Florida Food Handler Practice Test 2026: Übungstest 6

1. Frage 1 von 20

   What is the safest choice if you are not sure whether food is safe?

   • AThrow it out
   • BFreeze it and serve it later
   • CTaste it to check
   • DServe it quickly
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   Antwort: A. Throw it out

   "When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.

2. Frage 2 von 20

   In this fridge diagram, which marker shows the shelf for ready-to-eat food?

   • AMarker 4
   • BMarker 6
   • CMarker 1
   • DMarker 5
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   Antwort: C. Marker 1

   Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.

3. Frage 3 von 20

   Why is norovirus a big concern in restaurants?

   • AIt can only be spread by raw chicken
   • BIt only grows in canned food
   • CCooking food makes it more dangerous
   • DIt spreads very easily from the hands of sick workers to food
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   Antwort: D. It spreads very easily from the hands of sick workers to food

   Norovirus is very contagious. Workers with vomiting or diarrhea must stay home, and good handwashing helps stop the spread.

4. Frage 4 von 20

   Which of these is a TCS food that must be kept cold once prepared?

   • AA whole uncut apple
   • BA bag of sugar
   • CCut melon
   • DA loaf of bread
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   Antwort: C. Cut melon

   Once melons are cut, germs can grow on the moist flesh, so cut melon must be kept at 41°F or colder.

5. Frage 5 von 20

   What is a foodborne illness?

   • AA sickness caused by eating or drinking contaminated food or drinks
   • BA stomach ache caused by eating too quickly
   • CA skin rash caused by touching cleaning chemicals
   • DAn allergy to the smell of cooking food
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   Antwort: A. A sickness caused by eating or drinking contaminated food or drinks

   A foodborne illness happens when someone eats or drinks food that carries harmful germs, toxins or chemicals.

6. Frage 6 von 20

   Leftover cooked food that will be held hot must be reheated to what temperature?

   • A165°F for 15 seconds
   • B145°F for 15 seconds
   • C120°F for 1 minute
   • D135°F for 15 seconds
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   Antwort: A. 165°F for 15 seconds

   Cooked and cooled TCS food that will be hot held must be reheated to 165°F for 15 seconds.

7. Frage 7 von 20

   What is the minimum internal cooking temperature for ground beef in the Food Code?

   • A135°F for 15 seconds
   • B155°F for 17 seconds
   • C145°F for 15 seconds
   • D130°F for 1 second
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   Antwort: B. 155°F for 17 seconds

   Ground meat such as hamburgers and sausage must reach 155°F for 17 seconds, because grinding spreads germs through the meat.

8. Frage 8 von 20

   What is cross-contamination?

   • ACooking two foods in the same oven
   • BThe spread of germs from one food or surface to another
   • CStoring food in a freezer
   • DMixing two sauces together
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   Antwort: B. The spread of germs from one food or surface to another

   Cross-contamination happens when germs move from raw food, dirty hands or dirty surfaces onto food that is ready to eat.

9. Frage 9 von 20

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

   • A145°F
   • B165°F
   • C155°F
   • D135°F
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   Antwort: B. 165°F

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

10. Frage 10 von 20

    What is jaundice?

    • AYellowing of the skin or eyes
    • BA rash on the hands
    • CA runny nose
    • DA painful sore throat
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    Antwort: 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.

11. Frage 11 von 20

    Which is a safe way to thaw a frozen turkey?

    • AIn the refrigerator
    • BIn a sink of hot water
    • COn the counter overnight
    • DOutside in the sun
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    Antwort: A. In the refrigerator

    Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.

12. Frage 12 von 20

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

    • AA mild headache
    • BSore muscles from exercise
    • CTired eyes
    • DVomiting
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    Antwort: D. Vomiting

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

13. Frage 13 von 20

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

    • ASeasonal pollen allergy
    • BHepatitis A
    • CA tension headache
    • DAthlete's foot
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    Antwort: B. Hepatitis A

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

14. Frage 14 von 20

    When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?

    • A100°F
    • B110°F
    • C171°F
    • D135°F
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    Antwort: C. 171°F

    For hot water sanitizing in a manual sink, the Food Code requires water of at least 171°F, with items immersed for at least 30 seconds.

15. Frage 15 von 20

    You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?

    • ATurn the board over
    • BWash, rinse and sanitize the board
    • CWipe it with a dry towel
    • DRinse it with cold water only
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    Antwort: B. Wash, rinse and sanitize the board

    Use a separate board, or wash, rinse and sanitize the board after raw meat and before ready-to-eat food.

16. Frage 16 von 20

    Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?

    • AIt starts at 41°F or colder and never goes above 70°F
    • BIt is served only to adults
    • CIt is covered with plastic wrap
    • DIt starts at room temperature and is stirred often
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    Antwort: A. It starts at 41°F or colder and never goes above 70°F

    The 6-hour option for cold food only works if the food starts at 41°F or colder and stays at 70°F or below.

17. Frage 17 von 20

    What is the temperature danger zone in the FDA Food Code?

    • A32°F to 41°F
    • B41°F to 135°F
    • C0°F to 32°F
    • D135°F to 212°F
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    Antwort: B. 41°F to 135°F

    Germs grow fastest between 41°F and 135°F, so TCS food should spend as little time as possible in this range.

18. Frage 18 von 20

    Which of these is one of the major food allergens?

    • AChicken
    • BSesame
    • CCorn
    • DRice
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    Antwort: B. Sesame

    Sesame became the ninth major food allergen in the United States in 2023.

19. Frage 19 von 20

    Where should cleaning chemicals be stored?

    • ABelow and away from food and food-contact surfaces
    • BIn empty food containers
    • CNext to the spices
    • DOn a shelf above the prep table
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    Antwort: A. Below and away from food and food-contact surfaces

    Chemicals should be stored where they cannot drip or spill onto food, such as on a lower shelf in a separate area.

20. Frage 20 von 20

    Where should you place the tip of a probe thermometer to check a piece of meat?

    • ATouching the bottom of the pan
    • BTouching the bone
    • CJust under the surface
    • DIn the center of the thickest part
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    Antwort: D. In the center of the thickest part

    The thickest part heats last. Bones and pans can give a false reading.

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

Die echte Prüfung: Set by the approved training program