Hawaii Food Handler Practice Test 2026: Test d’entraînement 3

1. Question 1 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.

2. Question 2 sur 25

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

   • ATurn the board over
   • BWash, rinse and sanitize the board
   • CWipe it with a dry towel
   • DRinse it with cold water only
   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.

3. Question 3 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.

4. Question 4 sur 25

   Which delivery should you refuse?

   • AA case of cans that are dented and swollen
   • BCold milk at 38°F
   • CFrozen food that is frozen solid
   • DSealed boxes with no damage
   Voir la réponse

   Réponse: A. A case of cans that are dented and swollen

   Swollen or badly damaged cans can mean the food inside is unsafe. Packages should be sealed and undamaged.

5. Question 5 sur 25

   In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?

   • AFish is heavier than poultry
   • BFish needs a lower cooking temperature than poultry
   • CFish should always be eaten first
   • DPoultry needs to be colder than fish
   Voir la réponse

   Réponse: B. Fish needs a lower cooking temperature than poultry

   Raw foods are stored by cooking temperature: those needing the lowest cooking temperature go higher, and poultry (165°F) goes on the bottom.

6. Question 6 sur 25

   How long must shellfish tags for oysters, clams and mussels be kept?

   • A7 days
   • B90 days
   • C30 days
   • D1 year
   Voir la réponse

   Réponse: B. 90 days

   Keep shellfish identification tags for 90 days so the source can be traced if people get sick.

7. Question 7 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.

8. Question 8 sur 25

   Who should apply pesticides in a food establishment?

   • AA customer who knows about pests
   • BThe newest employee
   • CA licensed pest control operator
   • DAny food worker
   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.

9. Question 9 sur 25

   Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?

   • AWednesday
   • BSunday
   • CThe next Monday
   • DSaturday
   Voir la réponse

   Réponse: B. Sunday

   Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.

10. Question 10 sur 25

    Which tool should be used to scoop ice for drinks?

    • AA clean ice scoop with a handle
    • BBare hands
    • CA coffee mug
    • DA drinking glass
    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.

11. Question 11 sur 25

    Which of these is one of the major food allergens?

    • AChicken
    • BSesame
    • CCorn
    • DRice
    Voir la réponse

    Réponse: B. Sesame

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

12. Question 12 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.

13. Question 13 sur 25

    Raw shell eggs may be received at an air temperature of no more than what?

    • A55°F
    • B45°F
    • C65°F
    • D70°F
    Voir la réponse

    Réponse: B. 45°F

    The Food Code allows raw shell eggs to be received in refrigerated equipment at an air temperature of 45°F or colder.

14. Question 14 sur 25

    What is the minimum internal cooking temperature for a fish fillet?

    • A145°F for 15 seconds
    • B125°F for 15 seconds
    • C135°F for 15 seconds
    • D115°F for 1 minute
    Voir la réponse

    Réponse: 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.

15. Question 15 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.

16. Question 16 sur 25

    What are the three main types of hazards that can make food unsafe?

    • AHot, cold and room temperature
    • BBiological, chemical and physical
    • CSweet, sour and salty
    • DFrozen, canned and fresh
    Voir la réponse

    Réponse: B. Biological, chemical and physical

    Germs are biological hazards, cleaners and pesticides are chemical hazards, and objects such as glass or metal are physical hazards.

17. Question 17 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.

18. Question 18 sur 25

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

    • AChlorine bleach mixed to the right strength
    • BHot tap water at 100°F
    • CDish soap
    • DVinegar from the kitchen
    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.

19. Question 19 sur 25

    Which group of people is most likely to get very sick from a foodborne illness?

    • ATeenagers who play sports
    • BHealthy adults between 20 and 40 years old
    • CPeople who work in restaurants
    • DYoung children, older adults, pregnant women and people with weak immune systems
    Voir la réponse

    Réponse: 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.

20. Question 20 sur 25

    In this diagram, what does marker 3 show?

    • AThe chicken should be cut after the salad on the same board
    • BThe salad must be cut on the red board
    • CThe knives can be shared if they are wiped
    • DRaw chicken, its juices and its knife must never touch the salad
    Voir la réponse

    Réponse: D. Raw chicken, its juices and its knife must never touch the salad

    Marker 3 is the crossed-out arrow: nothing from the raw chicken board should reach the ready-to-eat salad.

21. Question 21 sur 25

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

    • ASanitize, wash, rinse, towel-dry
    • BWash, rinse, sanitize, air-dry
    • CRinse, sanitize, wash, air-dry
    • DWash, sanitize, rinse, towel-dry
    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.

22. Question 22 sur 25

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

    • AA full soap dispenser
    • BA clean floor
    • CCold food at 38°F
    • DDroppings and gnaw marks
    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.

23. Question 23 sur 25

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

    • A4 hours
    • B8 hours
    • C12 hours
    • D24 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.

24. Question 24 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.

25. Question 25 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.

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

L’examen réel : Set by the DOH class or ANSI-recognized provider