Question 1
Who is designated to be knowledgeable and responsible for food safety practices in a restaurant?
Correct Answer:
The person-in-charge (P.I.C)
Explanation:
Correct answer: The person-in-charge (P.I.C)
Question 2
What is cited as the leading cause of foodborne illness?
Correct Answer:
Poor hand-washing and personal hygiene
Explanation:
Correct answer: Poor hand-washing and personal hygiene
Question 3
How long should you spend lathering your hands with soap before rinsing?
Correct Answer:
15 seconds
Explanation:
Correct answer: 15 seconds
Question 4
After handling raw meat or cracking eggs, what should a food handler do?
Correct Answer:
Wash their hands thoroughly
Explanation:
Correct answer: Wash their hands thoroughly
Question 5
Why should food handlers avoid using the designated hand-washing sink for washing foods or utensils?
Correct Answer:
It can lead to cross-contamination
Explanation:
Correct answer: It can lead to cross-contamination
Question 1
Exam overview

About this Exam

Prepare with the Food Handler Card Practice Test practice quiz. This question bank includes 35 questions covering foods, food, temperature, items, and holding. Use it to review important concepts, identify knowledge gaps, and build confidence for the related exam, course, or assessment.

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Food Handler Card Practice Test

This practice set contains 35 questions from the matching question bank and focuses on foods, food, temperature, items, and holding. Work through each question carefully, review the provided solutions, and revisit topics that need more study before your next attempt.

This is an independent study resource intended for practice and review; it is not an official examination or an endorsement by any organization named in the title.

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