Utah Food Handler Permit Practice Test 2026: Practice test 3

Practice test 3 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
A cook has had diarrhea since last night. What should happen?
- They can work at the grill but not the salad station
- They can work if they wash their hands more
- They can work if they wear gloves
- They 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.
Question 2 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 3 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 4 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 5 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 6 of 25
Who is responsible for food safety during a shift under the Food Code?
- The newest employee
- The person in charge
- The delivery driver
- The 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.
Question 7 of 25
In a three-compartment sink, what is in the third compartment?
- Soapy wash water
- Clear rinse water
- Sanitizer
- Ice
Show answer
Answer: C. Sanitizer
The three compartments are used to wash, rinse and sanitize, in that order.
Question 8 of 25
What is the safest choice if you are not sure whether food is safe?
- Throw it out
- Freeze it and serve it later
- Taste it to check
- Serve it quickly
Show answer
Answer: A. Throw it out
"When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.
Question 9 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 10 of 25
What should you do before putting on single-use gloves?
- Blow into the gloves
- Put on hand lotion
- Wash your hands
- Nothing, gloves keep germs off
Show answer
Answer: C. Wash your hands
Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.
Question 11 of 25
Where should raw poultry be stored in a refrigerator with ready-to-eat food?
- On the bottom shelf
- Above the salad
- Next to the cooked food
- On the top shelf
Show answer
Answer: A. On the bottom shelf
Raw poultry needs the highest cooking temperature, so it goes lowest. That way its juices cannot drip onto other food.
Question 12 of 25
What should you do to a probe thermometer before and after each use?
- Clean and sanitize it
- Store it in your pocket
- Wipe it on your apron
- Run it under hot water only
Show answer
Answer: A. Clean and sanitize it
Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.
Question 13 of 25
Where should cleaning chemicals be stored?
- Below and away from food and food-contact surfaces
- In empty food containers
- Next to the spices
- On 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.
Question 14 of 25
Which jewelry may a food worker wear on the hands and arms while preparing food?
- A plain ring, such as a wedding band
- A bracelet
- A watch
- A ring with stones
Show answer
Answer: A. A plain ring, such as a wedding band
The Food Code allows only a plain ring, and medically necessary devices, on the hands and arms.
Question 15 of 25
Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?
- No, ice used to cool food or containers cannot be used as food
- Yes, if it is rinsed first
- Yes, if it is still frozen
- Yes, if it is used within 1 hour
Show answer
Answer: A. No, ice used to cool food or containers cannot be used as food
The Food Code does not allow ice used as a coolant to be used as food or in drinks.
Question 16 of 25
Can single-use gloves be washed and used again?
- No, throw them away after one use
- Yes, if they are washed with soap
- Yes, if they are rinsed in sanitizer
- Yes, but only on the same day
Show answer
Answer: A. No, throw them away after one use
Single-use gloves are used once and then thrown away.
Question 17 of 25
Under the Food Code, cooked food must cool from 135°F to 70°F within how long?
- 4 hours
- 8 hours
- 6 hours
- 2 hours
Show answer
Answer: D. 2 hours
The first stage of cooling, from 135°F to 70°F, must happen within 2 hours because germs grow fastest in this range.
Question 18 of 25
Why is norovirus a big concern in restaurants?
- It can only be spread by raw chicken
- It only grows in canned food
- Cooking food makes it more dangerous
- It spreads very easily from the hands of sick workers to food
Show answer
Answer: D. It spreads very easily from the hands of sick workers to food
Norovirus is very contagious. Workers with vomiting or diarrhea must stay home, and good handwashing helps stop the spread.
Question 19 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 20 of 25
What is the minimum total time for washing your hands?
- 10 seconds
- 20 seconds
- 5 seconds
- 2 minutes
Show answer
Answer: B. 20 seconds
The whole handwashing process should take at least 20 seconds.
Question 21 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 22 of 25
Who should a food worker tell when they are sick?
- The delivery driver
- A regular customer
- No one, if they feel well enough
- The person in charge
Show answer
Answer: D. The person in charge
Food workers must report certain symptoms and diagnoses to the person in charge so the right action can be taken.
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
What are the three main types of hazards that can make food unsafe?
- Hot, cold and room temperature
- Biological, chemical and physical
- Sweet, sour and salty
- Frozen, canned and fresh
Show answer
Answer: B. Biological, chemical and physical
Germs are biological hazards, cleaners and pesticides are chemical hazards, and objects such as glass or metal are physical hazards.
Question 25 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.

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