Florida Food Handler Practice Test 2026: Test de práctica 2

Test de práctica 2 de 6 de Florida Food Handler Practice Test: 25 preguntas más con respuestas y explicaciones.

Seguridad alimentaria
Florida
130 preguntas
Revisado el 10 de octubre de 2026

Pregunta 1 de 25
A pan of chili on the steam table reads 128°F. What is the problem?
- Nothing, any temperature above 100°F is safe
- It is below 135°F, so it is in the danger zone
- It must be frozen right away
- It is too hot and will burn customers
Ver respuesta
Respuesta: B. It is below 135°F, so it is in the danger zone
Hot held food must stay at 135°F or hotter. At 128°F it is in the danger zone, so follow your manager's corrective action.
Pregunta 2 de 25
Raw shell eggs may be received at an air temperature of no more than what?
- 55°F
- 45°F
- 65°F
- 70°F
Ver respuesta
Respuesta: B. 45°F
The Food Code allows raw shell eggs to be received in refrigerated equipment at an air temperature of 45°F or colder.
Pregunta 3 de 25
In this diagram, which marker shows where the tip of the probe should be?
- Marker 2
- Marker 3
- Marker 1
- Marker 4
Ver respuesta
Respuesta: C. Marker 1
Marker 1 is the center of the thickest part. Markers 2 and 3 are the bone and the tray, which the probe must not touch.
Pregunta 4 de 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
Ver respuesta
Respuesta: 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.
Pregunta 5 de 25
Under the Food Code, a handwashing sink must provide water at what temperature?
- At least 100°F
- At least 165°F
- At least 70°F
- At least 135°F
Ver respuesta
Respuesta: A. At least 100°F
Handwashing sinks must supply warm water at 100°F or more.
Pregunta 6 de 25
What is "active managerial control"?
- Checking temperatures only once a year
- Managers setting procedures, training staff and checking that food safety steps are followed
- A health inspector running the kitchen
- Letting each worker decide their own food safety rules
Ver respuesta
Respuesta: B. Managers setting procedures, training staff and checking that food safety steps are followed
Active managerial control means managers take charge of food safety with written procedures, training and monitoring.
Pregunta 7 de 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
Ver respuesta
Respuesta: B. A hat, hair covering, hairnet or beard restraint
The Food Code requires effective hair restraints for food employees who work with exposed food.
Pregunta 8 de 25
How long must shellfish tags for oysters, clams and mussels be kept?
- 7 days
- 90 days
- 30 days
- 1 year
Ver respuesta
Respuesta: B. 90 days
Keep shellfish identification tags for 90 days so the source can be traced if people get sick.
Pregunta 9 de 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
Ver respuesta
Respuesta: 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.
Pregunta 10 de 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
Ver respuesta
Respuesta: 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.
Pregunta 11 de 25
A food worker has a small cut on a finger. What should they do?
- Leave it open so it heals faster
- Keep working without telling anyone
- Cover it with a bandage and wear a single-use glove over it
- Cover it with tape only
Ver respuesta
Respuesta: C. Cover it with a bandage and wear a single-use glove over it
A bandage plus a glove keeps germs from the wound out of food. Tell the person in charge about an infected wound.
Pregunta 12 de 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
Ver respuesta
Respuesta: B. Sunday
Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.
Pregunta 13 de 25
At what temperature must cold TCS food be held?
- 55°F or colder
- 41°F or colder
- 45°F or colder
- 50°F or colder
Ver respuesta
Respuesta: B. 41°F or colder
Cold holding means keeping TCS food at 41°F or colder.
Pregunta 14 de 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
Ver respuesta
Respuesta: 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.
Pregunta 15 de 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
Ver respuesta
Respuesta: C. Wash your hands
Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.
Pregunta 16 de 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
Ver respuesta
Respuesta: 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.
Pregunta 17 de 25
Which is a safe way to cool a large pot of soup?
- Leave it on the counter overnight
- Divide it into shallow pans and stir it in an ice bath
- Put the whole pot in the cooler with a tight lid
- Wrap the pot in towels to keep heat in
Ver respuesta
Respuesta: B. Divide it into shallow pans and stir it in an ice bath
Large, deep containers cool too slowly. Shallow pans, ice baths, ice paddles and blast chillers speed up cooling.
Pregunta 18 de 25
The 2026 FDA Food Code added training on food defense. What is food defense?
- Protecting food from being contaminated on purpose
- Keeping prices low
- Keeping food warm during delivery
- Defending a restaurant in court
Ver respuesta
Respuesta: A. Protecting food from being contaminated on purpose
Food defense is about preventing intentional contamination of food, for example by limiting access to food areas.
Pregunta 19 de 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
Ver respuesta
Respuesta: 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.
Pregunta 20 de 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
Ver respuesta
Respuesta: 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.
Pregunta 21 de 25
Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?
- Within 8 hours
- Within 4 hours
- Within 24 hours
- Within 12 hours
Ver respuesta
Respuesta: B. Within 4 hours
TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.
Pregunta 22 de 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
Ver respuesta
Respuesta: 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.
Pregunta 23 de 25
Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
- No, they must use utensils, deli tissue or single-use gloves
- Yes, if they wear a hat
- Yes, if their hands look clean
- Yes, if the food will be served cold
Ver respuesta
Respuesta: 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.
Pregunta 24 de 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
Ver respuesta
Respuesta: 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.
Pregunta 25 de 25
Under time as a public health control, how long can TCS food be kept without temperature control before it must be served or thrown out?
- 4 hours
- 8 hours
- 24 hours
- 12 hours
Ver respuesta
Respuesta: A. 4 hours
When a written plan uses time instead of temperature, the food is marked and must be used or discarded within 4 hours.

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