Food Handler Certificate practice quiz

Question 1

A new hire asks how long they should scrub their hands during handwashing. What is the minimum required scrubbing time?

Accepted Answer

10 to 15 seconds

Answer

20 seconds

Answer

At least 30 seconds of scrubbing with hot water, as long as soap is used

Answer

Only 3 to 5 seconds of scrubbing, since the rinse step removes the soil

Question 2

What is the minimum water temperature required for handwashing in a food establishment?

Accepted Answer

100°F (38°C)

Answer

120°F (49°C)

Answer

80°F (27°C)

Answer

110°F (43°C)

Question 3

A food handler finishes bussing dirty tables and is about to prepare salads. What must they do first?

Accepted Answer

Wash their hands

Answer

Put on clean gloves

Answer

Use hand sanitizer

Answer

Change their apron

Question 4

Which of these items must food handlers wear while working in food preparation areas?

Accepted Answer

Hair restraints to cover all hair

Answer

Street clothes under aprons

Answer

Open-toed shoes for ventilation

Answer

Jewelry on wrists and neck

Question 5

A cook has bandages on both hands while preparing food. What is the correct action?

Accepted Answer

Cover bandages with single-use gloves

Answer

No action needed if bandages are clean

Answer

Allow it if bandages are waterproof

Answer

The cook must be excluded from work

Question 6

In a walk-in cooler, where should raw chicken be stored relative to other foods?

Accepted Answer

On the bottom shelf below all other foods

Answer

On the same shelf as ready-to-eat foods

Answer

On the top shelf above produce

Answer

In any available space regardless of shelf

Question 7

What is the correct order of steps when using a three-compartment sink?

Accepted Answer

Wash, rinse, sanitize

Answer

Wash, sanitize, rinse

Answer

Rinse, wash, sanitize

Answer

Sanitize, wash, rinse

Question 8

What is the primary way to prevent cross-contact with food allergens during preparation?

Accepted Answer

Use clean, sanitized equipment and wash hands between tasks

Answer

Cook allergen-free foods at higher temperatures

Answer

Wipe the shared equipment with a dry towel between each of the customer orders

Answer

Tell the customer to remove the allergen from the plate before eating the dish

Question 9

What is the required water temperature for the wash step in a three-compartment sink?

Accepted Answer

110°F (43°C) or warmer

Answer

171°F (77°C) or warmer

Answer

100°F (38°C) or warmer

Answer

75°F (24°C) or warmer

Question 10

Under the FDA Food Code, when must a person in charge be present at a food establishment?

Accepted Answer

During all hours of operation

Answer

Only during the dinner rush

Answer

Only during health inspections

Answer

Only when deliveries arrive

Question 11

How long can TCS food remain in the Temperature Danger Zone before it must be served immediately or discarded?

Accepted Answer

4 hours

Answer

1 hour

Answer

6 hours

Answer

2 hours

Question 12

What is the correct two-stage cooling process for TCS foods?

Accepted Answer

135°F to 70°F in 2 hours, then to 41°F in 4 hours

Answer

135°F to 41°F within 6 hours total

Answer

165°F to 70°F in 2 hours, then to 41°F in 4 hours

Answer

155°F to 41°F within 4 hours total

Question 13

What is the key difference between cleaning and sanitizing?

Accepted Answer

Cleaning removes visible soil; sanitizing reduces pathogens to safe levels

Answer

Cleaning uses hot water only; sanitizing uses cold water and a clean towel

Answer

Cleaning kills all pathogens on a surface; sanitizing removes the visible soil

Answer

Sanitizing requires hot water only; cleaning uses chemicals

Question 14

What is the required concentration range for chlorine (bleach) sanitizer?

Accepted Answer

50-100 ppm

Answer

25-50 ppm

Answer

10-25 ppm

Answer

150-400 ppm

Question 15

After items are sanitized in a three-compartment sink, what is the correct next step?

Accepted Answer

Place on a drainboard to air dry

Answer

Rinse with hot water before drying

Answer

Store immediately while still damp

Answer

Dry with a clean cloth towel

Question 16

What temperature must hot water reach to be used as a sanitizing method in a three-compartment sink?

Accepted Answer

171°F (77°C)

Answer

180°F (82°C)

Answer

140°F (60°C)

Answer

155°F (68°C)

Question 17

Which HACCP principle involves identifying all food safety hazards at each step in the food process?

Accepted Answer

Principle 1: Conduct a Hazard Analysis

Answer

Principle 4: Establish Monitoring Procedures

Answer

Principle 2: Determine Critical Control Points

Answer

Principle 3: Establish Critical Limits

Question 18

What is a Critical Control Point (CCP) in a HACCP plan?

Accepted Answer

A point where control can prevent, eliminate, or reduce a hazard to an acceptable level

Answer

A step where a cleaning schedule is posted for the kitchen staff

Answer

A place in the kitchen where raw and cooked food are stored together

Answer

A location where employees wash their hands

Question 19

Which HACCP principle requires taking specific steps when monitoring shows a critical limit has not been met?

Accepted Answer

Principle 5: Establish Corrective Actions

Answer

Principle 6: Establish Verification Procedures

Answer

Principle 7: Establish Record-Keeping

Answer

Principle 2: Determine Critical Control Points

Question 20

What is the purpose of HACCP Principle 6: Verification Procedures?

Accepted Answer

To confirm the plan works by checking thermometers and reviewing records

Answer

To decide how long records must be kept in the manager's office files

Answer

To list every possible hazard in the operation and the foods that are served

Answer

To train employees on the proper cooking temperatures for each food item