Oregon Food Handler Card Practice Test 2026: Übungstest 4

1. Frage 1 von 25

   In this handwashing diagram, what is step 6?

   • AAdd soap
   • BWet both hands
   • CRinse under running water
   • DTurn off the tap using the paper towel
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   Antwort: D. Turn off the tap using the paper towel

   Using the paper towel to turn off the tap keeps clean hands from touching the dirty handle.

2. Frage 2 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.

3. Frage 3 von 25

   Who should apply pesticides in a food establishment?

   • AA customer who knows about pests
   • BThe newest employee
   • CA licensed pest control operator
   • DAny food worker
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   Antwort: C. A licensed pest control operator

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

4. Frage 4 von 25

   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.

5. Frage 5 von 25

   What is "active managerial control"?

   • AChecking temperatures only once a year
   • BManagers setting procedures, training staff and checking that food safety steps are followed
   • CA health inspector running the kitchen
   • DLetting each worker decide their own food safety rules
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   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.

6. Frage 6 von 25

   Which jewelry may a food worker wear on the hands and arms while preparing food?

   • AA plain ring, such as a wedding band
   • BA bracelet
   • CA watch
   • DA ring with stones
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   Antwort: A. A plain ring, such as a wedding band

   The Food Code allows only a plain ring, and medically necessary devices, on the hands and arms.

7. Frage 7 von 25

   What should you do before putting on single-use gloves?

   • ABlow into the gloves
   • BPut on hand lotion
   • CWash your hands
   • DNothing, gloves keep germs off
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   Antwort: C. Wash your hands

   Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

8. Frage 8 von 25

   Which of these is a physical hazard?

   • ANorovirus on a worker's hands
   • BSalmonella bacteria on raw chicken
   • CSanitizer that splashed into soup
   • DA piece of broken glass in a salad
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   Antwort: D. A piece of broken glass in a salad

   A physical hazard is an object, such as glass, metal, a staple or a bandage, that ends up in food.

9. Frage 9 von 25

   How long must shellfish tags for oysters, clams and mussels be kept?

   • A7 days
   • B90 days
   • C30 days
   • D1 year
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   Antwort: B. 90 days

   Keep shellfish identification tags for 90 days so the source can be traced if people get sick.

10. Frage 10 von 25

    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.

11. Frage 11 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.

12. Frage 12 von 25

    What is the minimum internal cooking temperature for a fish fillet?

    • A145°F for 15 seconds
    • B125°F for 15 seconds
    • C135°F for 15 seconds
    • D115°F for 1 minute
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    Antwort: A. 145°F for 15 seconds

    Fish, seafood, and steaks or chops of beef, pork, veal and lamb must reach 145°F for 15 seconds.

13. Frage 13 von 25

    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.

14. Frage 14 von 25

    A worker vomits in the dining room. What should be used to clean it up?

    • AA disinfectant that works against norovirus, following written cleanup steps
    • BA dry mop only
    • CPlain water and a towel
    • DThe same sanitizer used on cutting boards
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    Antwort: A. A disinfectant that works against norovirus, following written cleanup steps

    Kitchen sanitizers do not kill norovirus well. Follow the written procedure and use a disinfectant that works against norovirus.

15. Frage 15 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.

16. Frage 16 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.

17. Frage 17 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.

18. Frage 18 von 25

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?

    • AThey must wear intact single-use gloves
    • BThey must work only at the register
    • CThey must wash their hands for 2 minutes
    • DNothing, nail polish is always allowed
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    Antwort: A. They must wear intact single-use gloves

    Nail polish and fake nails can chip into food or hide dirt. They are allowed only if the worker wears intact gloves.

19. Frage 19 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.

20. Frage 20 von 25

    A worker is sneezing and has a runny nose. What should they do?

    • AUse hand sanitizer and keep working with food
    • BKeep working but sneeze into the sink
    • CNot work with exposed food, utensils or food-contact surfaces
    • DKeep working at the salad station
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    Antwort: C. Not work with exposed food, utensils or food-contact surfaces

    Workers with sneezing, coughing or a runny nose should not handle food or food-contact items.

21. Frage 21 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.

22. Frage 22 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.

23. Frage 23 von 25

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

    • AThe Internal Revenue Service
    • BThe U.S. Department of Transportation
    • CEach restaurant owner
    • DThe U.S. Food and Drug Administration (FDA)
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    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.

24. Frage 24 von 25

    At what temperature must cold TCS food be held?

    • A55°F or colder
    • B41°F or colder
    • C45°F or colder
    • D50°F or colder
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    Antwort: B. 41°F or colder

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

25. Frage 25 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.

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

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