New Mexico Food Handler Practice Test 2026: Test d’entraînement 6

1. Question 1 sur 20

   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.

2. Question 2 sur 20

   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.

3. Question 3 sur 20

   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 20

   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.

5. Question 5 sur 20

   Under time as a public health control, how long can TCS food be kept without temperature control before it must be served or thrown out?

   • A4 hours
   • B8 hours
   • C24 hours
   • D12 hours
   Voir la réponse

   Réponse: A. 4 hours

   When a written plan uses time instead of temperature, the food is marked and must be used or discarded within 4 hours.

6. Question 6 sur 20

   In this fridge diagram, which marker shows the shelf for ready-to-eat food?

   • AMarker 4
   • BMarker 6
   • CMarker 1
   • DMarker 5
   Voir la réponse

   Réponse: C. Marker 1

   Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.

7. Question 7 sur 20

   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.

8. Question 8 sur 20

   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.

9. Question 9 sur 20

   When should you change single-use gloves?

   • AWhen they are torn, dirty or you change tasks
   • BOnce every 8 hours
   • COnly when a customer asks
   • DOnly at the end of the shift
   Voir la réponse

   Réponse: A. When they are torn, dirty or you change tasks

   Change gloves when they rip or get dirty, and after handling raw meat before touching ready-to-eat food.

10. Question 10 sur 20

    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.

11. Question 11 sur 20

    When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?

    • A100°F
    • B110°F
    • C171°F
    • D135°F
    Voir la réponse

    Réponse: C. 171°F

    For hot water sanitizing in a manual sink, the Food Code requires water of at least 171°F, with items immersed for at least 30 seconds.

12. Question 12 sur 20

    Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?

    • AWithin 8 hours
    • BWithin 4 hours
    • CWithin 24 hours
    • DWithin 12 hours
    Voir la réponse

    Réponse: B. Within 4 hours

    TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.

13. Question 13 sur 20

    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.

14. Question 14 sur 20

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?

    • AThey must wear intact single-use gloves
    • BThey must work only at the register
    • CThey must wash their hands for 2 minutes
    • DNothing, nail polish is always allowed
    Voir la réponse

    Réponse: A. They must wear intact single-use gloves

    Nail polish and fake nails can chip into food or hide dirt. They are allowed only if the worker wears intact gloves.

15. Question 15 sur 20

    What does FIFO mean when storing food?

    • AFill it full, then order
    • BFreeze it fast, then open it
    • CFish in front, other foods behind
    • DFirst in, first out: use older food before newer food
    Voir la réponse

    Réponse: D. First in, first out: use older food before newer food

    Put new deliveries behind older stock so the older food is used first.

16. Question 16 sur 20

    What is the minimum internal cooking temperature for ground beef in the Food Code?

    • A135°F for 15 seconds
    • B155°F for 17 seconds
    • C145°F for 15 seconds
    • D130°F for 1 second
    Voir la réponse

    Réponse: B. 155°F for 17 seconds

    Ground meat such as hamburgers and sausage must reach 155°F for 17 seconds, because grinding spreads germs through the meat.

17. Question 17 sur 20

    How high above the floor must food be stored?

    • AAt least 6 inches
    • BAt least 1 inch
    • CAt least 2 feet
    • DIt can be stored on the floor
    Voir la réponse

    Réponse: A. At least 6 inches

    The Food Code requires food to be stored at least 6 inches above the floor to protect it from dirt, water and pests.

18. Question 18 sur 20

    What is the temperature danger zone in the FDA Food Code?

    • A32°F to 41°F
    • B41°F to 135°F
    • C0°F to 32°F
    • D135°F to 212°F
    Voir la réponse

    Réponse: B. 41°F to 135°F

    Germs grow fastest between 41°F and 135°F, so TCS food should spend as little time as possible in this range.

19. Question 19 sur 20

    How do you check that a chemical sanitizer is the right strength?

    • ATaste a drop
    • BUse a test strip or test kit
    • CSmell it
    • DLook at its color
    Voir la réponse

    Réponse: B. Use a test strip or test kit

    Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.

20. Question 20 sur 20

    What is the total time allowed to cool cooked food from 135°F to 41°F?

    • A6 hours
    • B8 hours
    • C4 hours
    • D2 hours
    Voir la réponse

    Réponse: A. 6 hours

    Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.

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

L’examen réel : Set by the accredited course provider