Food Handler Practice Test 5 — Questions and Answers

Question 1: What must a food handler with a hand wound do to safely work with food?

Bandage the wound and avoid contact with food for the rest of the shift
Apply iodine solution and a permeable bandage
Wash the wound and wear a single-use glove
Bandage the wound with an impermeable cover and wear a single-use glove (Correct answer)

Correct answer: Bandage the wound with an impermeable cover and wear a single-use glove

An open wound on the hand can harbor pathogens and directly contaminate food. To safely work, the wound must first be covered with an impermeable bandage, such as a finger cot or waterproof bandage, to prevent any leakage. A single-use glove must then be worn over the bandage to provide an additional barrier and prevent direct contact with food.

Question 2: What is the final step in cleaning and sanitizing a prep table?

Allowing the surface to air-dry (Correct answer)
Rinsing the surface
Sanitizing the surface
Cleansing with detergent

Correct answer: Allowing the surface to air-dry

After cleaning and sanitizing a food-contact surface, the final and crucial step is to allow it to air-dry completely. Wiping the surface with a towel could reintroduce contaminants or pathogens, negating the sanitization process. Air-drying ensures the surface remains sanitized and ready for safe use.

Question 3: What is the maximum number of days that ready-to-eat food can be stored if held at 41°F (5°C)?

7 days (Correct answer)
3 days
11 days
5 days

Correct answer: 7 days

Ready-to-eat Time/Temperature Control for Safety (TCS) food prepared in-house can be stored for a maximum of 7 days. This limit applies only if the food is held consistently at 41°F (5°C) or lower. The 7-day count begins from the day the food was prepared or the earliest prepared ingredient was opened.

Question 4: Which group of individuals has a higher risk of foodborne illness?

Teenagers
Women
Vegetarians
Elderly people (Correct answer)

Correct answer: Elderly people

Elderly people are considered a highly susceptible population because their immune systems naturally weaken with age. This makes them more vulnerable to foodborne illnesses and more likely to experience severe symptoms. Their bodies may not be able to fight off pathogens as effectively as younger individuals.

Question 5: What is the final step in cleaning and sanitizing a prep table?

Allowing the surface to air-dry (Correct answer)
Rinsing the surface
Cleansing with detergent
Sanitizing the surface

Correct answer: Allowing the surface to air-dry

Question 6: What is the most likely cause of wheezing and hives?

Food allergies (Correct answer)
Shigella spp.
Norovirus
Hepatitis A

Correct answer: Food allergies

Wheezing and hives are classic and immediate symptoms of an allergic reaction. These occur when the body's immune system mistakenly identifies a harmless food protein as a threat and mounts an exaggerated response. These symptoms are distinct from those typically associated with bacterial or viral foodborne illnesses.

Question 7: When can a food handler with a sore throat and a fever return to work with or around food?

The sore throat is gone
A written medical release is provided (Correct answer)
No symptoms are experienced for 24 hours
The fever is gone for 24 hours

Correct answer: A written medical release is provided

A food handler with a sore throat and fever must be excluded from working with food due to the risk of transmitting illness. They can only return to work with or around food once they have obtained a written medical release from a doctor. This release confirms they are no longer contagious or a risk to food safety.

Question 8: What food safety practice can prevent cross-contact?

Washing, rinsing, and sanitizing utensils before each use (Correct answer)
Purchasing food from approved, reputable suppliers
Using only food-grade equipment
Wearing clean uniforms and aprons

Correct answer: Washing, rinsing, and sanitizing utensils before each use

Cross-contact refers to the unintentional transfer of food allergens from one food or surface to another. Thoroughly washing, rinsing, and sanitizing all utensils and equipment before each use, especially when preparing different foods, is a critical practice to prevent allergen transfer and protect customers with food allergies.

Question 9: What is the third step in cleaning and sanitizing items in a three-compartment sink?

Rinsing (Correct answer)
Air-drying
Sanitizing
Washing

Correct answer: Rinsing

The standard procedure for cleaning and sanitizing items in a three-compartment sink follows a specific order. The first step is washing with detergent, the second is rinsing to remove all soap residue, and the third step is sanitizing. Finally, items are air-dried.

Question 10: Where must chemicals like cleaners and sanitizers be kept?

On the shelf above food and utensils.
Away from any food or clean equipment and utensils. (Correct answer)
At least 6 inches above the floor.
With equipment and clean utensils.

Correct answer: Away from any food or clean equipment and utensils.

Chemicals like cleaners and sanitizers must always be stored separately from food, food-contact surfaces, and clean equipment and utensils. This strict separation prevents accidental chemical contamination of food products. Proper storage ensures food safety and prevents chemical hazards.

Question 11: What method gets rid of roaches the best?

Leave the lights on all time, even when the business is closed.
Mash them with your food or a heavy object.
Use a powder pesticide instead of a spray.
Seal areas where the roaches can hide and keep the establishment clean (Correct answer)

Correct answer: Seal areas where the roaches can hide and keep the establishment clean

The most effective long-term strategy for controlling roaches and other pests is an Integrated Pest Management (IPM) approach. This primarily involves preventing their access by sealing entry points and eliminating their food and water sources through rigorous cleaning and sanitation. These preventative measures are more sustainable and effective than relying solely on pesticides.

Question 12: How long can a prepared or opened ready-to-eat potentially dangerous dish be kept in the refrigerator?

For seven days but only if the food tastes, smells or looks bad
For 14 days if the food has been held below 0°C or 32°F the entire time.
If you follow the rule to use foods in the same order they were received, the food can be stored for an indefinite amount of time.
For seven days if the food has been maintained below 5°C or 41°F the entire time. (Correct answer)

Correct answer: For seven days if the food has been maintained below 5°C or 41°F the entire time.

ServSafe guidelines state that prepared ready-to-eat TCS (Time/Temperature Control for Safety) foods can be stored for a maximum of seven days. This is only permissible if the food is held at a temperature of 41°F (5°C) or lower. Maintaining this cold temperature significantly slows the growth of most harmful bacteria, preventing foodborne illness.

Question 13: What is required to sanitize the tools, tables, and other surfaces that come into contact with the food?

You must use a wiping cloth with chlorine but only at the end of the workday when all of the food is put away.
It is not necessary to sanitize things that cannot be completely submerged in the dish sink compartments.
You must use a wiping cloth that has been soaked in a solution of water and an approved sanitizer. (Correct answer)
You must use a wiping cloth that has been soaked in a solution of water, soap, and chlorine.

Correct answer: You must use a wiping cloth that has been soaked in a solution of water and an approved sanitizer.

To effectively sanitize food contact surfaces, a wiping cloth must be used with an approved chemical sanitizer solution, such as chlorine, quaternary ammonium, or iodine, mixed to the correct concentration. Sanitization reduces pathogens to safe levels after surfaces have been thoroughly cleaned with soap and water. Using only soap or chlorine at the end of the day is insufficient for proper sanitization.

Question 14: How exactly should raw animal feeds be kept in the fridge?

In containers stored on the lowest shelves of the refrigerator (Correct answer)
All food products that are going to be cooked or reheated and raw foods can be stored together in the walk-in cooler.
On the floor of the walk-in cooler away from other foods
Raw shell eggs can be stored with cooked food and the other raw products on the lowest shelves.

Correct answer: In containers stored on the lowest shelves of the refrigerator

Raw animal foods, especially poultry and ground meat, must be stored on the lowest shelves in a refrigerator. This critical practice prevents their juices from dripping onto and contaminating ready-to-eat foods or foods that will be cooked to a lower internal temperature. Storing them in containers further ensures that any potential drips are contained, minimizing the risk of cross-contamination.

Question 15: If you have a contagious sickness, can you still work?

No (Correct answer)
Yes
If no one can tell you are sick.
It depends on the type of contagious illness you have.

Correct answer: No

Food handlers with contagious illnesses, particularly those that can be transmitted through food, are strictly prohibited from working. This is a fundamental ServSafe principle to prevent the spread of foodborne pathogens to customers and other staff. Depending on the illness, staff may need to be excluded from the operation or restricted from certain duties until they are symptom-free or medically cleared.

Question 16: When and where may you consume food while smoking in the establishment?

You can eat in the kitchen but only during a break or lunch.
You can eat in the kitchen but not smoke.
You can never smoke or eat in the kitchen or in areas where food is prepared or stored. (Correct answer)
You can smoke and eat in any area of the establishment but only when the food is covered and stored.

Correct answer: You can never smoke or eat in the kitchen or in areas where food is prepared or stored.

Eating, drinking, or smoking in food preparation or storage areas is strictly prohibited by ServSafe regulations. These activities can introduce saliva, germs, or contaminants from hands or mouths directly onto food or food contact surfaces. Designated areas away from food handling are required for employees to consume food or smoke, ensuring food safety.

Food Handler Practice Test 5

What must a food handler with a hand wound do to safely work with food?