Utah Food Handler Permit Practice Test 2026: Quiz di prova 6

1. Domanda 1 di 20

   A food worker has a small cut on a finger. What should they do?

   • ALeave it open so it heals faster
   • BKeep working without telling anyone
   • CCover it with a bandage and wear a single-use glove over it
   • DCover it with tape only
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   Risposta: C. Cover it with a bandage and wear a single-use glove over it

   A bandage plus a glove keeps germs from the wound out of food. Tell the person in charge about an infected wound.

2. Domanda 2 di 20

   How do you check that a thermometer is accurate using the ice-point method?

   • AHold it in the air; it should read 70°F
   • BPut it in boiling water; it should read 100°F
   • CPut it in a cup of crushed ice and water; it should read 32°F
   • DPut it in the freezer; it should read 0°F
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   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.

3. Domanda 3 di 20

   A pan of chili on the steam table reads 128°F. What is the problem?

   • ANothing, any temperature above 100°F is safe
   • BIt is below 135°F, so it is in the danger zone
   • CIt must be frozen right away
   • DIt is too hot and will burn customers
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   Risposta: B. It is below 135°F, so it is in the danger zone

   Hot held food must stay at 135°F or hotter. At 128°F it is in the danger zone, so follow your manager's corrective action.

4. Domanda 4 di 20

   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.

5. Domanda 5 di 20

   In this cooling diagram, what does marker 2 show?

   • AHolding food at 135°F
   • BCooling from 70°F to 41°F within the next 4 hours
   • CReheating food to 165°F
   • DCooling from 135°F to 70°F within 2 hours
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   Risposta: B. Cooling from 70°F to 41°F within the next 4 hours

   Marker 2 is the second stage: from 70°F down to 41°F within 4 more hours, so the total is no more than 6 hours.

6. Domanda 6 di 20

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

   • ASanitize, wash, rinse, towel-dry
   • BWash, rinse, sanitize, air-dry
   • CRinse, sanitize, wash, air-dry
   • DWash, sanitize, rinse, towel-dry
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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.

7. Domanda 7 di 20

   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.

8. Domanda 8 di 20

   How high above the floor must food be stored?

   • AAt least 6 inches
   • BAt least 1 inch
   • CAt least 2 feet
   • DIt can be stored on the floor
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   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.

9. Domanda 9 di 20

   At what temperature must cold TCS food be held?

   • A55°F or colder
   • B41°F or colder
   • C45°F or colder
   • D50°F or colder
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   Risposta: B. 41°F or colder

   Cold holding means keeping TCS food at 41°F or colder.

10. Domanda 10 di 20

    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.

11. Domanda 11 di 20

    Under the Food Code, a handwashing sink must provide water at what temperature?

    • AAt least 100°F
    • BAt least 165°F
    • CAt least 70°F
    • DAt least 135°F
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    Risposta: A. At least 100°F

    Handwashing sinks must supply warm water at 100°F or more.

12. Domanda 12 di 20

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?

    • A145°F for 15 seconds
    • B155°F for 17 seconds
    • C135°F for 15 seconds
    • D125°F for 1 minute
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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.

13. Domanda 13 di 20

    In this diagram, what does marker 4 show?

    • A135°F, the hot holding temperature
    • B41°F, the cold holding temperature
    • C32°F, the freezing point of water
    • D165°F, the cooking temperature for poultry and reheated food
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    Risposta: D. 165°F, the cooking temperature for poultry and reheated food

    Marker 4 is the green line at 165°F, used for poultry, stuffed foods and reheating food for hot holding.

14. Domanda 14 di 20

    When must a food worker wash their hands?

    • AAfter touching their hair or face
    • BOnly when hands look dirty
    • COnly at the start of the shift
    • DOnly after eating lunch
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    Risposta: A. After touching their hair or face

    Wash after touching hair or face, using the restroom, handling raw meat, taking out garbage, eating, drinking, smoking, and more.

15. Domanda 15 di 20

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

    • AChlorine bleach mixed to the right strength
    • BHot tap water at 100°F
    • CDish soap
    • DVinegar from the kitchen
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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.

16. Domanda 16 di 20

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

    • AThe Internal Revenue Service
    • BThe U.S. Department of Transportation
    • CEach restaurant owner
    • DThe U.S. Food and Drug Administration (FDA)
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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.

17. Domanda 17 di 20

    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.

18. Domanda 18 di 20

    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.

19. Domanda 19 di 20

    Which equipment should you use to reheat food for hot holding?

    • AA steam table
    • BA slow cooker on low
    • CA food warmer
    • DA stove, oven or microwave
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    Risposta: D. A stove, oven or microwave

    Hot holding equipment heats food too slowly. Reheat quickly on a stove, in an oven or in a microwave, then move it to hot holding.

20. Domanda 20 di 20

    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.

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

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