PassEveryTest
Français

Florida Food Handler Practice Test 2026: Test d’entraînement 6

Test d’entraînement 6 sur 6 pour l’examen « Florida Food Handler Practice Test » : 20 questions supplémentaires avec réponses et explications.

  • Hygiène alimentaire
  • Floride
  • 130 questions
  • Vérifié le 10 octobre 2026

  1. Question 1 sur 20

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

    Réponse: A. Throw it out

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

  2. Question 2 sur 20

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
    123456
    Voir la réponse

    Réponse: C. Marker 1

    Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.

  3. Question 3 sur 20

    Why is norovirus a big concern in restaurants?
    Voir la réponse

    Réponse: 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.

  4. Question 4 sur 20

    Which of these is a TCS food that must be kept cold once prepared?
    Voir la réponse

    Réponse: 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.

  5. Question 5 sur 20

    What is a foodborne illness?
    Voir la réponse

    Réponse: 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.

  6. Question 6 sur 20

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

    Réponse: 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.

  7. Question 7 sur 20

    What is the minimum internal cooking temperature for ground beef in the Food Code?
    Voir la réponse

    Réponse: 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.

  8. Question 8 sur 20

    What is cross-contamination?
    Voir la réponse

    Réponse: B. The spread of germs from one food or surface to another

    Cross-contamination happens when germs move from raw food, dirty hands or dirty surfaces onto food that is ready to eat.

  9. Question 9 sur 20

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

    Réponse: B. 165°F

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

  10. Question 10 sur 20

    What is jaundice?
    Voir la réponse

    Réponse: A. Yellowing of the skin or eyes

    Jaundice can be a sign of hepatitis A. A worker with jaundice must not work with food and the health department must be told.

  11. Question 11 sur 20

    Which is a safe way to thaw a frozen turkey?
    Voir la réponse

    Réponse: A. In the refrigerator

    Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.

  12. Question 12 sur 20

    Which symptom must a food worker report to the person in charge?
    Voir la réponse

    Réponse: D. Vomiting

    Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.

  13. Question 13 sur 20

    Which illness is one that a food worker must report if a doctor diagnoses it?
    Voir la réponse

    Réponse: B. Hepatitis A

    Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.

  14. Question 14 sur 20

    When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?
    Voir la réponse

    Réponse: 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.

  15. Question 15 sur 20

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

    Réponse: 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.

  16. Question 16 sur 20

    Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?
    Voir la réponse

    Réponse: A. It starts at 41°F or colder and never goes above 70°F

    The 6-hour option for cold food only works if the food starts at 41°F or colder and stays at 70°F or below.

  17. Question 17 sur 20

    What is the temperature danger zone in the FDA Food Code?
    °F21241°135°165°1234
    Voir la réponse

    Réponse: 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.

  18. Question 18 sur 20

    Which of these is one of the major food allergens?
    Voir la réponse

    Réponse: B. Sesame

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

  19. Question 19 sur 20

    Where should cleaning chemicals be stored?
    Voir la réponse

    Réponse: A. Below and away from food and food-contact surfaces

    Chemicals should be stored where they cannot drip or spill onto food, such as on a lower shelf in a separate area.

  20. Question 20 sur 20

    Where should you place the tip of a probe thermometer to check a piece of meat?
    1234
    Voir la réponse

    Réponse: D. In the center of the thickest part

    The thickest part heats last. Bones and pans can give a false reading.

Tests associés