Free Practice Tests | Practice Test Bank

Question 1

92% answer correctly

What must a food handler with a hand wound do to safely work with food?

	Bandage the wound with an impermeable cover and wear a single-use glove
	Bandage the wound and avoid contact with food for the rest of the shift
	Wash the wound and wear a single-use glove
	Apply iodine solution and a permeable bandage

Question 2

53% answer correctly

What is the purpose of setting a critical limit in the cooking process of TCS food?

	Avoid serving undercooked food to high-risk customers
	Identify potential hazards
	Reduce hazards to safe levels
	Identify where hazards can be eliminated

Question 3

76% answer correctly

When can a food handler with a sore throat and a fever return to work with or around food?

	The fever is gone for 24 hours.
	The sore throat is gone.
	No symptoms are experienced for 24 hours.
	A written medical release is provided.