Utah Food Handler Permit Practice Test 2026: Test d’entraînement 2

1. Question 1 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.

2. Question 2 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.

3. Question 3 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.

4. Question 4 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.

5. Question 5 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.

6. Question 6 sur 25

   You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?

   • ATurn the board over
   • BWash, rinse and sanitize the board
   • CWipe it with a dry towel
   • DRinse 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.

7. Question 7 sur 25

   In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?

   • AFish is heavier than poultry
   • BFish needs a lower cooking temperature than poultry
   • CFish should always be eaten first
   • DPoultry 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.

8. Question 8 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.

9. Question 9 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.

10. Question 10 sur 25

    How should dishes dry after sanitizing?

    • ADry with a cloth towel
    • BAir-dry
    • CDry with your apron
    • DRinse 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.

11. Question 11 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.

12. Question 12 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.

13. Question 13 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.

14. Question 14 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.

15. Question 15 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.

16. Question 16 sur 25

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

    • A145°F
    • B165°F
    • C135°F
    • D155°F
    Voir la réponse

    Réponse: B. 165°F

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

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

    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.

19. Question 19 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.

20. Question 20 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.

21. Question 21 sur 25

    Where may food workers eat, drink or smoke?

    • AAt the prep table
    • BOnly in a designated area away from food and equipment
    • CIn the walk-in cooler
    • DNext to the dish machine
    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.

22. Question 22 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.

23. Question 23 sur 25

    Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?

    • A165°F
    • B155°F
    • C100°F
    • D135°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.

24. Question 24 sur 25

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

    • AIt starts at 41°F or colder and never goes above 70°F
    • BIt is served only to adults
    • CIt is covered with plastic wrap
    • DIt starts at room temperature and is stirred often
    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.

25. Question 25 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.

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

L’examen réel : At least 75% (30 of 40)