Oregon Food Handler Card Practice Test 2026: Test d’entraînement 5

1. Question 1 sur 25

   In this diagram, which marker shows where the tip of the probe should be?

   • AMarker 2
   • BMarker 3
   • CMarker 1
   • DMarker 4
   Voir la réponse

   Réponse: C. Marker 1

   Marker 1 is the center of the thickest part. Markers 2 and 3 are the bone and the tray, which the probe must not touch.

2. Question 2 sur 25

   Who is responsible for food safety during a shift under the Food Code?

   • AThe newest employee
   • BThe person in charge
   • CThe delivery driver
   • DThe first customer of the day
   Voir la réponse

   Réponse: B. The person in charge

   A person in charge must be present during operating hours to make sure food safety rules are followed.

3. Question 3 sur 25

   How long should you scrub your hands with soap during handwashing?

   • A10 to 15 seconds
   • B1 to 2 seconds
   • CNo scrubbing is needed
   • D45 to 60 seconds
   Voir la réponse

   Réponse: A. 10 to 15 seconds

   Scrub for 10 to 15 seconds, including between fingers, under fingernails and wrists, as part of the 20-second wash.

4. Question 4 sur 25

   Which tool should be used to scoop ice for drinks?

   • AA clean ice scoop with a handle
   • BBare hands
   • CA coffee mug
   • DA drinking glass
   Voir la réponse

   Réponse: A. A clean ice scoop with a handle

   Glasses can break in the ice and hands carry germs. Use a scoop and store it so the handle does not touch the ice.

5. Question 5 sur 25

   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.

6. Question 6 sur 25

   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.

7. Question 7 sur 25

   Which of these foods is a TCS food?

   • ACooked rice
   • BDry beans in a sealed bag
   • CSaltine crackers
   • DUncooked dry pasta
   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.

8. Question 8 sur 25

   At what temperature must hot TCS food be held?

   • A120°F or hotter
   • B100°F or hotter
   • C135°F or hotter
   • D110°F or hotter
   Voir la réponse

   Réponse: C. 135°F or hotter

   Hot holding means keeping TCS food at 135°F or hotter.

9. Question 9 sur 25

   In this cooling diagram, what does marker 2 show?

   • AHolding food at 135°F
   • BCooling from 70°F to 41°F within the next 4 hours
   • CReheating food to 165°F
   • DCooling from 135°F to 70°F within 2 hours
   Voir la réponse

   Réponse: B. Cooling from 70°F to 41°F within the next 4 hours

   Marker 2 is the second stage: from 70°F down to 41°F within 4 more hours, so the total is no more than 6 hours.

10. Question 10 sur 25

    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.

11. Question 11 sur 25

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

    • A7 days
    • B3 days
    • C10 days
    • D14 days
    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.

12. Question 12 sur 25

    What should you do to a probe thermometer before and after each use?

    • AClean and sanitize it
    • BStore it in your pocket
    • CWipe it on your apron
    • DRun it under hot water only
    Voir la réponse

    Réponse: A. Clean and sanitize it

    Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.

13. Question 13 sur 25

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

    • AA steam table
    • BA slow cooker on low
    • CA food warmer
    • DA stove, oven or microwave
    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.

14. Question 14 sur 25

    How close to the true temperature must a food thermometer in Fahrenheit read?

    • AWithin 20°F
    • BWithin 15°F
    • CWithin 10°F
    • DWithin 2°F
    Voir la réponse

    Réponse: D. Within 2°F

    The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.

15. Question 15 sur 25

    When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?

    • AA written consumer advisory
    • BThe cook's name
    • CA price discount
    • DA picture of the food
    Voir la réponse

    Réponse: A. A written consumer advisory

    A consumer advisory tells customers that eating raw or undercooked meat, seafood or eggs may increase their risk of foodborne illness.

16. Question 16 sur 25

    In this diagram, what does marker 3 show?

    • AThe chicken should be cut after the salad on the same board
    • BThe salad must be cut on the red board
    • CThe knives can be shared if they are wiped
    • DRaw chicken, its juices and its knife must never touch the salad
    Voir la réponse

    Réponse: D. Raw chicken, its juices and its knife must never touch the salad

    Marker 3 is the crossed-out arrow: nothing from the raw chicken board should reach the ready-to-eat salad.

17. Question 17 sur 25

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

    • AOffer them a free dessert
    • BGive them a glass of water and wait
    • CCall 911 right away
    • DTell them to drive to a clinic
    Voir la réponse

    Réponse: C. Call 911 right away

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

18. Question 18 sur 25

    What is a foodborne illness?

    • AA sickness caused by eating or drinking contaminated food or drinks
    • BA stomach ache caused by eating too quickly
    • CA skin rash caused by touching cleaning chemicals
    • DAn allergy to the smell of cooking food
    Voir la réponse

    Réponse: A. A sickness caused by eating or drinking contaminated food or drinks

    A foodborne illness happens when someone eats or drinks food that carries harmful germs, toxins or chemicals.

19. Question 19 sur 25

    What is the safest choice if you are not sure whether food is safe?

    • AThrow it out
    • BFreeze it and serve it later
    • CTaste it to check
    • DServe it quickly
    Voir la réponse

    Réponse: A. Throw it out

    "When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.

20. Question 20 sur 25

    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.

21. Question 21 sur 25

    What does TCS food mean?

    • AFood that is only served at breakfast
    • BFood that has been tested, cleaned and sealed
    • CFood that comes in a tin can
    • DFood that needs time and temperature control for safety
    Voir la réponse

    Réponse: D. Food that needs time and temperature control for safety

    TCS foods let germs grow quickly, so they must be kept out of the danger zone and used within safe time limits.

22. Question 22 sur 25

    Which symptom must a food worker report to the person in charge?

    • AA mild headache
    • BSore muscles from exercise
    • CTired eyes
    • DVomiting
    Voir la réponse

    Réponse: D. Vomiting

    Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.

23. Question 23 sur 25

    Which is a safe way to thaw a frozen turkey?

    • AIn the refrigerator
    • BIn a sink of hot water
    • COn the counter overnight
    • DOutside in the sun
    Voir la réponse

    Réponse: A. In the refrigerator

    Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.

24. Question 24 sur 25

    What are the three main types of hazards that can make food unsafe?

    • AHot, cold and room temperature
    • BBiological, chemical and physical
    • CSweet, sour and salty
    • DFrozen, canned and fresh
    Voir la réponse

    Réponse: B. Biological, chemical and physical

    Germs are biological hazards, cleaners and pesticides are chemical hazards, and objects such as glass or metal are physical hazards.

25. Question 25 sur 25

    Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?

    • AWednesday
    • BSunday
    • CThe next Monday
    • DSaturday
    Voir la réponse

    Réponse: B. Sunday

    Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.

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

L’examen réel : Set by the approved provider