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Utah Food Handler Test with Verified Answers |Latest
Question 1: You must stay home from work if you have which
of the following symptoms?
CORRECT ANSWER : Diarrhea and Vomiting
Question 2: Which of the following actions would help prevent
physical hazards?
CORRECT ANSWER : an object that can choke, gag, cut or
otherwise injure a customer.
Question 3: A waiter at a restaurant has diarrhea. What should
happen?
CORRECT ANSWER : send them home
Question 4: Which person is most likely to be infected when
exposed to foodborne pathogens?
CORRECT ANSWER :
Question 5: What should food workers use to prevent cross-
contamination with ready to eat foods?
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CORRECT ANSWER : Single-use gloves
Question 6: A food worker makes sandwiches using tuna salad
prepared yesterday. How should the food worker label the sandwiches with a use by date?
CORRECT ANSWER : With the date in 7 days.
Question 7: Which population is considered highly susceptible?
CORRECT ANSWER : High School students
Question 8: What is the minimum hot holding temperature
requirement for hot dogs?
CORRECT ANSWER : 145 degrees
Question 9: Where may food workers drink from an uncovered
cup during work?
CORRECT ANSWER : In the break area
Question 10: A Food worker is pouring sanitizing solution into
spray bottles. What should the food worker do when he is done?
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CORRECT ANSWER : Clearly label the bottles with the name
of the chemical
Question 11: How should food workers deter pests from outdoor
dumpsters?
CORRECT ANSWER : Keep the area around dumpster clean.
Question 12: A food worker has safely cooled a large pot of
soup to 70 degrees (21 cel) within 2hrs. What temp must the soup reach in the next 4 hours to be cooler properly?
CORRECT ANSWER : 41 degrees
Question 13: A food worker vomits a few hours before he is
scheduled to work, but he feels better in time for shift. When he arrives at work, he is assigned to scoop ice cream for customers.What hazard is most likely to contaminate the ice cream he serves?
CORRECT ANSWER : Bacteria and viruses from his hands.
Question 14: A food worker has finished organizing the fridge
and returns to the kitchen. What must he do before slicing bread?
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CORRECT ANSWER : Wash his hands and put on new gloves.
Question 15: A food worker needs to thaw a package of ground
beef. Which thawing method should the food worker use?
CORRECT ANSWER : Put the beef in a bowl of cold water.
Question 16: Where are you allowed to wash your hands?
CORRECT ANSWER : A handwashing sink
Question 17: What should food workers use to touch food from
display cases?
CORRECT ANSWER : Serving tongs
Question 18: When must the cleaning step occur when cleaning
and sanitizing in a three-compartment sink?
CORRECT ANSWER : Before cleaning
Question 19: A food worker is cooking vegetables that will be
hot held. What internal temperature must the vegetables reach while cooking?