Learn2Serve Manager's Food Handler's License EXAM fully solved & updated 2026(latest version verified for accuracy) | 2026 Latest!!

A food handler's duties regarding food safety include all of the following practices EXCEPT:

Periodically test food for illness causing microorganisms

What is the most direct cause of customer loyalty?

High food safety standards

What is the best way to prevent poor food safety?

Employee training

Which one of the following duties is management's responsibility to ensure food safety?

Preventing infected employees from contaminating food.

All of the following are the most common Critical Control Points (CCPs) EXCEPT:

Customer service

Which agency publishes the food code?

fda

Which one of the following steps is NOT one of the seven HACCP steps?

create a cost analysis

Creation of which one of the following quality programs is a management responsibility?

assurance

Local health codes establish requirements for all of the following subjects EXCEPT

price controls

Why must the manager sign the inspection document after the inspector has completed the investigation?

To confirm that the inspection has taken place.

An organism that lives in or on another organism, often with harmful side effects—but without benefits is:

parasite

The viral infection Hepatitis A can be most effectively controlled if:

All food personnel practice personal hygiene, such as thorough handwashing.

What is the easiest way to recognize foods contaminated with spoilage bacteria?

Changes in color and smell

Which one of the following situations would MOST LIKELY promote bacterial contamination?

Touching raw chicken and then cooked chicken without changing gloves.

One of the most important reasons for using only reliable water sources is to reduce

The number of parasites, such as Cyclospora Cayetanensis, that can infest foods.

Which bacteria cause the greatest harm in the food industry

pathogenic

All of the following bacteria can cause foodborne illness EXCEPT:

Acidophilus milk

Which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell

botulism

Which one of the following food contaminations is usually associated with undercooked chicken

salmonella

Which one of the following food contaminations is best prevented by cooking to safe temperatures

e. coli

Contamination of food items by other living organisms is known as

biological

Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food?

heat

Perhaps the most common vehicle of contamination in the food industry is

hands, so they should be washed often

The contamination results from the spread of bacteria from meat to vegetables is called

cross

Which one of the following contaminants is a physical contaminant?

hair

You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of potatoes to begin peeling them with the same knife. What action should you take

Caution the food handler that she must clean and sanitize her knife.

An employee brings you a bag of oatmeal in which he has found black specks. What is the MOST LIKELY cause of those specks?

Pests have gotten into the bag and left waste secretions in the oatmeal.

Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs, and wood damage will reduce the chances of

physical contamination

Toxins from seafoods, mushrooms, and molds present the greatest potential for

chemical

Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect?

Educating employees about clean, responsible, and legal food handling.

Food preservation does all of the following EXCEPT

promotes the growth of microorganisms

In degrees Fahrenheit, what is the temperature range of the Danger Zone?

41 to 135

Reheated food items must be heated for a minimum of 15 seconds to at least

165

The preservation technique that attempts to remove moisture is

dehydration

"Chilling" is most commonly practiced by

commercial food distributers

All of the following are Time/Temperature Control for Safety Foods Except

Processed garlic mixtures

Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in

10 to 20 minutes

It is important that food servers are trained to know food ingredients because

they will need to help customers who have food allergies

The best temperature for short-term refrigeration storage is

34 to 40

Which preservation technique involves heating foods to mild temperatures and then cooling them down immediately

Pasteurization

You see that the food handler you assigned to prepare the salad has a small cut on her hand. You should:

Have her put a watertight bandage over the cut and wear gloves

Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during the lunch rush, you tell him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are the hazards created by Gabe's actions, and what action should you take?

Although he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw chicken and then touching cooked chicken. You should stop Gabe, dispose of any orders he has just filled, and then have Gabe wash his hands and change gloves before continuing to fill orders.

You have a staff that is thoroughly trained in proper hand washing; however, in which one of the following situations would you need to speak to an employee

You are in the dining area and you see a salad bar attendant pet a service animal

If all proper hand washing steps are followed, how long should the entire process take

at least 20 seconds

Because of the risk of spreading Staphylococus aureus, which area of their bodies should employees be trained to avoid touching

mouth, nose, and throat

Why should you stock only brightly colored bandages for first aid supply

So they can be easily found if they fall into food

Near the end of an interview with a person you have decided to hire, she discloses to you that she is infected with HIV. What actions should you take?

Consider her to be a disabled person and continue with your decision

Corrective action needs to be taken immediately if you see a food handler

Using hand sanitizer instead of washing their hands

The most important reason for having food handlers wear hair restraints is to

prevent food handlers from contaminating their hands by touching their hair

If an employee is properly trained, he should be able to demonstrate all of the following competencies except

identify by price and quality the most desirable suppliers

An effective way to choose reputable suppliers is to

visit their warehouses

Which of these food items upon receiving should be given priority in storage

frozen items

A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of

thawing and refreezing

Employees trained to receive foods properly will complete all of the following steps except

not- check order completion

Your latest shipment of chicken has some items with USDA stickers and some items with USDA GRADE stamps. What is the difference in these items

Stamps mean the chicken's quality has been rated

The best place to store grains to reduce the risk of cross-contamination is

Next to the canned peaches

Rotating stock so that the oldest items move first is often referred to as

FIFO- first in, first out

Labels should include all of the following except

not- the best way to store the food item

To ensure proper protection for foods during storage, the bottom shelf should be

At least six inches off the floor

According to the Food Code, proper food labels should NOT contain

not- the period of time ready-to-eat foods were refrigerated before being frozen

Cross-contamination has occurred when

the same unwashed gloves are used to handle different meats

Sanitization can be done by all of the following except

air drying

Which of the following steps comes last

air dry

If steam is used to sanitize, it must be at

200 for 5 minutes

It is very important to sanitize all of the following items except

hair

The presence or growth of microorganisms is a type of

biological hazard

To prevent cross-contamination, you should take immediate corrective action if you notice a receiving employee did not

wash off rubber boots before entering food storage areas

Food surfaces and equipment are not fully cleaned and sanitized until

they have been allowed to air dry completely

Most of your cooking equipment is copper and your utensils are silver, so which sanitizer would you not want to use

iodine-based

Which one of the following conditions in an outside waste disposal area needs to be corrected immediately

containers without covers

Pest infestations must be controlled for all of the following reasons EXCEPT:

They tend to be overlooked by loyal employees who know the food is good.

A food preparer brings you a bag of rice with a few black things among the grains. You suspect mouse droppings, but you are not sure. What should you do?

Dispose of the bag and check all other bags in storage.

The best eradication method for a major infestation is

chemical

Which method is the best for the prevention of pest infestations?

Regular cleaning and monitoring

Since pests are living organisms requiring four basic needs for survival, which one of these needs, if their access to it is eliminated, will drastically reduce pests in your establishment

food

Employees must be trained to notice signs of pests, which include all of the following EXCEPT:

Traps that have not been tripped, bait that has not been eaten, but it might.

Whenever a trap has sprung and caught a pest, you will want to:

Check for biological contamination from blood and dispose of any possibly contaminated foods.

Where should you put pest baits and bait stations to prevent chemical contamination from rodenticides

outside

Maintaining an integrated pest management program (IPM) best serves

Business interests

Should you become aware of a pest problem in your establishment, all of your measures to eradicate the pests should conclude with

Schedule regular, routine visits from the pest control operators (PCOs).

Which one of the following situations requires management to contact the local regulatory authority?

Water service interrupted for two hours

All toilets in a food service establishment must have

hot running water

A well-designed building should have all the following except

locker rooms with showers

Which one of the following materials must not be used in the construction of food preparation and storage areas

indoor/outdoor carpeting

Which of the following types of floors are least suited for food prep areas

floors made of hard, non-porous material

For which one of the following purposes is non potable water approved

mopping floors

Which area is not required to have a conveniently located hand washing facility

food storage

If all of the following items were stored on the same rack on the same wall, which item would be stored closest to the ground

beef

Effective ventilation systems

minimize odor

It is important that all wooden utensils be

made of maple or close-grained hardwoods

The HACCP system has seven principles

1. Conduct a hazard analysis

2. Determine the CCPs

3. Establish critical limits

4. Establish monitoring procedures

5. Establish corrective actions

6. Establish verification procedures

7. Establish record keeping and documentation procedures

Which of the following steps is one of the seven HACCP principles

determine the CCPs

The purpose of a hazard analysis is to

examine work areas for potential dangers

Critical control points are hazards that can be

controlled or eliminated

Critical limits set

minimum standards for processes

Once CCP limits have been determined, the next step is to establish a

monitoring procedure

To ensure the success of any HACCP, management must

educate employees

What is the first line of defense against all contaminations

prevention

To reduce dramatically all potential contamination, the most highly critical training for all employees is

personal hygiene

The best method for training employees how to clean a slicer is to show the skill and then

have them do it for you