Food Safety Handler Certification Exam
Complete this food safety knowledge test to obtain your food handler certification. A passing score of 75% or higher is required. Please answer all questions carefully based on your training.
Handler Full Name
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Establishment Name
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Training Completion Date
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Date you completed the food safety training
Exam Date
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Today's date
Food Safety Knowledge Assessment
What is the minimum internal cooking temperature for poultry?
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A
145°F (63°C)
B
155°F (68°C)
C
165°F (74°C)
D
175°F (79°C)
What is the temperature danger zone for food?
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A
32°F to 70°F (0°C to 21°C)
B
41°F to 135°F (5°C to 57°C)
C
50°F to 150°F (10°C to 66°C)
D
60°F to 140°F (16°C to 60°C)
Which practice prevents cross-contamination?
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A
Using the same cutting board for raw meat and vegetables
B
Using separate cutting boards and utensils for raw and ready-to-eat foods
C
Rinsing cutting boards with cold water between uses
D
Wiping cutting boards with a dry cloth
How long should you wash your hands with soap and warm water?
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A
5 seconds
B
10 seconds
C
20 seconds
D
30 seconds
When must food handlers wash their hands? (Select the most complete answer)
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A
Only before starting work
B
After using the restroom and before handling food
C
After using restroom, handling raw meat, touching face/hair, eating, and before food prep
D
Only when hands look dirty
What is the proper way to cool hot foods?
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A
Leave at room temperature until cool
B
Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours
C
Place directly in refrigerator in large containers
D
Cool overnight on the counter
Which is a major food allergen that must be disclosed?
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A
Garlic
B
Peanuts
C
Mushrooms
D
Lettuce
What causes foodborne illness?
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A
Only bacteria
B
Bacteria, viruses, parasites, and toxins
C
Only viruses
D
Only chemical contamination
What does HACCP stand for?
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A
Health And Cleanliness Control Program
B
Hazard Analysis Critical Control Point
C
Hygiene And Cooking Control Procedures
D
Health Assessment and Contamination Prevention
What should you do if you have symptoms of foodborne illness (vomiting, diarrhea, jaundice)?
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A
Continue working but wear gloves
B
Report to manager and do not handle food
C
Work in a different area of the kitchen
D
Take medication and continue working
How often should food contact surfaces be cleaned and sanitized?
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A
Once per day
B
After each use and every 4 hours during continuous use
C
Only when visibly soiled
D
Once per week
What is the first step in proper dishwashing (3-compartment sink)?
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A
Sanitize
B
Rinse
C
Wash with detergent
D
Air dry
At what temperature should a refrigerator be maintained?
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A
50°F (10°C) or below
B
45°F (7°C) or below
C
41°F (5°C) or below
D
32°F (0°C) or below
Which food item should be stored on the bottom shelf of the refrigerator?
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A
Ready-to-eat foods
B
Vegetables
C
Raw chicken
D
Dairy products
Acknowledgment and Certification Agreement
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