Oregon Food Handler Card Practice Test 2026: Test d’entraînement 4

1. Question 1 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.

2. Question 2 sur 25

   What must you do when cooking raw meat, poultry, fish or eggs in a microwave?

   • ACook it to 135°F and serve it right away
   • BCook it uncovered on high for exactly 1 minute
   • CCook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
   • DCook it to 145°F and put it in the cooler
   Voir la réponse

   Réponse: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes

   Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.

3. Question 3 sur 25

   Who should apply pesticides in a food establishment?

   • AA customer who knows about pests
   • BThe newest employee
   • CA licensed pest control operator
   • DAny food worker
   Voir la réponse

   Réponse: C. A licensed pest control operator

   Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

4. Question 4 sur 25

   Which of these is one of the major food allergens?

   • AChicken
   • BSesame
   • CCorn
   • DRice
   Voir la réponse

   Réponse: B. Sesame

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

5. Question 5 sur 25

   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.

6. Question 6 sur 25

   Which jewelry may a food worker wear on the hands and arms while preparing food?

   • AA plain ring, such as a wedding band
   • BA bracelet
   • CA watch
   • DA ring with stones
   Voir la réponse

   Réponse: A. A plain ring, such as a wedding band

   The Food Code allows only a plain ring, and medically necessary devices, on the hands and arms.

7. Question 7 sur 25

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

   • ABlow into the gloves
   • BPut on hand lotion
   • CWash your hands
   • DNothing, gloves keep germs off
   Voir la réponse

   Réponse: C. Wash your hands

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

8. Question 8 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.

9. Question 9 sur 25

   How long must shellfish tags for oysters, clams and mussels be kept?

   • A7 days
   • B90 days
   • C30 days
   • D1 year
   Voir la réponse

   Réponse: B. 90 days

   Keep shellfish identification tags for 90 days so the source can be traced if people get sick.

10. Question 10 sur 25

    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.

11. Question 11 sur 25

    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.

12. Question 12 sur 25

    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.

13. Question 13 sur 25

    What is cross-contamination?

    • ACooking two foods in the same oven
    • BThe spread of germs from one food or surface to another
    • CStoring food in a freezer
    • DMixing two sauces together
    Voir la réponse

    Réponse: B. The spread of germs from one food or surface to another

    Cross-contamination happens when germs move from raw food, dirty hands or dirty surfaces onto food that is ready to eat.

14. Question 14 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.

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 of these is a chemical hazard?

    • ACleaning liquid that drips onto food
    • BA hair in the soup
    • CA metal twist tie in a bag of bread
    • DBacteria on raw ground beef
    Voir la réponse

    Réponse: A. Cleaning liquid that drips onto food

    Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.

17. Question 17 sur 25

    Which is the right way to dry your hands after washing?

    • AA shared cloth towel
    • BYour apron
    • CA single-use paper towel or an air dryer
    • DThe side of your pants
    Voir la réponse

    Réponse: C. A single-use paper towel or an air dryer

    Use paper towels or a hand dryer. Aprons and shared towels can put germs back on clean hands.

18. Question 18 sur 25

    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.

19. Question 19 sur 25

    Where should wet wiping cloths be kept between uses?

    • AOn top of the stove
    • BIn a container of sanitizer solution
    • CIn your pocket
    • DOn the cutting board
    Voir la réponse

    Réponse: B. In a container of sanitizer solution

    Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

20. Question 20 sur 25

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

    • AUse hand sanitizer and keep working with food
    • BKeep working but sneeze into the sink
    • CNot work with exposed food, utensils or food-contact surfaces
    • DKeep working at the salad station
    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.

21. Question 21 sur 25

    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.

22. Question 22 sur 25

    What is the minimum total time for washing your hands?

    • A10 seconds
    • B20 seconds
    • C5 seconds
    • D2 minutes
    Voir la réponse

    Réponse: B. 20 seconds

    The whole handwashing process should take at least 20 seconds.

23. Question 23 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.

24. Question 24 sur 25

    At what temperature must cold TCS food be held?

    • A55°F or colder
    • B41°F or colder
    • C45°F or colder
    • D50°F or colder
    Voir la réponse

    Réponse: B. 41°F or colder

    Cold holding means keeping TCS food at 41°F or colder.

25. Question 25 sur 25

    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.

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

L’examen réel : Set by the approved provider