Prepare for your Food Handler Card certification with these practice questions and answers. This guide covers food safety fundamentals, personal hygiene, temperature control, and preventing foodborne illness.
Q: When conducting inspections of Food establishments, the food program specialists generally focus on specific areas
Answer: 1. Food safety practices 2. Time and temperature control 3. HACCP 4. Prevention against contamination 5. Personal hygiene
Q: Disease causing microorganism with no odor/taste which makes it hard to detect in food
Answer: Pathogen
Q: organism living on or within another living organism and receiving food and protection from it
Answer: Parasite
Q: Germ essential to countless life processes that are too small to be seen with the human eye
Answer: Microorganisms
Q: single celled organism that reproduce in the presence or absence of oxygen
Answer: Bacteria
Q: Extremely small organism that depends on “hosts “to survive
Answer: Virus
Q: Contamination of foods by living organisms
Answer: Bio
Q: Found in such things as meat fish poultry shellfish eggs and vegetables
Answer: Bio
Q: Non chemical contaminants not caused by other living organisms
Answer: Physical (duh)
Q: An example would be a paint chip that has fallen from an old wall to soup
Answer: Physical
Q: Pesticides cleaning liquids and personal grooming products
Answer: Chemical
Q: Pest droppings
Answer: Physical
Q: Cat
Answer: Biological
Q: Bugs
Answer: Biological
Q: Meat next to veggies
Answer: Biological
Q: Cleaning chemicals left out
Answer: Chemical (duh)
Q: What conditions make it possible for pathogens to multiple to harmful levels?
Answer: Food, acidity, time, temperature, oxygen, and moisture (FAT TOM)
Q: What temperature do most bacteria stop growing at
Answer: 41*
Q: good refrigerator/ freezer temps
Answer: 39*
Q: Using heat preservation what temperature must food be heated
Answer: 250*
Q: Food can be thawed in running water at or below what temp
Answer: 70*
Q: What temp internal food
Answer: 160*
Q: What temp must hot food on display must be held?
Answer: 140*
Q: After:
Answer: Touching food or face, eating drinking or smoking, handling raw food,
Q: Before:
Answer: Starting work, touching raw food or high risk food
Q: Sanitizing Steps
Answer: Remove any loose material by wiping and/or scraping, place items in or under heated, soapy water to remove the rest of the material, rinse the item under clean water to remove soap and dirty water, sanitze by heat or chemicals, allow to dry completely
Q: five stages
Answer: gloves, blue claning bucket, water bucket, green cleaning bucket, fan
Q: pest control and eradication
Answer: regularly inspect the building or site for evidence of pests, reduce pest access points and harboring areas as much as possible, regularly inspect incoming shipments of food and supplies, clean garbage area as often as possible
Q: when may this certificate holder be recertified
Answer: 90 days
Q: how long after alcohol to minor recertified
Answer: within 30 days
Q: Establishments that sell alcoholic beverages packaged to go are called
Answer: off premise
Q: after receiving a notice of violation when may a certificate holder request a hearing
Answer: within 21 days
Q: minor
Answer: 21 under
Q: most important responsibility
Answer: follow laws for selling alcohol
Q: alcohol by volume
Answer: more than one half of one percent
Q: The actions of an employee are not attributable if the employer has not directly or indirectly encourage the employee to violate a law and if:
Answer: provided seller certificate
Q: after deciding not to serve alcohol to these two suspected minors what is gabriel’s next appropriate
Answer: ask them to leave the bar area since drinking alcohol is predominate there
Q: evidence gabriel didnt serve michelle
Answer: michelle’s id was questionnable and her friend did not have an ID
Q: is peter’s conduct proper
Answer: Yes, server must check ID to anyone that appears as a minor
Q: why does peter ask for claire’s birth date in reverse order
Answer: if fake, claire memorize in normal so asking for year first breaks memory