Food Handler Card Practice Test 2024 with Study Guide

Last Updated on May 23, 2024

Food Handler Card Practice Test 2024 with Study Guide for Nevada, West Virginia, etc. Try our free Food Handler Certification Card review questions and answers online. Food handling is a serious responsibility. Every year, millions of people fall ill due to foodborne illnesses, many of which could be prevented through proper food handling practices.

For those in the food industry, obtaining a Food Handler Card is not just a requirement but a testament to their dedication to food safety. This article will provide you with a comprehensive study guide, followed by a practice test to help you prepare.

Table of Contents

Food Handler Card Practice Test 2024

Practice Test - Quiz

104

Food Handler Card Practice Test

Food Handler Card Practice Test

Time Duration: N/A
Total Items: 35 MCQs
Test Type: Sample Test

1 / 35

Who is designated to be knowledgeable and responsible for food safety practices in a restaurant?

(A) The main chef

(B) The food supplier

(D) The person-in-charge (P.I.C)

2 / 35

What is cited as the leading cause of foodborne illness?

(A) Contaminated water

(B) Spoiled food

(D) Improper food storage

3 / 35

How long should you spend lathering your hands with soap before rinsing?

(A) 5 seconds

(B) 10 seconds

(D) 30 seconds

4 / 35

After handling raw meat or cracking eggs, what should a food handler do?

(A) Wipe hands on a cloth

(B) Use hand sanitizer

(D) Wash their hands thoroughly

5 / 35

Why should food handlers avoid using the designated hand-washing sink for washing foods or utensils?

(A) It wastes water

(B) It can lead to cross-contamination

(D) The water is too cold

6 / 35

Why is it essential not to touch ready-to-eat foods with your bare hands?

(A) It saves time in food preparation.

(B) To prevent the spread of foodborne illness.

(D) Because it's easier to use utensils.

7 / 35

When handling pizza, at what point must utensils or gloved hands be used?

(A) Before placing the pizza in the oven.

(B) When mixing the pizza ingredients.

(D) When serving the pizza to customers.

8 / 35

Which of the following accessories are food handlers allowed to wear?

(A) Bracelets

(B) Rings with stones

(D) Artificial fingernails

9 / 35

At which temperature range is TCS food considered to be in the DANGER ZONE?

(A) Below 32°F to 75°F

(B) Between 50°F and 130°F

(D) Above 145°F

10 / 35

What is the acceptable temperature for receiving hot TCS foods?

(A) Above 120°F

(B) Below 100°F

(D) Between 100°F and 125°F

11 / 35

Which of the following items can be received at 45°F?

(A) Chicken and pork

(B) Cheese and yogurt

(D) Ice cream and frozen meat

12 / 35

How should frozen foods be received?

(A) Partially thawed

(B) Frozen solid

(D) Above 32°F

13 / 35

Which of the following canned foods should be rejected upon receipt?

(A) Cans that are lightly dusted from storage.

(B) Cans that are slightly cold to the touch.

(D) Cans that have a brand label.

14 / 35

Why should you reject frozen foods that have ice crystals or liquids in the packages?

(A) They are likely overcooked.

(B) They have been thawed and refrozen.

(D) They contain higher nutritional value.

15 / 35

Which of the following characteristics indicates potential spoilage in food?

(A) Food that has a mild, pleasant aroma.

(B) Food that appears slightly brighter in color.

(D) Food that is slightly cooler than room temperature.

16 / 35

What is the primary concern regarding the temperature danger zone for TCS foods?

(A) Foods become overcooked.

(B) Foods lose their nutritional value.

(D) Foods become less flavorful.

17 / 35

Which statement best describes the recommended holding conditions for TCS foods?

(A) Keep hot foods at room temperature and cold foods in the freezer.

(B) Keep all TCS foods at room temperature.

(D) Keep all TCS foods in the refrigerator.

18 / 35

If using time as a public health control for TCS foods held at room temperature, what should be done after a certain period?

(A) The food should be reheated.

(B) The food should be placed in the freezer.

(D) The food should be discarded.

19 / 35

When thawing foods under refrigeration, it is essential to:

(A) Ensure the food remains at room temperature.

(B) Allow only a few hours for large items to thaw.

(D) Thaw foods next to raw meats.

20 / 35

When thawing foods in a microwave with the intention to cook them immediately afterward, one should:

(A) Leave the food in the microwave for a few hours after thawing.

(B) Transfer the food immediately to a conventional cooking process.

(D) Only select the largest food items for this method.

21 / 35

How should large items be handled when using the refrigeration method for thawing?

(A) They can be thawed in a few hours.

(B) They should be cooked partially before thawing.

(D) They should be placed outside the refrigerator intermittently.

22 / 35

When checking the temperature of a TCS food using a stem thermometer, where should the thermometer be inserted?

(A) Into the most shallow part of the food.

(B) Directly next to bones for accurate readings.

(D) Only at the surface of the food.

23 / 35

Which of the following equipment is NOT recommended for cooking TCS foods?

(A) A designated oven.

(B) A microwave.

(D) A calibrated and sanitized stem thermometer.

24 / 35

At what temperature should poultry such as chicken, duck, and turkey be reheated if it is made in-house for hot holding?

(A) 135°F

(B) 145°F

(D) 165°F

25 / 35

Which of the following items should be reheated to 135°F for hot holding within two hours?

(A) Stuffed Foods

(B) Poultry: chicken, duck, turkey

(D) TCS foods made in house

26 / 35

If a customer orders a raw TCS food to be under-cooked, what condition must be met by the establishment?

(A) There should be a verbal warning given to the customer.

(B) The menu must provide a written disclaimer.

(D) The establishment must obtain a special license.

27 / 35

Which of the following items should be reheated to 165°F for hot holding within two hours?

(A) Fruits and grains

(B) Manufactured TCS foods

(D) Beverages

28 / 35

How long in total (in hours) should it take to cool hot TCS foods from 135°F to 41°F using the two-stage cooling process?

(A) 2 hours

(B) 4 hours

(D) 8 hours

29 / 35

Which of the following is NOT a reason mentioned for calibrating a thermometer?

(A) When the thermometer is new.

(B) After changing the batteries.

(D) Regularly, as a routine measure.

30 / 35

After immersing the thermometer in the ice-water mixture and stirring well, how long should you wait before adjusting it to 32°F?

(A) Immediately.

(B) After 15 seconds.

(D) After 1 minute.

31 / 35

What should be done after sanitizing in the five-step process of manual warewashing?

(A) Rinsing.

(B) Washing.

(D) Air drying.

32 / 35

For proper manual warewashing, what should be the first step using a three-compartment sink?

(A) Rinse.

(B) Sanitize.

(D) Wash.

33 / 35

Which of the following is NOT mentioned as an approved sanitizer?

(A) Chlorine.

(B) Quaternary Ammonia (Quats).

(D) Vinegar.

34 / 35

How often should utensils and equipment be cleaned and sanitized when in use?

(A) Once a day.

(B) Every hour.

(D) After every meal.

35 / 35

To avoid cross-contamination, what should NOT be stored in ice that will be consumed?

(A) Drinks

(B) Fruits

(D) Anything

Your score is

Food Handling Card Practice Test 1

Food Handling Card Practice Test 2

The Importance of the Food Handler Card

The primary purpose of the Food Handler Card is to prevent foodborne illnesses. These ailments, caused by bacteria, viruses, parasites, and other contaminants, affect millions yearly. We can significantly reduce these numbers by ensuring that every food handler understands and adheres to safety protocols.

Fundamental Concepts Covered in the Test

Basics of Foodborne Illnesses:

Identify different causes of illnesses, from bacteria to chemical contamination.
Recognize symptoms and the impact of these illnesses.

Safe Food Handling Techniques:

The importance of personal hygiene.
Proper techniques for washing hands and using gloves.

Temperature Control:

Recognize the temperature “Danger Zone” where bacteria thrive.
Understand the importance of heating and cooling foods promptly and adequately.

Preventing Cross-Contamination:

Safe practices when handling different types of food.
Correct storage protocols for various food items.

Proper Cleaning and Sanitization:

The difference between cleaning and sanitizing.
Proper usage and storage of cleaning agents.

Tips for Acing the Practice Test

Focus on Understanding, Not Memorization: Grasping the underlying logic behind each protocol will make it easier to recall and apply in real-life scenarios.
Take Multiple Practice Tests: Familiarity breeds confidence. Multiple attempts will help you identify areas you need to focus on.
Stay Updated: Food safety guidelines evolve. Ensure you’re referring to the latest policies and procedures.

Test Pattern

Multiple-choice Questions (MCQs): This is a common format in which test-takers choose the correct answer from several options.
True or False: Questions where candidates must determine whether a statement is accurate.
Time Limit: Some exams have strict time limits, while others might be more flexible.

Studying for your Food Handler Card is not just about passing a test; it’s about ensuring the health and safety of those you serve. With diligent preparation, you’ll be better equipped to prevent foodborne illnesses and provide the best service to your patrons. Remember, food safety is a shared responsibility. Be informed, be prepared, and always prioritize safety.

Study Guide: Key Points to Remember

Understanding Foodborne Illnesses
- Causes: Bacteria, viruses, parasites, chemicals, and physical contaminants.
- High-risk foods: Poultry, meat, dairy, eggs, seafood, cooked rice and beans.
Proper Hand Washing
- Wash hands for at least 20 seconds using warm water and soap.
- Always wash hands before handling food, after using the restroom, and after touching your face or hair.
Temperature Control
- Danger Zone: Between 41°F (5°C) and 135°F (57°C). Bacteria grow most rapidly in this range.
- Always use a calibrated thermometer to check temperatures.
- Hot foods should be held at 135°F (57°C) or higher, and cold foods at 41°F (5°C) or below.
Safe Food Storage
- Store raw meats below ready-to-eat foods in the refrigerator to prevent cross-contamination.
- FIFO Method: First In, First Out. Rotate stock to use older products first.
Cross-Contamination
- Always use separate cutting boards and utensils for raw meats and ready-to-eat foods.
- Never place cooked food back on a plate that previously held raw meat.
Cleaning and Sanitizing
- Cleaning removes food and other dirt from surfaces.
- Sanitizing reduces pathogens on a surface to safe levels.
- Always clean before sanitizing. Use approved sanitizers at the correct concentration.