Complete Food Handler: Assessment
Practice Exam Questions [100%
correctly Solved] Graded A+ 2025/2024
What is the primary purpose of food safety training for food handlers?
To prevent foodborne illnesses by educating staff on safe food handling practices.
Which of the following is a common...
Complete Food Handler: Assessment
Practice Exam Questions [100%
correctly Solved] Graded A+ 2025/2024
What is the primary purpose of food safety training for food handlers?
To prevent foodborne illnesses by educating staff on safe food handling practices.
Which of the following is a common cause of food contamination in the kitchen?
Cross-contamination between raw and cooked foods.
What is the safe minimum internal temperature for cooking poultry, such as chicken or turkey?
165°F (74°C).
When should handwashing be performed by food handlers?
Before preparing food, after handling raw meat, and after using the restroom.
What is the appropriate method for cooling hot food quickly?
Place it in shallow containers and refrigerate it.
Which food is considered a potential high-risk item for foodborne illness?
Raw eggs.
What should food handlers do if they have a wound or cut on their hands?
1
, Cover the wound with a waterproof bandage and wear gloves.
Why is it important to label food containers in a food establishment?
To ensure proper identification and prevent cross-contamination.
What is the recommended storage order for food in a refrigerator?
Ready-to-eat foods on top, followed by seafood, whole cuts of beef and pork, ground meats,
and finally, poultry on the bottom.
How long can perishable food be safely left out at room temperature?
No more than 2 hours.
What is the best way to thaw frozen food safely?
In the refrigerator, under cold running water, or in the microwave if it will be cooked
immediately afterward.
What type of thermometer should be used to check the temperature of cooked meats?
A digital instant-read thermometer.
Which bacteria is commonly associated with undercooked ground beef?
Escherichia coli (E. coli).
2
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