Oregon Food Handler Card Practice Test 2026: Test d’entraînement 3

1. Question 1 sur 25

   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.

2. Question 2 sur 25

   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.

3. Question 3 sur 25

   What must food workers wear to keep hair out of food?

   • AHair spray
   • BA hat, hair covering, hairnet or beard restraint
   • CA headband only
   • DNothing, if their hair is short
   Voir la réponse

   Réponse: B. A hat, hair covering, hairnet or beard restraint

   The Food Code requires effective hair restraints for food employees who work with exposed food.

4. Question 4 sur 25

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

   • AThey can work at the grill but not the salad station
   • BThey can work if they wash their hands more
   • CThey can work if they wear gloves
   • DThey must not work with food until they have been symptom-free for at least 24 hours
   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.

5. Question 5 sur 25

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

   • AUse the knife you just used on nuts
   • BWash hands, change gloves and use clean, sanitized equipment
   • CUse the same fryer oil as the breaded shrimp
   • DWipe the board with your apron
   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.

6. Question 6 sur 25

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

   • A165°F for 15 seconds
   • B145°F for 15 seconds
   • C120°F for 1 minute
   • D135°F for 15 seconds
   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.

7. Question 7 sur 25

   When must a food worker wash their hands?

   • AAfter touching their hair or face
   • BOnly when hands look dirty
   • COnly at the start of the shift
   • DOnly after eating lunch
   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.

8. Question 8 sur 25

   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.

9. Question 9 sur 25

   Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?

   • A4 hours
   • B8 hours
   • C12 hours
   • D24 hours
   Voir la réponse

   Réponse: A. 4 hours

   Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.

10. Question 10 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.

11. Question 11 sur 25

    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.

12. Question 12 sur 25

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

    • A145°F for 15 seconds
    • B155°F for 17 seconds
    • C135°F for 15 seconds
    • D125°F for 1 minute
    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.

13. Question 13 sur 25

    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.

14. Question 14 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.

15. Question 15 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.

16. Question 16 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.

17. Question 17 sur 25

    What is jaundice?

    • AYellowing of the skin or eyes
    • BA rash on the hands
    • CA runny nose
    • DA painful sore throat
    Voir la réponse

    Réponse: A. Yellowing of the skin or eyes

    Jaundice can be a sign of hepatitis A. A worker with jaundice must not work with food and the health department must be told.

18. Question 18 sur 25

    A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?

    • AWash their hands one extra time
    • BSay nothing unless they feel sick
    • CTake the next week off without telling anyone
    • DTell the person in charge
    Voir la réponse

    Réponse: D. Tell the person in charge

    The person in charge needs to know about exposure so they can decide whether the worker must be restricted.

19. Question 19 sur 25

    The 2026 FDA Food Code added training on food defense. What is food defense?

    • AProtecting food from being contaminated on purpose
    • BKeeping prices low
    • CKeeping food warm during delivery
    • DDefending a restaurant in court
    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

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

    • ARunning and at least 100°F
    • BStill and salty
    • CStill and hot
    • DRunning and 70°F or colder
    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.

21. Question 21 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.

22. Question 22 sur 25

    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.

23. Question 23 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.

24. Question 24 sur 25

    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.

25. Question 25 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.

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

L’examen réel : Set by the approved provider