Utah Food Handler Permit Practice Test 2026: Test d’entraînement 5

1. Question 1 sur 25

   What is cross-contact?

   • AWhen an allergen gets into a food that should not contain it
   • BWhen two hot dishes touch on a plate
   • CWhen a server touches a customer's hand
   • DWhen food is cooked twice
   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.

2. Question 2 sur 25

   What does the 2026 FDA Food Code require food businesses to do about employee illness?

   • ALet sick workers decide for themselves
   • BTest every employee for illness every day
   • CKeep a written employee illness policy
   • DReport every cold to the FDA
   Voir la réponse

   Réponse: C. Keep a written employee illness policy

   The 2026 Food Code added a requirement for a documented employee illness policy.

3. Question 3 sur 25

   What is the temperature danger zone in the FDA Food Code?

   • A32°F to 41°F
   • B41°F to 135°F
   • C0°F to 32°F
   • D135°F to 212°F
   Voir la réponse

   Réponse: B. 41°F to 135°F

   Germs grow fastest between 41°F and 135°F, so TCS food should spend as little time as possible in this range.

4. Question 4 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.

5. Question 5 sur 25

   Which illness is one that a food worker must report if a doctor diagnoses it?

   • ASeasonal pollen allergy
   • BHepatitis A
   • CA tension headache
   • DAthlete's foot
   Voir la réponse

   Réponse: B. Hepatitis A

   Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.

6. Question 6 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.

7. Question 7 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.

8. Question 8 sur 25

   Raw shell eggs may be received at an air temperature of no more than what?

   • A55°F
   • B45°F
   • C65°F
   • D70°F
   Voir la réponse

   Réponse: B. 45°F

   The Food Code allows raw shell eggs to be received in refrigerated equipment at an air temperature of 45°F or colder.

9. Question 9 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.

10. Question 10 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.

11. Question 11 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.

12. Question 12 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.

13. Question 13 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.

14. Question 14 sur 25

    Which is a safe way to cool a large pot of soup?

    • ALeave it on the counter overnight
    • BDivide it into shallow pans and stir it in an ice bath
    • CPut the whole pot in the cooler with a tight lid
    • DWrap the pot in towels to keep heat in
    Voir la réponse

    Réponse: B. Divide it into shallow pans and stir it in an ice bath

    Large, deep containers cool too slowly. Shallow pans, ice baths, ice paddles and blast chillers speed up cooling.

15. Question 15 sur 25

    Under time as a public health control, how long can TCS food be kept without temperature control before it must be served or thrown out?

    • A4 hours
    • B8 hours
    • C24 hours
    • D12 hours
    Voir la réponse

    Réponse: A. 4 hours

    When a written plan uses time instead of temperature, the food is marked and must be used or discarded within 4 hours.

16. Question 16 sur 25

    Leftover cooked food that will be held hot must be reheated to what temperature?

    • A165°F for 15 seconds
    • B145°F for 15 seconds
    • C120°F for 1 minute
    • D135°F for 15 seconds
    Voir la réponse

    Réponse: A. 165°F for 15 seconds

    Cooked and cooled TCS food that will be hot held must be reheated to 165°F for 15 seconds.

17. Question 17 sur 25

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

    • AGuess based on how the dish looks
    • BAsk the chef or manager and check the ingredients before answering
    • CSay no, because most dishes do not have peanuts
    • DTell them to pick out any peanuts they see
    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.

18. Question 18 sur 25

    Can hand sanitizer be used instead of washing your hands?

    • AYes, but only after handling raw meat
    • BNo, it can only be used after washing hands
    • CYes, it works just as well
    • DYes, if your hands look clean
    Voir la réponse

    Réponse: B. No, it can only be used after washing hands

    Hand antiseptics are not a substitute for handwashing. Use them only after washing, if at all.

19. Question 19 sur 25

    The 2026 FDA Food Code added training on food defense. What is food defense?

    • AProtecting food from being contaminated on purpose
    • BKeeping prices low
    • CKeeping food warm during delivery
    • DDefending a restaurant in court
    Voir la réponse

    Réponse: A. Protecting food from being contaminated on purpose

    Food defense is about preventing intentional contamination of food, for example by limiting access to food areas.

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

    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.

22. Question 22 sur 25

    A worker at a nursing home kitchen has a sore throat with a fever. What should happen?

    • AThey can work if they wear a mask
    • BThey should be excluded from working with food
    • CThey can work if they drink hot tea
    • DThey can work with raw food only
    Voir la réponse

    Réponse: B. They should be excluded from working with food

    Sore throat with fever leads to exclusion when the worker serves a highly susceptible population, such as a nursing home.

23. Question 23 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.

24. Question 24 sur 25

    Which delivery should you refuse?

    • AA case of cans that are dented and swollen
    • BCold milk at 38°F
    • CFrozen food that is frozen solid
    • DSealed boxes with no damage
    Voir la réponse

    Réponse: A. A case of cans that are dented and swollen

    Swollen or badly damaged cans can mean the food inside is unsafe. Packages should be sealed and undamaged.

25. Question 25 sur 25

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

    • A125°F for 15 seconds
    • B145°F for 15 seconds
    • C135°F for 15 seconds
    • D115°F for 15 seconds
    Voir la réponse

    Réponse: B. 145°F for 15 seconds

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

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

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