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Utah Food Handler Permit Practice Test 2026: الاختبار التدريبي 6

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

  • سلامة الأغذية
  • يوتا
  • عدد الأسئلة: 132
  • تمت المراجعة في 10 أكتوبر 2026

  1. السؤال 1 من 20

    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.

  2. السؤال 2 من 20

    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.

  3. السؤال 3 من 20

    A pan of chili on the steam table reads 128°F. What is the problem?
    أظهر الإجابة

    الإجابة: B. It is below 135°F, so it is in the danger zone

    Hot held food must stay at 135°F or hotter. At 128°F it is in the danger zone, so follow your manager's corrective action.

  4. السؤال 4 من 20

    When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?
    أظهر الإجابة

    الإجابة: A. A written consumer advisory

    A consumer advisory tells customers that eating raw or undercooked meat, seafood or eggs may increase their risk of foodborne illness.

  5. السؤال 5 من 20

    In this cooling diagram, what does marker 2 show?
    01234561357041°F2412
    أظهر الإجابة

    الإجابة: B. Cooling from 70°F to 41°F within the next 4 hours

    Marker 2 is the second stage: from 70°F down to 41°F within 4 more hours, so the total is no more than 6 hours.

  6. السؤال 6 من 20

    What is the correct order for cleaning and sanitizing a food-contact surface?
    أظهر الإجابة

    الإجابة: B. Wash, rinse, sanitize, air-dry

    Sanitizer does not work well on dirty surfaces, so wash and rinse first, then sanitize and let it air-dry.

  7. السؤال 7 من 20

    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.

  8. السؤال 8 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.

  9. السؤال 9 من 20

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

    الإجابة: B. 41°F or colder

    Cold holding means keeping TCS food at 41°F or colder.

  10. السؤال 10 من 20

    Which step helps prevent allergen cross-contact when making an allergy-safe meal?
    أظهر الإجابة

    الإجابة: B. Wash hands, change gloves and use clean, sanitized equipment

    Clean tools and surfaces, fresh gloves and clean hands keep allergens out of food meant to be allergen-free.

  11. السؤال 11 من 20

    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.

  12. السؤال 12 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.

  13. السؤال 13 من 20

    In this diagram, what does marker 4 show?
    °F21241°135°165°1234
    أظهر الإجابة

    الإجابة: D. 165°F, the cooking temperature for poultry and reheated food

    Marker 4 is the green line at 165°F, used for poultry, stuffed foods and reheating food for hot holding.

  14. السؤال 14 من 20

    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.

  15. السؤال 15 من 20

    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.

  16. السؤال 16 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.

  17. السؤال 17 من 20

    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.

  18. السؤال 18 من 20

    The power goes out and the walk-in cooler stops working. What should the person in charge do?
    أظهر الإجابة

    الإجابة: B. Contact the health department and check whether the food stayed at safe temperatures

    Power outages, water loss and sewage backups are emergencies. Food that left safe temperatures may need to be thrown out.

  19. السؤال 19 من 20

    Which equipment should you use to reheat food for hot holding?
    أظهر الإجابة

    الإجابة: D. A stove, oven or microwave

    Hot holding equipment heats food too slowly. Reheat quickly on a stove, in an oven or in a microwave, then move it to hot holding.

  20. السؤال 20 من 20

    Which conditions help bacteria grow fastest?
    أظهر الإجابة

    الإجابة: B. Warm temperatures, moisture and time

    Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.

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