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New Mexico Food Handler Practice Test 2026: Oefenexamen 5

Oefenexamen 5 van 6 voor New Mexico Food Handler Practice Test: 25 extra vragen met antwoorden en uitleg.

  • Voedselveiligheid
  • New Mexico
  • 130 vragen
  • Gecontroleerd op 10 oktober 2026

  1. Vraag 1 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.

  2. Vraag 2 van 25

    How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?
    Toon antwoord

    Antwoord: A. 7 days

    The food must be used or thrown out within 7 days. The day it was made or opened counts as day 1.

  3. Vraag 3 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.

  4. Vraag 4 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.

  5. Vraag 5 van 25

    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.

  6. Vraag 6 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.

  7. Vraag 7 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.

  8. Vraag 8 van 25

    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.

  9. Vraag 9 van 25

    Which step helps prevent allergen cross-contact when making an allergy-safe meal?
    Toon antwoord

    Antwoord: B. Wash hands, change gloves and use clean, sanitized equipment

    Clean tools and surfaces, fresh gloves and clean hands keep allergens out of food meant to be allergen-free.

  10. Vraag 10 van 25

    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.

  11. Vraag 11 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.

  12. Vraag 12 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.

  13. Vraag 13 van 25

    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.

  14. Vraag 14 van 25

    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.

  15. Vraag 15 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.

  16. Vraag 16 van 25

    Which of these foods is a TCS food?
    Toon antwoord

    Antwoord: A. Cooked rice

    Cooked rice, cooked beans and cooked potatoes are TCS foods. Dry foods are not, until they are cooked.

  17. Vraag 17 van 25

    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.

  18. Vraag 18 van 25

    What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?
    Toon antwoord

    Antwoord: B. 145°F for 15 seconds

    Eggs cooked for immediate service must reach 145°F for 15 seconds.

  19. Vraag 19 van 25

    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.

  20. Vraag 20 van 25

    Which equipment should you use to reheat food for hot holding?
    Toon antwoord

    Antwoord: D. A stove, oven or microwave

    Hot holding equipment heats food too slowly. Reheat quickly on a stove, in an oven or in a microwave, then move it to hot holding.

  21. Vraag 21 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.

  22. Vraag 22 van 25

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
    123456
    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.

  23. Vraag 23 van 25

    Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?
    Toon antwoord

    Antwoord: D. 135°F

    Commercially processed ready-to-eat food from an intact package only needs to reach 135°F for hot holding.

  24. Vraag 24 van 25

    What is cross-contact?
    Toon antwoord

    Antwoord: A. When an allergen gets into a food that should not contain it

    Shared gloves, utensils, cutting boards and fryer oil can move allergens into allergen-free food.

  25. Vraag 25 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.

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