Hawaii Food Handler Practice Test 2026: Test d’entraînement 4

1. Question 1 sur 25

   What is the minimum internal cooking temperature for poultry, such as chicken and turkey?

   • A145°F
   • B165°F
   • C135°F
   • D155°F
   Voir la réponse

   Réponse: B. 165°F

   Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.

2. Question 2 sur 25

   Why is norovirus a big concern in restaurants?

   • AIt can only be spread by raw chicken
   • BIt only grows in canned food
   • CCooking food makes it more dangerous
   • DIt spreads very easily from the hands of sick workers to food
   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.

3. Question 3 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.

4. Question 4 sur 25

   In this diagram, which marker shows the temperature danger zone?

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

   Réponse: C. Marker 2

   Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

5. Question 5 sur 25

   What is "active managerial control"?

   • AChecking temperatures only once a year
   • BManagers setting procedures, training staff and checking that food safety steps are followed
   • CA health inspector running the kitchen
   • DLetting each worker decide their own food safety rules
   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.

6. Question 6 sur 25

   What is cross-contact?

   • AWhen an allergen gets into a food that should not contain it
   • BWhen two hot dishes touch on a plate
   • CWhen a server touches a customer's hand
   • DWhen food is cooked twice
   Voir la réponse

   Réponse: A. When an allergen gets into a food that should not contain it

   Shared gloves, utensils, cutting boards and fryer oil can move allergens into allergen-free food.

7. Question 7 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.

8. Question 8 sur 25

   Where should raw poultry be stored in a refrigerator with ready-to-eat food?

   • AOn the bottom shelf
   • BAbove the salad
   • CNext to the cooked food
   • DOn the top shelf
   Voir la réponse

   Réponse: A. On the bottom shelf

   Raw poultry needs the highest cooking temperature, so it goes lowest. That way its juices cannot drip onto other food.

9. Question 9 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.

10. Question 10 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.

11. Question 11 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.

12. Question 12 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.

13. Question 13 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.

14. Question 14 sur 25

    What is a foodborne illness?

    • AA sickness caused by eating or drinking contaminated food or drinks
    • BA stomach ache caused by eating too quickly
    • CA skin rash caused by touching cleaning chemicals
    • DAn allergy to the smell of cooking food
    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.

15. Question 15 sur 25

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

    • AA whole uncut apple
    • BA bag of sugar
    • CCut melon
    • DA loaf of bread
    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.

16. Question 16 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.

17. Question 17 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.

18. Question 18 sur 25

    In this diagram, what does marker 4 show?

    • A135°F, the hot holding temperature
    • B41°F, the cold holding temperature
    • C32°F, the freezing point of water
    • D165°F, the cooking temperature for poultry and reheated food
    Voir la réponse

    Réponse: D. 165°F, the cooking temperature for poultry and reheated food

    Marker 4 is the green line at 165°F, used for poultry, stuffed foods and reheating food for hot holding.

19. Question 19 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.

20. Question 20 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.

21. Question 21 sur 25

    At what temperature must cold TCS food be held?

    • A55°F or colder
    • B41°F or colder
    • C45°F or colder
    • D50°F or colder
    Voir la réponse

    Réponse: B. 41°F or colder

    Cold holding means keeping TCS food at 41°F or colder.

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

    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.

24. Question 24 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.

25. Question 25 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.

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

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