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Food Handler Practice Test (US) 2026: Oefenexamen 5

Oefenexamen 5 van 5 voor Food Handler Practice Test (US): 20 extra vragen met antwoorden en uitleg.

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

  1. Vraag 1 van 20

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

    Antwoord: 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.

  2. Vraag 2 van 20

    In a three-compartment sink, what is in the third compartment?
    Toon antwoord

    Antwoord: C. Sanitizer

    The three compartments are used to wash, rinse and sanitize, in that order.

  3. Vraag 3 van 20

    How should dishes dry after sanitizing?
    Toon antwoord

    Antwoord: B. Air-dry

    Towels can put germs back on sanitized dishes. Let them air-dry before stacking or storing.

  4. Vraag 4 van 20

    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.

  5. Vraag 5 van 20

    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.

  6. Vraag 6 van 20

    Where should wet wiping cloths be kept between uses?
    Toon antwoord

    Antwoord: B. In a container of sanitizer solution

    Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

  7. Vraag 7 van 20

    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.

  8. Vraag 8 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.

  9. Vraag 9 van 20

    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.

  10. Vraag 10 van 20

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

    Antwoord: D. Droppings and gnaw marks

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

  11. Vraag 11 van 20

    What is one of the best ways to keep pests out?
    Toon antwoord

    Antwoord: D. Keep doors and windows closed or screened and seal holes

    Deny pests access, food and shelter: seal openings, cover food and keep garbage in tightly covered cans.

  12. Vraag 12 van 20

    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.

  13. Vraag 13 van 20

    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.

  14. Vraag 14 van 20

    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.

  15. Vraag 15 van 20

    Who is responsible for food safety during a shift under the Food Code?
    Toon antwoord

    Antwoord: B. The person in charge

    A person in charge must be present during operating hours to make sure food safety rules are followed.

  16. Vraag 16 van 20

    What is "active managerial control"?
    Toon antwoord

    Antwoord: B. Managers setting procedures, training staff and checking that food safety steps are followed

    Active managerial control means managers take charge of food safety with written procedures, training and monitoring.

  17. Vraag 17 van 20

    The 2026 FDA Food Code added training on food defense. What is food defense?
    Toon antwoord

    Antwoord: A. Protecting food from being contaminated on purpose

    Food defense is about preventing intentional contamination of food, for example by limiting access to food areas.

  18. Vraag 18 van 20

    The power goes out and the walk-in cooler stops working. What should the person in charge do?
    Toon antwoord

    Antwoord: 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. Vraag 19 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.

  20. Vraag 20 van 20

    Which tool should be used to scoop ice for drinks?
    Toon antwoord

    Antwoord: 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.

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