Certification Exam: Food Handler Safety

Question 1 of 10

What is the 5th and final step of the Warewashing process?

A) Towel-Drying B) Rinsing C) Air-Drying D) Sanitizing

Question 2 of 10

What is the "Two-Stage Cooling" method total time limit?

A) 2 hours B) 4 hours C) 6 hours D) 12 hours

Question 3 of 10

What does the "A" stand for in the A.L.E.R.T. food defense system?

A) Alarm B) Allergy C) Accuracy D) Assure (know your sources)

Question 4 of 10

What does an "Air Gap" prevent in a kitchen's plumbing system?

A) Sewage backflow into the clean water supply B) Air in the pipes C) Leaky faucets D) High water bills

Question 5 of 10

How long must Shellstock Tags be kept on file after the last item is sold?

A) 30 days B) 90 days C) 1 year D) 7 days

Question 6 of 10

Which body fluid is NOT considered an infection risk unless it contains visible blood?

A) Sweat B) Vomitus C) Cerebrospinal fluid D) Saliva

Question 7 of 10

Which thawing method is PROHIBITED for TCS foods?

A) Under running water at 70°F or lower B) On the counter at room temperature C) In the microwave if cooked immediately D) In the refrigerator

Question 8 of 10

What is the 2026 Temperature Danger Zone (TDZ) for TCS foods?

A) 0°F to 40°F B) 70°F to 120°F C) 41°F to 135°F D) 32°F to 100°F

Question 9 of 10

What is the difference between "Cross-Contamination" and "Cross-Contact"?

A) Contamination involves pathogens; Contact involves allergens B) There is no difference C) Contamination is for meat; Contact is for veggies D) Contact is for managers only

Question 10 of 10

What is a "Critical Control Point" (CCP) in a HACCP plan?

A) A place to eat lunch B) A type of thermometer C) A point where a hazard can be prevented, eliminated, or reduced to safe levels D) The front door of the restaurant