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Florida Food Handler Practice Test 2026: Oefenexamen 4

Oefenexamen 4 van 6 voor Florida Food Handler Practice Test: 25 extra vragen met antwoorden en uitleg.

  • Voedselveiligheid
  • Florida
  • 130 vragen
  • Gecontroleerd op 10 oktober 2026

  1. Vraag 1 van 25

    What are the three main types of hazards that can make food unsafe?
    Toon antwoord

    Antwoord: B. Biological, chemical and physical

    Germs are biological hazards, cleaners and pesticides are chemical hazards, and objects such as glass or metal are physical hazards.

  2. Vraag 2 van 25

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

    Antwoord: B. Cook it right away

    Food thawed in a microwave may get warm in spots, so it must be cooked immediately.

  3. Vraag 3 van 25

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

    Antwoord: 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.

  4. Vraag 4 van 25

    Which of these is a physical hazard?
    Toon antwoord

    Antwoord: 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.

  5. Vraag 5 van 25

    Who should apply pesticides in a food establishment?
    Toon antwoord

    Antwoord: C. A licensed pest control operator

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

  6. Vraag 6 van 25

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

    Antwoord: B. No, chemical containers must never be reused for food

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

  7. Vraag 7 van 25

    Who should a food worker tell when they are sick?
    Toon antwoord

    Antwoord: D. The person in charge

    Food workers must report certain symptoms and diagnoses to the person in charge so the right action can be taken.

  8. Vraag 8 van 25

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

    Antwoord: 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.

  9. Vraag 9 van 25

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

    Antwoord: 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.

  10. Vraag 10 van 25

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

    Antwoord: A. Chlorine bleach mixed to the right strength

    Common approved sanitizers include chlorine bleach, quaternary ammonium (quat) and iodine, used at the right concentration.

  11. Vraag 11 van 25

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

    Antwoord: 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.

  12. Vraag 12 van 25

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

    Antwoord: 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.

  13. Vraag 13 van 25

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
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    Toon antwoord

    Antwoord: A. On the bottom shelf

    Raw poultry needs the highest cooking temperature, so it goes lowest. That way its juices cannot drip onto other food.

  14. Vraag 14 van 25

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

    Antwoord: 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.

  15. Vraag 15 van 25

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

    Antwoord: B. Use a test strip or test kit

    Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.

  16. Vraag 16 van 25

    When should sanitizer solution in a bucket be changed?
    Toon antwoord

    Antwoord: 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.

  17. Vraag 17 van 25

    A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?
    Toon antwoord

    Antwoord: C. Call 911 right away

    A severe allergic reaction can be life-threatening. Call 911 immediately.

  18. Vraag 18 van 25

    Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?
    Toon antwoord

    Antwoord: A. No, ice used to cool food or containers cannot be used as food

    The Food Code does not allow ice used as a coolant to be used as food or in drinks.

  19. Vraag 19 van 25

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

    Antwoord: 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.

  20. Vraag 20 van 25

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
    Toon antwoord

    Antwoord: B. 165°F

    Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.

  21. Vraag 21 van 25

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

    Antwoord: A. 4 hours

    Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.

  22. Vraag 22 van 25

    What is the difference between cleaning and sanitizing?
    Toon antwoord

    Antwoord: 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. Vraag 23 van 25

    What does FIFO mean when storing food?
    Toon antwoord

    Antwoord: D. First in, first out: use older food before newer food

    Put new deliveries behind older stock so the older food is used first.

  24. Vraag 24 van 25

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

    Antwoord: 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.

  25. Vraag 25 van 25

    Under the Food Code, cooked food must cool from 135°F to 70°F within how long?
    01234561357041°F2412
    Toon antwoord

    Antwoord: D. 2 hours

    The first stage of cooling, from 135°F to 70°F, must happen within 2 hours because germs grow fastest in this range.

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