Food Handler Practice Test (US) 2026: Test de práctica 5

Test de práctica 5 de 5 de Food Handler Practice Test (US): 20 preguntas más con respuestas y explicaciones.

Seguridad alimentaria
Estados Unidos
120 preguntas
Revisado el 10 de octubre de 2026

Pregunta 1 de 20
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
Ver respuesta
Respuesta: 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.
Pregunta 2 de 20
In a three-compartment sink, what is in the third compartment?
- Soapy wash water
- Clear rinse water
- Sanitizer
- Ice
Ver respuesta
Respuesta: C. Sanitizer
The three compartments are used to wash, rinse and sanitize, in that order.
Pregunta 3 de 20
How should dishes dry after sanitizing?
- Dry with a cloth towel
- Air-dry
- Dry with your apron
- Rinse again and wipe
Ver respuesta
Respuesta: B. Air-dry
Towels can put germs back on sanitized dishes. Let them air-dry before stacking or storing.
Pregunta 4 de 20
Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?
- 4 hours
- 8 hours
- 12 hours
- 24 hours
Ver respuesta
Respuesta: A. 4 hours
Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.
Pregunta 5 de 20
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
Ver respuesta
Respuesta: B. Use a test strip or test kit
Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.
Pregunta 6 de 20
Where should wet wiping cloths be kept between uses?
- On top of the stove
- In a container of sanitizer solution
- In your pocket
- On the cutting board
Ver respuesta
Respuesta: B. In a container of sanitizer solution
Wiping cloths are stored in sanitizer between uses so germs do not grow on them.
Pregunta 7 de 20
When should sanitizer solution in a bucket be changed?
- Never, it lasts forever
- When it is dirty, cloudy or too weak
- Once a week
- Only when it runs out
Ver respuesta
Respuesta: 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.
Pregunta 8 de 20
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
Ver respuesta
Respuesta: 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.
Pregunta 9 de 20
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
Ver respuesta
Respuesta: A. Chlorine bleach mixed to the right strength
Common approved sanitizers include chlorine bleach, quaternary ammonium (quat) and iodine, used at the right concentration.
Pregunta 10 de 20
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
Ver respuesta
Respuesta: D. Droppings and gnaw marks
Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.
Pregunta 11 de 20
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 12 de 20
Who should apply pesticides in a food establishment?
- A customer who knows about pests
- The newest employee
- A licensed pest control operator
- Any food worker
Ver respuesta
Respuesta: C. A licensed pest control operator
Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.
Pregunta 13 de 20
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)
Ver respuesta
Respuesta: 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.
Pregunta 14 de 20
Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
- A college degree in chemistry
- Food protection manager certification
- A commercial driver's license
- A pest control license
Ver respuesta
Respuesta: B. Food protection manager certification
The Food Code requires at least one employee with supervisory and management responsibility to be a certified food protection manager.
Pregunta 15 de 20
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
Ver respuesta
Respuesta: B. The person in charge
A person in charge must be present during operating hours to make sure food safety rules are followed.
Pregunta 16 de 20
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 17 de 20
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 18 de 20
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 19 de 20
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
Ver respuesta
Respuesta: A. Throw it out
"When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.
Pregunta 20 de 20
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.

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