Free food handler practice test for the PFH

1. No. 01Illness

   Which food is most commonly associated with Bacillus cereus toxin production?

   ACooked riceBRaw chickenCFresh vegetablesDDairy products

   Pick one. The chit flips to a note on every option.

   Back to the notes

   Notes on No. 01

   1. A

      Cooked rice Correct: Bacillus cereus spores survive cooking, and rice cooled slowly or left out lets them grow and make a toxin that reheating won't destroy.

   2. B

      Raw chicken Raw chicken is the classic Salmonella and Campylobacter carrier, and a proper 165°F cook kills those; it isn't the B. cereus food.

   3. C

      Fresh vegetables Produce is tied more to E. coli, Salmonella, and norovirus from soil, water, or hands than to B. cereus toxin.

   4. D

      Dairy products Dairy can carry Listeria or Staph toxin when mishandled, but the textbook B. cereus food is cooked rice and other starches.

   More notes below ↓

   Show the questionNext chit

2. No. 02Pests

   Which of these is a common sign of rodent infestation?

   ADirty floors in the back hallwayBDroppings near food storage areasCRusty equipment in the dish areaDCondensation on walls and pipes

   Pick one. The chit flips to a note on every option.

   Back to the notes

   Notes on No. 02

   1. A

      Dirty floors in the back hallway Dirty floors can attract rodents, but they're a cause, not a sign that rodents are already there.

   2. B

      Droppings near food storage areas Correct: Droppings, often near food, walls, and corners, are one of the clearest signs rodents are living in the building.

   3. C

      Rusty equipment in the dish area Rust is a maintenance issue and tells you nothing about rodents.

   4. D

      Condensation on walls and pipes Condensation adds moisture that pests like, but it isn't evidence of rodents.

   More notes below ↓

   Show the questionNext chit

3. No. 03Illness

   Which contamination type is most likely to affect multiple food facilities simultaneously?

   AA worker who comes in sickBContaminated ingredients from a supplierCMice in one kitchen's storeroomDA dirty ice machine in one kitchen

   Pick one. The chit flips to a note on every option.

   Back to the notes

   Notes on No. 03

   1. A

      A worker who comes in sick A sick worker can cause an outbreak, but only at the place where that person works.

   2. B

      Contaminated ingredients from a supplier Correct: One supplier ships the same contaminated product to many kitchens at once, which is how one problem turns into outbreaks at several restaurants.

   3. C

      Mice in one kitchen's storeroom Mice in one storeroom put that kitchen's food at risk, not the food at other restaurants.

   4. D

      A dirty ice machine in one kitchen A dirty ice machine contaminates the ice in that one kitchen; other places have their own machines.

   More notes below ↓

   Show the questionNext chit

4. No. 04Contamination

   What type of contamination is most likely from broken light bulbs above food prep areas?

   ACross-contaminationBPhysical contaminationCBiological contaminationDChemical contamination

   Pick one. The chit flips to a note on every option.

   Back to the notes

   Notes on No. 04

   1. A

      Cross-contamination Cross-contamination describes how a hazard moves from one place to another; it isn't a category of hazard on its own.

   2. B

      Physical contamination Correct: Glass shards are a physical hazard, which is why lights over food and prep areas need shields or shatter-resistant bulbs.

   3. C

      Biological contamination Biological hazards are living things like bacteria, viruses, and parasites, and glass is none of those.

   4. D

      Chemical contamination Chemical hazards are things like cleaners, sanitizers, and pesticides; a broken bulb drops glass, not chemicals.

   More notes below ↓

   Show the questionNext chit

5. No. 05Hygiene

   What is the proper way to dry hands after washing?

   AWipe them on their apronBShake them dry over the sinkCUse the shared cloth towelDUse single-use paper towels

   Pick one. The chit flips to a note on every option.

   Back to the notes

   Notes on No. 05

   1. A

      Wipe them on their apron An apron carries food soil and germs, so wiping on it dirties hands that were just washed.

   2. B

      Shake them dry over the sink Shaking leaves hands wet, and wet hands pick up and spread germs more easily.

   3. C

      Use the shared cloth towel A shared towel passes germs from one person's hands to the next.

   4. D

      Use single-use paper towels Correct: Single-use paper towels dry hands without passing germs between people; a clean continuous towel or an approved hand dryer also meets code.

   More notes below ↓

   Show the questionNext chit

6. No. 06Storage

   How should shell eggs be stored after receiving?

   AIn original cartons at 45°F or belowBIn open flats on a prep-line shelfCRemoved from cartons and stacked in binsDAt room temperature until the next rush

   Pick one. The chit flips to a note on every option.

   Back to the notes

   Notes on No. 06

   1. A

      In original cartons at 45°F or below Correct: Raw shell eggs may be stored at an air temperature of 45°F or below (Food Code 3-501.16(B)), in cartons that protect the shells and keep lot information.

   2. B

      In open flats on a prep-line shelf Open flats leave shells exposed to drips and odors, and a prep-line shelf won't hold them at 45°F or below.

   3. C

      Removed from cartons and stacked in bins Pulling eggs out of the carton loses the pack date and lot info and adds handling that can crack shells.

   4. D

      At room temperature until the next rush Raw shell eggs can carry Salmonella, and holding them warm lets it grow, so they go into refrigeration on arrival.

   More notes below ↓

   Show the questionNext chit

Nothing matches both filters. Clear one of them.