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Florida Food Handler Practice Test 2026: Oefenexamen 6

Oefenexamen 6 van 6 voor Florida Food Handler Practice Test: 20 extra vragen met antwoorden en uitleg.

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

  1. Vraag 1 van 20

    What is the safest choice if you are not sure whether food is safe?
    Toon antwoord

    Antwoord: A. Throw it out

    "When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.

  2. Vraag 2 van 20

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
    123456
    Toon antwoord

    Antwoord: C. Marker 1

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

  3. Vraag 3 van 20

    Why is norovirus a big concern in restaurants?
    Toon antwoord

    Antwoord: D. It spreads very easily from the hands of sick workers to food

    Norovirus is very contagious. Workers with vomiting or diarrhea must stay home, and good handwashing helps stop the spread.

  4. Vraag 4 van 20

    Which of these is a TCS food that must be kept cold once prepared?
    Toon antwoord

    Antwoord: C. Cut melon

    Once melons are cut, germs can grow on the moist flesh, so cut melon must be kept at 41°F or colder.

  5. Vraag 5 van 20

    What is a foodborne illness?
    Toon antwoord

    Antwoord: A. A sickness caused by eating or drinking contaminated food or drinks

    A foodborne illness happens when someone eats or drinks food that carries harmful germs, toxins or chemicals.

  6. Vraag 6 van 20

    Leftover cooked food that will be held hot must be reheated to what temperature?
    Toon antwoord

    Antwoord: A. 165°F for 15 seconds

    Cooked and cooled TCS food that will be hot held must be reheated to 165°F for 15 seconds.

  7. Vraag 7 van 20

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

    Antwoord: 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.

  8. Vraag 8 van 20

    What is cross-contamination?
    Toon antwoord

    Antwoord: 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.

  9. Vraag 9 van 20

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

    Antwoord: B. 165°F

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

  10. Vraag 10 van 20

    What is jaundice?
    Toon antwoord

    Antwoord: A. Yellowing of the skin or eyes

    Jaundice can be a sign of hepatitis A. A worker with jaundice must not work with food and the health department must be told.

  11. Vraag 11 van 20

    Which is a safe way to thaw a frozen turkey?
    Toon antwoord

    Antwoord: A. In the refrigerator

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

  12. Vraag 12 van 20

    Which symptom must a food worker report to the person in charge?
    Toon antwoord

    Antwoord: D. Vomiting

    Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.

  13. Vraag 13 van 20

    Which illness is one that a food worker must report if a doctor diagnoses it?
    Toon antwoord

    Antwoord: B. Hepatitis A

    Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.

  14. Vraag 14 van 20

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

    Antwoord: 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.

  15. Vraag 15 van 20

    You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?
    Toon antwoord

    Antwoord: B. Wash, rinse and sanitize the board

    Use a separate board, or wash, rinse and sanitize the board after raw meat and before ready-to-eat food.

  16. Vraag 16 van 20

    Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?
    Toon antwoord

    Antwoord: A. It starts at 41°F or colder and never goes above 70°F

    The 6-hour option for cold food only works if the food starts at 41°F or colder and stays at 70°F or below.

  17. Vraag 17 van 20

    What is the temperature danger zone in the FDA Food Code?
    °F21241°135°165°1234
    Toon antwoord

    Antwoord: 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.

  18. Vraag 18 van 20

    Which of these is one of the major food allergens?
    Toon antwoord

    Antwoord: B. Sesame

    Sesame became the ninth major food allergen in the United States in 2023.

  19. Vraag 19 van 20

    Where should cleaning chemicals be stored?
    Toon antwoord

    Antwoord: A. Below and away from food and food-contact surfaces

    Chemicals should be stored where they cannot drip or spill onto food, such as on a lower shelf in a separate area.

  20. Vraag 20 van 20

    Where should you place the tip of a probe thermometer to check a piece of meat?
    1234
    Toon antwoord

    Antwoord: D. In the center of the thickest part

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

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