New Mexico Food Handler Practice Test 2026: Test de práctica 6

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

Seguridad alimentaria
Nuevo México
130 preguntas
Revisado el 10 de octubre de 2026

Pregunta 1 de 20
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 2 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 3 de 20
Ready-to-eat TCS food made in house must be date marked if it will be kept in the refrigerator longer than how long?
- 24 hours
- 7 days
- 4 hours
- 2 hours
Ver respuesta
Respuesta: A. 24 hours
Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.
Pregunta 4 de 20
Who should a food worker tell when they are sick?
- The delivery driver
- A regular customer
- No one, if they feel well enough
- The person in charge
Ver respuesta
Respuesta: D. The person in charge
Food workers must report certain symptoms and diagnoses to the person in charge so the right action can be taken.
Pregunta 5 de 20
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.
Pregunta 6 de 20
In this fridge diagram, which marker shows the shelf for ready-to-eat food?
- Marker 4
- Marker 6
- Marker 1
- Marker 5
Ver respuesta
Respuesta: C. Marker 1
Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.
Pregunta 7 de 20
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 8 de 20
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 9 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 10 de 20
What is the minimum internal cooking temperature for a fish fillet?
- 145°F for 15 seconds
- 125°F for 15 seconds
- 135°F for 15 seconds
- 115°F for 1 minute
Ver respuesta
Respuesta: A. 145°F for 15 seconds
Fish, seafood, and steaks or chops of beef, pork, veal and lamb must reach 145°F for 15 seconds.
Pregunta 11 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 12 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 13 de 20
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 14 de 20
A food worker has nail polish and is preparing exposed food. What does the Food Code require?
- They must wear intact single-use gloves
- They must work only at the register
- They must wash their hands for 2 minutes
- Nothing, nail polish is always allowed
Ver respuesta
Respuesta: A. They must wear intact single-use gloves
Nail polish and fake nails can chip into food or hide dirt. They are allowed only if the worker wears intact gloves.
Pregunta 15 de 20
What does FIFO mean when storing food?
- Fill it full, then order
- Freeze it fast, then open it
- Fish in front, other foods behind
- First in, first out: use older food before newer food
Ver respuesta
Respuesta: D. First in, first out: use older food before newer food
Put new deliveries behind older stock so the older food is used first.
Pregunta 16 de 20
What is the minimum internal cooking temperature for ground beef in the Food Code?
- 135°F for 15 seconds
- 155°F for 17 seconds
- 145°F for 15 seconds
- 130°F for 1 second
Ver respuesta
Respuesta: B. 155°F for 17 seconds
Ground meat such as hamburgers and sausage must reach 155°F for 17 seconds, because grinding spreads germs through the meat.
Pregunta 17 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 18 de 20
What is the temperature danger zone in the FDA Food Code?
- 32°F to 41°F
- 41°F to 135°F
- 0°F to 32°F
- 135°F to 212°F
Ver respuesta
Respuesta: B. 41°F to 135°F
Germs grow fastest between 41°F and 135°F, so TCS food should spend as little time as possible in this range.
Pregunta 19 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 20 de 20
What is the total time allowed to cool cooked food from 135°F to 41°F?
- 6 hours
- 8 hours
- 4 hours
- 2 hours
Ver respuesta
Respuesta: A. 6 hours
Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.

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