360 TRAINING FOOD
HANDLERS PRACTICE
EXAM Question 1: What is the proper minimum clearance between the �oor and �oor- mounted equipment?
Choices:
1) 4 inches 2) 6 inches 3) 8 inches 4) 12 inches
Correct Answer: 6 inches
Explanation: Food and �oor-mounted equipment must be stored at least 6 inches o� the �oor to allow for cleaning and prevent pest infestation.Page 1
Question 2: Which of the following occurs with the use of adequate lighting in a food establishment?
Choices:
1) It encourages pests to enter 2) It is more di�cult to identify hazards 3) It makes cleaning and sanitizing easier 4) It increases the risk of chemical contamination
Correct Answer: It makes cleaning and sanitizing easier
Explanation: Adequate lighting helps sta� see dirt and spills, making cleaning and sanitizing much easier and more e�ective.
Question 3: What minimum internal temperature is required for rapidly reheating
previously cooked TCS foods for hot holding?
Choices:
1) 140°F (60°C)
2) 155°F (68°C)
3) 165°F (74°C)
4) 180°F (82°C)
Correct Answer: 165°F (74°C)
Explanation: Previously cooked TCS foods must be rapidly reheated to an internal temperature of 165°F for at least 15 seconds within 2 hours.Page 2
Question 4: When using hot water to manually sanitize objects in a 3-compartment
sink, the water temperature must be at least:
Choices:
1) 135°F
2) 150°F
3) 171°F
4) 212°F
Correct Answer: 171°F
Explanation: For hot water manual sanitization, items must be immersed in water that is at least 171°F (77°C) for at least 30 seconds.
Question 5: An employee would not be allowed to work in a food preparation area
with which of the following symptoms?
Choices:
1) A mild headache 2) Diarrhea 3) A sore throat with no fever 4) A minor cut with a tight-�tting bandage and glove
Correct Answer: Diarrhea
Explanation: Employees experiencing diarrhea, vomiting, or jaundice must be excluded from the food establishment as they can easily spread foodborne illnesses.Page 3