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*ANSI Accredited* Food Handler Training Course Final Exam *Q&A* |Verified Study Set| 2025/2024
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*ANSI Accredited* Food Handler Training Course Final Exam *Q&A* |Verified Study Set| 2025/2024 What is the primary purpose of food handler training programs? To ensure safe food handling practices and reduce the risk of foodborne illnesses. Which organization is responsible for setting sta...

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  • October 9, 2024
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  • 2024/2025
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*ANSI Accredited* Food Handler Training
Course Final Exam *Q&A* |Verified
Study Set| 2025/2024
What is the primary purpose of food handler training programs?

To ensure safe food handling practices and reduce the risk of foodborne illnesses.



Which organization is responsible for setting standards for food handler training programs in the

United States?

The American National Standards Institute (ANSI).



What is the minimum temperature that potentially hazardous foods should be kept at to prevent

bacterial growth?

41°F (5°C) or below.



What is the correct method to thaw frozen food safely?

In the refrigerator, under cold running water, or in the microwave.



How often should food handling surfaces be cleaned and sanitized?

After each use and whenever contamination may occur.



What does the acronym "FIFO" stand for in food storage?

First In, First Out.

1

, What is the main cause of foodborne illnesses?

Improper food handling practices.



What is the recommended internal cooking temperature for poultry?

165°F (74°C).



Which of the following should be worn when handling ready-to-eat foods?

Disposable gloves or clean utensils.



What is cross-contamination?

The transfer of harmful microorganisms from one food or surface to another.



How can food handlers prevent hand contamination?

By washing hands properly and frequently.



What is the purpose of using food thermometers?

To ensure foods are cooked to safe internal temperatures.



When should food handlers wash their hands?

Before handling food, after using the restroom, and after touching any potentially

contaminated surfaces.


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