Food Handler Safety Test: Comprehensive Guide to Passing the 2024/2025 Exam, Exams of Food science

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FOOD HANDLER SAFETY TEST

2024/2025 QUESTIONS WITH THE

LATEST AND UPDATED SCORE.

1. for how long must shellfish tags be kept in the department -- Answer ✔✔ 90 days
2. what is a glue board? -- Answer ✔✔ c. pest control device
3. for use in the store, proper storage containers are made of? -- Answer ✔✔ stainless steel & copper
4. what is the temp danger zone according to the 2009 FDA food code -- Answer ✔✔ 41 F and 135 f
5. where would you most likely find clostridium botulinum? -- Answer ✔✔ swollen cans
6. where are salmonella spp, most commonly found? -- Answer ✔✔ poultry & eggs
7. in refrigerated case, what is the maximum temp cold food can be held at? -- Answer ✔✔ 41 F
8. hepatitis A is a -- Answer ✔✔ virus
9. what is the minimum internal temperature that ground beef has to reach to be safe? -- Answer ✔✔ 155 F for 15 seconds
10. what is the cause of ice crystal formation on frozen product? -- Answer ✔✔ partially thawed & then refrozen

11. hazardous foods that were cooked and then refrigerated must be re heated to what temp -- Answer ✔✔ 165 F
12. what does FIFO stand for? -- Answer ✔✔ first in first out
13. how do you check the temp of packaged lunch meat with a BI- Metallic stemmed thermometer? -- Answer ✔✔ place thermometer tightly between 2 packages
14. what does HACCP stand for? -- Answer ✔✔ hazard analysis critical control point
15. what is a cross connection? -- Answer ✔✔ potable water supply & sewer line connects
16. if a piece of jewelry drops into a salad what kind of contamination will result? -- Answer ✔✔ physical
17. to calibrate a Bi- metallic probe thermometer, you put it in an ice bath and adjust the dial to read what temp? -- Answer ✔✔ 32 f
18. in a refrigerated meat room ( 55 F 12.8 C what is the maximum time that food contact surfaces can go between cleaning and sanitizing? -- Answer ✔✔ 10 hours
19. you have one cutting board in your small kitchen , you have just sliced some chicken breast for cooking and now need to prepare a green salad. what should you do the cutting board and knife before using them to prepare the salad? -- Answer ✔✔ scrub them with hot water and detergent, rinse thoroughly, and then sanitize them.
20. is an ice bath an acceptance method to cool foods? -- Answer ✔✔ yes

21. what is the minimum internal cooking temp of pork containing stuffing? -- Answer ✔✔ 165 f for 15 seconds
22. potentially hazardous foods in the hot case need to be kept at or above what temp.? -- Answer ✔✔ 135 f
23. which of these foods can be stored at room temp? -- Answer ✔✔ raw carrots
24. which of these foods can be held hot at 130 f instead of 135 F? -- Answer ✔✔ rare roast beef
25. an air gap between the faucet and drain is required to prevent what? -- Answer ✔✔ back flow
26. what should you do first to cool a batch of cooked hot soup that was just cooked? -- Answer ✔✔ pour into 2 deep shallow pans
27. your deli cooked lasagna to 165 F and then transported it across town to an event at what temp must the lasagna be once it reaches the events? -- Answer ✔✔ 135 F
28. while cleaning the deli case, some of your cleaner got into the food: which type of contamination would this be? -- Answer ✔✔ chemical
29. what is the correct internal cooking temp for pork & fish to be at or above? -- Answer ✔✔ 145 F for 15 seconds
30. which sequence is correct? -- Answer ✔✔ wash , rinse, sanitize, air dry
31. what is the correct refrigeration temp for eggs? -- Answer ✔✔ 45 F

32. why is listeria monocytogenes such a unique bacteria? -- Answer ✔✔ it can grow in Cold temp
33. where is Vibrio parahaemolyticus most commonly found? -- Answer ✔✔ shellfish
34. what is the maximum temp that cold food can be held at in a refrigerated? -- Answer ✔✔ 41 f
35. the microorganisms of greatest concern to the food service manager are? -- Answer ✔✔ bacteria
36. what internal cooking temp does chicken have to reach to be safe? -- Answer ✔✔ 165 f
37. what is the minimum required temp of sanitizer? chlorine lodine or quaternary ammonium? -- Answer ✔✔ 55 f
38. where E coli primarily found? -- Answer ✔✔ ground beef
39. thermometers must be located inside all refrigerated units at their point? -- Answer ✔✔ warmest
40. which type of container cannot be sued in our stores? -- Answer ✔✔ galvanized metal
41. where should serving utensils for deli full service salads be placed when not in use? -- Answer ✔✔ in the food with handle out
42. who publishes and updates the food code? -- Answer ✔✔ FDA
43. is the treatment of a clean surface to reduce the number of disease causing microorganisms to safe levels? -- Answer ✔✔ sanitizing

44. if a bakery employee comes to work with a runny nose & sore throat, which of thew following job activities would you restrict to them? -- Answer ✔✔ take out garbage & clean floors
45. for hot water sensitization , at what temp should utensils be immersed in water for a minimum of 30 seconds? -- Answer ✔✔ 171 f
46. carpeting may be used in which of the following areas? -- Answer ✔✔ entrances
47. employees can help ensure food safety while preparing food by? -- Answer ✔✔ all of the above
48. which symptoms would an employee not have to notify the PIC of? -- Answer ✔✔ a migraine headache
49. all of the following are common allergens except? -- Answer ✔✔ rice
50. which of the following is the main vehicle for virus transfer? -- Answer ✔✔ both b and C
51. which term below is used when two or more cases of the same symptoms occur after consuming the same foods? -- Answer ✔✔ food borne illness outbreak
52. which of the following are benefits of a good food safety system? -- Answer ✔✔ all of the above
53. what does a flow diagram provide for in hazard analysis? -- Answer ✔✔ a map of the sequence of steps or operation involved with a particular food item or process
54. which is not your responsibility, with respect to government food safety? -- Answer ✔✔ finding out which inspector are more lenient and dealing only with them

55. what pest are highest concern due to their ability to spread illness? -- Answer ✔✔ flies and rodents
56. which of the following is not safe? -- Answer ✔✔ at ambient room temp
57. included in the duties of the person in charge ( PIC) are ensuring that the relevant regulation are observed and that employe -- Answer ✔✔ as part of the cooking process
58. which of the following groups is not especially susceptible to food borne illness? -- Answer ✔✔ young adults
59. some bacteria have the ability to survive heat, lack of moisture, cold or acidic conditions by forming which of the following? -- Answer ✔✔ spores
60. as a manager, what is the best way to determine if employee training has been successful? -- Answer ✔✔ observe performance of the task that was taught