Oregon Food Handler Card Practice Test 2026: Test d’entraînement 2

Test d’entraînement 2 sur 6 pour l’examen « Oregon Food Handler Card Practice Test » : 25 questions supplémentaires avec réponses et explications.

Hygiène alimentaire
Oregon
130 questions
Vérifié le 10 octobre 2026

Question 1 sur 25
Raw shell eggs may be received at an air temperature of no more than what?
- 55°F
- 45°F
- 65°F
- 70°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.
Question 2 sur 25
Which illness is one that a food worker must report if a doctor diagnoses it?
- Seasonal pollen allergy
- Hepatitis A
- A tension headache
- Athlete'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.
Question 3 sur 25
Can hand sanitizer be used instead of washing your hands?
- Yes, but only after handling raw meat
- No, it can only be used after washing hands
- Yes, it works just as well
- Yes, 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.
Question 4 sur 25
Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?
- 165°F
- 155°F
- 100°F
- 135°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.
Question 5 sur 25
Where should raw poultry be stored in a refrigerator with ready-to-eat food?
- On the bottom shelf
- Above the salad
- Next to the cooked food
- On 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.
Question 6 sur 25
You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?
- Turn the board over
- Wash, rinse and sanitize the board
- Wipe it with a dry towel
- Rinse it with cold water only
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.
Question 7 sur 25
A pan of chili on the steam table reads 128°F. What is the problem?
- Nothing, any temperature above 100°F is safe
- It is below 135°F, so it is in the danger zone
- It must be frozen right away
- It is too hot and will burn customers
Voir la réponse
Réponse: B. It is below 135°F, so it is in the danger zone
Hot held food must stay at 135°F or hotter. At 128°F it is in the danger zone, so follow your manager's corrective action.
Question 8 sur 25
Where should cleaning chemicals be stored?
- Below and away from food and food-contact surfaces
- In empty food containers
- Next to the spices
- On a shelf above the prep table
Voir la réponse
Réponse: A. Below and away from food and food-contact surfaces
Chemicals should be stored where they cannot drip or spill onto food, such as on a lower shelf in a separate area.
Question 9 sur 25
Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
- No, they must use utensils, deli tissue or single-use gloves
- Yes, if they wear a hat
- Yes, if their hands look clean
- Yes, 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.
Question 10 sur 25
A whole beef roast can be cooked to 145°F if it is held at that temperature for how long?
- 15 seconds
- 30 minutes
- 4 minutes
- 1 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.
Question 11 sur 25
Where may a restaurant get its food?
- From an approved, licensed source
- From a worker's home kitchen
- From a customer who brings it in
- From 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.
Question 12 sur 25
A worker at a nursing home kitchen has a sore throat with a fever. What should happen?
- They can work if they wear a mask
- They should be excluded from working with food
- They can work if they drink hot tea
- They 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.
Question 13 sur 25
Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
- A college degree in chemistry
- Food protection manager certification
- A commercial driver's license
- A pest control license
Voir la réponse
Réponse: B. Food protection manager certification
The Food Code requires at least one employee with supervisory and management responsibility to be a certified food protection manager.
Question 14 sur 25
How do you check that a thermometer is accurate using the ice-point method?
- Hold it in the air; it should read 70°F
- Put it in boiling water; it should read 100°F
- Put it in a cup of crushed ice and water; it should read 32°F
- Put 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.
Question 15 sur 25
How many major food allergens are recognized in the United States?
- 14
- 6
- 12
- 9
Voir la réponse
Réponse: D. 9
The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.
Question 16 sur 25
In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?
- Fish is heavier than poultry
- Fish needs a lower cooking temperature than poultry
- Fish should always be eaten first
- Poultry needs to be colder than fish
Voir la réponse
Réponse: B. Fish needs a lower cooking temperature than poultry
Raw foods are stored by cooking temperature: those needing the lowest cooking temperature go higher, and poultry (165°F) goes on the bottom.
Question 17 sur 25
Which delivery should you refuse?
- A case of cans that are dented and swollen
- Cold milk at 38°F
- Frozen food that is frozen solid
- Sealed 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.
Question 18 sur 25
How should dishes dry after sanitizing?
- Dry with a cloth towel
- Air-dry
- Dry with your apron
- Rinse 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.
Question 19 sur 25
What does the 2026 FDA Food Code require food businesses to do about employee illness?
- Let sick workers decide for themselves
- Test every employee for illness every day
- Keep a written employee illness policy
- Report 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.
Question 20 sur 25
Which is a safe way to cool a large pot of soup?
- Leave it on the counter overnight
- Divide it into shallow pans and stir it in an ice bath
- Put the whole pot in the cooler with a tight lid
- Wrap 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.
Question 21 sur 25
In this diagram, what does marker 4 show?
- 135°F, the hot holding temperature
- 41°F, the cold holding temperature
- 32°F, the freezing point of water
- 165°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.
Question 22 sur 25
A food worker has a small cut on a finger. What should they do?
- Leave it open so it heals faster
- Keep working without telling anyone
- Cover it with a bandage and wear a single-use glove over it
- Cover it with tape only
Voir la réponse
Réponse: C. Cover it with a bandage and wear a single-use glove over it
A bandage plus a glove keeps germs from the wound out of food. Tell the person in charge about an infected wound.
Question 23 sur 25
Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?
- No, ice used to cool food or containers cannot be used as food
- Yes, if it is rinsed first
- Yes, if it is still frozen
- Yes, 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.
Question 24 sur 25
Which group of people is most likely to get very sick from a foodborne illness?
- Teenagers who play sports
- Healthy adults between 20 and 40 years old
- People who work in restaurants
- Young children, older adults, pregnant women and people with weak immune systems
Voir la réponse
Réponse: D. Young children, older adults, pregnant women and people with weak immune systems
These groups are called a highly susceptible population (HSP). Their bodies have a harder time fighting off germs.
Question 25 sur 25
Which is a sign that pests may be in the kitchen?
- A full soap dispenser
- A clean floor
- Cold food at 38°F
- Droppings 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.

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