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Hawaii Food Handler Practice Test 2026: Quiz di prova 6

Quiz di prova 6 di 6 per Hawaii Food Handler Practice Test: altre 20 domande con risposte e spiegazioni.

  • Sicurezza alimentare
  • Hawaii
  • 130 domande
  • Verificato: 10 ottobre 2026

  1. Domanda 1 di 20

    How high above the floor must food be stored?
    Mostra la risposta

    Risposta: A. At least 6 inches

    The Food Code requires food to be stored at least 6 inches above the floor to protect it from dirt, water and pests.

  2. Domanda 2 di 20

    When should you change single-use gloves?
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    Risposta: 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.

  3. Domanda 3 di 20

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

    Risposta: 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.

  4. Domanda 4 di 20

    A delivery of cold TCS food arrives. What temperature should it be?
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    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.

  5. Domanda 5 di 20

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

  6. Domanda 6 di 20

    Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?
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    Risposta: B. Within 4 hours

    TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.

  7. Domanda 7 di 20

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
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    Risposta: B. 155°F for 17 seconds

    Injecting or tenderizing pushes germs from the surface into the meat, so it must reach 155°F for 17 seconds.

  8. Domanda 8 di 20

    Which jewelry may a food worker wear on the hands and arms while preparing food?
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    Risposta: A. A plain ring, such as a wedding band

    The Food Code allows only a plain ring, and medically necessary devices, on the hands and arms.

  9. Domanda 9 di 20

    What should you do before putting on single-use gloves?
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    Risposta: C. Wash your hands

    Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

  10. Domanda 10 di 20

    Which of these is a physical hazard?
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    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.

  11. Domanda 11 di 20

    Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?
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    Risposta: B. 135°F

    Plant foods cooked for hot holding must reach at least 135°F.

  12. Domanda 12 di 20

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

  13. Domanda 13 di 20

    In a three-compartment sink, what is in the third compartment?
    Mostra la risposta

    Risposta: C. Sanitizer

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

  14. Domanda 14 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.

  15. Domanda 15 di 20

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
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    Risposta: B. 165°F

    Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.

  16. Domanda 16 di 20

    Which of these is a chemical hazard?
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    Risposta: A. Cleaning liquid that drips onto food

    Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.

  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

    How close to the true temperature must a food thermometer in Fahrenheit read?
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    Risposta: D. Within 2°F

    The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.

  19. Domanda 19 di 20

    At what temperature must hot TCS food be held?
    Mostra la risposta

    Risposta: C. 135°F or hotter

    Hot holding means keeping TCS food at 135°F or hotter.

  20. Domanda 20 di 20

    Can single-use gloves be washed and used again?
    Mostra la risposta

    Risposta: A. No, throw them away after one use

    Single-use gloves are used once and then thrown away.

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