New Mexico Food Handler Practice Test 2026: Practice test 4

Practice test 4 of 6 for the New Mexico Food Handler Practice Test: 25 more questions with answers and explanations.

Food safety
New Mexico
130 questions
Checked October 10, 2026

Question 1 of 25
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
Show answer
Answer: 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.
Question 2 of 25
What is a foodborne illness?
- A sickness caused by eating or drinking contaminated food or drinks
- A stomach ache caused by eating too quickly
- A skin rash caused by touching cleaning chemicals
- An allergy to the smell of cooking food
Show answer
Answer: 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.
Question 3 of 25
A whole beef roast can be cooked to 145°F if it is held at that temperature for how long?
- 15 seconds
- 30 minutes
- 4 minutes
- 1 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.
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
How many major food allergens are recognized in the United States?
- 14
- 6
- 12
- 9
Show answer
Answer: D. 9
The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.
Question 6 of 25
In this diagram, which marker shows the temperature danger zone?
- Marker 3
- Marker 4
- Marker 2
- Marker 1
Show answer
Answer: C. Marker 2
Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.
Question 7 of 25
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)
Show answer
Answer: 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.
Question 8 of 25
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
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.
Question 9 of 25
Where should food workers wash their hands?
- In the food prep sink
- In the three-compartment dish sink
- Only at a sink set aside for handwashing
- In the mop sink
Show answer
Answer: C. Only at a sink set aside for handwashing
Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.
Question 10 of 25
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
Show answer
Answer: B. Cook it right away
Food thawed in a microwave may get warm in spots, so it must be cooked immediately.
Question 11 of 25
Which of these is a physical hazard?
- Norovirus on a worker's hands
- Salmonella bacteria on raw chicken
- Sanitizer that splashed into soup
- A piece of broken glass in a salad
Show answer
Answer: D. A piece of broken glass in a salad
A physical hazard is an object, such as glass, metal, a staple or a bandage, that ends up in food.
Question 12 of 25
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
Show answer
Answer: A. Chlorine bleach mixed to the right strength
Common approved sanitizers include chlorine bleach, quaternary ammonium (quat) and iodine, used at the right concentration.
Question 13 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 14 of 25
Which delivery should you refuse?
- A case of cans that are dented and swollen
- Cold milk at 38°F
- Frozen food that is frozen solid
- Sealed boxes with no damage
Show answer
Answer: A. A case of cans that are dented and swollen
Swollen or badly damaged cans can mean the food inside is unsafe. Packages should be sealed and undamaged.
Question 15 of 25
Where should you place the tip of a probe thermometer to check a piece of meat?
- Touching the bottom of the pan
- Touching the bone
- Just under the surface
- In 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.
Question 16 of 25
Which is a sign that pests may be in the kitchen?
- A full soap dispenser
- A clean floor
- Cold food at 38°F
- Droppings and gnaw marks
Show answer
Answer: D. Droppings and gnaw marks
Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.
Question 17 of 25
Which symptom must a food worker report to the person in charge?
- A mild headache
- Sore muscles from exercise
- Tired eyes
- Vomiting
Show answer
Answer: D. Vomiting
Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.
Question 18 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 19 of 25
What does the 2026 FDA Food Code require food businesses to do about employee illness?
- Let sick workers decide for themselves
- Test every employee for illness every day
- Keep a written employee illness policy
- Report every cold to the FDA
Show answer
Answer: C. Keep a written employee illness policy
The 2026 Food Code added a requirement for a documented employee illness policy.
Question 20 of 25
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
Show answer
Answer: 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.
Question 21 of 25
Which tool should be used to scoop ice for drinks?
- A clean ice scoop with a handle
- Bare hands
- A coffee mug
- A drinking glass
Show answer
Answer: 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.
Question 22 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 23 of 25
A worker vomits in the dining room. What should be used to clean it up?
- A disinfectant that works against norovirus, following written cleanup steps
- A dry mop only
- Plain water and a towel
- The 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.
Question 24 of 25
At what temperature must hot TCS food be held?
- 120°F or hotter
- 100°F or hotter
- 135°F or hotter
- 110°F or hotter
Show answer
Answer: C. 135°F or hotter
Hot holding means keeping TCS food at 135°F or hotter.
Question 25 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.

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