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Florida Food Handler Practice Test 2026: الاختبار التدريبي 4

الاختبار التدريبي 4 من 6 في «Florida Food Handler Practice Test»: 25 من الأسئلة الإضافية مع الإجابات والشروح.

  • سلامة الأغذية
  • فلوريدا
  • عدد الأسئلة: 130
  • تمت المراجعة في 10 أكتوبر 2026

  1. السؤال 1 من 25

    What are the three main types of hazards that can make food unsafe?
    أظهر الإجابة

    الإجابة: B. Biological, chemical and physical

    Germs are biological hazards, cleaners and pesticides are chemical hazards, and objects such as glass or metal are physical hazards.

  2. السؤال 2 من 25

    What must you do after thawing raw meat in a microwave?
    أظهر الإجابة

    الإجابة: B. Cook it right away

    Food thawed in a microwave may get warm in spots, so it must be cooked immediately.

  3. السؤال 3 من 25

    A delivery of cold TCS food arrives. What temperature should it be?
    أظهر الإجابة

    الإجابة: A. 41°F or colder

    Check deliveries on arrival. Cold TCS food should be at 41°F or colder, and frozen food should still be frozen.

  4. السؤال 4 من 25

    Which of these is a physical hazard?
    أظهر الإجابة

    الإجابة: D. A piece of broken glass in a salad

    A physical hazard is an object, such as glass, metal, a staple or a bandage, that ends up in food.

  5. السؤال 5 من 25

    Who should apply pesticides in a food establishment?
    أظهر الإجابة

    الإجابة: C. A licensed pest control operator

    Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

  6. السؤال 6 من 25

    Can an empty sanitizer bottle be washed and used to store salad dressing?
    أظهر الإجابة

    الإجابة: B. No, chemical containers must never be reused for food

    Never reuse chemical containers for food, and never put chemicals in food containers.

  7. السؤال 7 من 25

    Who should a food worker tell when they are sick?
    أظهر الإجابة

    الإجابة: D. The person in charge

    Food workers must report certain symptoms and diagnoses to the person in charge so the right action can be taken.

  8. السؤال 8 من 25

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
    أظهر الإجابة

    الإجابة: B. Food protection manager certification

    The Food Code requires at least one employee with supervisory and management responsibility to be a certified food protection manager.

  9. السؤال 9 من 25

    A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?
    أظهر الإجابة

    الإجابة: D. Tell the person in charge

    The person in charge needs to know about exposure so they can decide whether the worker must be restricted.

  10. السؤال 10 من 25

    Which item is approved as a sanitizer in many food establishments?
    أظهر الإجابة

    الإجابة: A. Chlorine bleach mixed to the right strength

    Common approved sanitizers include chlorine bleach, quaternary ammonium (quat) and iodine, used at the right concentration.

  11. السؤال 11 من 25

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?
    أظهر الإجابة

    الإجابة: A. They must wear intact single-use gloves

    Nail polish and fake nails can chip into food or hide dirt. They are allowed only if the worker wears intact gloves.

  12. السؤال 12 من 25

    How do you check that a thermometer is accurate using the ice-point method?
    أظهر الإجابة

    الإجابة: C. Put it in a cup of crushed ice and water; it should read 32°F

    In a glass of ice and water, an accurate thermometer reads 32°F. If not, adjust or replace it.

  13. السؤال 13 من 25

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
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    أظهر الإجابة

    الإجابة: A. On the bottom shelf

    Raw poultry needs the highest cooking temperature, so it goes lowest. That way its juices cannot drip onto other food.

  14. السؤال 14 من 25

    What is the minimum internal cooking temperature for a fish fillet?
    أظهر الإجابة

    الإجابة: A. 145°F for 15 seconds

    Fish, seafood, and steaks or chops of beef, pork, veal and lamb must reach 145°F for 15 seconds.

  15. السؤال 15 من 25

    How do you check that a chemical sanitizer is the right strength?
    أظهر الإجابة

    الإجابة: B. Use a test strip or test kit

    Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.

  16. السؤال 16 من 25

    When should sanitizer solution in a bucket be changed?
    أظهر الإجابة

    الإجابة: B. When it is dirty, cloudy or too weak

    Food and dirt use up sanitizer. Replace it when it looks dirty or tests too weak.

  17. السؤال 17 من 25

    A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?
    أظهر الإجابة

    الإجابة: C. Call 911 right away

    A severe allergic reaction can be life-threatening. Call 911 immediately.

  18. السؤال 18 من 25

    Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?
    أظهر الإجابة

    الإجابة: A. No, ice used to cool food or containers cannot be used as food

    The Food Code does not allow ice used as a coolant to be used as food or in drinks.

  19. السؤال 19 من 25

    When thawing food under running water, what must the water be like?
    أظهر الإجابة

    الإجابة: D. Running and 70°F or colder

    Food must be fully under cold running water at 70°F or colder, in a food prep sink.

  20. السؤال 20 من 25

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
    أظهر الإجابة

    الإجابة: B. 165°F

    Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.

  21. السؤال 21 من 25

    Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?
    أظهر الإجابة

    الإجابة: A. 4 hours

    Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.

  22. السؤال 22 من 25

    What is the difference between cleaning and sanitizing?
    أظهر الإجابة

    الإجابة: C. Cleaning removes food and dirt; sanitizing reduces germs to safe levels

    Clean first with soap and water, then sanitize with heat or an approved chemical.

  23. السؤال 23 من 25

    What does FIFO mean when storing food?
    أظهر الإجابة

    الإجابة: D. First in, first out: use older food before newer food

    Put new deliveries behind older stock so the older food is used first.

  24. السؤال 24 من 25

    Who publishes the Food Code that most states base their food safety rules on?
    أظهر الإجابة

    الإجابة: D. The U.S. Food and Drug Administration (FDA)

    The FDA Food Code is a model that state, local, tribal and territorial governments can adopt as their own rules.

  25. السؤال 25 من 25

    Under the Food Code, cooked food must cool from 135°F to 70°F within how long?
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    أظهر الإجابة

    الإجابة: D. 2 hours

    The first stage of cooling, from 135°F to 70°F, must happen within 2 hours because germs grow fastest in this range.

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