Certified Food Handlers Licensing Exam
*Q&A* |Verified Study Set| 2025/2024
What is the primary purpose of handwashing in food safety?
To remove pathogens and contaminants from hands
At what minimum temperature should hot food be held to ensure safety?
135°F (57°C)
Which of the follo...
Certified Food Handlers Licensing Exam
*Q&A* |Verified Study Set| 2025/2024
What is the primary purpose of handwashing in food safety?
To remove pathogens and contaminants from hands
At what minimum temperature should hot food be held to ensure safety?
135°F (57°C)
Which of the following is considered a TCS (Time/Temperature Control for Safety) food?
Cooked rice
What is the safest method to thaw frozen food?
In the refrigerator
When should a food handler wear gloves?
When handling ready-to-eat foods
What is the danger zone for food temperatures?
41°F to 135°F (5°C to 57°C)
How often should food contact surfaces be cleaned and sanitized?
1
, After each use
Which type of thermometer is most appropriate for measuring the temperature of thin foods,
such as burgers?
A digital instant-read thermometer
What is the best way to prevent cross-contamination during food preparation?
Use separate cutting boards for raw meats and vegetables
How should cooked food be stored in the refrigerator?
Above raw foods to prevent dripping
What is the proper temperature for receiving cold TCS food?
41°F (5°C) or lower
Which bacteria is commonly associated with undercooked poultry?
Salmonella
How should employees handle food if they have a cold or flu?
They should avoid handling food and report their illness
What is the purpose of a HACCP plan in food safety?
2
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