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Food Handler Practice Test (US) 2026: Oefenexamen 4

Oefenexamen 4 van 5 voor Food Handler Practice Test (US): 25 extra vragen met antwoorden en uitleg.

  • Voedselveiligheid
  • Verenigde Staten
  • 120 vragen
  • Gecontroleerd op 10 oktober 2026

  1. Vraag 1 van 25

    Where should food workers wash their hands?
    Toon antwoord

    Antwoord: C. Only at a sink set aside for handwashing

    Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.

  2. Vraag 2 van 25

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

    Antwoord: A. At least 100°F

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

  3. Vraag 3 van 25

    Can hand sanitizer be used instead of washing your hands?
    Toon antwoord

    Antwoord: B. No, it can only be used after washing hands

    Hand antiseptics are not a substitute for handwashing. Use them only after washing, if at all.

  4. Vraag 4 van 25

    When must a food worker wash their hands?
    Toon antwoord

    Antwoord: 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.

  5. Vraag 5 van 25

    Which is the right way to dry your hands after washing?
    Toon antwoord

    Antwoord: C. A single-use paper towel or an air dryer

    Use paper towels or a hand dryer. Aprons and shared towels can put germs back on clean hands.

  6. Vraag 6 van 25

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

    Antwoord: 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.

  7. Vraag 7 van 25

    What should you do before putting on single-use gloves?
    Toon antwoord

    Antwoord: C. Wash your hands

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

  8. Vraag 8 van 25

    When should you change single-use gloves?
    Toon antwoord

    Antwoord: 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.

  9. Vraag 9 van 25

    Can single-use gloves be washed and used again?
    Toon antwoord

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

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

  10. Vraag 10 van 25

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

    Antwoord: 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.

  11. Vraag 11 van 25

    Which jewelry may a food worker wear on the hands and arms while preparing food?
    Toon antwoord

    Antwoord: 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.

  12. Vraag 12 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.

  13. Vraag 13 van 25

    What must food workers wear to keep hair out of food?
    Toon antwoord

    Antwoord: B. A hat, hair covering, hairnet or beard restraint

    The Food Code requires effective hair restraints for food employees who work with exposed food.

  14. Vraag 14 van 25

    Where may food workers eat, drink or smoke?
    Toon antwoord

    Antwoord: B. Only in a designated area away from food and equipment

    Eating, drinking and tobacco use belong in a set area where they cannot contaminate food. Wash hands afterward.

  15. Vraag 15 van 25

    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.

  16. Vraag 16 van 25

    A cook has had diarrhea since last night. What should happen?
    Toon antwoord

    Antwoord: D. They must not work with food until they have been symptom-free for at least 24 hours

    Workers with vomiting or diarrhea are excluded from work and can return once symptoms have been gone for at least 24 hours.

  17. Vraag 17 van 25

    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.

  18. Vraag 18 van 25

    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.

  19. Vraag 19 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.

  20. Vraag 20 van 25

    A worker at a nursing home kitchen has a sore throat with a fever. What should happen?
    Toon antwoord

    Antwoord: B. They should be excluded from working with food

    Sore throat with fever leads to exclusion when the worker serves a highly susceptible population, such as a nursing home.

  21. Vraag 21 van 25

    A worker is sneezing and has a runny nose. What should they do?
    Toon antwoord

    Antwoord: C. Not work with exposed food, utensils or food-contact surfaces

    Workers with sneezing, coughing or a runny nose should not handle food or food-contact items.

  22. Vraag 22 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.

  23. Vraag 23 van 25

    What does the 2026 FDA Food Code require food businesses to do about employee illness?
    Toon antwoord

    Antwoord: C. Keep a written employee illness policy

    The 2026 Food Code added a requirement for a documented employee illness policy.

  24. Vraag 24 van 25

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

    Antwoord: 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.

  25. Vraag 25 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.

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