Food Handler Practice Test (US) 2026: Übungstest 2

1. Frage 1 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.

2. Frage 2 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.

3. Frage 3 von 25

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

   • AA written consumer advisory
   • BThe cook's name
   • CA price discount
   • DA picture of the food
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   Antwort: 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.

4. Frage 4 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.

5. Frage 5 von 25

   Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?

   • AStored in the cooler for 24 hours
   • BRinsed in cold water for 1 minute
   • CSoaked in lemon juice
   • DFrozen at -4°F or colder for 7 days
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   Antwort: D. Frozen at -4°F or colder for 7 days

   The Food Code requires parasite destruction by freezing, for example at -4°F or colder for 7 days, unless the fish is exempt.

6. Frage 6 von 25

   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.

7. Frage 7 von 25

   In this diagram, which marker shows where the tip of the probe should be?

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

   Marker 1 is the center of the thickest part. Markers 2 and 3 are the bone and the tray, which the probe must not touch.

8. Frage 8 von 25

   How do you check that a thermometer is accurate using the ice-point method?

   • AHold it in the air; it should read 70°F
   • BPut it in boiling water; it should read 100°F
   • CPut it in a cup of crushed ice and water; it should read 32°F
   • DPut it in the freezer; it should read 0°F
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   Antwort: 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.

9. Frage 9 von 25

   What should you do to a probe thermometer before and after each use?

   • AClean and sanitize it
   • BStore it in your pocket
   • CWipe it on your apron
   • DRun it under hot water only
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   Antwort: A. Clean and sanitize it

   Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.

10. Frage 10 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.

11. Frage 11 von 25

    Under the Food Code, cooked food must cool from 135°F to 70°F within how long?

    • A4 hours
    • B8 hours
    • C6 hours
    • D2 hours
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    Antwort: D. 2 hours

    The first stage of cooling, from 135°F to 70°F, must happen within 2 hours because germs grow fastest in this range.

12. Frage 12 von 25

    What is the total time allowed to cool cooked food from 135°F to 41°F?

    • A6 hours
    • B8 hours
    • C4 hours
    • D2 hours
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    Antwort: A. 6 hours

    Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.

13. Frage 13 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.

14. Frage 14 von 25

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

    • AWithin 8 hours
    • BWithin 4 hours
    • CWithin 24 hours
    • DWithin 12 hours
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    Antwort: B. Within 4 hours

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

15. Frage 15 von 25

    Which is a safe way to cool a large pot of soup?

    • ALeave it on the counter overnight
    • BDivide it into shallow pans and stir it in an ice bath
    • CPut the whole pot in the cooler with a tight lid
    • DWrap the pot in towels to keep heat in
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    Antwort: B. Divide it into shallow pans and stir it in an ice bath

    Large, deep containers cool too slowly. Shallow pans, ice baths, ice paddles and blast chillers speed up cooling.

16. Frage 16 von 25

    Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?

    • ANo, ice used to cool food or containers cannot be used as food
    • BYes, if it is rinsed first
    • CYes, if it is still frozen
    • DYes, if it is used within 1 hour
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    Antwort: A. No, ice used to cool food or containers cannot be used as food

    The Food Code does not allow ice used as a coolant to be used as food or in drinks.

17. Frage 17 von 25

    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.

18. Frage 18 von 25

    Within how long must leftovers be reheated to 165°F for hot holding?

    • A4 hours
    • B2 hours
    • C6 hours
    • D8 hours
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    Antwort: B. 2 hours

    Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.

19. Frage 19 von 25

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

    • AA steam table
    • BA slow cooker on low
    • CA food warmer
    • DA stove, oven or microwave
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    Antwort: 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. Frage 20 von 25

    Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?

    • A165°F
    • B155°F
    • C100°F
    • D135°F
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    Antwort: D. 135°F

    Commercially processed ready-to-eat food from an intact package only needs to reach 135°F for hot holding.

21. Frage 21 von 25

    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.

22. Frage 22 von 25

    When thawing food under running water, what must the water be like?

    • ARunning and at least 100°F
    • BStill and salty
    • CStill and hot
    • DRunning and 70°F or colder
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    Antwort: D. Running and 70°F or colder

    Food must be fully under cold running water at 70°F or colder, in a food prep sink.

23. Frage 23 von 25

    What must you do after thawing raw meat in a microwave?

    • AStore it in the cooler for 2 days first
    • BCook it right away
    • CPut it back in the freezer
    • DLeave it on the counter until dinner service
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    Antwort: B. Cook it right away

    Food thawed in a microwave may get warm in spots, so it must be cooked immediately.

24. Frage 24 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.

25. Frage 25 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.

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

Die echte Prüfung: Set by each program (for example, at least 70% in California and 75% in Utah)