Food Handling Card Practice Test 2023

Last Updated on May 23, 2024

Food Handling Card Practice Test 2023: The food industry is vast and varied, but one thing remains consistent: the need for proper food safety practices. Whether you’re an aspiring chef, a restaurant owner, or just someone looking to get their Food Handling Card Certification, preparing adequately is essential. We’ve put together a comprehensive practice test for 2023 to help you ace your food safety exam.

Why is the Food Handling Card Important?

Before we jump into the practice questions, it’s essential to understand the significance of the Food Handling Card. This certification ensures that individuals understand the best practices for food safety, preventing contamination, and ensuring the overall health of consumers. It’s not just a card—it’s a testament to your commitment to safety and professionalism in the food industry.

Food Handling Card Practice Test 2023

Practice Test - Quiz

Food Handler Card Practice Test - 2

Food Handler Card Practice Test

Time Duration: N/A
Total Items: 26 MCQs
Test Type: Sample Test

1 / 26

How can harmful substances be transferred from one surface to another?

(A) Employee Health Policy

(B) Calibrate

(D) Cross-contamination

2 / 26

Which process involves reducing food temperatures in two distinct stages not exceeding six hours total?

(A) Cross-contamination

(B) Contamination

(D) Cooling

3 / 26

What is "Contamination"?

(A) The process of cooling food in two stages.

(B) The transfer of harmful substances from one surface to another.

(D) The practice of checking employee health in food establishments.

4 / 26

Which definition provides information on the risks of consuming raw or undercooked animal products?

(A) Cross-contamination

(B) Employee Health Policy

(D) Cooling

5 / 26

What is the purpose of "Calibrate"?

(A) To clean a measuring instrument.

(B) To adjust a measuring instrument based on comparison with a known standard.

(D) To replace a broken measuring instrument.

6 / 26

What does an "Approved Source/Supplier" refer to?

(A) Any business selling food, regardless of standards.

(B) A business providing food meeting the health authority's principles and standards.

(D) A manufacturer only producing packaged food items.

7 / 26

When storing raw chicken and unwashed vegetables, which of the following is the most appropriate method to avoid cross contamination?

(A) Storing the vegetables in the same container as the chicken.

(B) Storing the chicken on a shelf above the vegetables.

(D) Storing both side by side without any separation.

8 / 26

What is the risk associated with the incorrect storage of raw ground meats in relation to raw whole muscle meats?

(A) Loss of flavor in the meats.

(B) Drying out of the meats.

(D) The meats will freeze.

9 / 26

Which of the following should be stored at the bottommost section of the refrigerator to prevent its juices from dripping onto other foods?

(A) Cooked and ready-to-eat foods.

(B) Raw fish and seafood.

(D) Raw chicken, turkey, poultry, and stuffed foods.

10 / 26

If raw fish and seafood are stored in the same section of the refrigerator, which of the following should be stored below them to prevent cross-contamination?

(A) Cleaned, prepared fruits and vegetables.

(B) Cooked and ready-to-eat foods.

(D) Unwashed fruits and vegetables.

11 / 26

How should unwashed fruits and vegetables be stored in relation to cleaned and prepared fruits and vegetables?

(A) Above them in the refrigerator.

(B) Mixed with them.

(D) Below them in the refrigerator.

12 / 26

Which of the following foods should be stored at the topmost section of the refrigerator to avoid cross-contamination?

(A) Raw ground meats.

(B) Raw chicken and turkey.

(D) Raw fish and seafood.

13 / 26

What is the primary reason for properly storing and preparing foods?

(A) To enhance the taste of the food.

(B) To extend the shelf life of the food.

(D) To save time in the kitchen.

14 / 26

What should be done if a single rodent is spotted in a facility?

(A) Capture it and release it outside.

(B) Ignore it as it's just one rodent.

(D) Use a household pesticide to handle the situation.

15 / 26

Which pesticide should be avoided in a foodservice facility?

(A) Pesticides labeled as “for commercial use.”

(B) Pesticides applied by a licensed pest control operator.

(D) Pesticides recommended by the local regulatory authority.

16 / 26

What is a sign of a pest infestation in a foodservice operation?

(A) Fresh paint on walls.

(B) Pest activity noted on a report from a licensed pest control operator.

(D) A fully stocked pantry.

17 / 26

Which of the following is NOT a part of Integrated Pest Management (IPM)?

(A) Allowing pests limited access to the facility.

(B) Denying pests access, food, and shelter.

(D) Sealing all gaps and openings in floors, walls, and ceiling.

18 / 26

How should utensils be stored to ensure safety and hygiene?

(A) Scattered randomly in a drawer.

(B) In water that is room temperature.

(D) On a smooth, easily cleanable food contact surface with handles pointing in the same direction.

19 / 26

What should be done with fruits and vegetables before cutting or cooking them?

(A) Rinse them in a bowl of water.

(B) Soak them in soapy water.

(D) Wipe them with a damp cloth.

20 / 26

What is the main difference between cleaning and sanitizing?

(A) Cleaning removes visible dirt while sanitizing reduces germs.

(B) Cleaning uses soap while sanitizing uses water.

(D) Cleaning is for dishes, and sanitizing is for hands.

21 / 26

At what minimum temperature should the surface temperature of food contact surfaces in a high temperature dish machine reach?

(A) 100°F.

(B) 120°F.

(D) 160°F.

22 / 26

If you are using a chemical sanitizer, what is essential to ensure its effectiveness?

(A) Singing a song while applying it.

(B) Using it as a dish soap.

(D) Applying it and letting it air dry for 24 hours.

23 / 26

Which of the following is NOT a step in using a three-compartment sink?

(A) Boil.

(B) Rinse.

(D) Sanitize.

24 / 26

What is the primary purpose of sanitizing in a foodservice operation?

(A) To add fragrance to utensils.

(B) To color the utensils.

(D) To make the utensils shiny.

25 / 26

Why is it crucial to prevent storing anything in ice that will be consumed?

(A) Because ice can melt and dilute the beverage.

(B) Because ice can carry contaminants from other sources.

(D) Because drinks should be served without ice.

26 / 26

Which of the following practices can lead to cross-contamination in a kitchen?

(A) Using the same cutting board for raw and cooked meat.

(B) Storing cleaning agents above food.

(D) Using a three-compartment sink correctly for dishwashing.

Your score is

See also:

Food Handler Card Practice Test 2024 with Study Guide