Hawaii Food Handler Practice Test 2026: Practice test 2

1. Question 1 of 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
   Show answer

   Answer: D. In the center of the thickest part

   The thickest part heats last. Bones and pans can give a false reading.

2. Question 2 of 25

   A whole beef roast can be cooked to 145°F if it is held at that temperature for how long?

   • A15 seconds
   • B30 minutes
   • C4 minutes
   • D1 second
   Show answer

   Answer: C. 4 minutes

   The Food Code allows whole meat roasts to be cooked to 145°F for 4 minutes, or to other time and temperature combinations.

3. Question 3 of 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
   Show answer

   Answer: A. 6 hours

   Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.

4. Question 4 of 25

   A cook has had diarrhea since last night. What should happen?

   • AThey can work at the grill but not the salad station
   • BThey can work if they wash their hands more
   • CThey can work if they wear gloves
   • DThey must not work with food until they have been symptom-free for at least 24 hours
   Show answer

   Answer: D. They must not work with food until they have been symptom-free for at least 24 hours

   Workers with vomiting or diarrhea are excluded from work and can return once symptoms have been gone for at least 24 hours.

5. Question 5 of 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
   Show answer

   Answer: C. Call 911 right away

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

6. Question 6 of 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
   Show answer

   Answer: 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.

7. Question 7 of 25

   What is the minimum total time for washing your hands?

   • A10 seconds
   • B20 seconds
   • C5 seconds
   • D2 minutes
   Show answer

   Answer: B. 20 seconds

   The whole handwashing process should take at least 20 seconds.

8. Question 8 of 25

   Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?

   • AIt starts at 41°F or colder and never goes above 70°F
   • BIt is served only to adults
   • CIt is covered with plastic wrap
   • DIt starts at room temperature and is stirred often
   Show answer

   Answer: 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.

9. Question 9 of 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
   Show answer

   Answer: 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.

10. Question 10 of 25

    When must a food worker wash their hands?

    • AAfter touching their hair or face
    • BOnly when hands look dirty
    • COnly at the start of the shift
    • DOnly after eating lunch
    Show answer

    Answer: 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.

11. Question 11 of 25

    Which of these foods is a TCS food?

    • ACooked rice
    • BDry beans in a sealed bag
    • CSaltine crackers
    • DUncooked dry pasta
    Show answer

    Answer: A. Cooked rice

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

12. Question 12 of 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
    Show answer

    Answer: 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.

13. Question 13 of 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
    Show answer

    Answer: 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.

14. Question 14 of 25

    Where may a restaurant get its food?

    • AFrom an approved, licensed source
    • BFrom a worker's home kitchen
    • CFrom a customer who brings it in
    • DFrom any roadside stand
    Show answer

    Answer: A. From an approved, licensed source

    Food must come from approved sources that follow food safety laws. Food made in a private home is not allowed unless the law permits it.

15. Question 15 of 25

    Under time as a public health control, how long can TCS food be kept without temperature control before it must be served or thrown out?

    • A4 hours
    • B8 hours
    • C24 hours
    • D12 hours
    Show answer

    Answer: A. 4 hours

    When a written plan uses time instead of temperature, the food is marked and must be used or discarded within 4 hours.

16. Question 16 of 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
    Show answer

    Answer: B. The person in charge

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

17. Question 17 of 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
    Show answer

    Answer: A. Throw it out

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

18. Question 18 of 25

    A pan of chili on the steam table reads 128°F. What is the problem?

    • ANothing, any temperature above 100°F is safe
    • BIt is below 135°F, so it is in the danger zone
    • CIt must be frozen right away
    • DIt is too hot and will burn customers
    Show answer

    Answer: 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.

19. Question 19 of 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
    Show answer

    Answer: B. In a container of sanitizer solution

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

20. Question 20 of 25

    How many major food allergens are recognized in the United States?

    • A14
    • B6
    • C12
    • D9
    Show answer

    Answer: D. 9

    The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.

21. Question 21 of 25

    What is jaundice?

    • AYellowing of the skin or eyes
    • BA rash on the hands
    • CA runny nose
    • DA painful sore throat
    Show answer

    Answer: A. Yellowing of the skin or eyes

    Jaundice can be a sign of hepatitis A. A worker with jaundice must not work with food and the health department must be told.

22. Question 22 of 25

    Where should cleaning chemicals be stored?

    • ABelow and away from food and food-contact surfaces
    • BIn empty food containers
    • CNext to the spices
    • DOn a shelf above the prep table
    Show answer

    Answer: A. Below and away from food and food-contact surfaces

    Chemicals should be stored where they cannot drip or spill onto food, such as on a lower shelf in a separate area.

23. Question 23 of 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
    Show answer

    Answer: 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.

24. Question 24 of 25

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

    • AA mild headache
    • BSore muscles from exercise
    • CTired eyes
    • DVomiting
    Show answer

    Answer: D. Vomiting

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

25. Question 25 of 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
    Show answer

    Answer: 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.

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