Utah Food Handler Permit Practice Test 2026: Test de práctica 4

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

Seguridad alimentaria
Utah
132 preguntas
Revisado el 10 de octubre de 2026

Pregunta 1 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 2 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 3 de 25
Which group of people is most likely to get very sick from a foodborne illness?
- Teenagers who play sports
- Healthy adults between 20 and 40 years old
- People who work in restaurants
- Young children, older adults, pregnant women and people with weak immune systems
Ver respuesta
Respuesta: D. Young children, older adults, pregnant women and people with weak immune systems
These groups are called a highly susceptible population (HSP). Their bodies have a harder time fighting off germs.
Pregunta 4 de 25
Where may a restaurant get its food?
- From an approved, licensed source
- From a worker's home kitchen
- From a customer who brings it in
- From any roadside stand
Ver respuesta
Respuesta: A. From an approved, licensed source
Food must come from approved sources that follow food safety laws. Food made in a private home is not allowed unless the law permits it.
Pregunta 5 de 25
How long should you scrub your hands with soap during handwashing?
- 10 to 15 seconds
- 1 to 2 seconds
- No scrubbing is needed
- 45 to 60 seconds
Ver respuesta
Respuesta: A. 10 to 15 seconds
Scrub for 10 to 15 seconds, including between fingers, under fingernails and wrists, as part of the 20-second wash.
Pregunta 6 de 25
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 7 de 25
What must food workers wear to keep hair out of food?
- Hair spray
- A hat, hair covering, hairnet or beard restraint
- A headband only
- Nothing, if their hair is short
Ver respuesta
Respuesta: B. A hat, hair covering, hairnet or beard restraint
The Food Code requires effective hair restraints for food employees who work with exposed food.
Pregunta 8 de 25
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 9 de 25
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 10 de 25
A worker vomits in the dining room. What should be used to clean it up?
- A disinfectant that works against norovirus, following written cleanup steps
- A dry mop only
- Plain water and a towel
- The same sanitizer used on cutting boards
Ver respuesta
Respuesta: A. A disinfectant that works against norovirus, following written cleanup steps
Kitchen sanitizers do not kill norovirus well. Follow the written procedure and use a disinfectant that works against norovirus.
Pregunta 11 de 25
Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?
- Fully cooked hard-boiled eggs
- Toast
- Raw or undercooked eggs
- Canned peaches
Ver respuesta
Respuesta: C. Raw or undercooked eggs
Highly susceptible populations should not be served undercooked meat, fish or eggs, raw oysters, raw sprouts, or unpasteurized milk or juice.
Pregunta 12 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 13 de 25
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 14 de 25
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 15 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 16 de 25
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 17 de 25
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 18 de 25
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 19 de 25
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 20 de 25
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 21 de 25
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 22 de 25
Where should you place the tip of a probe thermometer to check a piece of meat?
- Touching the bottom of the pan
- Touching the bone
- Just under the surface
- In the center of the thickest part
Ver respuesta
Respuesta: D. In the center of the thickest part
The thickest part heats last. Bones and pans can give a false reading.
Pregunta 23 de 25
Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
- No, they must use utensils, deli tissue or single-use gloves
- Yes, if they wear a hat
- Yes, if their hands look clean
- Yes, if the food will be served cold
Ver respuesta
Respuesta: A. No, they must use utensils, deli tissue or single-use gloves
Bare hands can spread germs. Ready-to-eat food will not be cooked again, so it must be handled with gloves or utensils.
Pregunta 24 de 25
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.
Pregunta 25 de 25
What must you do after thawing raw meat in a microwave?
- Store it in the cooler for 2 days first
- Cook it right away
- Put it back in the freezer
- Leave it on the counter until dinner service
Ver respuesta
Respuesta: B. Cook it right away
Food thawed in a microwave may get warm in spots, so it must be cooked immediately.

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