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Food Handler Practice Test (US) 2026: Quiz di prova 5

Quiz di prova 5 di 5 per Food Handler Practice Test (US): altre 20 domande con risposte e spiegazioni.

  • Sicurezza alimentare
  • Stati Uniti
  • 120 domande
  • Verificato: 10 ottobre 2026

  1. Domanda 1 di 20

    What is the correct order for cleaning and sanitizing a food-contact surface?
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    Risposta: 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.

  2. Domanda 2 di 20

    In a three-compartment sink, what is in the third compartment?
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    Risposta: C. Sanitizer

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

  3. Domanda 3 di 20

    How should dishes dry after sanitizing?
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    Risposta: B. Air-dry

    Towels can put germs back on sanitized dishes. Let them air-dry before stacking or storing.

  4. Domanda 4 di 20

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

  5. Domanda 5 di 20

    How do you check that a chemical sanitizer is the right strength?
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    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.

  6. Domanda 6 di 20

    Where should wet wiping cloths be kept between uses?
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    Risposta: B. In a container of sanitizer solution

    Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

  7. Domanda 7 di 20

    When should sanitizer solution in a bucket be changed?
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    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.

  8. Domanda 8 di 20

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

  9. Domanda 9 di 20

    Which item is approved as a sanitizer in many food establishments?
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    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.

  10. Domanda 10 di 20

    Which is a sign that pests may be in the kitchen?
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    Risposta: D. Droppings and gnaw marks

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

  11. Domanda 11 di 20

    What is one of the best ways to keep pests out?
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    Risposta: 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.

  12. Domanda 12 di 20

    Who should apply pesticides in a food establishment?
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    Risposta: C. A licensed pest control operator

    Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

  13. Domanda 13 di 20

    Who publishes the Food Code that most states base their food safety rules on?
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    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.

  14. Domanda 14 di 20

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
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    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.

  15. Domanda 15 di 20

    Who is responsible for food safety during a shift under the Food Code?
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    Risposta: B. The person in charge

    A person in charge must be present during operating hours to make sure food safety rules are followed.

  16. Domanda 16 di 20

    What is "active managerial control"?
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    Risposta: 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.

  17. Domanda 17 di 20

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

  18. Domanda 18 di 20

    The power goes out and the walk-in cooler stops working. What should the person in charge do?
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    Risposta: 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.

  19. Domanda 19 di 20

    What is the safest choice if you are not sure whether food is safe?
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    Risposta: A. Throw it out

    "When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.

  20. Domanda 20 di 20

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

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