PassEveryTest
Nederlands

Utah Food Handler Permit Practice Test 2026: Oefenexamen 4

Oefenexamen 4 van 6 voor Utah Food Handler Permit Practice Test: 25 extra vragen met antwoorden en uitleg.

  • Voedselveiligheid
  • Utah
  • 132 vragen
  • Gecontroleerd op 10 oktober 2026

  1. Vraag 1 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.

  2. Vraag 2 van 25

    In this diagram, which marker shows the temperature danger zone?
    °F21241°135°165°1234
    Toon antwoord

    Antwoord: C. Marker 2

    Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

  3. Vraag 3 van 25

    Which group of people is most likely to get very sick from a foodborne illness?
    Toon antwoord

    Antwoord: D. Young children, older adults, pregnant women and people with weak immune systems

    These groups are called a highly susceptible population (HSP). Their bodies have a harder time fighting off germs.

  4. Vraag 4 van 25

    Where may a restaurant get its food?
    Toon antwoord

    Antwoord: A. From an approved, licensed source

    Food must come from approved sources that follow food safety laws. Food made in a private home is not allowed unless the law permits it.

  5. Vraag 5 van 25

    How long should you scrub your hands with soap during handwashing?
    Toon antwoord

    Antwoord: A. 10 to 15 seconds

    Scrub for 10 to 15 seconds, including between fingers, under fingernails and wrists, as part of the 20-second wash.

  6. Vraag 6 van 25

    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.

  7. Vraag 7 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.

  8. Vraag 8 van 25

    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.

  9. Vraag 9 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.

  10. Vraag 10 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.

  11. Vraag 11 van 25

    Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?
    Toon antwoord

    Antwoord: C. Raw or undercooked eggs

    Highly susceptible populations should not be served undercooked meat, fish or eggs, raw oysters, raw sprouts, or unpasteurized milk or juice.

  12. Vraag 12 van 25

    Within how long must leftovers be reheated to 165°F for hot holding?
    Toon antwoord

    Antwoord: B. 2 hours

    Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.

  13. Vraag 13 van 25

    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.

  14. Vraag 14 van 25

    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.

  15. Vraag 15 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.

  16. Vraag 16 van 25

    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.

  17. Vraag 17 van 25

    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.

  18. Vraag 18 van 25

    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.

  19. Vraag 19 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.

  20. Vraag 20 van 25

    What is the minimum internal cooking temperature for a fish fillet?
    Toon antwoord

    Antwoord: A. 145°F for 15 seconds

    Fish, seafood, and steaks or chops of beef, pork, veal and lamb must reach 145°F for 15 seconds.

  21. Vraag 21 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.

  22. Vraag 22 van 25

    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.

  23. Vraag 23 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.

  24. Vraag 24 van 25

    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.

  25. Vraag 25 van 25

    What must you do after thawing raw meat in a microwave?
    Toon antwoord

    Antwoord: B. Cook it right away

    Food thawed in a microwave may get warm in spots, so it must be cooked immediately.

Gerelateerde examens