Hawaii Food Handler Practice Test 2026: Quiz di prova 5

1. Domanda 1 di 25

   Which conditions help bacteria grow fastest?

   • ABright light and wind
   • BWarm temperatures, moisture and time
   • CFreezing temperatures and dryness
   • DVery hot temperatures above 165°F
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   Risposta: B. Warm temperatures, moisture and time

   Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.

2. Domanda 2 di 25

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

   • AA college degree in chemistry
   • BFood protection manager certification
   • CA commercial driver's license
   • DA pest control license
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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.

3. Domanda 3 di 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
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   Risposta: 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.

4. Domanda 4 di 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
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   Risposta: 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.

5. Domanda 5 di 25

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

   • AOpen the cooler often to check the food
   • BContact the health department and check whether the food stayed at safe temperatures
   • CMove all food to the counter
   • DKeep serving food as normal
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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.

6. Domanda 6 di 25

   In this fridge diagram, which marker shows the shelf for ready-to-eat food?

   • AMarker 4
   • BMarker 6
   • CMarker 1
   • DMarker 5
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   Risposta: C. Marker 1

   Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.

7. Domanda 7 di 25

   Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?

   • AFully cooked hard-boiled eggs
   • BToast
   • CRaw or undercooked eggs
   • DCanned peaches
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   Risposta: 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.

8. Domanda 8 di 25

   When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?

   • AA written consumer advisory
   • BThe cook's name
   • CA price discount
   • DA picture of the food
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   Risposta: A. A written consumer advisory

   A consumer advisory tells customers that eating raw or undercooked meat, seafood or eggs may increase their risk of foodborne illness.

9. Domanda 9 di 25

   How should dishes dry after sanitizing?

   • ADry with a cloth towel
   • BAir-dry
   • CDry with your apron
   • DRinse again and wipe
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   Risposta: B. Air-dry

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

10. Domanda 10 di 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
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    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.

11. Domanda 11 di 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
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    Risposta: B. 145°F for 15 seconds

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

12. Domanda 12 di 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
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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.

13. Domanda 13 di 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
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    Risposta: 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.

14. Domanda 14 di 25

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

    • A10 to 15 seconds
    • B1 to 2 seconds
    • CNo scrubbing is needed
    • D45 to 60 seconds
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    Risposta: 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.

15. Domanda 15 di 25

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

    • A100°F
    • B110°F
    • C171°F
    • D135°F
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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.

16. Domanda 16 di 25

    Which step helps prevent allergen cross-contact when making an allergy-safe meal?

    • AUse the knife you just used on nuts
    • BWash hands, change gloves and use clean, sanitized equipment
    • CUse the same fryer oil as the breaded shrimp
    • DWipe the board with your apron
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    Risposta: B. Wash hands, change gloves and use clean, sanitized equipment

    Clean tools and surfaces, fresh gloves and clean hands keep allergens out of food meant to be allergen-free.

17. Domanda 17 di 25

    What must you do when cooking raw meat, poultry, fish or eggs in a microwave?

    • ACook it to 135°F and serve it right away
    • BCook it uncovered on high for exactly 1 minute
    • CCook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
    • DCook it to 145°F and put it in the cooler
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    Risposta: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes

    Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.

18. Domanda 18 di 25

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?

    • AThey must wear intact single-use gloves
    • BThey must work only at the register
    • CThey must wash their hands for 2 minutes
    • DNothing, nail polish is always allowed
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    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.

19. Domanda 19 di 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
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    Risposta: 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.

20. Domanda 20 di 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
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    Risposta: 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.

21. Domanda 21 di 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
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    Risposta: 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.

22. Domanda 22 di 25

    What is the difference between cleaning and sanitizing?

    • AThey mean the same thing
    • BCleaning kills germs; sanitizing removes dirt
    • CCleaning removes food and dirt; sanitizing reduces germs to safe levels
    • DSanitizing is only for floors
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    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.

23. Domanda 23 di 25

    Can an empty sanitizer bottle be washed and used to store salad dressing?

    • AYes, if it is labeled with the date
    • BNo, chemical containers must never be reused for food
    • CYes, if it is washed with soap
    • DYes, if it is used within one day
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    Risposta: B. No, chemical containers must never be reused for food

    Never reuse chemical containers for food, and never put chemicals in food containers.

24. Domanda 24 di 25

    Which is a safe way to thaw a frozen turkey?

    • AIn the refrigerator
    • BIn a sink of hot water
    • COn the counter overnight
    • DOutside in the sun
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    Risposta: A. In the refrigerator

    Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.

25. Domanda 25 di 25

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

    • AHair spray
    • BA hat, hair covering, hairnet or beard restraint
    • CA headband only
    • DNothing, if their hair is short
    Mostra la risposta

    Risposta: B. A hat, hair covering, hairnet or beard restraint

    The Food Code requires effective hair restraints for food employees who work with exposed food.

Tastiera: 1–4 per rispondere, Invio per la domanda successiva.

Il test reale: Set by the DOH class or ANSI-recognized provider