Food Handlers Card Practice Test· ANSI-accredited programs (FDA Food Code)
The most common cause of foodborne illness outbreaks linked to food handlers is:
Choices
- ACooking food too thoroughly
- BPoor personal hygiene, such as not washing handsCorrect
- CStoring food in a freezer
- DUsing a clean cutting board
Answer
Poor personal hygiene, such as not washing hands
Poor personal hygiene, especially failing to wash hands after using the restroom, spreads pathogens like Norovirus and Hepatitis A. Proper handwashing is the single most effective prevention step.
Practice the full Food Handlers Card Practice Test
30 questions in the pool · 25-question timed exam.
More from this topic
- Q1The temperature "danger zone" in which bacteria grow most rapidly is:
- Q2The six conditions bacteria need to grow are remembered by the acronym FAT TOM. They are:
- Q3Which of these is a TCS (Time/Temperature Control for Safety) food?
- Q4A food handler should report which symptom to their manager before working with food?
- Q5The "Big 6" pathogens are highly contagious and must be reported. Which is one of them?