Food Handlers Quiz
Questions: 16 · 10 minutes
1. After preparing raw chicken, you need to assemble a ready-to-eat salad. What should you do before touching the salad ingredients?
Rinse your hands briefly with water and dry them
Wipe your hands on a clean apron and put on gloves
Wash your hands with soap and running water, then use clean equipment or gloves as required
Use hand sanitizer over any residue on your hands
2. Where should covered raw poultry generally be stored in a refrigerator containing ready-to-eat food?
On the highest shelf so staff can see it easily
Beside ready-to-eat food if both packages are closed
In the refrigerator door for quick access
On the lowest suitable shelf, separated to prevent drips onto other food
3. A food handler vomited shortly before a scheduled shift. What is the most appropriate action?
Work only with packaged foods until the symptoms pass
Wear gloves throughout the shift and avoid mentioning the illness
Report the illness to the person in charge and stay away from food duties as directed
Wait until the shift begins to see whether the kitchen is busy
4. How should cleaning chemicals generally be stored in a food establishment?
On a shelf above food so labels remain easy to read
Beside single-use utensils if every bottle has a cap
In unlabelled spray bottles near each workstation for convenience
In a designated area away from food, equipment, utensils, and food-contact items
5. Which statement best describes the relationship between cleaning and sanitizing a food-contact surface?
Sanitizing removes visible grease, so cleaning is optional
Cleaning and sanitizing are interchangeable terms
Sanitizing should come first so dirt is easier to remove
Cleaning removes debris first; sanitizing then reduces remaining harmful microorganisms
6. A worker has a small cut on a finger and is assigned to prepare ready-to-eat food. What protection is generally appropriate?
Cover it with a loose paper towel under the glove
Rinse the cut and work barehanded if it has stopped bleeding
Cover it with a secure waterproof bandage and wear a suitable glove as required
Use hand sanitizer on the cut before beginning work
7. What is the most reliable way to verify that cooked food has reached the required internal temperature?
Check whether the outside has browned evenly
Cut into the food and judge its color
Cook it for the same amount of time used on the previous batch
Use a suitable, accurate food thermometer in the appropriate part of the food
8. A guest says they have a serious food allergy and asks whether a dish is safe. What should the server do?
Assure the guest it is safe if the allergen is not listed in the dish’s name
Alert the appropriate manager or kitchen staff and follow the establishment’s allergen procedure
Remove the visible allergen from a prepared serving
Recommend the most popular dish because it is prepared frequently
9. A large pot of hot soup must be cooled for later service. Which method supports faster, more even cooling?
Leave the covered pot at room temperature until it feels cool
Divide the soup into smaller, shallow containers and use the establishment’s approved cooling process
Place the deep, tightly covered pot directly into a crowded refrigerator
Add a small amount of cold water without checking the recipe or process
10. A serving utensil falls onto the floor during buffet service. What should the food handler do?
Wipe it with a clean-looking cloth and continue using it
Rinse it quickly in the nearest sink and return it to service
Replace it with a clean, sanitized utensil and send the dropped one for proper cleaning
Return it to service if the food-contact end did not visibly touch the floor
11. A food handler notices fresh pest droppings in a dry-storage area. What is the best response?
Report the evidence promptly, protect affected food, and follow the establishment’s pest-control procedure
Move nearby packages but leave the area open for service
Set out household pesticide next to the affected food
Sweep them away and wait to see whether they return
12. Which is generally an appropriate way to thaw frozen food safely?
Under refrigeration using a process that keeps the food safely cold
In standing warm water until the center softens
Near cooking equipment where warm air circulates
On a preparation counter overnight
13. During a delivery, several cans are swollen or leaking. What should the receiver do?
Reject or segregate them according to the establishment’s receiving procedure
Accept them and use their contents before the other cans
Wash the cans and place them in dry storage
Open one can to decide whether the contents smell normal
14. While wearing gloves to make sandwiches, a worker handles cash. What should happen before the worker resumes sandwich preparation?
Sanitize the outside of the gloves and continue using them
Remove the gloves, wash hands, and put on a fresh pair before returning to the task
Keep the gloves on because they prevented direct contact with the cash
Wipe the gloves on a disposable towel before continuing
15. A worker needs ice for a customer’s drink. Which method best prevents contamination of the ice?
Use a designated clean scoop, holding it by the handle and storing it properly afterward
Use a clean disposable cup and leave it inside the ice bin
Use bare hands after washing them
Use the customer’s empty glass as a scoop
16. A cook slices raw meat on a cutting board and then needs to chop tomatoes for uncooked salsa. What is the correct next step?
Turn the cutting board over and use the other side
Wash, rinse, sanitize, and air-dry the board and knife, or use clean sanitized equipment
Wipe the board with a damp cloth until no residue is visible
Chop the tomatoes first and discard only the pieces touching the board