E
.
Learndmv
DMV PRACTICE
Toggle navigation
Find your state
Exam types
Practice tests
Sign in
Create account
↗
← Leave quiz
Jamaica Food Handler's Permit Exam Practice Questions - Jamaica Food Handler's Permit Examination (Ministry of Health & Wellness) Exam
Practice mode
Question
1
of 25
QUESTION 1 / 25
Under the Jamaican Public Health (Food Handling) Regulations, what minimum score must a candidate achieve to pass the Food Handler's knowledge test?
Choose one answer below.
A
50%
✓
B
60%
✓
C
70%
✓
D
80%
✓
QUESTION 2 / 25
How long is a Jamaican Food Handler's Permit valid before it must be renewed?
Choose one answer below.
A
Six months
✓
B
One year
✓
C
Two years
✓
D
Five years
✓
QUESTION 3 / 25
Which Jamaican law primarily governs the licensing and conduct of food handlers?
Choose one answer below.
A
The Public Health (Food Handling) Regulations, 1998
✓
B
The Companies Act, 2004
✓
C
The Tourism Board Act
✓
D
The Consumer Protection Act
✓
QUESTION 4 / 25
Before a Food Handler's Permit is issued in Jamaica, the applicant must undergo what?
Choose one answer below.
A
A written essay only
✓
B
A medical examination at a government clinic
✓
C
A driving test
✓
D
A criminal background check only
✓
QUESTION 5 / 25
Who delivers the food safety training session for prospective Jamaican food handlers?
Choose one answer below.
A
A public health officer
✓
B
A police constable
✓
C
A bank officer
✓
D
A customs officer
✓
QUESTION 6 / 25
What is the single most important personal hygiene practice for preventing the spread of foodborne illness?
Choose one answer below.
A
Wearing cologne
✓
B
Frequent and proper handwashing
✓
C
Chewing gum while working
✓
D
Wearing jewelry
✓
QUESTION 7 / 25
For how long should a food handler scrub their hands with soap when washing?
Choose one answer below.
A
At least 20 seconds
✓
B
About 2 seconds
✓
C
Exactly 5 minutes
✓
D
Soap is not necessary if water is hot
✓
QUESTION 8 / 25
When must a food handler wash their hands?
Choose one answer below.
A
Only at the start of the shift
✓
B
After using the toilet, handling raw food, and before handling ready-to-eat food
✓
C
Only when hands look dirty
✓
D
Once per day
✓
QUESTION 9 / 25
A food handler has an open, infected cut on their finger. What is the correct action?
Choose one answer below.
A
Ignore it and keep working
✓
B
Cover it with a clean waterproof dressing and a glove, or stop handling food
✓
C
Lick the cut clean
✓
D
Rinse it with the food being prepared
✓
QUESTION 10 / 25
A food handler develops vomiting and diarrhea. What should they do?
Choose one answer below.
A
Continue working but wash hands more often
✓
B
Report the illness to their supervisor and stay away from food handling
✓
C
Take medicine and keep cooking
✓
D
Wear two pairs of gloves and continue
✓
QUESTION 11 / 25
Why should food handlers keep their fingernails short, clean, and unpolished?
Choose one answer below.
A
To look professional only
✓
B
Long or polished nails can harbor bacteria and chips can fall into food
✓
C
Nail length has no effect on food safety
✓
D
To make gloves fit better only
✓
QUESTION 12 / 25
Why should a food handler wear a clean hat or hair net while preparing food?
Choose one answer below.
A
To keep warm
✓
B
To prevent hair and scalp flakes from falling into food
✓
C
It is only for fashion
✓
D
To hold a pen behind the ear
✓
QUESTION 13 / 25
What is the temperature 'danger zone' in which bacteria multiply most rapidly in food?
Choose one answer below.
A
Below 0 degrees Celsius
✓
B
5 degrees Celsius to 60 degrees Celsius (41 to 140 degrees Fahrenheit)
✓
C
Above 100 degrees Celsius
✓
D
Minus 18 degrees Celsius to 0 degrees Celsius
✓
QUESTION 14 / 25
What is the recommended maximum temperature for a refrigerator storing food?
Choose one answer below.
A
5 degrees Celsius (41 degrees Fahrenheit) or below
✓
B
15 degrees Celsius
✓
C
25 degrees Celsius
✓
D
Minus 18 degrees Celsius
✓
QUESTION 15 / 25
What is the recommended temperature for a freezer used to store frozen food?
Choose one answer below.
A
0 degrees Celsius
✓
B
5 degrees Celsius
✓
C
Minus 18 degrees Celsius (0 degrees Fahrenheit) or below
✓
D
Minus 2 degrees Celsius
✓
QUESTION 16 / 25
To what minimum internal temperature should poultry (such as chicken) be cooked to be safe?
Choose one answer below.
A
45 degrees Celsius
✓
B
60 degrees Celsius
✓
C
74 degrees Celsius (165 degrees Fahrenheit)
✓
D
30 degrees Celsius
✓
QUESTION 17 / 25
Hot food held for service should be kept at what minimum temperature?
Choose one answer below.
A
37 degrees Celsius
✓
B
60 degrees Celsius (140 degrees Fahrenheit) or above
✓
C
25 degrees Celsius
✓
D
45 degrees Celsius
✓
QUESTION 18 / 25
When reheating previously cooked food for hot holding, what internal temperature should it reach?
Choose one answer below.
A
40 degrees Celsius
✓
B
50 degrees Celsius
✓
C
74 degrees Celsius (165 degrees Fahrenheit)
✓
D
Just warm to the touch
✓
QUESTION 19 / 25
What is the safest way to thaw frozen meat?
Choose one answer below.
A
On the kitchen counter at room temperature overnight
✓
B
In the refrigerator at or below 5 degrees Celsius
✓
C
In warm sunlight
✓
D
Next to a hot stove
✓
QUESTION 20 / 25
What is the maximum time potentially hazardous food should be left at room temperature in the danger zone before it must be discarded?
Choose one answer below.
A
8 hours
✓
B
2 hours
✓
C
12 hours
✓
D
It can stay out indefinitely
✓
QUESTION 21 / 25
What is cross-contamination?
Choose one answer below.
A
Cooking two foods at once
✓
B
The transfer of harmful microorganisms from one food or surface to another
✓
C
Adding too much salt to food
✓
D
Freezing food twice
✓
QUESTION 22 / 25
To prevent cross-contamination, how should raw chicken be stored in a refrigerator relative to ready-to-eat foods?
Choose one answer below.
A
On the top shelf above salads
✓
B
On the bottom shelf, below ready-to-eat foods
✓
C
Mixed together with cooked food
✓
D
Storage position does not matter
✓
QUESTION 23 / 25
A common way to prevent cross-contamination when preparing raw meat and vegetables is to:
Choose one answer below.
A
Use the same cutting board for everything to save time
✓
B
Use separate, color-coded cutting boards for raw meat and produce
✓
C
Never use cutting boards
✓
D
Wipe the board on your apron between foods
✓
QUESTION 24 / 25
After cutting raw fish on a board, what must be done before using that board for salad vegetables?
Choose one answer below.
A
Nothing, just keep going
✓
B
Wash, rinse, and sanitize the board (or use a different clean board)
✓
C
Blow on it to cool it
✓
D
Sprinkle salt on it
✓
QUESTION 25 / 25
What is the correct order of the four-step manual warewashing/cleaning process for surfaces and utensils?
Choose one answer below.
A
Sanitize, rinse, wash, scrape
✓
B
Scrape/pre-clean, wash, rinse, sanitize
✓
C
Wash, sanitize, scrape, dry
✓
D
Rinse, dry, wash, scrape
✓
← Previous
0 of 25 answered
Next question →
Finish & see results →