New Mexico Food Handler Practice Test 2026: Test d’entraînement 3

1. Question 1 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.

2. Question 2 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.

3. Question 3 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.

4. Question 4 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.

5. Question 5 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.

6. Question 6 sur 25

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

   • ASoapy wash water
   • BClear rinse water
   • CSanitizer
   • DIce
   Voir la réponse

   Réponse: C. Sanitizer

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

7. Question 7 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.

8. Question 8 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.

9. Question 9 sur 25

   Where may a restaurant get its food?

   • AFrom an approved, licensed source
   • BFrom a worker's home kitchen
   • CFrom a customer who brings it in
   • DFrom any roadside stand
   Voir la réponse

   Réponse: A. From an approved, licensed source

   Food must come from approved sources that follow food safety laws. Food made in a private home is not allowed unless the law permits it.

10. Question 10 sur 25

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

    • AThe newest employee
    • BThe person in charge
    • CThe delivery driver
    • DThe first customer of the day
    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.

11. Question 11 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.

12. Question 12 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.

13. Question 13 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.

14. Question 14 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.

15. Question 15 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.

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 conditions help bacteria grow fastest?

    • ABright light and wind
    • BWarm temperatures, moisture and time
    • CFreezing temperatures and dryness
    • DVery hot temperatures above 165°F
    Voir la réponse

    Réponse: B. Warm temperatures, moisture and time

    Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.

18. Question 18 sur 25

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

    • AKeep garbage cans open
    • BLeave food uncovered overnight
    • CLeave the back door open for fresh air
    • DKeep doors and windows closed or screened and seal holes
    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.

19. Question 19 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.

20. Question 20 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.

21. Question 21 sur 25

    What does TCS food mean?

    • AFood that is only served at breakfast
    • BFood that has been tested, cleaned and sealed
    • CFood that comes in a tin can
    • DFood that needs time and temperature control for safety
    Voir la réponse

    Réponse: D. Food that needs time and temperature control for safety

    TCS foods let germs grow quickly, so they must be kept out of the danger zone and used within safe time limits.

22. Question 22 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.

23. Question 23 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.

24. Question 24 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.

25. Question 25 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.

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

L’examen réel : Set by the accredited course provider