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Food Handler Card (US)

Cleaning and sanitizing: practice questions

Our Food Handler Card bank has 30 questions on this topic. Here are 5 of them with answers; the full mock exam draws from every topic, like the real one.

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Question 1

Wiping cloths used for drying food spills on plates during service must be kept how?

  1. Wet with sanitizer and used for counters too
  2. Stored with mop heads
  3. Soaked in dish water
  4. Dry and used for no other purpose
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D. Dry and used for no other purpose — Cloths for wiping food spills from tableware during service are kept dry and used for nothing else.

Question 2

May the three-compartment sink be used to thaw food or wash produce?

  1. Yes, even while dirty dishes are soaking in the other compartments
  2. Yes, without cleaning
  3. Never
  4. Yes, if it's cleaned and sanitized first and after
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D. Yes, if it's cleaned and sanitized first and after — A warewashing sink used to wash produce or thaw food is cleaned and sanitized before and after that use.

Question 3

Single-use disposable sanitizer wipes must be used how?

  1. As many times as possible
  2. On hands instead of washing them at the hand sink
  3. Only on floors
  4. As the EPA-approved label says
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D. As the EPA-approved label says — Single-use disposable sanitizer wipes are used according to the EPA-approved manufacturer's label.

Question 4

Garbage cans inside the kitchen that hold food scraps should be what when not in continuous use?

  1. Left open for easy use
  2. Stored next to the prep table
  3. Kept under the hand sink
  4. Covered
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D. Covered — Refuse receptacles containing food residue are kept covered when not in continuous use, and outdoor ones have tight-fitting lids.

Question 5

A cook preps raw fish and then raw chicken on the same board without cleaning in between. Why might this be allowed?

  1. Cutting boards never need cleaning
  2. Fish and chicken are the same food
  3. It is not allowed under any circumstances, even for raw foods
  4. Chicken is cooked hotter than fish
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D. Chicken is cooked hotter than fish — Cleaning isn't required between raw meats and poultry handled in a succession of higher cooking temperatures.

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