Oregon Food Handler Card Practice Test 2026: Übungstest 6

Übungstest 6 von 6 für den Test „Oregon Food Handler Card Practice Test“: 20 weitere Fragen mit Antworten und Erklärungen.

Lebensmittelhygiene
Oregon
130 Fragen
Geprüft am 10. Oktober 2026

Frage 1 von 20
Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?
- It starts at 41°F or colder and never goes above 70°F
- It is served only to adults
- It is covered with plastic wrap
- It starts at room temperature and is stirred often
Antwort anzeigen
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.
Frage 2 von 20
Why is norovirus a big concern in restaurants?
- It can only be spread by raw chicken
- It only grows in canned food
- Cooking food makes it more dangerous
- It spreads very easily from the hands of sick workers to food
Antwort anzeigen
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.
Frage 3 von 20
A customer asks if a dish contains peanuts and you are not sure. What should you do?
- Guess based on how the dish looks
- Ask the chef or manager and check the ingredients before answering
- Say no, because most dishes do not have peanuts
- Tell them to pick out any peanuts they see
Antwort anzeigen
Antwort: B. Ask the chef or manager and check the ingredients before answering
Never guess about allergens. Check with the person who knows the recipe and ingredients.
Frage 4 von 20
The power goes out and the walk-in cooler stops working. What should the person in charge do?
- Open the cooler often to check the food
- Contact the health department and check whether the food stayed at safe temperatures
- Move all food to the counter
- Keep serving food as normal
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.
Frage 5 von 20
What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
- 145°F
- 165°F
- 155°F
- 135°F
Antwort anzeigen
Antwort: B. 165°F
Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.
Frage 6 von 20
What is the correct order for cleaning and sanitizing a food-contact surface?
- Sanitize, wash, rinse, towel-dry
- Wash, rinse, sanitize, air-dry
- Rinse, sanitize, wash, air-dry
- Wash, sanitize, rinse, towel-dry
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.
Frage 7 von 20
A delivery of cold TCS food arrives. What temperature should it be?
- 41°F or colder
- 50°F or colder
- 60°F or colder
- Any temperature, if it is put away quickly
Antwort anzeigen
Antwort: A. 41°F or colder
Check deliveries on arrival. Cold TCS food should be at 41°F or colder, and frozen food should still be frozen.
Frage 8 von 20
What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?
- 125°F for 15 seconds
- 145°F for 15 seconds
- 135°F for 15 seconds
- 115°F for 15 seconds
Antwort anzeigen
Antwort: B. 145°F for 15 seconds
Eggs cooked for immediate service must reach 145°F for 15 seconds.
Frage 9 von 20
Where may food workers eat, drink or smoke?
- At the prep table
- Only in a designated area away from food and equipment
- In the walk-in cooler
- Next to the dish machine
Antwort anzeigen
Antwort: B. Only in a designated area away from food and equipment
Eating, drinking and tobacco use belong in a set area where they cannot contaminate food. Wash hands afterward.
Frage 10 von 20
Under the Food Code, cooked food must cool from 135°F to 70°F within how long?
- 4 hours
- 8 hours
- 6 hours
- 2 hours
Antwort anzeigen
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.
Frage 11 von 20
What must you do after thawing raw meat in a microwave?
- Store it in the cooler for 2 days first
- Cook it right away
- Put it back in the freezer
- Leave it on the counter until dinner service
Antwort anzeigen
Antwort: B. Cook it right away
Food thawed in a microwave may get warm in spots, so it must be cooked immediately.
Frage 12 von 20
In a three-compartment sink, what is in the third compartment?
- Soapy wash water
- Clear rinse water
- Sanitizer
- Ice
Antwort anzeigen
Antwort: C. Sanitizer
The three compartments are used to wash, rinse and sanitize, in that order.
Frage 13 von 20
What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
- 145°F
- 165°F
- 135°F
- 155°F
Antwort anzeigen
Antwort: B. 165°F
Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.
Frage 14 von 20
When should sanitizer solution in a bucket be changed?
- Never, it lasts forever
- When it is dirty, cloudy or too weak
- Once a week
- Only when it runs out
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.
Frage 15 von 20
Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?
- Fully cooked hard-boiled eggs
- Toast
- Raw or undercooked eggs
- Canned peaches
Antwort anzeigen
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.
Frage 16 von 20
Can an empty sanitizer bottle be washed and used to store salad dressing?
- Yes, if it is labeled with the date
- No, chemical containers must never be reused for food
- Yes, if it is washed with soap
- Yes, if it is used within one day
Antwort anzeigen
Antwort: B. No, chemical containers must never be reused for food
Never reuse chemical containers for food, and never put chemicals in food containers.
Frage 17 von 20
Which item is approved as a sanitizer in many food establishments?
- Chlorine bleach mixed to the right strength
- Hot tap water at 100°F
- Dish soap
- Vinegar from the kitchen
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.
Frage 18 von 20
What is the difference between cleaning and sanitizing?
- They mean the same thing
- Cleaning kills germs; sanitizing removes dirt
- Cleaning removes food and dirt; sanitizing reduces germs to safe levels
- Sanitizing is only for floors
Antwort anzeigen
Antwort: C. Cleaning removes food and dirt; sanitizing reduces germs to safe levels
Clean first with soap and water, then sanitize with heat or an approved chemical.
Frage 19 von 20
What is cross-contact?
- When an allergen gets into a food that should not contain it
- When two hot dishes touch on a plate
- When a server touches a customer's hand
- When food is cooked twice
Antwort anzeigen
Antwort: A. When an allergen gets into a food that should not contain it
Shared gloves, utensils, cutting boards and fryer oil can move allergens into allergen-free food.
Frage 20 von 20
When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?
- 100°F
- 110°F
- 171°F
- 135°F
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.

Ähnliche Tests