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Utah Food Handler Permit Practice Test 2026: Practice test 4

Practice test 4 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

  1. Question 1 of 25

    A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?
    Show answer

    Answer: D. Tell the person in charge

    The person in charge needs to know about exposure so they can decide whether the worker must be restricted.

  2. Question 2 of 25

    In this diagram, which marker shows the temperature danger zone?
    °F21241°135°165°1234
    Show answer

    Answer: C. Marker 2

    Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

  3. Question 3 of 25

    Which group of people is most likely to get very sick from a foodborne illness?
    Show answer

    Answer: D. Young children, older adults, pregnant women and people with weak immune systems

    These groups are called a highly susceptible population (HSP). Their bodies have a harder time fighting off germs.

  4. Question 4 of 25

    Where may a restaurant get its food?
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    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.

  5. Question 5 of 25

    How long should you scrub your hands with soap during handwashing?
    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.

  6. Question 6 of 25

    A delivery of cold TCS food arrives. What temperature should it be?
    Show answer

    Answer: A. 41°F or colder

    Check deliveries on arrival. Cold TCS food should be at 41°F or colder, and frozen food should still be frozen.

  7. Question 7 of 25

    What must food workers wear to keep hair out of food?
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    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.

  8. Question 8 of 25

    Who should apply pesticides in a food establishment?
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    Answer: C. A licensed pest control operator

    Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

  9. Question 9 of 25

    When should sanitizer solution in a bucket be changed?
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    Answer: B. When it is dirty, cloudy or too weak

    Food and dirt use up sanitizer. Replace it when it looks dirty or tests too weak.

  10. Question 10 of 25

    A worker vomits in the dining room. What should be used to clean it up?
    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.

  11. Question 11 of 25

    Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?
    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.

  12. Question 12 of 25

    Within how long must leftovers be reheated to 165°F for hot holding?
    Show answer

    Answer: B. 2 hours

    Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.

  13. Question 13 of 25

    Which is a sign that pests may be in the kitchen?
    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.

  14. Question 14 of 25

    Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?
    Show answer

    Answer: A. 4 hours

    Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.

  15. Question 15 of 25

    When thawing food under running water, what must the water be like?
    Show answer

    Answer: D. Running and 70°F or colder

    Food must be fully under cold running water at 70°F or colder, in a food prep sink.

  16. Question 16 of 25

    Which of these is a physical hazard?
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    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.

  17. Question 17 of 25

    How close to the true temperature must a food thermometer in Fahrenheit read?
    Show answer

    Answer: D. Within 2°F

    The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.

  18. Question 18 of 25

    What is the minimum internal cooking temperature for ground beef in the Food Code?
    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.

  19. Question 19 of 25

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
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    Answer: B. 165°F

    Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.

  20. Question 20 of 25

    What is the minimum internal cooking temperature for a fish fillet?
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    Answer: A. 145°F for 15 seconds

    Fish, seafood, and steaks or chops of beef, pork, veal and lamb must reach 145°F for 15 seconds.

  21. Question 21 of 25

    When should you change single-use gloves?
    Show answer

    Answer: A. When they are torn, dirty or you change tasks

    Change gloves when they rip or get dirty, and after handling raw meat before touching ready-to-eat food.

  22. Question 22 of 25

    Where should you place the tip of a probe thermometer to check a piece of meat?
    1234
    Show answer

    Answer: D. In the center of the thickest part

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

  23. Question 23 of 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
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    Answer: A. No, they must use utensils, deli tissue or single-use gloves

    Bare hands can spread germs. Ready-to-eat food will not be cooked again, so it must be handled with gloves or utensils.

  24. Question 24 of 25

    Which tool should be used to scoop ice for drinks?
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    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.

  25. Question 25 of 25

    What must you do after thawing raw meat in a microwave?
    Show answer

    Answer: B. Cook it right away

    Food thawed in a microwave may get warm in spots, so it must be cooked immediately.

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