WorksheetsFood Handler Practice Exam
Total questions: 37
Worksheet time: 20mins
Which of the following is NOT a common symptom of foodborne illness?
Abdominal pain
Headaches
Broken bones
Vomiting
Which of the following is NOT one of the six main threats to food safety?
Pathogenic Bacteria
Spoilage Bacteria & Molds
Allergens
Sunlight
What should be done to prevent chemical contamination in food areas?
Store chemicals in a separate, preferably locked cupboard away from the food area.
Store chemicals next to food for easy access.
Use chemicals in high concentrations.
Never clean the food area.
Who is the most dangerous and common vehicle of contamination in a kitchen?
People
Animals
Air
Water
Which foods are classified as Time Temperature Control for Safety (TCS) Foods?
Raw fruits and vegetables only
Cookies, dried foods, cereal, pasta, rice, flour, and beef jerky
Candy, soda, chips, and crackers
Meat, poultry, eggs, shellfish, soft cheese, milk, cooked rice, and cooked pasta
Which of the following is a characteristic of high-risk (TCS) foods?
High in protein and/or moisture
Low in protein and moisture
Highly acidic
Dried and salted
Which of the following is NOT a symptom of anaphylactic shock?
Abdominal pain
Increased energy
Difficulty breathing
Collapse and unconsciousness
How many foods are responsible for over 98% of allergenic reactions?
Five
Nine
Twelve
Twenty
Which of the following is NOT one of the nine foods responsible for most allergenic reactions?
Peanuts
Soy
Rice
Eggs
Why is it important to always check and not guess when answering questions about allergens?
Guessing can be fatal
It saves time
It impresses customers
It is required by law
What is the main reason for using clearly-labeled, dedicated storage containers for named allergens?
To keep the kitchen organized
To avoid cross-contamination
To save space
To reduce food waste
Which of the following is a best practice to reduce the risk of cross-contamination during cooking?
Store all utensils together
Use the same pan for all dishes
Store separate items for allergen-free dishes and clean them thoroughly
Cook allergen-free dishes last
At what minimum temperature should hot food always be kept to ensure safety?
135°F
120°F
100°F
150°F
What is the maximum temperature at which cold food should be kept?
41°F
50°F
32°F
60°F
What is the Temperature Danger Zone where pathogenic bacteria start to multiply?
Between 41°F and 135°F
Between 32°F and 100°F
Between 50°F and 150°F
Between 0°F and 41°F
When checking food temperature, where should you place the probe thermometer?
On the surface of the food
In the center, especially in the thickest part
In the thinnest part
Near the edge of the container
To what temperature and for how long must food be reheated?
At least 165°F for 15 seconds
At least 135°F for 10 seconds
At least 150°F for 30 seconds
At least 120°F for 5 seconds
What is a best practice for storing cold food?
Store at 41°F or lower
Store at 50°F or lower
Store at room temperature
Store at 60°F or lower
How do you calibrate a thermometer before use?
Shake the thermometer and use at room temperature
Place in hot oil and adjust until it reads 400°F
Use boiling water for 212°F, ice water for 32°F, and adjust by rotating thermometer head until correct
Use only in cold water and adjust to 0°F
What should you do if a delivery represents a threat to food safety?
Refuse/Reject it
Accept it
Store it immediately
Report it to the police
Why should you never put an opened metal tin in the cooler?
The metal will rust quickly and cause chemical contamination
It will freeze the contents
It will spoil the taste
It will attract pests
At what temperature (°F) or below should freezers operate?
0°F
32°F
41°F
-10°F
A food storage area is found with droppings, gnaw marks, and nests. What should you suspect? (DoK Level 3)
Pest infestation
Spoiled food
Improper refrigeration
Chemical contamination
According to the material, how often should chopping boards and food contact surfaces be cleaned and sanitized if not switching tasks?
Every 2 hours
Every 4 hours
Once a day
Only after raw poultry prep
Which of the following is NOT a key takeaway from the material?
Always wash hands after dealing with trash and food waste
Expect someone else to clean
Wiping cloths can be vehicles of contamination if used badly
Detergents only clean, sanitizers kill
What is the purpose of having two types of trash containers in a food preparation area?
To separate wet and dry waste
To have one for food and one for recyclables
To have indoor containers near food prep areas and large containers outside
To reduce the number of trash pickups
Which of the following is a recommended method for quickly cleaning food spills from tables?
Using only water
Using a wiping cloth and a pre-mixed dual-purpose cleaner and sanitizer
Using a dry towel
Using a vacuum cleaner
When should food handlers wash their hands? (Select the best answer)
Only before starting work
Only after handling raw food
Before starting work, after handling raw food, after using the restroom, after touching face, nose, hair, or any part of their body, after eating, drinking, smoking, or handling money
Only after eating
What is a key takeaway regarding hand washing and work attire for food handlers?
Only wash hands after work
Always understand the importance of hand washing and think about your work attire
Wear casual clothes to work
Only wash hands if they look dirty
Pick 3 answers:
The 4 main requirements for bacteria to grow are time,
Food
Moisture
Warmth
Cold
The Golden Rule for stock rotation is:
FIFA
FIFO
FATTOM
NFL
Poultry contains what bacteria?
Botulism
Salmonella
E. Coli
Staph
Refers to constantly cleaning during the shift, especially food contact surfaces.
(a)
You should NEVER us a towel to dry cleaned items because towels can re-contaminate the items with bacteria.
True
False
The 3 main danger points in front of house service are:
Self Service
Menu Information
Staff
Pets
135°F to 70°F within 2 hours then 70°F to 41°F within 4 hours is called:
(a)
Select ALL answers that apply
4 main pest groups are:
insects
customers
rats/mice/racoons
birds, stored product pests
