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Food Handlers Test
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Food Handlers Test
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25 Questions

1. What is the correct procedure for thawing food?

2. Why must cooked potentially hazardous foods such as cooked vegetables and fried chicken be kept hot until served?

3. What is correct procedure for thawing food?

4. What is the coldest temperature that chicken breasts must reach before it can be served?

5. A hand washing sink must be properly stocked and available so food service workers may wash their hands. What must be at hand washing sinks at all times?

6. What is the proper way to cool food?

7. What is proper hand washing?

8. What temperature must food reach when reheating food before placing on a steam table or buffet line?

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

10. If you have a runny nose and a sore throat, the best thing to do is:

11. Cross-contamination is the spread of germs from one place to another. Which of the following would most likely cause cross-contamination?

12. Who is responsible for making sure food is safe and wholesome?

13. Washing your hands is required:

14. Preparing food several hours in advance can make food unsafe because:

15. Where should raw meat, seafood and poultry be stored so they don't contaminate other foods in the refrigerator?

16. The best way to check the temperature of food is to:

17. Thermometers are required in kitchens to:

18. Which of the following is an example of cross-contamination?

19. Potentially hazardous food that has been cooled needs to be reheated to what temperature?

20. What is usually the riskiest step in food preparation?

21. What is not an acceptable sanitizer?

22. A proper way to thaw frozen chicken is:

23. Where or when can you smoke and eat in the establishment?

24. Which of the following are potentially hazardous foods?

25. Bare hand contact is not allowed when handling:

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