Food Handler Practice Test 1 — Questions and Answers

Question 1: What is the most likely cause of wheezing and hives?

Norovirus
Hepatitis A
Shigella spp.
Food allergies (Correct answer)

Correct answer: Food allergies

Wheezing and hives are classic symptoms of an allergic reaction, specifically a food allergy. When an individual consumes an allergen, their immune system overreacts, releasing histamine and other chemicals that cause these characteristic respiratory and skin manifestations. Foodborne illnesses like Norovirus or Shigella spp. primarily cause gastrointestinal symptoms.

Question 2: How many seconds does an iodine sanitizer solution need to be in contact with the object being sanitized?

45
60
30 (Correct answer)
15

Correct answer: 30

According to ServSafe guidelines, iodine sanitizer solutions require a minimum contact time of 30 seconds to effectively kill pathogens on food-contact surfaces. This specific duration ensures adequate germicidal action to meet public health standards. Different types of sanitizers, such as chlorine or quats, have their own distinct contact time requirements.

Question 3: What is the third step in cleaning and sanitizing items in a three-compartment sink?

Rinsing (Correct answer)
Air-drying
Sanitizing
Washing

Correct answer: Rinsing

The correct sequence for manual dishwashing in a three-compartment sink is: 1) Scrape/pre-rinse, 2) Wash in the first sink with detergent and hot water, 3) Rinse in the second sink with clean, hot water, and 4) Sanitize in the third sink with an approved sanitizing solution or hot water. Rinsing is the crucial third step to remove detergent and food particles before sanitizing.

Question 4: What method should never be used to thaw food?

Cook the item
Microwave the item
Place the item on a prep counter (Correct answer)
Place the item in a cooler

Correct answer: Place the item on a prep counter

Thawing food at room temperature on a prep counter is considered unsafe because it allows the outer layers of the food to enter the temperature danger zone (41°F to 135°F or 5°C to 57°C) for an extended period. This promotes rapid bacterial growth while the inside remains frozen. Safe thawing methods include refrigeration, under cold running water, or in a microwave (if cooked immediately).

Question 5: TCS food reheated for hot-holding must reach what temperature?

145° (63°C) for 15 seconds
155° (68°C) for 15 seconds
165° (74°C) for 15 seconds (Correct answer)
135° (57°C) for 15 seconds

Correct answer: 165° (74°C) for 15 seconds

According to ServSafe guidelines, TCS (Time/Temperature Control for Safety) food that is reheated for hot-holding must reach an internal temperature of 165°F (74°C) for 15 seconds. This critical temperature ensures that any harmful bacteria that may have multiplied during cooling or storage are destroyed, making the food safe for consumption. Maintaining this temperature is vital for preventing foodborne illness.

Question 6: What should foodservice operators do to prevent the spread of hepatitis A?

Freeze fish for 36 hours before serving
Purchase mushrooms from approved, reputable suppliers
Cook food to minimum internal temperatures
Exclude staff with jaundice from the operation (Correct answer)

Correct answer: Exclude staff with jaundice from the operation

Hepatitis A is a highly contagious viral illness primarily spread through the fecal-oral route, often by infected food handlers. Jaundice is a key symptom of an active Hepatitis A infection. Therefore, excluding staff with jaundice from the operation is a critical measure to prevent them from contaminating food and spreading the virus to customers, safeguarding public health.

Question 7: To wash hands properly, a food handler must first:

scrub hands and arms vigorously
apply soap
use a single-use paper towel to dry hands
wet hands and arms (Correct answer)

Correct answer: wet hands and arms

The first step in proper handwashing, according to ServSafe guidelines, is to wet hands and arms with warm running water, ideally at least 100°F (38°C). This prepares the skin for effective soap application and scrubbing. Subsequent steps include applying soap, scrubbing vigorously, rinsing thoroughly, and drying hands with a single-use paper towel or hand dryer.

Question 8: Where should ground fish be stored in a cooler?

Above ready-to-eat food
Below pork roasts (Correct answer)
Above shellfish
Below ground poultry

Correct answer: Below pork roasts

In a cooler, food should be stored according to its minimum internal cooking temperature, with foods requiring higher cooking temperatures stored below those requiring lower temperatures to prevent cross-contamination. Ground fish needs to be cooked to 155°F (68°C), while pork roasts are typically cooked to 145°F (63°C). Therefore, ground fish should be stored below pork roasts to prevent juices from potentially contaminating the pork.

Question 9: If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

Every 6 hours
Every 2 hours
Every 8 hours
Every 4 hours (Correct answer)

Correct answer: Every 4 hours

Food-contact surfaces that are in constant use must be cleaned and sanitized at least every four hours. This regular cleaning schedule is essential to prevent the buildup of pathogens and ensure that surfaces remain safe for food preparation. If a surface is used less frequently, it should be cleaned and sanitized before each use.

Question 10: Which of the following would not be considered part of good hygiene in food handling?

using a paper towel to open the bathroom door after washing your hands
using hand sanitizer when you can’t wash your hands (Correct answer)
using soap to lather your arms and hands
drying your hands with a paper towel after washing them

Correct answer: using hand sanitizer when you can’t wash your hands

While hand sanitizers can reduce germs, they are not a substitute for proper handwashing in a foodservice setting. Handwashing with soap and water is crucial for physically removing dirt, grease, and many types of pathogens that sanitizers may not effectively eliminate. ServSafe emphasizes thorough handwashing as the primary method for maintaining hand hygiene.

Question 11: The most dangerous temperature zone for storing prepared food is ____.

32° F to 100° F
41° F to 135° F (Correct answer)
above freezing
above 50° F

Correct answer: 41° F to 135° F

The temperature danger zone, according to ServSafe, is the range between 41°F (5°C) and 135°F (57°C). Within this zone, bacteria grow most rapidly, making food unsafe if held for too long. Prepared food should be kept out of this range as much as possible, either by keeping it cold (below 41°F) or hot (above 135°F) to minimize bacterial growth.

Question 12: Olivia notices a small box of frozen chicken breasts on the counter that have been left out of the freezer and have began to thaw. Which action should she take?

stick them back in the freezer
cook them to a temperature over 135
tell the manager (Correct answer)
leave them as someone may have left them out to thaw

Correct answer: tell the manager

Food that has been left out of temperature control and has begun to thaw is a potential food safety hazard because it has likely entered the temperature danger zone, allowing bacteria to multiply. Olivia should immediately inform her manager, who can then assess the situation and determine the appropriate action, which may include discarding the chicken to prevent foodborne illness.

Question 13: A customer orders his steak “rare.” What would be an appropriate cooked temperature?

160
125
135 (Correct answer)
180

Correct answer: 135

While ServSafe recommends a minimum internal temperature of 145°F (63°C) for whole cuts of beef for safety, a customer requesting a 'rare' steak typically desires a lower doneness. Among the given options, 135°F (57°C) is the most appropriate temperature for a steak ordered 'rare' or 'medium-rare' by a customer, though establishments must provide a consumer advisory for food cooked below recommended temperatures.

Question 14: Which of the following is not true of hand washing?

Hand scrubbing should take place for at least 10-15 seconds.
Using either a hand dryer or paper towel to dry hands is acceptable.
Antibacterial soap must be used to wash hands. (Correct answer)
Hot water should be used to wash hands.

Correct answer: Antibacterial soap must be used to wash hands.

ServSafe guidelines state that plain soap is sufficient for effective handwashing; antibacterial soap is not required, as the physical action of scrubbing and rinsing is what primarily removes pathogens. Hand scrubbing for 10-15 seconds is crucial, and both hot water (at least 100°F) and either a hand dryer or paper towel for drying are acceptable components of proper hand hygiene.

Question 15: Mike cut his finger at work 2 days ago and now it is oozing and infected. What should he do?

Tell a manager about the finger and not work in direct contact with food. (Correct answer)
Go the urgent care center immediately.
Place a bandaid, antibacterial ointment, and finger cot over his affected finger.
Place a bandaid, finger cot, and glove over his affected finger/hand.

Correct answer: Tell a manager about the finger and not work in direct contact with food.

An infected wound, especially one that is oozing, poses a significant risk of contaminating food with pathogens. According to ServSafe, food handlers with infected wounds that cannot be properly covered (e.g., with an impermeable cover and a glove) must be restricted from working with exposed food. The immediate and most responsible action is to inform the manager so appropriate work assignments can be made to prevent foodborne illness.

Question 16: Which two labels should be on every package of stored food?

potential allergies and expiration (use by) date
name of the food and expiration (use by) date (Correct answer)
ingredients and expiration (use by) date
name of food and potential allergies

Correct answer: name of the food and expiration (use by) date

All ready-to-eat TCS (Time/Temperature Control for Safety) food prepared in-house and held for more than 24 hours must be clearly labeled with the name of the food and its expiration or 'use-by' date. This labeling ensures proper food rotation using the First-In, First-Out (FIFO) method and helps prevent the use of expired or unsafe food, which is critical for food safety.

Food Handler Practice Test 1

What is the most likely cause of wheezing and hives?