Florida Food Handler Practice Test 2026: Übungstest 3

1. Frage 1 von 25

   Ready-to-eat TCS food made in house must be date marked if it will be kept in the refrigerator longer than how long?

   • A24 hours
   • B7 days
   • C4 hours
   • D2 hours
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   Antwort: A. 24 hours

   Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.

2. Frage 2 von 25

   In this diagram, what does marker 3 show?

   • AThe chicken should be cut after the salad on the same board
   • BThe salad must be cut on the red board
   • CThe knives can be shared if they are wiped
   • DRaw chicken, its juices and its knife must never touch the salad
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   Antwort: D. Raw chicken, its juices and its knife must never touch the salad

   Marker 3 is the crossed-out arrow: nothing from the raw chicken board should reach the ready-to-eat salad.

3. Frage 3 von 25

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

   • AWithin 20°F
   • BWithin 15°F
   • CWithin 10°F
   • DWithin 2°F
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   Antwort: D. Within 2°F

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

4. Frage 4 von 25

   Which delivery should you refuse?

   • AA case of cans that are dented and swollen
   • BCold milk at 38°F
   • CFrozen food that is frozen solid
   • DSealed boxes with no damage
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   Antwort: A. A case of cans that are dented and swollen

   Swollen or badly damaged cans can mean the food inside is unsafe. Packages should be sealed and undamaged.

5. Frage 5 von 25

   In this diagram, which marker shows the temperature danger zone?

   • AMarker 3
   • BMarker 4
   • CMarker 2
   • DMarker 1
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   Antwort: C. Marker 2

   Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

6. Frage 6 von 25

   In this cooling diagram, what does marker 2 show?

   • AHolding food at 135°F
   • BCooling from 70°F to 41°F within the next 4 hours
   • CReheating food to 165°F
   • DCooling from 135°F to 70°F within 2 hours
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   Antwort: 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.

7. Frage 7 von 25

   Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?

   • AFully cooked hard-boiled eggs
   • BToast
   • CRaw or undercooked eggs
   • DCanned peaches
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   Antwort: C. Raw or undercooked eggs

   Highly susceptible populations should not be served undercooked meat, fish or eggs, raw oysters, raw sprouts, or unpasteurized milk or juice.

8. Frage 8 von 25

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

   • A145°F for 15 seconds
   • B155°F for 17 seconds
   • C135°F for 15 seconds
   • D125°F for 1 minute
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   Antwort: 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.

9. Frage 9 von 25

   Where should wet wiping cloths be kept between uses?

   • AOn top of the stove
   • BIn a container of sanitizer solution
   • CIn your pocket
   • DOn the cutting board
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   Antwort: B. In a container of sanitizer solution

   Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

10. Frage 10 von 25

    How should dishes dry after sanitizing?

    • ADry with a cloth towel
    • BAir-dry
    • CDry with your apron
    • DRinse again and wipe
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    Antwort: B. Air-dry

    Towels can put germs back on sanitized dishes. Let them air-dry before stacking or storing.

11. Frage 11 von 25

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

    • AA shared cloth towel
    • BYour apron
    • CA single-use paper towel or an air dryer
    • DThe side of your pants
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    Antwort: 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.

12. Frage 12 von 25

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

    • ASanitize, wash, rinse, towel-dry
    • BWash, rinse, sanitize, air-dry
    • CRinse, sanitize, wash, air-dry
    • DWash, sanitize, rinse, towel-dry
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    Antwort: 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.

13. Frage 13 von 25

    When should you change single-use gloves?

    • AWhen they are torn, dirty or you change tasks
    • BOnce every 8 hours
    • COnly when a customer asks
    • DOnly at the end of the shift
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    Antwort: 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.

14. Frage 14 von 25

    What is the minimum total time for washing your hands?

    • A10 seconds
    • B20 seconds
    • C5 seconds
    • D2 minutes
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    Antwort: B. 20 seconds

    The whole handwashing process should take at least 20 seconds.

15. Frage 15 von 25

    Where should food workers wash their hands?

    • AIn the food prep sink
    • BIn the three-compartment dish sink
    • COnly at a sink set aside for handwashing
    • DIn the mop sink
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    Antwort: C. Only at a sink set aside for handwashing

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

16. Frage 16 von 25

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

    • A165°F
    • B135°F
    • C100°F
    • D155°F
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    Antwort: B. 135°F

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

17. Frage 17 von 25

    What must you do when cooking raw meat, poultry, fish or eggs in a microwave?

    • ACook it to 135°F and serve it right away
    • BCook it uncovered on high for exactly 1 minute
    • CCook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
    • DCook it to 145°F and put it in the cooler
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    Antwort: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes

    Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.

18. Frage 18 von 25

    Can single-use gloves be washed and used again?

    • ANo, throw them away after one use
    • BYes, if they are washed with soap
    • CYes, if they are rinsed in sanitizer
    • DYes, but only on the same day
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    Antwort: A. No, throw them away after one use

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

19. Frage 19 von 25

    Where may a restaurant get its food?

    • AFrom an approved, licensed source
    • BFrom a worker's home kitchen
    • CFrom a customer who brings it in
    • DFrom any roadside stand
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    Antwort: A. From an approved, licensed source

    Food must come from approved sources that follow food safety laws. Food made in a private home is not allowed unless the law permits it.

20. Frage 20 von 25

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

    • ASoapy wash water
    • BClear rinse water
    • CSanitizer
    • DIce
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    Antwort: C. Sanitizer

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

21. Frage 21 von 25

    What is cross-contact?

    • AWhen an allergen gets into a food that should not contain it
    • BWhen two hot dishes touch on a plate
    • CWhen a server touches a customer's hand
    • DWhen food is cooked twice
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    Antwort: A. When an allergen gets into a food that should not contain it

    Shared gloves, utensils, cutting boards and fryer oil can move allergens into allergen-free food.

22. Frage 22 von 25

    How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?

    • A7 days
    • B3 days
    • C10 days
    • D14 days
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    Antwort: A. 7 days

    The food must be used or thrown out within 7 days. The day it was made or opened counts as day 1.

23. Frage 23 von 25

    How long should you scrub your hands with soap during handwashing?

    • A10 to 15 seconds
    • B1 to 2 seconds
    • CNo scrubbing is needed
    • D45 to 60 seconds
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    Antwort: A. 10 to 15 seconds

    Scrub for 10 to 15 seconds, including between fingers, under fingernails and wrists, as part of the 20-second wash.

24. Frage 24 von 25

    Which group of people is most likely to get very sick from a foodborne illness?

    • ATeenagers who play sports
    • BHealthy adults between 20 and 40 years old
    • CPeople who work in restaurants
    • DYoung children, older adults, pregnant women and people with weak immune systems
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    Antwort: D. Young children, older adults, pregnant women and people with weak immune systems

    These groups are called a highly susceptible population (HSP). Their bodies have a harder time fighting off germs.

25. Frage 25 von 25

    Which of these is a chemical hazard?

    • ACleaning liquid that drips onto food
    • BA hair in the soup
    • CA metal twist tie in a bag of bread
    • DBacteria on raw ground beef
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    Antwort: A. Cleaning liquid that drips onto food

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

Tastatur: 1–4 zum Antworten, Eingabetaste für die nächste Frage.

Die echte Prüfung: Set by the approved training program