Utah Food Handler Permit Practice Test 2026: Practice test 2

Practice test 2 of 6 for the Utah Food Handler Permit Practice Test: 25 more questions with answers and explanations.

Food safety
Utah
132 questions
Checked October 10, 2026

Question 1 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 2 of 25
How long must shellfish tags for oysters, clams and mussels be kept?
- 7 days
- 90 days
- 30 days
- 1 year
Show answer
Answer: B. 90 days
Keep shellfish identification tags for 90 days so the source can be traced if people get sick.
Question 3 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 4 of 25
Which of these foods is a TCS food?
- Cooked rice
- Dry beans in a sealed bag
- Saltine crackers
- Uncooked 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.
Question 5 of 25
What does TCS food mean?
- Food that is only served at breakfast
- Food that has been tested, cleaned and sealed
- Food that comes in a tin can
- Food 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.
Question 6 of 25
You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?
- Turn the board over
- Wash, rinse and sanitize the board
- Wipe it with a dry towel
- Rinse it with cold water only
Show answer
Answer: B. Wash, rinse and sanitize the board
Use a separate board, or wash, rinse and sanitize the board after raw meat and before ready-to-eat food.
Question 7 of 25
In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?
- Fish is heavier than poultry
- Fish needs a lower cooking temperature than poultry
- Fish should always be eaten first
- Poultry needs to be colder than fish
Show answer
Answer: B. Fish needs a lower cooking temperature than poultry
Raw foods are stored by cooking temperature: those needing the lowest cooking temperature go higher, and poultry (165°F) goes on the bottom.
Question 8 of 25
Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?
- 165°F
- 135°F
- 100°F
- 155°F
Show answer
Answer: B. 135°F
Plant foods cooked for hot holding must reach at least 135°F.
Question 9 of 25
How do you check that a chemical sanitizer is the right strength?
- Taste a drop
- Use a test strip or test kit
- Smell it
- Look at its color
Show answer
Answer: B. Use a test strip or test kit
Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.
Question 10 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 11 of 25
What is the total time allowed to cool cooked food from 135°F to 41°F?
- 6 hours
- 8 hours
- 4 hours
- 2 hours
Show answer
Answer: A. 6 hours
Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.
Question 12 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 13 of 25
Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?
- Stored in the cooler for 24 hours
- Rinsed in cold water for 1 minute
- Soaked in lemon juice
- Frozen at -4°F or colder for 7 days
Show answer
Answer: D. Frozen at -4°F or colder for 7 days
The Food Code requires parasite destruction by freezing, for example at -4°F or colder for 7 days, unless the fish is exempt.
Question 14 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 15 of 25
A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?
- Offer them a free dessert
- Give them a glass of water and wait
- Call 911 right away
- Tell 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.
Question 16 of 25
What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
- 145°F
- 165°F
- 135°F
- 155°F
Show answer
Answer: B. 165°F
Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.
Question 17 of 25
What is jaundice?
- Yellowing of the skin or eyes
- A rash on the hands
- A runny nose
- A 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.
Question 18 of 25
Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?
- Wednesday
- Sunday
- The next Monday
- Saturday
Show answer
Answer: B. Sunday
Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.
Question 19 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 20 of 25
Which of these is a TCS food that must be kept cold once prepared?
- A whole uncut apple
- A bag of sugar
- Cut melon
- A loaf of bread
Show answer
Answer: C. Cut melon
Once melons are cut, germs can grow on the moist flesh, so cut melon must be kept at 41°F or colder.
Question 21 of 25
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
Show answer
Answer: 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.
Question 22 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 23 of 25
Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?
- 165°F
- 155°F
- 100°F
- 135°F
Show answer
Answer: D. 135°F
Commercially processed ready-to-eat food from an intact package only needs to reach 135°F for hot holding.
Question 24 of 25
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
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.
Question 25 of 25
Which of these is one of the major food allergens?
- Chicken
- Sesame
- Corn
- Rice
Show answer
Answer: B. Sesame
Sesame became the ninth major food allergen in the United States in 2023.

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