PassEveryTest
Deutsch

Food Handler Practice Test (US) 2026: Übungstest 5

Übungstest 5 von 5 für den Test „Food Handler Practice Test (US)“: 20 weitere Fragen mit Antworten und Erklärungen.

  • Lebensmittelhygiene
  • Vereinigte Staaten
  • 120 Fragen
  • Geprüft am 10. Oktober 2026

  1. Frage 1 von 20

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

    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.

  2. Frage 2 von 20

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

    Antwort: C. Sanitizer

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

  3. Frage 3 von 20

    How should dishes dry after sanitizing?
    Antwort anzeigen

    Antwort: B. Air-dry

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

  4. Frage 4 von 20

    Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?
    Antwort anzeigen

    Antwort: A. 4 hours

    Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.

  5. Frage 5 von 20

    How do you check that a chemical sanitizer is the right strength?
    Antwort anzeigen

    Antwort: B. Use a test strip or test kit

    Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.

  6. Frage 6 von 20

    Where should wet wiping cloths be kept between uses?
    Antwort anzeigen

    Antwort: B. In a container of sanitizer solution

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

  7. Frage 7 von 20

    When should sanitizer solution in a bucket be changed?
    Antwort anzeigen

    Antwort: 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.

  8. Frage 8 von 20

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

    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.

  9. Frage 9 von 20

    Which item is approved as a sanitizer in many food establishments?
    Antwort anzeigen

    Antwort: A. Chlorine bleach mixed to the right strength

    Common approved sanitizers include chlorine bleach, quaternary ammonium (quat) and iodine, used at the right concentration.

  10. Frage 10 von 20

    Which is a sign that pests may be in the kitchen?
    Antwort anzeigen

    Antwort: D. Droppings and gnaw marks

    Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.

  11. Frage 11 von 20

    What is one of the best ways to keep pests out?
    Antwort anzeigen

    Antwort: D. Keep doors and windows closed or screened and seal holes

    Deny pests access, food and shelter: seal openings, cover food and keep garbage in tightly covered cans.

  12. Frage 12 von 20

    Who should apply pesticides in a food establishment?
    Antwort anzeigen

    Antwort: C. A licensed pest control operator

    Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

  13. Frage 13 von 20

    Who publishes the Food Code that most states base their food safety rules on?
    Antwort anzeigen

    Antwort: 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.

  14. Frage 14 von 20

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
    Antwort anzeigen

    Antwort: 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.

  15. Frage 15 von 20

    Who is responsible for food safety during a shift under the Food Code?
    Antwort anzeigen

    Antwort: B. The person in charge

    A person in charge must be present during operating hours to make sure food safety rules are followed.

  16. Frage 16 von 20

    What is "active managerial control"?
    Antwort anzeigen

    Antwort: B. Managers setting procedures, training staff and checking that food safety steps are followed

    Active managerial control means managers take charge of food safety with written procedures, training and monitoring.

  17. Frage 17 von 20

    The 2026 FDA Food Code added training on food defense. What is food defense?
    Antwort anzeigen

    Antwort: 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. Frage 18 von 20

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

    Antwort: 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. Frage 19 von 20

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

    Antwort: A. Throw it out

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

  20. Frage 20 von 20

    Which tool should be used to scoop ice for drinks?
    Antwort anzeigen

    Antwort: A. A clean ice scoop with a handle

    Glasses can break in the ice and hands carry germs. Use a scoop and store it so the handle does not touch the ice.

Ähnliche Tests