Cross-Contamination & Allergens — Food Handler Certificate Practice Test

This Food Handler Certificate Cross-Contamination & Allergens practice set has 28 practice questions based on the official exam materials, each with an instant explanation. You need 75% on the real Food Handler Certificate knowledge test to pass.

Sample questions

Three questions from the Cross-Contamination & Allergens bank with the correct answer and an explanation. The practice quiz above draws 28 questions at random from the same bank.

1. How may a food employee handle exposed ready-to-eat food?

   • With a suitable utensil such as tongs, deli tissue, or single-use gloves — Correct answer
   • With clean bare hands washed within the last 30 minutes
   • With bare hands after applying hand sanitizer
   • With any clean cloth towel held in the hand

   Explanation: Food employees may not touch exposed ready-to-eat food with their bare hands. They must use a suitable utensil such as deli tissue, a spatula, tongs, single-use gloves, or dispensing equipment.

   Handbook: Cross-Contamination & Allergens — Bare-Hand Contact with RTE Food

2. What must food employees do regarding bare-hand contact with exposed food that is NOT in ready-to-eat form?

   • Minimize bare hand and arm contact with it — Correct answer
   • Never touch it under any circumstances
   • Handle it freely since it will be cooked
   • Only touch it with gloves that have touched RTE food

   Explanation: Food employees must minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form (such as raw animal foods that will be cooked).

   Handbook: Cross-Contamination & Allergens — Contact with Non-RTE Food

3. During storage and preparation, raw animal foods must be separated from which of the following?

   • Ready-to-eat food and unwashed fruits and vegetables — Correct answer
   • Only other raw meats of the same type
   • Dry goods and canned foods
   • Cleaning chemicals only

   Explanation: Raw animal foods must be separated during storage, preparation, holding, and display from raw ready-to-eat food, cooked ready-to-eat food, and unwashed fruits and vegetables to prevent cross-contamination.

   Handbook: Cross-Contamination & Allergens — Separating Raw from RTE