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OREGON FOOD HANDLERS’ EXAM AND STUDY GUIDE ACTUAL EXAM LATEST UPDATE THIS YEAR COMPLETE 350 QUESTIONS AND CORRECT ANSWERS ALREADY GRADED A+$27.99
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OREGON FOOD HANDLERS’ EXAM AND STUDY GUIDE ACTUAL
EXAM LATEST UPDATE THIS YEAR COMPLETE 350 QUESTIONS
AND CORRECT ANSWERS ALREADY GRADED A+
CONTENTS
✓ OREGON FOOD HANDLERS ACTUAL EXAM
✓ OREGON FOOD HANDLERS – STUDY GUIDE
1
,Page 2 of 71
OREGON FOOD HANDLERS ACTUAL EXAM
QUESTION: What does it mean to have a person in charge (PIC) in your facility? - ANSWER-A
person in charge is responsible for knowing the food sanitation rules and the procedures in
your establishment. This person is responsible for providing you with the information you need
to perform your job. This person is typically a manager or supervisor and must be available
during all hours of operation.
QUESTION: What should you do if you are sick at work? - ANSWER-Tell your manager or
supervisor immediately when ill with diarrhea, vomiting, jaundice, or fever with sore throat.
You cannot return to work until 24 hours after the last sign of symptoms.
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QUESTION: What are the five symptoms (if you were to have any of them) that you must tell
your manager? - ANSWER-Fever, sore throat, diarrhea, jaundice, and vomiting.
QUESTION: After touching raw ground beef, it is important to: - ANSWER-Wash your hands with
soap and water.
QUESTION: When must you double handwash? - ANSWER-After sneezing or coughing and after
eating or drinking.
QUESTION: What is proper handwashing? - ANSWER-Scrub hands with soap, running warm
water for approximately 20 seconds.
QUESTION: It is okay to wear disposable gloves if: - ANSWER-You wash your hands first and
discard gloves between
activities.
How many days do employees have to obtain a food handler card after starting a food service
job? - ANSWER-30 days
QUESTION: How long is your food handler card good for? - ANSWER-3 years
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QUESTION: When you have a sore throat with fever or diarrhea, you should: - ANSWER-Call
your manager and report that you are sick.
QUESTION: Preparing food several hours in advance can make food unsafe because: - ANSWER-
Bacteria can grow if the food temperatures fall into the danger zone.
QUESTION: The most important reason to wash, rinse and sanitize cutting boards is to: -
ANSWER-Prevent bacteria on one food from contaminating another food.
QUESTION: How hot must food be kept at on the steam table to keep food safe? - ANSWER-Hot
- 135 degrees F
QUESTION: How cold does a salad bar or refrigerator have to be to keep food safe? - ANSWER-
Cold - 41 degrees F
QUESTION: Is hand-sanitizer a substitute for handwashing? - ANSWER-No. Hand sanitizer kills
bacteria, but not viruses. Proper handwashing addresses both.
QUESTION: What are the requirements for fingernails in food service? - ANSWER-Fingernails
must be trimmed, filed, and maintained. Fake nails are not allowed in food service.
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