New Mexico Food Handler Practice Test 2026: Test d’entraînement 4

1. Question 1 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.

2. Question 2 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.

3. Question 3 sur 25

   A whole beef roast can be cooked to 145°F if it is held at that temperature for how long?

   • A15 seconds
   • B30 minutes
   • C4 minutes
   • D1 second
   Voir la réponse

   Réponse: C. 4 minutes

   The Food Code allows whole meat roasts to be cooked to 145°F for 4 minutes, or to other time and temperature combinations.

4. Question 4 sur 25

   In this handwashing diagram, what is step 6?

   • AAdd soap
   • BWet both hands
   • CRinse under running water
   • DTurn off the tap using the paper towel
   Voir la réponse

   Réponse: D. Turn off the tap using the paper towel

   Using the paper towel to turn off the tap keeps clean hands from touching the dirty handle.

5. Question 5 sur 25

   How many major food allergens are recognized in the United States?

   • A14
   • B6
   • C12
   • D9
   Voir la réponse

   Réponse: D. 9

   The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.

6. Question 6 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.

7. Question 7 sur 25

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

   • AThe Internal Revenue Service
   • BThe U.S. Department of Transportation
   • CEach restaurant owner
   • DThe U.S. Food and Drug Administration (FDA)
   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.

8. Question 8 sur 25

   In this cooling diagram, what does marker 2 show?

   • AHolding food at 135°F
   • BCooling from 70°F to 41°F within the next 4 hours
   • CReheating food to 165°F
   • DCooling from 135°F to 70°F within 2 hours
   Voir la réponse

   Réponse: B. Cooling from 70°F to 41°F within the next 4 hours

   Marker 2 is the second stage: from 70°F down to 41°F within 4 more hours, so the total is no more than 6 hours.

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

    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.

11. Question 11 sur 25

    Which of these is a physical hazard?

    • ANorovirus on a worker's hands
    • BSalmonella bacteria on raw chicken
    • CSanitizer that splashed into soup
    • DA piece of broken glass in a salad
    Voir la réponse

    Réponse: D. A piece of broken glass in a salad

    A physical hazard is an object, such as glass, metal, a staple or a bandage, that ends up in food.

12. Question 12 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.

13. Question 13 sur 25

    Which is a safe way to thaw a frozen turkey?

    • AIn the refrigerator
    • BIn a sink of hot water
    • COn the counter overnight
    • DOutside in the sun
    Voir la réponse

    Réponse: A. In the refrigerator

    Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.

14. Question 14 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.

15. Question 15 sur 25

    Where should you place the tip of a probe thermometer to check a piece of meat?

    • ATouching the bottom of the pan
    • BTouching the bone
    • CJust under the surface
    • DIn the center of the thickest part
    Voir la réponse

    Réponse: D. In the center of the thickest part

    The thickest part heats last. Bones and pans can give a false reading.

16. Question 16 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.

17. Question 17 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.

18. Question 18 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.

19. Question 19 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.

20. Question 20 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.

21. Question 21 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.

22. Question 22 sur 25

    How should dishes dry after sanitizing?

    • ADry with a cloth towel
    • BAir-dry
    • CDry with your apron
    • DRinse again and wipe
    Voir la réponse

    Réponse: B. Air-dry

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

23. Question 23 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.

24. Question 24 sur 25

    At what temperature must hot TCS food be held?

    • A120°F or hotter
    • B100°F or hotter
    • C135°F or hotter
    • D110°F or hotter
    Voir la réponse

    Réponse: C. 135°F or hotter

    Hot holding means keeping TCS food at 135°F or hotter.

25. Question 25 sur 25

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

    • AOpen the cooler often to check the food
    • BContact the health department and check whether the food stayed at safe temperatures
    • CMove all food to the counter
    • DKeep serving food as normal
    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.

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

L’examen réel : Set by the accredited course provider