Scribd
Upload
179 views6 pages

Food Handler Certification Practice Test

This document provides a practice test for a food handler certification. It contains 17 multiple choice questions testing knowledge of safe food handling practices like proper handwashing, holding food at safe temperatures, and preventing cross-contamination. The test questions cover topics from pages 3-9 of the certification book to obtain a food handler license.

Uploaded by

mpersi
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
179 views6 pages

Food Handler Certification Practice Test

This document provides a practice test for a food handler certification. It contains 17 multiple choice questions testing knowledge of safe food handling practices like proper handwashing, holding food at safe temperatures, and preventing cross-contamination. The test questions cover topics from pages 3-9 of the certification book to obtain a food handler license.

Uploaded by

mpersi
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
  • Practice Test

Practice Test

This test shows you what you might see on the food handler
certification test. You can use the book to look up the answers.
The certification test is made up of 32 questions and you will
need to know the learning outcomes listed on pages 3-9 of this
book to obtain your certification.

Choose only one answer per question.

1. Which 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

2. When must you double hand wash?

A. After sneezing or coughing


B. After touching raw meat
C. After eating
D. A and C

60
3. 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

4. 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

5. 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

61
6. 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

7. 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

8. 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

62
9. 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

10. 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

11. 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

63
12. What is the coldest temperature that hot food must be
kept at on the steam table to keep food safe?

A. Hot – 140oF
B. Hot – 130oF
C. Hot – 120oF
D. Hot – 165oF

13. What is the warmest temperature that cold food must be


kept at on the salad bar to keep food safe?

A. Cold - 51 oF
B. Cold – 65 oF
C. Cold - 41 oF
D. Cold - 55 oF

14. What temperature must food reach when reheating food


before placing on a steam table or buffet line?

A. Reheat – 155 oF
B. Reheat – 140 oF
C. Reheat – 165 oF
D. Reheat – 160 oF

64
15. What is the coldest temperature that ground beef must
reach before it can be served?

A. Ground Beef – 155 oF


B. Ground Beef – 150 oF
C. Ground Beef – 140 oF
D. Ground Beef – 130 oF

16. What is the coldest temperature that chicken must reach


before it can be served?

A. Chicken – 160 oF
B. Chicken – 165 oF
C. Chicken – 155 oF
D. Chicken – 140 oF

17. What is the coldest temperature that other meat and fish
must reach before it can be served?

A. Other meats and fish - 130 oF


B. Other meats and fish - 104 oF
C. Other meats and fish - 145 oF
D. Other meats and fish - 140 oF

Answers:
1. C 2. D 3. A 4. B
5. B 6. C 7. A 8. A
9. D 10. C 11. C 12. A
13. C 14. C 15. A 16. B
17. C
65

Common questions

Powered by AI

Disposable gloves should be changed between different food handling tasks to prevent cross-contamination between different food items and surfaces. Washing hands before wearing new gloves and discarding them between activities ensures contaminants do not transfer from one surface to another, maintaining food safety standards .

Opened containers of sour cream, chives, and butter must be discarded after use because reusing them can lead to cross-contamination and foodborne illnesses. This protocol helps maintain high hygiene standards in food service by preventing the spread of bacteria between customers .

The safest way to check the temperature of food is to use a food thermometer. This ensures accurate readings and helps in verifying that the food has reached a safe temperature to minimize the risk of foodborne illnesses .

When reheating food before serving, it must reach a temperature of 165°F. This is crucial to ensure that any harmful bacteria present are killed, thus making the food safe for consumption .

Not keeping hot food at the proper temperature on a steam table, which should be at least 140°F, poses significant food safety risks. When food is held below this temperature, it may enter the danger zone where bacteria can rapidly multiply, thus increasing the likelihood of foodborne illnesses if consumed .

Preparing food several hours in advance presents a food safety risk because bacteria can grow if the food is not maintained at safe temperatures. This period allows bacteria to multiply, especially if the food is left in the danger zone between 40°F and 140°F, leading to potential foodborne illnesses .

Storing food in non-food grade containers can lead to food safety issues, as these containers may not be designed to safely hold food items. They can potentially leach harmful substances into the food or foster bacterial growth, thus increasing the risk of contamination .

After touching raw meat, it is necessary to double wash hands to ensure food safety and prevent contamination. This practice is particularly crucial after sneezing, coughing, or eating, and includes using soap and running water to scrub for 15-20 seconds .

Regular washing, rinsing, and sanitizing of cutting boards are essential to prevent contamination from one food to another. This practice helps to eliminate potential cross-contamination between different food items .

The requirement for ground beef to reach 155°F before serving ensures that harmful bacteria like E. coli are effectively killed. This temperature setting is crucial for reducing the risk of foodborne illnesses, thereby promoting food safety .

60 Practice Test This test shows you what you might see on the food handler certification test. You can use the book
61 3. What is proper hand washing? A. Using soap, running water and scrubbing 15-20 seconds B. Using sanitizer, r
62 6. The best way to check the temperature of food is to: A. Use an infra-red thermometer B. Use an oven thermomet
63 9. Which of the following statements is true: A. A clean container that once held detergent may be used to store
64 12. What is the coldest temperature that hot food must be kept at on the steam table to keep food safe? A. Hot –
65 15. What is the coldest temperature that ground beef must reach before it can be served? A. Ground Beef – 155 oF

You might also like