Food Handler Card (US)
Cooling and reheating: practice questions
Our Food Handler Card bank has 18 questions on this topic. Here are 3 of them with answers; the full mock exam draws from every topic, like the real one.
Question 1
How should pans of cooling food be arranged in the cooler?
- Stacked tightly on top of each other
- Pushed to the back and covered with towels to protect them
- Spaced apart for air flow
- On the floor near the door
Show the answer
C. Spaced apart for air flow — Containers are arranged to give maximum heat transfer through the container walls.
Question 2
A sealed, commercially made ready-to-eat product (like canned chili) is reheated for hot holding. What is the minimum?
- 165°F (74°C)
- 135°F (57°C)
- 155°F (68°C)
- 180°F (82°C)
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B. 135°F (57°C) — Commercially processed and packaged ready-to-eat TCS food is reheated to at least 135°F for hot holding.
Question 3
Why is a big, deep pot of chili a cooling problem?
- It cools too fast at the edges and dries out on top
- The center stays warm too long
- The pot gets too cold
- Chili does not need cooling
Show the answer
B. The center stays warm too long — Separating food into smaller or thinner portions and using shallow pans speeds heat transfer.