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Food Handler Practice Test (US) 2026: Test d’entraînement 5

Test d’entraînement 5 sur 5 pour l’examen « Food Handler Practice Test (US) » : 20 questions supplémentaires avec réponses et explications.

  • Hygiène alimentaire
  • États-Unis
  • 120 questions
  • Vérifié le 10 octobre 2026

  1. Question 1 sur 20

    What is the correct order for cleaning and sanitizing a food-contact surface?
    Voir la réponse

    Réponse: B. Wash, rinse, sanitize, air-dry

    Sanitizer does not work well on dirty surfaces, so wash and rinse first, then sanitize and let it air-dry.

  2. Question 2 sur 20

    In a three-compartment sink, what is in the third compartment?
    Voir la réponse

    Réponse: C. Sanitizer

    The three compartments are used to wash, rinse and sanitize, in that order.

  3. Question 3 sur 20

    How should dishes dry after sanitizing?
    Voir la réponse

    Réponse: B. Air-dry

    Towels can put germs back on sanitized dishes. Let them air-dry before stacking or storing.

  4. Question 4 sur 20

    Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?
    Voir la réponse

    Réponse: A. 4 hours

    Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.

  5. Question 5 sur 20

    How do you check that a chemical sanitizer is the right strength?
    Voir la réponse

    Réponse: B. Use a test strip or test kit

    Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.

  6. Question 6 sur 20

    Where should wet wiping cloths be kept between uses?
    Voir la réponse

    Réponse: B. In a container of sanitizer solution

    Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

  7. Question 7 sur 20

    When should sanitizer solution in a bucket be changed?
    Voir la réponse

    Réponse: 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.

  8. Question 8 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.

  9. Question 9 sur 20

    Which item is approved as a sanitizer in many food establishments?
    Voir la réponse

    Réponse: A. Chlorine bleach mixed to the right strength

    Common approved sanitizers include chlorine bleach, quaternary ammonium (quat) and iodine, used at the right concentration.

  10. Question 10 sur 20

    Which is a sign that pests may be in the kitchen?
    Voir la réponse

    Réponse: D. Droppings and gnaw marks

    Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.

  11. Question 11 sur 20

    What is one of the best ways to keep pests out?
    Voir la réponse

    Réponse: D. Keep doors and windows closed or screened and seal holes

    Deny pests access, food and shelter: seal openings, cover food and keep garbage in tightly covered cans.

  12. Question 12 sur 20

    Who should apply pesticides in a food establishment?
    Voir la réponse

    Réponse: C. A licensed pest control operator

    Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

  13. Question 13 sur 20

    Who publishes the Food Code that most states base their food safety rules on?
    Voir la réponse

    Réponse: D. The U.S. Food and Drug Administration (FDA)

    The FDA Food Code is a model that state, local, tribal and territorial governments can adopt as their own rules.

  14. Question 14 sur 20

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
    Voir la réponse

    Réponse: B. Food protection manager certification

    The Food Code requires at least one employee with supervisory and management responsibility to be a certified food protection manager.

  15. Question 15 sur 20

    Who is responsible for food safety during a shift under the Food Code?
    Voir la réponse

    Réponse: B. The person in charge

    A person in charge must be present during operating hours to make sure food safety rules are followed.

  16. Question 16 sur 20

    What is "active managerial control"?
    Voir la réponse

    Réponse: 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.

  17. Question 17 sur 20

    The 2026 FDA Food Code added training on food defense. What is food defense?
    Voir la réponse

    Réponse: A. Protecting food from being contaminated on purpose

    Food defense is about preventing intentional contamination of food, for example by limiting access to food areas.

  18. Question 18 sur 20

    The power goes out and the walk-in cooler stops working. What should the person in charge do?
    Voir la réponse

    Réponse: B. Contact the health department and check whether the food stayed at safe temperatures

    Power outages, water loss and sewage backups are emergencies. Food that left safe temperatures may need to be thrown out.

  19. Question 19 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.

  20. Question 20 sur 20

    Which tool should be used to scoop ice for drinks?
    Voir la réponse

    Réponse: 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.

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