Florida Food Handler Practice Test 2026: Quiz di prova 4

Quiz di prova 4 di 6 per Florida Food Handler Practice Test: altre 25 domande con risposte e spiegazioni.

Sicurezza alimentare
Florida
130 domande
Verificato: 10 ottobre 2026

Domanda 1 di 25
What are the three main types of hazards that can make food unsafe?
- Hot, cold and room temperature
- Biological, chemical and physical
- Sweet, sour and salty
- Frozen, canned and fresh
Mostra la risposta
Risposta: 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.
Domanda 2 di 25
What must you do after thawing raw meat in a microwave?
- Store it in the cooler for 2 days first
- Cook it right away
- Put it back in the freezer
- Leave it on the counter until dinner service
Mostra la risposta
Risposta: B. Cook it right away
Food thawed in a microwave may get warm in spots, so it must be cooked immediately.
Domanda 3 di 25
A delivery of cold TCS food arrives. What temperature should it be?
- 41°F or colder
- 50°F or colder
- 60°F or colder
- Any temperature, if it is put away quickly
Mostra la risposta
Risposta: 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.
Domanda 4 di 25
Which of these is a physical hazard?
- Norovirus on a worker's hands
- Salmonella bacteria on raw chicken
- Sanitizer that splashed into soup
- A piece of broken glass in a salad
Mostra la risposta
Risposta: 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.
Domanda 5 di 25
Who should apply pesticides in a food establishment?
- A customer who knows about pests
- The newest employee
- A licensed pest control operator
- Any food worker
Mostra la risposta
Risposta: C. A licensed pest control operator
Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.
Domanda 6 di 25
Can an empty sanitizer bottle be washed and used to store salad dressing?
- Yes, if it is labeled with the date
- No, chemical containers must never be reused for food
- Yes, if it is washed with soap
- Yes, if it is used within one day
Mostra la risposta
Risposta: B. No, chemical containers must never be reused for food
Never reuse chemical containers for food, and never put chemicals in food containers.
Domanda 7 di 25
Who should a food worker tell when they are sick?
- The delivery driver
- A regular customer
- No one, if they feel well enough
- The person in charge
Mostra la risposta
Risposta: D. The person in charge
Food workers must report certain symptoms and diagnoses to the person in charge so the right action can be taken.
Domanda 8 di 25
Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
- A college degree in chemistry
- Food protection manager certification
- A commercial driver's license
- A pest control license
Mostra la risposta
Risposta: B. Food protection manager certification
The Food Code requires at least one employee with supervisory and management responsibility to be a certified food protection manager.
Domanda 9 di 25
A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?
- Wash their hands one extra time
- Say nothing unless they feel sick
- Take the next week off without telling anyone
- Tell the person in charge
Mostra la risposta
Risposta: 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.
Domanda 10 di 25
Which item is approved as a sanitizer in many food establishments?
- Chlorine bleach mixed to the right strength
- Hot tap water at 100°F
- Dish soap
- Vinegar from the kitchen
Mostra la risposta
Risposta: A. Chlorine bleach mixed to the right strength
Common approved sanitizers include chlorine bleach, quaternary ammonium (quat) and iodine, used at the right concentration.
Domanda 11 di 25
A food worker has nail polish and is preparing exposed food. What does the Food Code require?
- They must wear intact single-use gloves
- They must work only at the register
- They must wash their hands for 2 minutes
- Nothing, nail polish is always allowed
Mostra la risposta
Risposta: A. They must wear intact single-use gloves
Nail polish and fake nails can chip into food or hide dirt. They are allowed only if the worker wears intact gloves.
Domanda 12 di 25
How do you check that a thermometer is accurate using the ice-point method?
- Hold it in the air; it should read 70°F
- Put it in boiling water; it should read 100°F
- Put it in a cup of crushed ice and water; it should read 32°F
- Put it in the freezer; it should read 0°F
Mostra la risposta
Risposta: C. Put it in a cup of crushed ice and water; it should read 32°F
In a glass of ice and water, an accurate thermometer reads 32°F. If not, adjust or replace it.
Domanda 13 di 25
Where should raw poultry be stored in a refrigerator with ready-to-eat food?
- On the bottom shelf
- Above the salad
- Next to the cooked food
- On the top shelf
Mostra la risposta
Risposta: A. On the bottom shelf
Raw poultry needs the highest cooking temperature, so it goes lowest. That way its juices cannot drip onto other food.
Domanda 14 di 25
What is the minimum internal cooking temperature for a fish fillet?
- 145°F for 15 seconds
- 125°F for 15 seconds
- 135°F for 15 seconds
- 115°F for 1 minute
Mostra la risposta
Risposta: 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.
Domanda 15 di 25
How do you check that a chemical sanitizer is the right strength?
- Taste a drop
- Use a test strip or test kit
- Smell it
- Look at its color
Mostra la risposta
Risposta: B. Use a test strip or test kit
Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.
Domanda 16 di 25
When should sanitizer solution in a bucket be changed?
- Never, it lasts forever
- When it is dirty, cloudy or too weak
- Once a week
- Only when it runs out
Mostra la risposta
Risposta: 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.
Domanda 17 di 25
A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?
- Offer them a free dessert
- Give them a glass of water and wait
- Call 911 right away
- Tell them to drive to a clinic
Mostra la risposta
Risposta: C. Call 911 right away
A severe allergic reaction can be life-threatening. Call 911 immediately.
Domanda 18 di 25
Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?
- No, ice used to cool food or containers cannot be used as food
- Yes, if it is rinsed first
- Yes, if it is still frozen
- Yes, if it is used within 1 hour
Mostra la risposta
Risposta: A. No, ice used to cool food or containers cannot be used as food
The Food Code does not allow ice used as a coolant to be used as food or in drinks.
Domanda 19 di 25
When thawing food under running water, what must the water be like?
- Running and at least 100°F
- Still and salty
- Still and hot
- Running and 70°F or colder
Mostra la risposta
Risposta: 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.
Domanda 20 di 25
What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
- 145°F
- 165°F
- 135°F
- 155°F
Mostra la risposta
Risposta: B. 165°F
Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.
Domanda 21 di 25
Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?
- 4 hours
- 8 hours
- 12 hours
- 24 hours
Mostra la risposta
Risposta: A. 4 hours
Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.
Domanda 22 di 25
What is the difference between cleaning and sanitizing?
- They mean the same thing
- Cleaning kills germs; sanitizing removes dirt
- Cleaning removes food and dirt; sanitizing reduces germs to safe levels
- Sanitizing is only for floors
Mostra la risposta
Risposta: 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.
Domanda 23 di 25
What does FIFO mean when storing food?
- Fill it full, then order
- Freeze it fast, then open it
- Fish in front, other foods behind
- First in, first out: use older food before newer food
Mostra la risposta
Risposta: D. First in, first out: use older food before newer food
Put new deliveries behind older stock so the older food is used first.
Domanda 24 di 25
Who publishes the Food Code that most states base their food safety rules on?
- The Internal Revenue Service
- The U.S. Department of Transportation
- Each restaurant owner
- The U.S. Food and Drug Administration (FDA)
Mostra la risposta
Risposta: D. The U.S. Food and Drug Administration (FDA)
The FDA Food Code is a model that state, local, tribal and territorial governments can adopt as their own rules.
Domanda 25 di 25
Under the Food Code, cooked food must cool from 135°F to 70°F within how long?
- 4 hours
- 8 hours
- 6 hours
- 2 hours
Mostra la risposta
Risposta: 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.

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