Food Handler Card Online Final Exam
What should food workers use to prevent cross-contamination with ready-to-eat foods?
single use gloves
A food worker is preparing an allergen-free meal. He has washed his hands and changed his gloves. What step should he do next to prevent cross-contact?
Use clean and sanitized utensils on dedicated equipment
Which step prevents cross-contact?
Using separate, clean utensils and equipment for an allergen-free meal
When you are sick, which symptom should you report to your manager?
Vomiting
A food worker washed her hands in the bathroom and is now returning to her work duties. What must she do first before resuming work?
Wash her hands again in the hand sink
A food worker needs to put on gloves before cutting fruit. What must he do before putting on his gloves?
Wash his hands
A food worker is serving a peanut-free meal to a food allergic customer What should the food worker do to prevent cross-contact?
Wash his hands before serving the peanut-free meal and serve it first
A food worker often wears nail polish or artificial nails. How should the food worker protect the food she prepares from contamination?
Wear gloves when working with food
What is the correct order of steps for handwashing?
Wet hands in warm water, apply soap, scrub hands, rinse, and dry with a paper towel
A food worker prepares chicken salad with chicken that was cooked three days ago. How should the food worker label the chicken salad?
With the date in 3 days
What is the minimum hot-holding temperature requirement for macaroni and cheese?
135F
A food worker is cooking a whole salmon fillet. What minimum internal temperature must the salmon reach?
145°F (63°C)
At most, how much time do you have to safely cool chili from 135°F (57°C) to 70°F (21°C)?
2 hours
What is the highest temperature allowed for cold-holding tuna salad?
41F
At least how cold should you keep whipped cream during holding?
41°F (5°C)
Where are you allowed to wash your hands?
A bathroom sink
Which employee is following food safety practices?
A food worker smoking on a bench during a break
Which symptom must you report to your manager?
A sore throat with fever
A food worker vomits a few hours before he is scheduled to work, but he feels better in time for his shift. When he arrives at work, he is assigned to scoop ice cream for customers. What hazard is most likely to contaminate the ice cream he serves?
Bacteria and viruses from his hands
When must the cleaning step occur when cleaning and sanitizing in a three-compartment sink?
Before rinsing
Which food is considered a major allergen by the FDA?
Boiled eggs
A food worker prepares a raw fish fillet for cooking. What food hazard must be removed during preparation?
Bones from the fish
A food worker has just finished slicing raw meat and is about to prepare salads. What must he do before he begins preparing salads on the countertop?
Clean and sanitize the countertop
A food worker at a deli spends three and a half hours slicing meats on a deli slicer. She takes a lunch break and returns to the deli. What must she do before using the deli slicer?
Clean and sanitize the slicer
Which food has been refrigerated correctly?
Covered pasta salad on the top shelf
What should food workers use to handle ready-to-eat pastries?
Deli tissue
For which food should you take the temperature in multiple places?
Egg fried rice
Where may a food worker eat during a break at work?
In the dining area
A food worker needs to thaw a frozen pizza. Which thawing method is safe?
Microwaving the pizza
A food worker is washing his hands in a food preparation sink. He has a colander of vegetables to wash next. Is this the appropriate sink to wash his hands in?
No, because he should wash his hands in a handwashing sink
A food worker needs to thaw and cook a large frozen ham. Which method should the food worker use to thaw the ham safely?
Place the ham in the refrigerator a few days in advance
How should food workers prevent physical food hazards from injuring customers?
Removing bones and pits from food
What must be supplied at salad bars to prevent customers from contaminating the food?
Serving tongs
What should food workers use to touch food from display cases?
Serving tongs
A food worker inspects a dry food storage area for signs of a pest infestation. What evidence should he look for?
Small black droppings
What is a major food allergen according to the FDA?
Soy
A food worker is putting chemicals into clean spray bottles. What must the food worker include on each spray bottle?
The common name of the chemical
A food worker takes three hours to reheat a pot of soup for a buffet to 165°F (74°C). What must she do next?
Throw the soup out