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Utah Food Handler Permit Practice Test 2026: Test d’entraînement 4

Test d’entraînement 4 sur 6 pour l’examen « Utah Food Handler Permit Practice Test » : 25 questions supplémentaires avec réponses et explications.

  • Hygiène alimentaire
  • Utah
  • 132 questions
  • Vérifié le 10 octobre 2026

  1. Question 1 sur 25

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

  2. Question 2 sur 25

    In this diagram, which marker shows the temperature danger zone?
    °F21241°135°165°1234
    Voir la réponse

    Réponse: C. Marker 2

    Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

  3. Question 3 sur 25

    Which group of people is most likely to get very sick from a foodborne illness?
    Voir la réponse

    Réponse: D. Young children, older adults, pregnant women and people with weak immune systems

    These groups are called a highly susceptible population (HSP). Their bodies have a harder time fighting off germs.

  4. Question 4 sur 25

    Where may a restaurant get its food?
    Voir la réponse

    Réponse: A. From an approved, licensed source

    Food must come from approved sources that follow food safety laws. Food made in a private home is not allowed unless the law permits it.

  5. Question 5 sur 25

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

  6. Question 6 sur 25

    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.

  7. Question 7 sur 25

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

  8. Question 8 sur 25

    Who should apply pesticides in a food establishment?
    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.

  9. Question 9 sur 25

    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.

  10. Question 10 sur 25

    A worker vomits in the dining room. What should be used to clean it up?
    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.

  11. Question 11 sur 25

    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.

  12. Question 12 sur 25

    Within how long must leftovers be reheated to 165°F for hot holding?
    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.

  13. Question 13 sur 25

    Which is a sign that pests may be in the kitchen?
    Voir la réponse

    Réponse: D. Droppings and gnaw marks

    Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.

  14. Question 14 sur 25

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

  15. Question 15 sur 25

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

  16. Question 16 sur 25

    Which of these is a physical hazard?
    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.

  17. Question 17 sur 25

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

  18. Question 18 sur 25

    What is the minimum internal cooking temperature for ground beef in the Food Code?
    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.

  19. Question 19 sur 25

    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.

  20. Question 20 sur 25

    What is the minimum internal cooking temperature for a fish fillet?
    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.

  21. Question 21 sur 25

    When should you change single-use gloves?
    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.

  22. Question 22 sur 25

    Where should you place the tip of a probe thermometer to check a piece of meat?
    1234
    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.

  23. Question 23 sur 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
    Voir la réponse

    Réponse: A. No, they must use utensils, deli tissue or single-use gloves

    Bare hands can spread germs. Ready-to-eat food will not be cooked again, so it must be handled with gloves or utensils.

  24. Question 24 sur 25

    Which tool should be used to scoop ice for drinks?
    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.

  25. Question 25 sur 25

    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.

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