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Food Handler Practice Test (US) 2026: الاختبار التدريبي 4

الاختبار التدريبي 4 من 5 في «Food Handler Practice Test (US)»: 25 من الأسئلة الإضافية مع الإجابات والشروح.

  • سلامة الأغذية
  • الولايات المتحدة
  • عدد الأسئلة: 120
  • تمت المراجعة في 10 أكتوبر 2026

  1. السؤال 1 من 25

    Where should food workers wash their hands?
    أظهر الإجابة

    الإجابة: C. Only at a sink set aside for handwashing

    Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.

  2. السؤال 2 من 25

    Under the Food Code, a handwashing sink must provide water at what temperature?
    أظهر الإجابة

    الإجابة: A. At least 100°F

    Handwashing sinks must supply warm water at 100°F or more.

  3. السؤال 3 من 25

    Can hand sanitizer be used instead of washing your hands?
    أظهر الإجابة

    الإجابة: B. No, it can only be used after washing hands

    Hand antiseptics are not a substitute for handwashing. Use them only after washing, if at all.

  4. السؤال 4 من 25

    When must a food worker wash their hands?
    أظهر الإجابة

    الإجابة: A. After touching their hair or face

    Wash after touching hair or face, using the restroom, handling raw meat, taking out garbage, eating, drinking, smoking, and more.

  5. السؤال 5 من 25

    Which is the right way to dry your hands after washing?
    أظهر الإجابة

    الإجابة: C. A single-use paper towel or an air dryer

    Use paper towels or a hand dryer. Aprons and shared towels can put germs back on clean hands.

  6. السؤال 6 من 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
    أظهر الإجابة

    الإجابة: A. No, they must use utensils, deli tissue or single-use gloves

    Bare hands can spread germs. Ready-to-eat food will not be cooked again, so it must be handled with gloves or utensils.

  7. السؤال 7 من 25

    What should you do before putting on single-use gloves?
    أظهر الإجابة

    الإجابة: C. Wash your hands

    Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

  8. السؤال 8 من 25

    When should you change single-use gloves?
    أظهر الإجابة

    الإجابة: A. When they are torn, dirty or you change tasks

    Change gloves when they rip or get dirty, and after handling raw meat before touching ready-to-eat food.

  9. السؤال 9 من 25

    Can single-use gloves be washed and used again?
    أظهر الإجابة

    الإجابة: A. No, throw them away after one use

    Single-use gloves are used once and then thrown away.

  10. السؤال 10 من 25

    A food worker has a small cut on a finger. What should they do?
    أظهر الإجابة

    الإجابة: C. Cover it with a bandage and wear a single-use glove over it

    A bandage plus a glove keeps germs from the wound out of food. Tell the person in charge about an infected wound.

  11. السؤال 11 من 25

    Which jewelry may a food worker wear on the hands and arms while preparing food?
    أظهر الإجابة

    الإجابة: A. A plain ring, such as a wedding band

    The Food Code allows only a plain ring, and medically necessary devices, on the hands and arms.

  12. السؤال 12 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.

  13. السؤال 13 من 25

    What must food workers wear to keep hair out of food?
    أظهر الإجابة

    الإجابة: B. A hat, hair covering, hairnet or beard restraint

    The Food Code requires effective hair restraints for food employees who work with exposed food.

  14. السؤال 14 من 25

    Where may food workers eat, drink or smoke?
    أظهر الإجابة

    الإجابة: B. Only in a designated area away from food and equipment

    Eating, drinking and tobacco use belong in a set area where they cannot contaminate food. Wash hands afterward.

  15. السؤال 15 من 25

    Which symptom must a food worker report to the person in charge?
    أظهر الإجابة

    الإجابة: D. Vomiting

    Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.

  16. السؤال 16 من 25

    A cook has had diarrhea since last night. What should happen?
    أظهر الإجابة

    الإجابة: D. They must not work with food until they have been symptom-free for at least 24 hours

    Workers with vomiting or diarrhea are excluded from work and can return once symptoms have been gone for at least 24 hours.

  17. السؤال 17 من 25

    What is jaundice?
    أظهر الإجابة

    الإجابة: A. Yellowing of the skin or eyes

    Jaundice can be a sign of hepatitis A. A worker with jaundice must not work with food and the health department must be told.

  18. السؤال 18 من 25

    Which illness is one that a food worker must report if a doctor diagnoses it?
    أظهر الإجابة

    الإجابة: B. Hepatitis A

    Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.

  19. السؤال 19 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.

  20. السؤال 20 من 25

    A worker at a nursing home kitchen has a sore throat with a fever. What should happen?
    أظهر الإجابة

    الإجابة: B. They should be excluded from working with food

    Sore throat with fever leads to exclusion when the worker serves a highly susceptible population, such as a nursing home.

  21. السؤال 21 من 25

    A worker is sneezing and has a runny nose. What should they do?
    أظهر الإجابة

    الإجابة: C. Not work with exposed food, utensils or food-contact surfaces

    Workers with sneezing, coughing or a runny nose should not handle food or food-contact items.

  22. السؤال 22 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.

  23. السؤال 23 من 25

    What does the 2026 FDA Food Code require food businesses to do about employee illness?
    أظهر الإجابة

    الإجابة: C. Keep a written employee illness policy

    The 2026 Food Code added a requirement for a documented employee illness policy.

  24. السؤال 24 من 25

    A worker vomits in the dining room. What should be used to clean it up?
    أظهر الإجابة

    الإجابة: A. A disinfectant that works against norovirus, following written cleanup steps

    Kitchen sanitizers do not kill norovirus well. Follow the written procedure and use a disinfectant that works against norovirus.

  25. السؤال 25 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.

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