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Oregon Food Handler Card Practice Test 2026: Test d’entraînement 6

Test d’entraînement 6 sur 6 pour l’examen « Oregon Food Handler Card Practice Test » : 20 questions supplémentaires avec réponses et explications.

  • Hygiène alimentaire
  • Oregon
  • 130 questions
  • Vérifié le 10 octobre 2026

  1. Question 1 sur 20

    Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?
    Voir la réponse

    Réponse: A. It starts at 41°F or colder and never goes above 70°F

    The 6-hour option for cold food only works if the food starts at 41°F or colder and stays at 70°F or below.

  2. Question 2 sur 20

    Why is norovirus a big concern in restaurants?
    Voir la réponse

    Réponse: D. It spreads very easily from the hands of sick workers to food

    Norovirus is very contagious. Workers with vomiting or diarrhea must stay home, and good handwashing helps stop the spread.

  3. Question 3 sur 20

    A customer asks if a dish contains peanuts and you are not sure. What should you do?
    Voir la réponse

    Réponse: B. Ask the chef or manager and check the ingredients before answering

    Never guess about allergens. Check with the person who knows the recipe and ingredients.

  4. Question 4 sur 20

    The power goes out and the walk-in cooler stops working. What should the person in charge do?
    Voir la réponse

    Réponse: B. Contact the health department and check whether the food stayed at safe temperatures

    Power outages, water loss and sewage backups are emergencies. Food that left safe temperatures may need to be thrown out.

  5. Question 5 sur 20

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
    Voir la réponse

    Réponse: B. 165°F

    Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.

  6. Question 6 sur 20

    What is the correct order for cleaning and sanitizing a food-contact surface?
    Voir la réponse

    Réponse: B. Wash, rinse, sanitize, air-dry

    Sanitizer does not work well on dirty surfaces, so wash and rinse first, then sanitize and let it air-dry.

  7. Question 7 sur 20

    A delivery of cold TCS food arrives. What temperature should it be?
    Voir la réponse

    Réponse: A. 41°F or colder

    Check deliveries on arrival. Cold TCS food should be at 41°F or colder, and frozen food should still be frozen.

  8. Question 8 sur 20

    What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?
    Voir la réponse

    Réponse: B. 145°F for 15 seconds

    Eggs cooked for immediate service must reach 145°F for 15 seconds.

  9. Question 9 sur 20

    Where may food workers eat, drink or smoke?
    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.

  10. Question 10 sur 20

    Under the Food Code, cooked food must cool from 135°F to 70°F within how long?
    01234561357041°F2412
    Voir la réponse

    Réponse: D. 2 hours

    The first stage of cooling, from 135°F to 70°F, must happen within 2 hours because germs grow fastest in this range.

  11. Question 11 sur 20

    What must you do after thawing raw meat in a microwave?
    Voir la réponse

    Réponse: B. Cook it right away

    Food thawed in a microwave may get warm in spots, so it must be cooked immediately.

  12. Question 12 sur 20

    In a three-compartment sink, what is in the third compartment?
    Voir la réponse

    Réponse: C. Sanitizer

    The three compartments are used to wash, rinse and sanitize, in that order.

  13. Question 13 sur 20

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
    Voir la réponse

    Réponse: B. 165°F

    Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.

  14. Question 14 sur 20

    When should sanitizer solution in a bucket be changed?
    Voir la réponse

    Réponse: B. When it is dirty, cloudy or too weak

    Food and dirt use up sanitizer. Replace it when it looks dirty or tests too weak.

  15. Question 15 sur 20

    Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?
    Voir la réponse

    Réponse: C. Raw or undercooked eggs

    Highly susceptible populations should not be served undercooked meat, fish or eggs, raw oysters, raw sprouts, or unpasteurized milk or juice.

  16. Question 16 sur 20

    Can an empty sanitizer bottle be washed and used to store salad dressing?
    Voir la réponse

    Réponse: B. No, chemical containers must never be reused for food

    Never reuse chemical containers for food, and never put chemicals in food containers.

  17. Question 17 sur 20

    Which item is approved as a sanitizer in many food establishments?
    Voir la réponse

    Réponse: A. Chlorine bleach mixed to the right strength

    Common approved sanitizers include chlorine bleach, quaternary ammonium (quat) and iodine, used at the right concentration.

  18. Question 18 sur 20

    What is the difference between cleaning and sanitizing?
    Voir la réponse

    Réponse: C. Cleaning removes food and dirt; sanitizing reduces germs to safe levels

    Clean first with soap and water, then sanitize with heat or an approved chemical.

  19. Question 19 sur 20

    What is cross-contact?
    Voir la réponse

    Réponse: A. When an allergen gets into a food that should not contain it

    Shared gloves, utensils, cutting boards and fryer oil can move allergens into allergen-free food.

  20. Question 20 sur 20

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

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