seconds Correct Ans - A.) Using soap, running water and scrubbing 15-
20 seconds
It is okay to wear disposable gloves if:
A.) You wear a pair of gloves to handle money and food
B.) You wash your hands first and discard gloves between
activities
C.) You discard the gloves every few hours or at least
once a day
D.) You blow into the gloves first to make them easier to
put on Correct Ans - B.) You wash your hands first and discard gloves
between
activities
,When you have a sore throat or diarrhea, you should:
A.) Go to work and tell your coworkers to be careful
around you
B.) Call your boss and report that you are sick
C.) Take medicine to stop the symptoms and go to work
D.) Not tell anyone and continue working Correct Ans - B.) Call your
boss and report that you are sick
The best way to check the temperature of food is to:
A.) Use an infra-red thermometer
B.) Use an oven thermometer
C.) Use a food thermometer
D.) Use a refrigerator thermometer Correct Ans - C.) Use a food
thermometer
Preparing food several hours in advance can make food
unsafe because:
A.) Bacteria can grow if the food temperatures are wrong
B.) Foods can lose their flavor, color and general quality
C.) Foods can lose their nutritional value
D.) Refrigerators can only hold so much food Correct Ans - A.) Bacteria
can grow if the food temperatures are wrong
Ice used to keep food cold on a salad bar or food display
needs to be:
A.) Level with the top of the food inside the pan or dish
B.) Underneath the entire length of the food container
C.) Melting to show it is working at keeping the food cold
D.) Used in beverages to help limit food waste Correct Ans - A.) Level
with the top of the food inside the pan or dish
Which of the following statements is true:
A.) A clean container that once held detergent may be
used to store most types of foods
B.) A brand new bus tub designed to hold dishes may be
used to store most types of foods
C.) A brand new garbage container may be used to store
most types of foods
D.) A food-grade container may be used to store most
, types of foods Correct Ans - D.) A food-grade container may be used to
store most
types of foods
Opened containers of sour cream, chives and butter:
A.) May be used at one customer's table and then taken to
another table
B.)Must be returned to the kitchen and refrigerated
between customers
C.) Must be discarded after a customer has used it
D.) None of the above Correct Ans - C.) Must be discarded after a
customer has used it
The most important reason to wash, rinse and sanitize
cutting boards is to:
A.) Eliminate odors and tastes from getting into other
foods
B.) Make the cutting board look better and last longer
C.) Prevent contamination from one food to another
D.) Prevent flavors and garlic or onion juices from getting
onto other foods Correct Ans - C.) Prevent contamination from one
food to another
What is the coldest temperature that hot food must be
kept at on the steam table to keep food safe?
A.) Hot - 140F
B.) Hot - 130F
C.) Hot - 120F
D.) Hot - 165F Correct Ans - A.) Hot - 140F
What is the warmest temperature that cold food must be
kept at on the salad bar to keep food safe?
A.) Cold - 51F
B.) Cold - 65F
C.) Cold - 41F
D.) Cold - 55F Correct Ans - C.) Cold - 41F
What temperature must food reach when reheating food
before placing on a steam table or buffet line?
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