Food Handler Practice Test (US) 2026: Test d’entraînement 2

1. Question 1 sur 25

   What must you do when cooking raw meat, poultry, fish or eggs in a microwave?

   • ACook it to 135°F and serve it right away
   • BCook it uncovered on high for exactly 1 minute
   • CCook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
   • DCook it to 145°F and put it in the cooler
   Voir la réponse

   Réponse: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes

   Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.

2. Question 2 sur 25

   Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?

   • A165°F
   • B135°F
   • C100°F
   • D155°F
   Voir la réponse

   Réponse: B. 135°F

   Plant foods cooked for hot holding must reach at least 135°F.

3. Question 3 sur 25

   When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?

   • AA written consumer advisory
   • BThe cook's name
   • CA price discount
   • DA picture of the food
   Voir la réponse

   Réponse: A. A written consumer advisory

   A consumer advisory tells customers that eating raw or undercooked meat, seafood or eggs may increase their risk of foodborne illness.

4. Question 4 sur 25

   Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?

   • AFully cooked hard-boiled eggs
   • BToast
   • CRaw or undercooked eggs
   • DCanned peaches
   Voir la réponse

   Réponse: 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.

5. Question 5 sur 25

   Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?

   • AStored in the cooler for 24 hours
   • BRinsed in cold water for 1 minute
   • CSoaked in lemon juice
   • DFrozen at -4°F or colder for 7 days
   Voir la réponse

   Réponse: D. Frozen at -4°F or colder for 7 days

   The Food Code requires parasite destruction by freezing, for example at -4°F or colder for 7 days, unless the fish is exempt.

6. Question 6 sur 25

   Where should you place the tip of a probe thermometer to check a piece of meat?

   • ATouching the bottom of the pan
   • BTouching the bone
   • CJust under the surface
   • DIn the center of the thickest part
   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.

7. Question 7 sur 25

   In this diagram, which marker shows where the tip of the probe should be?

   • AMarker 2
   • BMarker 3
   • CMarker 1
   • DMarker 4
   Voir la réponse

   Réponse: C. Marker 1

   Marker 1 is the center of the thickest part. Markers 2 and 3 are the bone and the tray, which the probe must not touch.

8. Question 8 sur 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
   Voir la réponse

   Réponse: 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.

9. Question 9 sur 25

   What should you do to a probe thermometer before and after each use?

   • AClean and sanitize it
   • BStore it in your pocket
   • CWipe it on your apron
   • DRun it under hot water only
   Voir la réponse

   Réponse: A. Clean and sanitize it

   Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.

10. Question 10 sur 25

    How close to the true temperature must a food thermometer in Fahrenheit read?

    • AWithin 20°F
    • BWithin 15°F
    • CWithin 10°F
    • DWithin 2°F
    Voir la réponse

    Réponse: D. Within 2°F

    The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.

11. Question 11 sur 25

    Under the Food Code, cooked food must cool from 135°F to 70°F within how long?

    • A4 hours
    • B8 hours
    • C6 hours
    • D2 hours
    Voir la réponse

    Réponse: D. 2 hours

    The first stage of cooling, from 135°F to 70°F, must happen within 2 hours because germs grow fastest in this range.

12. Question 12 sur 25

    What is the total time allowed to cool cooked food from 135°F to 41°F?

    • A6 hours
    • B8 hours
    • C4 hours
    • D2 hours
    Voir la réponse

    Réponse: A. 6 hours

    Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.

13. Question 13 sur 25

    In this cooling diagram, what does marker 2 show?

    • AHolding food at 135°F
    • BCooling from 70°F to 41°F within the next 4 hours
    • CReheating food to 165°F
    • DCooling from 135°F to 70°F within 2 hours
    Voir la réponse

    Réponse: B. Cooling from 70°F to 41°F within the next 4 hours

    Marker 2 is the second stage: from 70°F down to 41°F within 4 more hours, so the total is no more than 6 hours.

14. Question 14 sur 25

    Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?

    • AWithin 8 hours
    • BWithin 4 hours
    • CWithin 24 hours
    • DWithin 12 hours
    Voir la réponse

    Réponse: B. Within 4 hours

    TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.

15. Question 15 sur 25

    Which is a safe way to cool a large pot of soup?

    • ALeave it on the counter overnight
    • BDivide it into shallow pans and stir it in an ice bath
    • CPut the whole pot in the cooler with a tight lid
    • DWrap the pot in towels to keep heat in
    Voir la réponse

    Réponse: B. Divide it into shallow pans and stir it in an ice bath

    Large, deep containers cool too slowly. Shallow pans, ice baths, ice paddles and blast chillers speed up cooling.

16. Question 16 sur 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
    Voir la réponse

    Réponse: 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.

17. Question 17 sur 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
    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.

18. Question 18 sur 25

    Within how long must leftovers be reheated to 165°F for hot holding?

    • A4 hours
    • B2 hours
    • C6 hours
    • D8 hours
    Voir la réponse

    Réponse: B. 2 hours

    Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.

19. Question 19 sur 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
    Voir la réponse

    Réponse: 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.

20. Question 20 sur 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
    Voir la réponse

    Réponse: D. 135°F

    Commercially processed ready-to-eat food from an intact package only needs to reach 135°F for hot holding.

21. Question 21 sur 25

    Which is a safe way to thaw a frozen turkey?

    • AIn the refrigerator
    • BIn a sink of hot water
    • COn the counter overnight
    • DOutside in the sun
    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.

22. Question 22 sur 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
    Voir la réponse

    Réponse: 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.

23. Question 23 sur 25

    What must you do after thawing raw meat in a microwave?

    • AStore it in the cooler for 2 days first
    • BCook it right away
    • CPut it back in the freezer
    • DLeave it on the counter until dinner service
    Voir la réponse

    Réponse: B. Cook it right away

    Food thawed in a microwave may get warm in spots, so it must be cooked immediately.

24. Question 24 sur 25

    Ready-to-eat TCS food made in house must be date marked if it will be kept in the refrigerator longer than how long?

    • A24 hours
    • B7 days
    • C4 hours
    • D2 hours
    Voir la réponse

    Réponse: A. 24 hours

    Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.

25. Question 25 sur 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
    Voir la réponse

    Réponse: 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.

Clavier : 1–4 pour répondre, Entrée pour la question suivante.

L’examen réel : Set by each program (for example, at least 70% in California and 75% in Utah)