New Mexico Food Handler Practice Test 2026: Test de práctica 5

1. Pregunta 1 de 25

   A worker is sneezing and has a runny nose. What should they do?

   • AUse hand sanitizer and keep working with food
   • BKeep working but sneeze into the sink
   • CNot work with exposed food, utensils or food-contact surfaces
   • DKeep working at the salad station
   Ver respuesta

   Respuesta: C. Not work with exposed food, utensils or food-contact surfaces

   Workers with sneezing, coughing or a runny nose should not handle food or food-contact items.

2. Pregunta 2 de 25

   How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?

   • A7 days
   • B3 days
   • C10 days
   • D14 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.

3. Pregunta 3 de 25

   When should sanitizer solution in a bucket be changed?

   • ANever, it lasts forever
   • BWhen it is dirty, cloudy or too weak
   • COnce a week
   • DOnly 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.

4. Pregunta 4 de 25

   A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?

   • AOffer them a free dessert
   • BGive them a glass of water and wait
   • CCall 911 right away
   • DTell them to drive to a clinic
   Ver respuesta

   Respuesta: C. Call 911 right away

   A severe allergic reaction can be life-threatening. Call 911 immediately.

5. Pregunta 5 de 25

   You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?

   • ATurn the board over
   • BWash, rinse and sanitize the board
   • CWipe it with a dry towel
   • DRinse it with cold water only
   Ver respuesta

   Respuesta: B. Wash, rinse and sanitize the board

   Use a separate board, or wash, rinse and sanitize the board after raw meat and before ready-to-eat food.

6. Pregunta 6 de 25

   When must a food worker wash their hands?

   • AAfter touching their hair or face
   • BOnly when hands look dirty
   • COnly at the start of the shift
   • DOnly after eating lunch
   Ver respuesta

   Respuesta: A. After touching their hair or face

   Wash after touching hair or face, using the restroom, handling raw meat, taking out garbage, eating, drinking, smoking, and more.

7. Pregunta 7 de 25

   Can an empty sanitizer bottle be washed and used to store salad dressing?

   • AYes, if it is labeled with the date
   • BNo, chemical containers must never be reused for food
   • CYes, if it is washed with soap
   • DYes, if it is used within one day
   Ver respuesta

   Respuesta: B. No, chemical containers must never be reused for food

   Never reuse chemical containers for food, and never put chemicals in food containers.

8. Pregunta 8 de 25

   Which of these is one of the major food allergens?

   • AChicken
   • BSesame
   • CCorn
   • DRice
   Ver respuesta

   Respuesta: B. Sesame

   Sesame became the ninth major food allergen in the United States in 2023.

9. Pregunta 9 de 25

   Which step helps prevent allergen cross-contact when making an allergy-safe meal?

   • AUse the knife you just used on nuts
   • BWash hands, change gloves and use clean, sanitized equipment
   • CUse the same fryer oil as the breaded shrimp
   • DWipe 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.

10. Pregunta 10 de 25

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?

    • A145°F for 15 seconds
    • B155°F for 17 seconds
    • C135°F for 15 seconds
    • D125°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.

11. Pregunta 11 de 25

    What should you do before putting on single-use gloves?

    • ABlow into the gloves
    • BPut on hand lotion
    • CWash your hands
    • DNothing, 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.

12. Pregunta 12 de 25

    A cook has had diarrhea since last night. What should happen?

    • AThey can work at the grill but not the salad station
    • BThey can work if they wash their hands more
    • CThey can work if they wear gloves
    • DThey 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.

13. Pregunta 13 de 25

    Leftover cooked food that will be held hot must be reheated to what temperature?

    • A165°F for 15 seconds
    • B145°F for 15 seconds
    • C120°F for 1 minute
    • D135°F for 15 seconds
    Ver respuesta

    Respuesta: A. 165°F for 15 seconds

    Cooked and cooled TCS food that will be hot held must be reheated to 165°F for 15 seconds.

14. Pregunta 14 de 25

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?

    • A145°F
    • B165°F
    • C155°F
    • D135°F
    Ver respuesta

    Respuesta: B. 165°F

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

15. Pregunta 15 de 25

    Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?

    • ANo, ice used to cool food or containers cannot be used as food
    • BYes, if it is rinsed first
    • CYes, if it is still frozen
    • DYes, 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.

16. Pregunta 16 de 25

    Which of these foods is a TCS food?

    • ACooked rice
    • BDry beans in a sealed bag
    • CSaltine crackers
    • DUncooked dry pasta
    Ver respuesta

    Respuesta: A. Cooked rice

    Cooked rice, cooked beans and cooked potatoes are TCS foods. Dry foods are not, until they are cooked.

17. Pregunta 17 de 25

    What is the safest choice if you are not sure whether food is safe?

    • AThrow it out
    • BFreeze it and serve it later
    • CTaste it to check
    • DServe it quickly
    Ver respuesta

    Respuesta: A. Throw it out

    "When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.

18. Pregunta 18 de 25

    What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?

    • A125°F for 15 seconds
    • B145°F for 15 seconds
    • C135°F for 15 seconds
    • D115°F for 15 seconds
    Ver respuesta

    Respuesta: B. 145°F for 15 seconds

    Eggs cooked for immediate service must reach 145°F for 15 seconds.

19. Pregunta 19 de 25

    The 2026 FDA Food Code added training on food defense. What is food defense?

    • AProtecting food from being contaminated on purpose
    • BKeeping prices low
    • CKeeping food warm during delivery
    • DDefending 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.

20. Pregunta 20 de 25

    Which equipment should you use to reheat food for hot holding?

    • AA steam table
    • BA slow cooker on low
    • CA food warmer
    • DA stove, oven or microwave
    Ver respuesta

    Respuesta: D. A stove, oven or microwave

    Hot holding equipment heats food too slowly. Reheat quickly on a stove, in an oven or in a microwave, then move it to hot holding.

21. Pregunta 21 de 25

    How do you check that a thermometer is accurate using the ice-point method?

    • AHold it in the air; it should read 70°F
    • BPut it in boiling water; it should read 100°F
    • CPut it in a cup of crushed ice and water; it should read 32°F
    • DPut 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.

22. Pregunta 22 de 25

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?

    • AOn the bottom shelf
    • BAbove the salad
    • CNext to the cooked food
    • DOn 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.

23. 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?

    • A165°F
    • B155°F
    • C100°F
    • D135°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.

24. Pregunta 24 de 25

    What is cross-contact?

    • AWhen an allergen gets into a food that should not contain it
    • BWhen two hot dishes touch on a plate
    • CWhen a server touches a customer's hand
    • DWhen 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.

25. Pregunta 25 de 25

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

    • ARunning and at least 100°F
    • BStill and salty
    • CStill and hot
    • DRunning 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.

Teclado: 1–4 para responder, Intro para la siguiente pregunta.

El examen real: Set by the accredited course provider