Oregon Food Handler Card Practice Test 2026: Übungstest 5

1. Frage 1 von 25

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

   • AMarker 2
   • BMarker 3
   • CMarker 1
   • DMarker 4
   Antwort anzeigen

   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.

2. Frage 2 von 25

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

   • AThe newest employee
   • BThe person in charge
   • CThe delivery driver
   • DThe first customer of the day
   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.

3. Frage 3 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
   Antwort anzeigen

   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.

4. Frage 4 von 25

   Which tool should be used to scoop ice for drinks?

   • AA clean ice scoop with a handle
   • BBare hands
   • CA coffee mug
   • DA drinking glass
   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.

5. Frage 5 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
   Antwort anzeigen

   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.

6. Frage 6 von 25

   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
   Antwort anzeigen

   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.

7. Frage 7 von 25

   Which of these foods is a TCS food?

   • ACooked rice
   • BDry beans in a sealed bag
   • CSaltine crackers
   • DUncooked dry pasta
   Antwort anzeigen

   Antwort: A. Cooked rice

   Cooked rice, cooked beans and cooked potatoes are TCS foods. Dry foods are not, until they are cooked.

8. Frage 8 von 25

   At what temperature must hot TCS food be held?

   • A120°F or hotter
   • B100°F or hotter
   • C135°F or hotter
   • D110°F or hotter
   Antwort anzeigen

   Antwort: C. 135°F or hotter

   Hot holding means keeping TCS food at 135°F or hotter.

9. Frage 9 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
   Antwort anzeigen

   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.

10. Frage 10 von 25

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

    • AMarker 4
    • BMarker 6
    • CMarker 1
    • DMarker 5
    Antwort anzeigen

    Antwort: C. Marker 1

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

11. Frage 11 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
    Antwort anzeigen

    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.

12. Frage 12 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
    Antwort anzeigen

    Antwort: A. Clean and sanitize it

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

13. Frage 13 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
    Antwort anzeigen

    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.

14. Frage 14 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
    Antwort anzeigen

    Antwort: D. Within 2°F

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

15. Frage 15 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
    Antwort anzeigen

    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.

16. Frage 16 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
    Antwort anzeigen

    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.

17. Frage 17 von 25

    A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?

    • AOffer them a free dessert
    • BGive them a glass of water and wait
    • CCall 911 right away
    • DTell them to drive to a clinic
    Antwort anzeigen

    Antwort: C. Call 911 right away

    A severe allergic reaction can be life-threatening. Call 911 immediately.

18. Frage 18 von 25

    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
    Antwort anzeigen

    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.

19. Frage 19 von 25

    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
    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 25

    How high above the floor must food be stored?

    • AAt least 6 inches
    • BAt least 1 inch
    • CAt least 2 feet
    • DIt can be stored on the floor
    Antwort anzeigen

    Antwort: A. At least 6 inches

    The Food Code requires food to be stored at least 6 inches above the floor to protect it from dirt, water and pests.

21. Frage 21 von 25

    What does TCS food mean?

    • AFood that is only served at breakfast
    • BFood that has been tested, cleaned and sealed
    • CFood that comes in a tin can
    • DFood that needs time and temperature control for safety
    Antwort anzeigen

    Antwort: D. Food that needs time and temperature control for safety

    TCS foods let germs grow quickly, so they must be kept out of the danger zone and used within safe time limits.

22. Frage 22 von 25

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

    • AA mild headache
    • BSore muscles from exercise
    • CTired eyes
    • DVomiting
    Antwort anzeigen

    Antwort: D. Vomiting

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

23. Frage 23 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
    Antwort anzeigen

    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.

24. Frage 24 von 25

    What are the three main types of hazards that can make food unsafe?

    • AHot, cold and room temperature
    • BBiological, chemical and physical
    • CSweet, sour and salty
    • DFrozen, canned and fresh
    Antwort anzeigen

    Antwort: B. Biological, chemical and physical

    Germs are biological hazards, cleaners and pesticides are chemical hazards, and objects such as glass or metal are physical hazards.

25. Frage 25 von 25

    Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?

    • AWednesday
    • BSunday
    • CThe next Monday
    • DSaturday
    Antwort anzeigen

    Antwort: B. Sunday

    Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.

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

Die echte Prüfung: Set by the approved provider