Hawaii Food Handler Practice Test 2026: Practice test 5

Practice test 5 of 6 for the Hawaii Food Handler Practice Test: 25 more questions with answers and explanations.

Food safety
Hawaii
130 questions
Checked October 10, 2026

Question 1 of 25
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
Show answer
Answer: B. Warm temperatures, moisture and time
Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.
Question 2 of 25
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
Show answer
Answer: 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.
Question 3 of 25
Can hand sanitizer be used instead of washing your hands?
- Yes, but only after handling raw meat
- No, it can only be used after washing hands
- Yes, it works just as well
- Yes, if your hands look clean
Show answer
Answer: B. No, it can only be used after washing hands
Hand antiseptics are not a substitute for handwashing. Use them only after washing, if at all.
Question 4 of 25
In this handwashing diagram, what is step 6?
- Add soap
- Wet both hands
- Rinse under running water
- Turn off the tap using the paper towel
Show answer
Answer: 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.
Question 5 of 25
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
Show answer
Answer: 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.
Question 6 of 25
In this fridge diagram, which marker shows the shelf for ready-to-eat food?
- Marker 4
- Marker 6
- Marker 1
- Marker 5
Show answer
Answer: C. Marker 1
Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.
Question 7 of 25
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
Show answer
Answer: 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.
Question 8 of 25
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
Show answer
Answer: 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.
Question 9 of 25
How should dishes dry after sanitizing?
- Dry with a cloth towel
- Air-dry
- Dry with your apron
- Rinse again and wipe
Show answer
Answer: B. Air-dry
Towels can put germs back on sanitized dishes. Let them air-dry before stacking or storing.
Question 10 of 25
What does FIFO mean when storing food?
- Fill it full, then order
- Freeze it fast, then open it
- Fish in front, other foods behind
- First in, first out: use older food before newer food
Show answer
Answer: D. First in, first out: use older food before newer food
Put new deliveries behind older stock so the older food is used first.
Question 11 of 25
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
Show answer
Answer: B. 145°F for 15 seconds
Eggs cooked for immediate service must reach 145°F for 15 seconds.
Question 12 of 25
What is one of the best ways to keep pests out?
- Keep garbage cans open
- Leave food uncovered overnight
- Leave the back door open for fresh air
- Keep doors and windows closed or screened and seal holes
Show answer
Answer: D. Keep doors and windows closed or screened and seal holes
Deny pests access, food and shelter: seal openings, cover food and keep garbage in tightly covered cans.
Question 13 of 25
A worker at a nursing home kitchen has a sore throat with a fever. What should happen?
- They can work if they wear a mask
- They should be excluded from working with food
- They can work if they drink hot tea
- They can work with raw food only
Show answer
Answer: B. They should be excluded from working with food
Sore throat with fever leads to exclusion when the worker serves a highly susceptible population, such as a nursing home.
Question 14 of 25
How long should you scrub your hands with soap during handwashing?
- 10 to 15 seconds
- 1 to 2 seconds
- No scrubbing is needed
- 45 to 60 seconds
Show answer
Answer: 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.
Question 15 of 25
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
Show answer
Answer: 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.
Question 16 of 25
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
Show answer
Answer: 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.
Question 17 of 25
What must you do when cooking raw meat, poultry, fish or eggs in a microwave?
- Cook it to 135°F and serve it right away
- Cook it uncovered on high for exactly 1 minute
- Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
- Cook it to 145°F and put it in the cooler
Show answer
Answer: 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.
Question 18 of 25
A food worker has nail polish and is preparing exposed food. What does the Food Code require?
- They must wear intact single-use gloves
- They must work only at the register
- They must wash their hands for 2 minutes
- Nothing, nail polish is always allowed
Show answer
Answer: 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.
Question 19 of 25
A worker is sneezing and has a runny nose. What should they do?
- Use hand sanitizer and keep working with food
- Keep working but sneeze into the sink
- Not work with exposed food, utensils or food-contact surfaces
- Keep working at the salad station
Show answer
Answer: 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.
Question 20 of 25
What is cross-contamination?
- Cooking two foods in the same oven
- The spread of germs from one food or surface to another
- Storing food in a freezer
- Mixing two sauces together
Show answer
Answer: 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.
Question 21 of 25
What is the temperature danger zone in the FDA Food Code?
- 32°F to 41°F
- 41°F to 135°F
- 0°F to 32°F
- 135°F to 212°F
Show answer
Answer: B. 41°F to 135°F
Germs grow fastest between 41°F and 135°F, so TCS food should spend as little time as possible in this range.
Question 22 of 25
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
Show answer
Answer: 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.
Question 23 of 25
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
Show answer
Answer: B. No, chemical containers must never be reused for food
Never reuse chemical containers for food, and never put chemicals in food containers.
Question 24 of 25
Which is a safe way to thaw a frozen turkey?
- In the refrigerator
- In a sink of hot water
- On the counter overnight
- Outside in the sun
Show answer
Answer: A. In the refrigerator
Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.
Question 25 of 25
What must food workers wear to keep hair out of food?
- Hair spray
- A hat, hair covering, hairnet or beard restraint
- A headband only
- Nothing, if their hair is short
Show answer
Answer: B. A hat, hair covering, hairnet or beard restraint
The Food Code requires effective hair restraints for food employees who work with exposed food.

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