OREGON FOOD HANDLERS LATEST UPDATE THIS
YEAR ALL 300 QUESTIONS AND CORRECT ANSWERS
Question: Physical Contamination - CORRECT ANSWER✔✔Physical contamination is when
outside objects are accidentally introduced into food. Food items may arrive already
contaminated with dirt and pebbles or be contaminated inside a restaurant from broken glass or
when old cooking equipment is flaking.
Question: True or false: Food can make us sick when it has germs growing in it, or it has been
contaminated by chemicals or dangerous objects - CORRECT ANSWER✔✔True
Question: True or false: You cannot tell if food is contaminated by smelling, tasting or looking at
it. When in doubt - throw it out. - CORRECT ANSWER✔✔True
Question: True or false: Food that is contaminated often looks, smells and tastes like safe food -
CORRECT ANSWER✔✔True
Question: The five major mistakes that often cause foodborne illness are - CORRECT
ANSWER✔✔Bad or no handwashing
Employees working while they are ill or sick
Cross contamination, spreading germs
Not cooking food to the right temperature
Inadequate temperature control
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Question: It is your job to prevent foodborne illness by - CORRECT ANSWER✔✔Washing your
hands well and wash them often - every time
hands may have become contaminated
Do not work when you are sick
Store and handle foods safely to prevent contamination
Cook foods to required internal temperatures
Maintaining hot and cold temperatures
Question: Rules regarding smoking - CORRECT ANSWER✔✔Do not smoke or chew tobacco
while you are working or when you are near food or dishwashing areas. Smoke only while you
are on a break. After you smoke, double wash your hands before you return to work.
Question: Rules regarding eating - CORRECT ANSWER✔✔Do not eat where food equipment is
being kept or food is being prepared
Question: Rules regarding drinking - CORRECT ANSWER✔✔When you are thirsty while working,
you may drink
from a closed beverage cup with lid and straw or cup with lid and handle
Question: Things to remember regarding role in preventing foodborne illness - CORRECT
ANSWER✔✔Working in a restaurant means you have a responsibility to
keep your customers, coworkers and yourself safe and
, Page 3 of 114
healthy
Do not work while you are sick
Wash your hands well and wash often
Keep foods out of the danger zone
Know and follow the special rules for food workers about smoking, eating and drinking
Question: Can be anyone who can demonstrate food
safety knowledge and is given the authority to oversee other employees? - CORRECT
ANSWER✔✔Yes
Question: The person in charge is responsible for - CORRECT ANSWER✔✔Knowing the food
sanitation rules and the procedures
within your establishment
Providing you with information you need to perform your
job
Ensuring all employees preparing and serving food are
healthy
Setting the tone for what food safety activities occur or
don't occur within the facility
Training and ensuring that food handlers practice activities
that prevent foodborne illness.
, Page 4 of 114
Question: Things to remember regarding person in charge - CORRECT ANSWER✔✔There must
always be a person in charge (PIC) at the
restaurant
The person in charge is responsible for ensuring all food
workers are healthy
The person in charge is responsible for training and
ensuring everyone practices good food safety
Question: How to wash hands - CORRECT ANSWER✔✔Use running warm water and soap
Scrub hands and rinse thoroughly (20 seconds)
Dry hands with single-use towel, or air dryer
Do not dry your hands on your apron or wiping cloths
Question: When to wash hands - CORRECT ANSWER✔✔Before starting work
After using the toilet and again when entering work area
After handling raw food and raw animal products
After handling dirty dishes
After handling garbage
After cleaning or using chemicals
After blowing nose, sneezing, coughing, or touching eyes,
nose or mouth
After smoking or using tobacco products
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