Hawaii Food Handler Practice Test 2026: Test de práctica 6

Test de práctica 6 de 6 de Hawaii Food Handler Practice Test: 20 preguntas más con respuestas y explicaciones.

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

Pregunta 1 de 20
How high above the floor must food be stored?
- At least 6 inches
- At least 1 inch
- At least 2 feet
- It can be stored on the floor
Ver respuesta
Respuesta: A. At least 6 inches
The Food Code requires food to be stored at least 6 inches above the floor to protect it from dirt, water and pests.
Pregunta 2 de 20
When should you change single-use gloves?
- When they are torn, dirty or you change tasks
- Once every 8 hours
- Only when a customer asks
- Only at the end of the shift
Ver respuesta
Respuesta: 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.
Pregunta 3 de 20
A customer asks if a dish contains peanuts and you are not sure. What should you do?
- Guess based on how the dish looks
- Ask the chef or manager and check the ingredients before answering
- Say no, because most dishes do not have peanuts
- Tell them to pick out any peanuts they see
Ver respuesta
Respuesta: B. Ask the chef or manager and check the ingredients before answering
Never guess about allergens. Check with the person who knows the recipe and ingredients.
Pregunta 4 de 20
A delivery of cold TCS food arrives. What temperature should it be?
- 41°F or colder
- 50°F or colder
- 60°F or colder
- Any temperature, if it is put away quickly
Ver respuesta
Respuesta: 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.
Pregunta 5 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 6 de 20
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 7 de 20
Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
- 145°F for 15 seconds
- 155°F for 17 seconds
- 135°F for 15 seconds
- 125°F for 1 minute
Ver respuesta
Respuesta: B. 155°F for 17 seconds
Injecting or tenderizing pushes germs from the surface into the meat, so it must reach 155°F for 17 seconds.
Pregunta 8 de 20
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 9 de 20
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 10 de 20
Which of these is a physical hazard?
- Norovirus on a worker's hands
- Salmonella bacteria on raw chicken
- Sanitizer that splashed into soup
- A piece of broken glass in a salad
Ver respuesta
Respuesta: 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.
Pregunta 11 de 20
Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?
- 165°F
- 135°F
- 100°F
- 155°F
Ver respuesta
Respuesta: B. 135°F
Plant foods cooked for hot holding must reach at least 135°F.
Pregunta 12 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 13 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 14 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 15 de 20
What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
- 145°F
- 165°F
- 155°F
- 135°F
Ver respuesta
Respuesta: B. 165°F
Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.
Pregunta 16 de 20
Which of these is a chemical hazard?
- Cleaning liquid that drips onto food
- A hair in the soup
- A metal twist tie in a bag of bread
- Bacteria on raw ground beef
Ver respuesta
Respuesta: A. Cleaning liquid that drips onto food
Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.
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
How close to the true temperature must a food thermometer in Fahrenheit read?
- Within 20°F
- Within 15°F
- Within 10°F
- Within 2°F
Ver respuesta
Respuesta: D. Within 2°F
The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.
Pregunta 19 de 20
At what temperature must hot TCS food be held?
- 120°F or hotter
- 100°F or hotter
- 135°F or hotter
- 110°F or hotter
Ver respuesta
Respuesta: C. 135°F or hotter
Hot holding means keeping TCS food at 135°F or hotter.
Pregunta 20 de 20
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
Ver respuesta
Respuesta: A. No, throw them away after one use
Single-use gloves are used once and then thrown away.

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