360 Training Food Handlers Practice Exam

360 TRAINING FOOD

HANDLERS PRACTICE

EXAM Question 1: What is the proper minimum clearance between the �oor and �oor- mounted equipment?

Choices:

1) 4 inches 2) 6 inches 3) 8 inches 4) 12 inches

Correct Answer: 6 inches

Explanation: Food and �oor-mounted equipment must be stored at least 6 inches o� the �oor to allow for cleaning and prevent pest infestation.Page 1

Question 2: Which of the following occurs with the use of adequate lighting in a food establishment?

Choices:

1) It encourages pests to enter 2) It is more di�cult to identify hazards 3) It makes cleaning and sanitizing easier 4) It increases the risk of chemical contamination

Correct Answer: It makes cleaning and sanitizing easier

Explanation: Adequate lighting helps sta� see dirt and spills, making cleaning and sanitizing much easier and more e�ective.

Question 3: What minimum internal temperature is required for rapidly reheating

previously cooked TCS foods for hot holding?

Choices:

1) 140°F (60°C)

2) 155°F (68°C)

3) 165°F (74°C)

4) 180°F (82°C)

Correct Answer: 165°F (74°C)

Explanation: Previously cooked TCS foods must be rapidly reheated to an internal temperature of 165°F for at least 15 seconds within 2 hours.Page 2

Question 4: When using hot water to manually sanitize objects in a 3-compartment

sink, the water temperature must be at least:

Choices:

1) 135°F

2) 150°F

3) 171°F

4) 212°F

Correct Answer: 171°F

Explanation: For hot water manual sanitization, items must be immersed in water that is at least 171°F (77°C) for at least 30 seconds.

Question 5: An employee would not be allowed to work in a food preparation area

with which of the following symptoms?

Choices:

1) A mild headache 2) Diarrhea 3) A sore throat with no fever 4) A minor cut with a tight-�tting bandage and glove

Correct Answer: Diarrhea

Explanation: Employees experiencing diarrhea, vomiting, or jaundice must be excluded from the food establishment as they can easily spread foodborne illnesses.Page 3