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Hawaii Food Handler Practice Test 2026: الاختبار التدريبي 6

الاختبار التدريبي 6 من 6 في «Hawaii Food Handler Practice Test»: 20 من الأسئلة الإضافية مع الإجابات والشروح.

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

  1. السؤال 1 من 20

    How high above the floor must food be stored?
    أظهر الإجابة

    الإجابة: A. At least 6 inches

    The Food Code requires food to be stored at least 6 inches above the floor to protect it from dirt, water and pests.

  2. السؤال 2 من 20

    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.

  3. السؤال 3 من 20

    A customer asks if a dish contains peanuts and you are not sure. What should you do?
    أظهر الإجابة

    الإجابة: B. Ask the chef or manager and check the ingredients before answering

    Never guess about allergens. Check with the person who knows the recipe and ingredients.

  4. السؤال 4 من 20

    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.

  5. السؤال 5 من 20

    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.

  6. السؤال 6 من 20

    Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?
    أظهر الإجابة

    الإجابة: B. Within 4 hours

    TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.

  7. السؤال 7 من 20

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
    أظهر الإجابة

    الإجابة: B. 155°F for 17 seconds

    Injecting or tenderizing pushes germs from the surface into the meat, so it must reach 155°F for 17 seconds.

  8. السؤال 8 من 20

    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.

  9. السؤال 9 من 20

    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.

  10. السؤال 10 من 20

    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.

  11. السؤال 11 من 20

    Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?
    أظهر الإجابة

    الإجابة: B. 135°F

    Plant foods cooked for hot holding must reach at least 135°F.

  12. السؤال 12 من 20

    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.

  13. السؤال 13 من 20

    In a three-compartment sink, what is in the third compartment?
    أظهر الإجابة

    الإجابة: C. Sanitizer

    The three compartments are used to wash, rinse and sanitize, in that order.

  14. السؤال 14 من 20

    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.

  15. السؤال 15 من 20

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
    أظهر الإجابة

    الإجابة: B. 165°F

    Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.

  16. السؤال 16 من 20

    Which of these is a chemical hazard?
    أظهر الإجابة

    الإجابة: A. Cleaning liquid that drips onto food

    Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.

  17. السؤال 17 من 20

    The 2026 FDA Food Code added training on food defense. What is food defense?
    أظهر الإجابة

    الإجابة: A. Protecting food from being contaminated on purpose

    Food defense is about preventing intentional contamination of food, for example by limiting access to food areas.

  18. السؤال 18 من 20

    How close to the true temperature must a food thermometer in Fahrenheit read?
    أظهر الإجابة

    الإجابة: D. Within 2°F

    The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.

  19. السؤال 19 من 20

    At what temperature must hot TCS food be held?
    أظهر الإجابة

    الإجابة: C. 135°F or hotter

    Hot holding means keeping TCS food at 135°F or hotter.

  20. السؤال 20 من 20

    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.

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