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New Mexico Food Handler Practice Test 2026: Test d’entraînement 5

Test d’entraînement 5 sur 6 pour l’examen « New Mexico Food Handler Practice Test » : 25 questions supplémentaires avec réponses et explications.

  • Hygiène alimentaire
  • Nouveau-Mexique
  • 130 questions
  • Vérifié le 10 octobre 2026

  1. Question 1 sur 25

    A worker is sneezing and has a runny nose. What should they do?
    Voir la réponse

    Réponse: C. Not work with exposed food, utensils or food-contact surfaces

    Workers with sneezing, coughing or a runny nose should not handle food or food-contact items.

  2. Question 2 sur 25

    How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?
    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.

  3. Question 3 sur 25

    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.

  4. Question 4 sur 25

    A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?
    Voir la réponse

    Réponse: C. Call 911 right away

    A severe allergic reaction can be life-threatening. Call 911 immediately.

  5. Question 5 sur 25

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

  6. Question 6 sur 25

    When must a food worker wash their hands?
    Voir la réponse

    Réponse: A. After touching their hair or face

    Wash after touching hair or face, using the restroom, handling raw meat, taking out garbage, eating, drinking, smoking, and more.

  7. Question 7 sur 25

    Can an empty sanitizer bottle be washed and used to store salad dressing?
    Voir la réponse

    Réponse: B. No, chemical containers must never be reused for food

    Never reuse chemical containers for food, and never put chemicals in food containers.

  8. Question 8 sur 25

    Which of these is one of the major food allergens?
    Voir la réponse

    Réponse: B. Sesame

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

  9. Question 9 sur 25

    Which step helps prevent allergen cross-contact when making an allergy-safe meal?
    Voir la réponse

    Réponse: B. Wash hands, change gloves and use clean, sanitized equipment

    Clean tools and surfaces, fresh gloves and clean hands keep allergens out of food meant to be allergen-free.

  10. Question 10 sur 25

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
    Voir la réponse

    Réponse: B. 155°F for 17 seconds

    Injecting or tenderizing pushes germs from the surface into the meat, so it must reach 155°F for 17 seconds.

  11. Question 11 sur 25

    What should you do before putting on single-use gloves?
    Voir la réponse

    Réponse: C. Wash your hands

    Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

  12. Question 12 sur 25

    A cook has had diarrhea since last night. What should happen?
    Voir la réponse

    Réponse: D. They must not work with food until they have been symptom-free for at least 24 hours

    Workers with vomiting or diarrhea are excluded from work and can return once symptoms have been gone for at least 24 hours.

  13. Question 13 sur 25

    Leftover cooked food that will be held hot must be reheated to what temperature?
    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.

  14. Question 14 sur 25

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
    Voir la réponse

    Réponse: B. 165°F

    Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.

  15. Question 15 sur 25

    Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?
    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.

  16. Question 16 sur 25

    Which of these foods is a TCS food?
    Voir la réponse

    Réponse: A. Cooked rice

    Cooked rice, cooked beans and cooked potatoes are TCS foods. Dry foods are not, until they are cooked.

  17. Question 17 sur 25

    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.

  18. Question 18 sur 25

    What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?
    Voir la réponse

    Réponse: B. 145°F for 15 seconds

    Eggs cooked for immediate service must reach 145°F for 15 seconds.

  19. Question 19 sur 25

    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.

  20. Question 20 sur 25

    Which equipment should you use to reheat food for hot holding?
    Voir la réponse

    Réponse: D. A stove, oven or microwave

    Hot holding equipment heats food too slowly. Reheat quickly on a stove, in an oven or in a microwave, then move it to hot holding.

  21. Question 21 sur 25

    How do you check that a thermometer is accurate using the ice-point method?
    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.

  22. Question 22 sur 25

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
    123456
    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.

  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?
    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

    What is cross-contact?
    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.

  25. Question 25 sur 25

    When thawing food under running water, what must the water be like?
    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.

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