Utah Food Handler Permit Practice Test 2026: Quiz di prova 4

1. Domanda 1 di 25

   A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?

   • AWash their hands one extra time
   • BSay nothing unless they feel sick
   • CTake the next week off without telling anyone
   • DTell 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.

2. Domanda 2 di 25

   In this diagram, which marker shows the temperature danger zone?

   • AMarker 3
   • BMarker 4
   • CMarker 2
   • DMarker 1
   Mostra la risposta

   Risposta: C. Marker 2

   Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

3. Domanda 3 di 25

   Which group of people is most likely to get very sick from a foodborne illness?

   • ATeenagers who play sports
   • BHealthy adults between 20 and 40 years old
   • CPeople who work in restaurants
   • DYoung children, older adults, pregnant women and people with weak immune systems
   Mostra la risposta

   Risposta: D. Young children, older adults, pregnant women and people with weak immune systems

   These groups are called a highly susceptible population (HSP). Their bodies have a harder time fighting off germs.

4. Domanda 4 di 25

   Where may a restaurant get its food?

   • AFrom an approved, licensed source
   • BFrom a worker's home kitchen
   • CFrom a customer who brings it in
   • DFrom any roadside stand
   Mostra la risposta

   Risposta: A. From an approved, licensed source

   Food must come from approved sources that follow food safety laws. Food made in a private home is not allowed unless the law permits it.

5. Domanda 5 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
   Mostra la risposta

   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.

6. Domanda 6 di 25

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

   • A41°F or colder
   • B50°F or colder
   • C60°F or colder
   • DAny 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.

7. Domanda 7 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.

8. Domanda 8 di 25

   Who should apply pesticides in a food establishment?

   • AA customer who knows about pests
   • BThe newest employee
   • CA licensed pest control operator
   • DAny 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.

9. Domanda 9 di 25

   When should sanitizer solution in a bucket be changed?

   • ANever, it lasts forever
   • BWhen it is dirty, cloudy or too weak
   • COnce a week
   • DOnly 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.

10. Domanda 10 di 25

    A worker vomits in the dining room. What should be used to clean it up?

    • AA disinfectant that works against norovirus, following written cleanup steps
    • BA dry mop only
    • CPlain water and a towel
    • DThe same sanitizer used on cutting boards
    Mostra la risposta

    Risposta: A. A disinfectant that works against norovirus, following written cleanup steps

    Kitchen sanitizers do not kill norovirus well. Follow the written procedure and use a disinfectant that works against norovirus.

11. Domanda 11 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
    Mostra la risposta

    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.

12. Domanda 12 di 25

    Within how long must leftovers be reheated to 165°F for hot holding?

    • A4 hours
    • B2 hours
    • C6 hours
    • D8 hours
    Mostra la risposta

    Risposta: B. 2 hours

    Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.

13. Domanda 13 di 25

    Which is a sign that pests may be in the kitchen?

    • AA full soap dispenser
    • BA clean floor
    • CCold food at 38°F
    • DDroppings and gnaw marks
    Mostra la risposta

    Risposta: D. Droppings and gnaw marks

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

14. Domanda 14 di 25

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

    • A4 hours
    • B8 hours
    • C12 hours
    • D24 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.

15. Domanda 15 di 25

    When thawing food under running water, what must the water be like?

    • ARunning and at least 100°F
    • BStill and salty
    • CStill and hot
    • DRunning 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.

16. Domanda 16 di 25

    Which of these is a physical hazard?

    • ANorovirus on a worker's hands
    • BSalmonella bacteria on raw chicken
    • CSanitizer that splashed into soup
    • DA 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.

17. Domanda 17 di 25

    How close to the true temperature must a food thermometer in Fahrenheit read?

    • AWithin 20°F
    • BWithin 15°F
    • CWithin 10°F
    • DWithin 2°F
    Mostra la risposta

    Risposta: D. Within 2°F

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

18. Domanda 18 di 25

    What is the minimum internal cooking temperature for ground beef in the Food Code?

    • A135°F for 15 seconds
    • B155°F for 17 seconds
    • C145°F for 15 seconds
    • D130°F for 1 second
    Mostra la risposta

    Risposta: B. 155°F for 17 seconds

    Ground meat such as hamburgers and sausage must reach 155°F for 17 seconds, because grinding spreads germs through the meat.

19. Domanda 19 di 25

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?

    • A145°F
    • B165°F
    • C155°F
    • D135°F
    Mostra la risposta

    Risposta: B. 165°F

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

20. Domanda 20 di 25

    What is the minimum internal cooking temperature for a fish fillet?

    • A145°F for 15 seconds
    • B125°F for 15 seconds
    • C135°F for 15 seconds
    • D115°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.

21. Domanda 21 di 25

    When should you change single-use gloves?

    • AWhen they are torn, dirty or you change tasks
    • BOnce every 8 hours
    • COnly when a customer asks
    • DOnly at the end of the shift
    Mostra la risposta

    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.

22. Domanda 22 di 25

    Where should you place the tip of a probe thermometer to check a piece of meat?

    • ATouching the bottom of the pan
    • BTouching the bone
    • CJust under the surface
    • DIn the center of the thickest part
    Mostra la risposta

    Risposta: D. In the center of the thickest part

    The thickest part heats last. Bones and pans can give a false reading.

23. Domanda 23 di 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?

    • ANo, they must use utensils, deli tissue or single-use gloves
    • BYes, if they wear a hat
    • CYes, if their hands look clean
    • DYes, if the food will be served cold
    Mostra la risposta

    Risposta: A. No, they must use utensils, deli tissue or single-use gloves

    Bare hands can spread germs. Ready-to-eat food will not be cooked again, so it must be handled with gloves or utensils.

24. Domanda 24 di 25

    Which tool should be used to scoop ice for drinks?

    • AA clean ice scoop with a handle
    • BBare hands
    • CA coffee mug
    • DA drinking glass
    Mostra la risposta

    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.

25. Domanda 25 di 25

    What must you do after thawing raw meat in a microwave?

    • AStore it in the cooler for 2 days first
    • BCook it right away
    • CPut it back in the freezer
    • DLeave 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.

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

Il test reale: At least 75% (30 of 40)