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Hawaii Food Handler Practice Test 2026: Oefenexamen 6

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

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

  1. Vraag 1 van 20

    How high above the floor must food be stored?
    Toon antwoord

    Antwoord: 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.

  2. Vraag 2 van 20

    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.

  3. Vraag 3 van 20

    A customer asks if a dish contains peanuts and you are not sure. What should you do?
    Toon antwoord

    Antwoord: B. Ask the chef or manager and check the ingredients before answering

    Never guess about allergens. Check with the person who knows the recipe and ingredients.

  4. Vraag 4 van 20

    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.

  5. Vraag 5 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.

  6. Vraag 6 van 20

    Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?
    Toon antwoord

    Antwoord: B. Within 4 hours

    TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.

  7. Vraag 7 van 20

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

    Antwoord: 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.

  8. Vraag 8 van 20

    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.

  9. Vraag 9 van 20

    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.

  10. Vraag 10 van 20

    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.

  11. Vraag 11 van 20

    Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?
    Toon antwoord

    Antwoord: B. 135°F

    Plant foods cooked for hot holding must reach at least 135°F.

  12. Vraag 12 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.

  13. Vraag 13 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.

  14. Vraag 14 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.

  15. Vraag 15 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.

  16. Vraag 16 van 20

    Which of these is a chemical hazard?
    Toon antwoord

    Antwoord: A. Cleaning liquid that drips onto food

    Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.

  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

    How close to the true temperature must a food thermometer in Fahrenheit read?
    Toon antwoord

    Antwoord: D. Within 2°F

    The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.

  19. Vraag 19 van 20

    At what temperature must hot TCS food be held?
    Toon antwoord

    Antwoord: C. 135°F or hotter

    Hot holding means keeping TCS food at 135°F or hotter.

  20. Vraag 20 van 20

    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.

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