Food Handler Practice Test (US) 2026: Test d’entraînement 4

1. Question 1 sur 25

   Where should food workers wash their hands?

   • AIn the food prep sink
   • BIn the three-compartment dish sink
   • COnly at a sink set aside for handwashing
   • DIn the mop sink
   Voir la réponse

   Réponse: C. Only at a sink set aside for handwashing

   Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.

2. Question 2 sur 25

   Under the Food Code, a handwashing sink must provide water at what temperature?

   • AAt least 100°F
   • BAt least 165°F
   • CAt least 70°F
   • DAt least 135°F
   Voir la réponse

   Réponse: A. At least 100°F

   Handwashing sinks must supply warm water at 100°F or more.

3. Question 3 sur 25

   Can hand sanitizer be used instead of washing your hands?

   • AYes, but only after handling raw meat
   • BNo, it can only be used after washing hands
   • CYes, it works just as well
   • DYes, if your hands look clean
   Voir la réponse

   Réponse: B. No, it can only be used after washing hands

   Hand antiseptics are not a substitute for handwashing. Use them only after washing, if at all.

4. Question 4 sur 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
   Voir la réponse

   Réponse: 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.

5. Question 5 sur 25

   Which is the right way to dry your hands after washing?

   • AA shared cloth towel
   • BYour apron
   • CA single-use paper towel or an air dryer
   • DThe side of your pants
   Voir la réponse

   Réponse: C. A single-use paper towel or an air dryer

   Use paper towels or a hand dryer. Aprons and shared towels can put germs back on clean hands.

6. Question 6 sur 25

   Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?

   • ANo, they must use utensils, deli tissue or single-use gloves
   • BYes, if they wear a hat
   • CYes, if their hands look clean
   • DYes, if the food will be served cold
   Voir la réponse

   Réponse: 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.

7. Question 7 sur 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
   Voir la réponse

   Réponse: C. Wash your hands

   Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

8. Question 8 sur 25

   When should you change single-use gloves?

   • AWhen they are torn, dirty or you change tasks
   • BOnce every 8 hours
   • COnly when a customer asks
   • DOnly at the end of the shift
   Voir la réponse

   Réponse: 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.

9. Question 9 sur 25

   Can single-use gloves be washed and used again?

   • ANo, throw them away after one use
   • BYes, if they are washed with soap
   • CYes, if they are rinsed in sanitizer
   • DYes, but only on the same day
   Voir la réponse

   Réponse: A. No, throw them away after one use

   Single-use gloves are used once and then thrown away.

10. Question 10 sur 25

    A food worker has a small cut on a finger. What should they do?

    • ALeave it open so it heals faster
    • BKeep working without telling anyone
    • CCover it with a bandage and wear a single-use glove over it
    • DCover it with tape only
    Voir la réponse

    Réponse: C. Cover it with a bandage and wear a single-use glove over it

    A bandage plus a glove keeps germs from the wound out of food. Tell the person in charge about an infected wound.

11. Question 11 sur 25

    Which jewelry may a food worker wear on the hands and arms while preparing food?

    • AA plain ring, such as a wedding band
    • BA bracelet
    • CA watch
    • DA ring with stones
    Voir la réponse

    Réponse: A. A plain ring, such as a wedding band

    The Food Code allows only a plain ring, and medically necessary devices, on the hands and arms.

12. Question 12 sur 25

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?

    • AThey must wear intact single-use gloves
    • BThey must work only at the register
    • CThey must wash their hands for 2 minutes
    • DNothing, nail polish is always allowed
    Voir la réponse

    Réponse: 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.

13. Question 13 sur 25

    What must food workers wear to keep hair out of food?

    • AHair spray
    • BA hat, hair covering, hairnet or beard restraint
    • CA headband only
    • DNothing, if their hair is short
    Voir la réponse

    Réponse: B. A hat, hair covering, hairnet or beard restraint

    The Food Code requires effective hair restraints for food employees who work with exposed food.

14. Question 14 sur 25

    Where may food workers eat, drink or smoke?

    • AAt the prep table
    • BOnly in a designated area away from food and equipment
    • CIn the walk-in cooler
    • DNext to the dish machine
    Voir la réponse

    Réponse: 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.

15. Question 15 sur 25

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

    • AA mild headache
    • BSore muscles from exercise
    • CTired eyes
    • DVomiting
    Voir la réponse

    Réponse: D. Vomiting

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

16. Question 16 sur 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
    Voir la réponse

    Réponse: 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.

17. Question 17 sur 25

    What is jaundice?

    • AYellowing of the skin or eyes
    • BA rash on the hands
    • CA runny nose
    • DA painful sore throat
    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.

18. Question 18 sur 25

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

    • ASeasonal pollen allergy
    • BHepatitis A
    • CA tension headache
    • DAthlete's foot
    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.

19. Question 19 sur 25

    Who should a food worker tell when they are sick?

    • AThe delivery driver
    • BA regular customer
    • CNo one, if they feel well enough
    • DThe person in charge
    Voir la réponse

    Réponse: 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.

20. Question 20 sur 25

    A worker at a nursing home kitchen has a sore throat with a fever. What should happen?

    • AThey can work if they wear a mask
    • BThey should be excluded from working with food
    • CThey can work if they drink hot tea
    • DThey can work with raw food only
    Voir la réponse

    Réponse: B. They should be excluded from working with food

    Sore throat with fever leads to exclusion when the worker serves a highly susceptible population, such as a nursing home.

21. Question 21 sur 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
    Voir la réponse

    Réponse: 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.

22. Question 22 sur 25

    A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?

    • AWash their hands one extra time
    • BSay nothing unless they feel sick
    • CTake the next week off without telling anyone
    • DTell the person in charge
    Voir la réponse

    Réponse: 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.

23. Question 23 sur 25

    What does the 2026 FDA Food Code require food businesses to do about employee illness?

    • ALet sick workers decide for themselves
    • BTest every employee for illness every day
    • CKeep a written employee illness policy
    • DReport every cold to the FDA
    Voir la réponse

    Réponse: C. Keep a written employee illness policy

    The 2026 Food Code added a requirement for a documented employee illness policy.

24. Question 24 sur 25

    A worker vomits in the dining room. What should be used to clean it up?

    • AA disinfectant that works against norovirus, following written cleanup steps
    • BA dry mop only
    • CPlain water and a towel
    • DThe same sanitizer used on cutting boards
    Voir la réponse

    Réponse: 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.

25. Question 25 sur 25

    What is the difference between cleaning and sanitizing?

    • AThey mean the same thing
    • BCleaning kills germs; sanitizing removes dirt
    • CCleaning removes food and dirt; sanitizing reduces germs to safe levels
    • DSanitizing is only for floors
    Voir la réponse

    Réponse: C. Cleaning removes food and dirt; sanitizing reduces germs to safe levels

    Clean first with soap and water, then sanitize with heat or an approved chemical.

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)