Utah Food Handler Permit Practice Test 2026: Übungstest 6

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

Lebensmittelhygiene
Utah
132 Fragen
Geprüft am 10. Oktober 2026

Frage 1 von 20
A food worker has a small cut on a finger. What should they do?
- Leave it open so it heals faster
- Keep working without telling anyone
- Cover it with a bandage and wear a single-use glove over it
- Cover it with tape only
Antwort anzeigen
Antwort: C. Cover it with a bandage and wear a single-use glove over it
A bandage plus a glove keeps germs from the wound out of food. Tell the person in charge about an infected wound.
Frage 2 von 20
How do you check that a thermometer is accurate using the ice-point method?
- Hold it in the air; it should read 70°F
- Put it in boiling water; it should read 100°F
- Put it in a cup of crushed ice and water; it should read 32°F
- Put it in the freezer; it should read 0°F
Antwort anzeigen
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.
Frage 3 von 20
A pan of chili on the steam table reads 128°F. What is the problem?
- Nothing, any temperature above 100°F is safe
- It is below 135°F, so it is in the danger zone
- It must be frozen right away
- It is too hot and will burn customers
Antwort anzeigen
Antwort: B. It is below 135°F, so it is in the danger zone
Hot held food must stay at 135°F or hotter. At 128°F it is in the danger zone, so follow your manager's corrective action.
Frage 4 von 20
When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?
- A written consumer advisory
- The cook's name
- A price discount
- A 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.
Frage 5 von 20
In this cooling diagram, what does marker 2 show?
- Holding food at 135°F
- Cooling from 70°F to 41°F within the next 4 hours
- Reheating food to 165°F
- Cooling 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.
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
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 8 von 20
How high above the floor must food be stored?
- At least 6 inches
- At least 1 inch
- At least 2 feet
- It 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.
Frage 9 von 20
At what temperature must cold TCS food be held?
- 55°F or colder
- 41°F or colder
- 45°F or colder
- 50°F or colder
Antwort anzeigen
Antwort: B. 41°F or colder
Cold holding means keeping TCS food at 41°F or colder.
Frage 10 von 20
Which step helps prevent allergen cross-contact when making an allergy-safe meal?
- Use the knife you just used on nuts
- Wash hands, change gloves and use clean, sanitized equipment
- Use the same fryer oil as the breaded shrimp
- Wipe the board with your apron
Antwort anzeigen
Antwort: B. Wash hands, change gloves and use clean, sanitized equipment
Clean tools and surfaces, fresh gloves and clean hands keep allergens out of food meant to be allergen-free.
Frage 11 von 20
Under the Food Code, a handwashing sink must provide water at what temperature?
- At least 100°F
- At least 165°F
- At least 70°F
- At least 135°F
Antwort anzeigen
Antwort: A. At least 100°F
Handwashing sinks must supply warm water at 100°F or more.
Frage 12 von 20
Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
- 145°F for 15 seconds
- 155°F for 17 seconds
- 135°F for 15 seconds
- 125°F for 1 minute
Antwort anzeigen
Antwort: B. 155°F for 17 seconds
Injecting or tenderizing pushes germs from the surface into the meat, so it must reach 155°F for 17 seconds.
Frage 13 von 20
In this diagram, what does marker 4 show?
- 135°F, the hot holding temperature
- 41°F, the cold holding temperature
- 32°F, the freezing point of water
- 165°F, the cooking temperature for poultry and reheated food
Antwort anzeigen
Antwort: D. 165°F, the cooking temperature for poultry and reheated food
Marker 4 is the green line at 165°F, used for poultry, stuffed foods and reheating food for hot holding.
Frage 14 von 20
When must a food worker wash their hands?
- After touching their hair or face
- Only when hands look dirty
- Only at the start of the shift
- Only after eating lunch
Antwort anzeigen
Antwort: A. After touching their hair or face
Wash after touching hair or face, using the restroom, handling raw meat, taking out garbage, eating, drinking, smoking, and more.
Frage 15 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 16 von 20
Who publishes the Food Code that most states base their food safety rules on?
- The Internal Revenue Service
- The U.S. Department of Transportation
- Each restaurant owner
- The U.S. Food and Drug Administration (FDA)
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.
Frage 17 von 20
Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
- A college degree in chemistry
- Food protection manager certification
- A commercial driver's license
- A pest control license
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.
Frage 18 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 19 von 20
Which equipment should you use to reheat food for hot holding?
- A steam table
- A slow cooker on low
- A food warmer
- A 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.
Frage 20 von 20
Which conditions help bacteria grow fastest?
- Bright light and wind
- Warm temperatures, moisture and time
- Freezing temperatures and dryness
- Very hot temperatures above 165°F
Antwort anzeigen
Antwort: B. Warm temperatures, moisture and time
Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.

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