The Food Handlers test, also known as the Food Handlers Card or Permit test, is a certification exam that individuals working in the food service industry must pass in many jurisdictions. Its purpose is to ensure that food service workers have the necessary knowledge and skills to handle food safely to prevent foodborne illnesses.
The importance of this test lies in its role in promoting public health. By ensuring that individuals handling food are knowledgeable about safe food handling practices, the test reduces the risk of foodborne illnesses in the community.
The Food Handlers test is intended for any individual working in a setting where food is prepared, cooked, served, or sold. This includes restaurant employees, caterers, school cafeteria workers, and even food truck operators.
It is crucial to clarify the legal and ethical implications of sharing actual test answers. Distributing or using actual test answers can be considered cheating, which is both unethical and, in many cases, illegal. Such actions can lead to severe consequences, including nullification of test results, legal penalties, and damage to professional reputation.
The goal of this page is not to provide direct answers to the Food Handlers test but to offer resources and strategies for effective study and test preparation. Our aim is to help you understand the material thoroughly and build the confidence you need to perform well on the test.
By understanding the concepts and practicing the skills, you will not only be prepared for the test but also become a more competent and safe food handler in your work environment.
Food Handler’s Test Questions Answers
| Question | Answer |
|---|---|
| Potentially Hazardous foods | any food that supports the rapid growth of microorganisms |
| Three thermometers used for measuring food temperature | Bi-metallic stem (0-220), thermocouple, thermistor(digital) |
| Raw Shell Eggs Temperature | 45 F |
| Smoked Fish Temperature | 38 F or below because of the bacteria Clostridium botulinum |
| All Refrigerated Food except eggs/smoked fish Temperature | 41 F or below |
| if a food handler has been vomiting or has diarrhea, they should | call in sick and don’t return until the symtoms have been gone for at least 24 hours |
| after washing, rising and drying hands, its recommended that a food handler | turn off the faucet with a paper towel |
| which is not a physical hazard | mold on cheddar cheese |
| what is the proper holding temperature of hot foods | 135 or above |
| Why are elderly people at a higher risk for foodborne illness? | they have weakened immune systems |
| how often should your bi-metallic thermometer be calibrated | once a day or at the beginning of any shift or if dropped |
| wheezing and hives are symptoms of | food allergies |
| which of the folliwing must be cleaned, rinsed and sanitized | cutting boards |
| foodhandlers must wash their hands before | serving food |
| a food handler sees rodent droppings in the storage area. whens should he tell the manager | immediately bruh, thats nasty |
| when washing hands, how long should food handlers scrub their hands and arms | 10-15 seconds |
| Reasons Canned Products Must be Rejected | dents in seams, swelling, severe rust, leakage or no label. Home-canned foods are unacceptable |
| Vacuum Packaging of any food product in retail food establishment is | Prohibited by law unless special authorization is obtained through the Department of Health |
| FIFO | First In First Out- used to implement date products |
| All Food must be stored at least | 6 inches off the floor |
| To Prevent Cross Contamination | raw food must be placed under cooked food |
| Food for storage must be covered and stored in | Vermin-proof containers |
| The Three Main Food Hazards | physical, chemical, biological |
| Physical Hazards | glass fragments, metal etc. |
| Chemical Hazards | pesticide, cleaning agents, prescription medicine |
| Biological Hazards | bacteria, viruses, parasites and fungi |
| Pathogenic bacteria | no change in appearance, taste or smell |
| 4 phases of bacteria growth | Lag, Log, Stationary and Death |
| the most rapid growth of bacteria | Log phase |
| 6 factors that affect growth of bacteria | Food, Acidity, Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM) |
| Viruses | cannot reproduce in food, rather they use food to get inside the body |
| how should the temp of a tri-tip steak be taken when cooked | put thermometer in the thiccest part |
| what is used to test the concentration of sanitizing solution | test kit |
| which piece of jewelery is a food handlers allowed to wear | plain metal band |
| hepatitis a is a contagious.. | virus |
| where is the correct place to keep a towel used for cleaning spills when not in use | in the container of sanitizing solution |
A food handler’s duties regarding food safety include all of the following practices EXCEPT:
Prevention of food contamination
Dispose of food that poses a potential threat to human health
Handle, transport, and store food safely
Prevention of food contamination
Dispose of food that poses a potential threat to human health
Handle, transport, and store food safely
Periodically test food for illness causing microorganisms
Read Also: ServSafe Test 90 Questions And Answers.
All of the following are the most common Critical Control Points (CCPs) EXCEPT:
Personal hygiene
Time and temperature
Cross-contamination
Customer service
Local health codes establish requirements for all of the following subjects EXCEPT:
Price controls
Personal hygiene
Food worker training
Sale of unfit food items
Read Also: ServSafe Food Handler Practice Test.
All of the following bacteria can cause foodborne illness EXCEPT:
Acidophilus milk
Salmonellae (Salmonella)
Clostridium botulinum (Botulism)
Escherichia coli (E. coli)
Which one of the following situations would MOST LIKELY promote bacterial contamination?
Receiving a carton of fish with a temperature of 40° F
Touching raw chicken and then cooked chicken without changing gloves
Storing a torn bag of potatoes above canned tomatoes
Slicing roast beef and then slicing brisket with the same knife
All of the following are Time/Temperature Control for Safety Food (TCS) EXCEPT:
Raw seed sprouts and soy products
Processed garlic oil mixtures
Cooked vegetables and pasta
Eggs and most dishes made with them
Food preservation does all of the following EXCEPT:
Allow foods to be stored for long periods of time
Promote the growth of microorganisms
Make seasonal foods available longer
Maintain food quality
If an employee is properly trained, he should be able to demonstrate all of the following competencies EXCEPT:
Demonstrate proper cooling methods and temperatures
Confirm that end cooking temperature and time are according to Food Code
Identify by price and quality the most desirable suppliers
How to clean and sanitize food contact surfaces
Employees trained to receive foods properly will complete all of the following steps EXCEPT:
Labeling and dating rejected items
Storing deliveries quickly
Inspecting deliveries promptly
Checking order completion
What the product is
When the food should be consumed by
Possible contaminants
The best way to store the food item
Which of the following steps comes last?
Sanitization
Air dry
Apply soap
Rinse
Pest infestations must be controlled for all of the following reasons EXCEPT:
They tend to be overlooked by loyal customers who know the food is good.
They cause physical, chemical, and biological contaminations of foods.
They are disgusting, and the owner will lose business and revenue.
They are one of the first things inspectors look for and can shut a business down.
Feedback:
See Looking for Evidence of Pests.
Notice signs of pests, which include all of the following EXCEPT:
Sacks of grains with corners or seams open and spillage
Dead carcasses on shelving, on the floor, and on stored food packaging
Traps that have not been tripped, bait that has not been eaten, but it might be
Bits of paper and cardboard that might be used for nesting
Feedback:
See Looking for Evidence of Pests.
Which of the following types of floors are LEAST suited for food prep areas?
Floors that are level and flat
Floors with ample drainage
Floors made of hard, non-porous material
Floors with beveled areas where the floor and wall meet
A well-designed building should have all of the following EXCEPT:
Designated food prep area
Locker rooms with showers
Self-closing doors
Labeled exits
| Hepatitis A and norovirus | 2 viruses that typically contaminate our food supply through fecal contaminated waters or food |
| Trichinella Spiralis | food-borne parasite founded in under-cooked pork and can be eliminated by cooking pork to 150F for 5 minutes |
| Anisaki Simplex | food-borne parasite found in marine fish |
| Salmonella Enteritidis | associated with raw poultry and raw shell eggs |
| How to avoid Clostridium Perfringes | rapid cooling, rapid heating, and avoid preparing foods |
| a food handler notices the cooler temperature is at 48 degrees they should | tell manager immediately |
| what is the minimum internal cooking temperature of seafood | 145 degrees or higher |
| every 4 hours | every 4 hours |
| a food handler must inform their manager if they have which of the following | sore throat and fever |
| Staphylococcal | food intoxication bacteria carried by human beings. It can be prevented by good personal hygiene and avoiding bare hands with ready-to-eat food. |
| How to avoid E-Coli | cook hamburgers and ground meats at 158F |
| Clostridium Botulinum | caused a disease called Botulism. This bacteria is associated with home-canned foods, swollen cans, smoked fish, garlic and il, and any foods in an anaerobic environment |
| Ciguatera Intoxication | occurs during warn weather when red algae is eaten by small fish. Predators then eat the small fish. Humans become sick once they eat the predatory fish |
| Scombroid Poisoning | occurs from eating certain fish with high levels of histamines due to time and temperature abuse |
| 3 methods for defrosting frozen foods | refrigerate them, place under cold water, or microwave oven |
| Poultry, stuffed meat and stuffing Temperature | 165 F |
| Eggs, Fish, Shellfish, Lamb, and other meats Temperature | 140 F |
| All hot foods stored in hot-holding unit must be held at | 140 F |
| How to rapid cool foods | immersion in an ice-water bath with stirring, 4 inch swallow cooling pans with product depth of 1 and 2 inches, rapid chill unit, and cut solid foods to smaller pieces |
| Hot foods placed in refrigerator | must be covered only if they completely cooled at a temp of 41 F or below |
| Previously cooked and refrigerated foods must be served | by rapid reheating of 165 F in a stove or oven |
| Air-breaks | must be provided in all culinary and pot/dish washing sinks |
| Atmosphere Vacuum Breakers | must be installed in any equipment that has direct connection with potable water supply. Ex- ice machines, coffee machines, dishwashers |
| Cross connection can be prevented | by installing hose-bib vacuum breaks |
