Food Handler / Food Safety Certification Exam II Copy
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Question 1 of 20
1. Question
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Question 2 of 20
2. Question
What symptom requires a food handler to be excluded from the operation?
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Question 3 of 20
3. Question
Which is an example of physical contamination?CorrectIncorrect -
Question 4 of 20
4. Question
What practice is useful for preventing Norovirus from causing foodborne illness?
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Question 5 of 20
5. Question
What condition promotes the growth of bacteria?CorrectIncorrect -
Question 6 of 20
6. Question
Parasites are commonly associated with what food?CorrectIncorrect -
Question 7 of 20
7. Question
What practice should be used to prevent seafood toxins from causing a foodborne illness?CorrectIncorrect -
Question 8 of 20
8. Question
How should chemicals be stored?CorrectIncorrect -
Question 9 of 20
9. Question
What does the L stand for in the FDA’s ALERT tool?CorrectIncorrect -
Question 10 of 20
10. Question
What practice can help prevent allergic reactions?CorrectIncorrect -
Question 11 of 20
11. Question
What symptom can indicate a customer is having an allergic reaction?CorrectIncorrect -
Question 12 of 20
12. Question
Where should a food handler wash his or her hands after prepping food?CorrectIncorrect -
Question 13 of 20
13. Question
When should a food handler with a sore throat and fever be excluded from the operation?CorrectIncorrect -
Question 14 of 20
14. Question
A food handler comes to work with diarrhea. What should the manager tell the food handler to do?CorrectIncorrect -
Question 15 of 20
15. Question
What should a food handler do to make gloves easier to put on?CorrectIncorrect -
Question 16 of 20
16. Question
When can a food handler diagnosed with jaundice return to work?CorrectIncorrect -
Question 17 of 20
17. Question
Which item is a potential physical contaminant?CorrectIncorrect -
Question 18 of 20
18. Question
What is the purpose of hand antiseptic?CorrectIncorrect -
Question 19 of 20
19. Question
Single-use gloves are not required whenCorrectIncorrect -
Question 20 of 20
20. Question
What should food handlers do after leaving and returning to the prep area?CorrectIncorrect