Hawaii Food Handler Practice Test 2026: Test de práctica 4

Test de práctica 4 de 6 de Hawaii Food Handler Practice Test: 25 preguntas más con respuestas y explicaciones.

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

Pregunta 1 de 25
What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
- 145°F
- 165°F
- 135°F
- 155°F
Ver respuesta
Respuesta: B. 165°F
Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.
Pregunta 2 de 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
Ver respuesta
Respuesta: 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.
Pregunta 3 de 25
What does the 2026 FDA Food Code require food businesses to do about employee illness?
- Let sick workers decide for themselves
- Test every employee for illness every day
- Keep a written employee illness policy
- Report every cold to the FDA
Ver respuesta
Respuesta: C. Keep a written employee illness policy
The 2026 Food Code added a requirement for a documented employee illness policy.
Pregunta 4 de 25
In this diagram, which marker shows the temperature danger zone?
- Marker 3
- Marker 4
- Marker 2
- Marker 1
Ver respuesta
Respuesta: C. Marker 2
Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.
Pregunta 5 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 6 de 25
What is cross-contact?
- When an allergen gets into a food that should not contain it
- When two hot dishes touch on a plate
- When a server touches a customer's hand
- When food is cooked twice
Ver respuesta
Respuesta: A. When an allergen gets into a food that should not contain it
Shared gloves, utensils, cutting boards and fryer oil can move allergens into allergen-free food.
Pregunta 7 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 8 de 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
Ver respuesta
Respuesta: 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.
Pregunta 9 de 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
Ver respuesta
Respuesta: C. Only at a sink set aside for handwashing
Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.
Pregunta 10 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 11 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 12 de 25
How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?
- 7 days
- 3 days
- 10 days
- 14 days
Ver respuesta
Respuesta: A. 7 days
The food must be used or thrown out within 7 days. The day it was made or opened counts as day 1.
Pregunta 13 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 14 de 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
Ver respuesta
Respuesta: 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.
Pregunta 15 de 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
Ver respuesta
Respuesta: 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.
Pregunta 16 de 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
Ver respuesta
Respuesta: A. Clean and sanitize it
Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.
Pregunta 17 de 25
How do you check that a thermometer is accurate using the ice-point method?
- Hold it in the air; it should read 70°F
- Put it in boiling water; it should read 100°F
- Put it in a cup of crushed ice and water; it should read 32°F
- Put it in the freezer; it should read 0°F
Ver respuesta
Respuesta: C. Put it in a cup of crushed ice and water; it should read 32°F
In a glass of ice and water, an accurate thermometer reads 32°F. If not, adjust or replace it.
Pregunta 18 de 25
In this diagram, what does marker 4 show?
- 135°F, the hot holding temperature
- 41°F, the cold holding temperature
- 32°F, the freezing point of water
- 165°F, the cooking temperature for poultry and reheated food
Ver respuesta
Respuesta: D. 165°F, the cooking temperature for poultry and reheated food
Marker 4 is the green line at 165°F, used for poultry, stuffed foods and reheating food for hot holding.
Pregunta 19 de 25
A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?
- Wash their hands one extra time
- Say nothing unless they feel sick
- Take the next week off without telling anyone
- Tell the person in charge
Ver respuesta
Respuesta: 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.
Pregunta 20 de 25
Within how long must leftovers be reheated to 165°F for hot holding?
- 4 hours
- 2 hours
- 6 hours
- 8 hours
Ver respuesta
Respuesta: B. 2 hours
Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.
Pregunta 21 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 22 de 25
When thawing food under running water, what must the water be like?
- Running and at least 100°F
- Still and salty
- Still and hot
- Running and 70°F or colder
Ver respuesta
Respuesta: 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.
Pregunta 23 de 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
Ver respuesta
Respuesta: D. 135°F
Commercially processed ready-to-eat food from an intact package only needs to reach 135°F for hot holding.
Pregunta 24 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 25 de 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
Ver respuesta
Respuesta: 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.

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