Utah Food Handler Permit Practice Test 2026: Oefenexamen 5

1. Vraag 1 van 25

   What is cross-contact?

   • AWhen an allergen gets into a food that should not contain it
   • BWhen two hot dishes touch on a plate
   • CWhen a server touches a customer's hand
   • DWhen food is cooked twice
   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.

2. Vraag 2 van 25

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

   • ALet sick workers decide for themselves
   • BTest every employee for illness every day
   • CKeep a written employee illness policy
   • DReport every cold to the FDA
   Toon antwoord

   Antwoord: C. Keep a written employee illness policy

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

3. Vraag 3 van 25

   What is the temperature danger zone in the FDA Food Code?

   • A32°F to 41°F
   • B41°F to 135°F
   • C0°F to 32°F
   • D135°F to 212°F
   Toon antwoord

   Antwoord: B. 41°F to 135°F

   Germs grow fastest between 41°F and 135°F, so TCS food should spend as little time as possible in this range.

4. Vraag 4 van 25

   Ready-to-eat TCS food made in house must be date marked if it will be kept in the refrigerator longer than how long?

   • A24 hours
   • B7 days
   • C4 hours
   • D2 hours
   Toon antwoord

   Antwoord: A. 24 hours

   Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.

5. Vraag 5 van 25

   Which illness is one that a food worker must report if a doctor diagnoses it?

   • ASeasonal pollen allergy
   • BHepatitis A
   • CA tension headache
   • DAthlete's foot
   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.

6. Vraag 6 van 25

   In this diagram, which marker shows where the tip of the probe should be?

   • AMarker 2
   • BMarker 3
   • CMarker 1
   • DMarker 4
   Toon antwoord

   Antwoord: C. Marker 1

   Marker 1 is the center of the thickest part. Markers 2 and 3 are the bone and the tray, which the probe must not touch.

7. Vraag 7 van 25

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

   • AA shared cloth towel
   • BYour apron
   • CA single-use paper towel or an air dryer
   • DThe side of your pants
   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.

8. Vraag 8 van 25

   Raw shell eggs may be received at an air temperature of no more than what?

   • A55°F
   • B45°F
   • C65°F
   • D70°F
   Toon antwoord

   Antwoord: B. 45°F

   The Food Code allows raw shell eggs to be received in refrigerated equipment at an air temperature of 45°F or colder.

9. Vraag 9 van 25

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

   • A7 days
   • B3 days
   • C10 days
   • D14 days
   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.

10. Vraag 10 van 25

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

    • AWithin 8 hours
    • BWithin 4 hours
    • CWithin 24 hours
    • DWithin 12 hours
    Toon antwoord

    Antwoord: B. Within 4 hours

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

11. Vraag 11 van 25

    Which of these is a chemical hazard?

    • ACleaning liquid that drips onto food
    • BA hair in the soup
    • CA metal twist tie in a bag of bread
    • DBacteria on raw ground beef
    Toon antwoord

    Antwoord: A. Cleaning liquid that drips onto food

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

12. Vraag 12 van 25

    What is "active managerial control"?

    • AChecking temperatures only once a year
    • BManagers setting procedures, training staff and checking that food safety steps are followed
    • CA health inspector running the kitchen
    • DLetting each worker decide their own food safety rules
    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.

13. Vraag 13 van 25

    Where should wet wiping cloths be kept between uses?

    • AOn top of the stove
    • BIn a container of sanitizer solution
    • CIn your pocket
    • DOn the cutting board
    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.

14. Vraag 14 van 25

    Which is a safe way to cool a large pot of soup?

    • ALeave it on the counter overnight
    • BDivide it into shallow pans and stir it in an ice bath
    • CPut the whole pot in the cooler with a tight lid
    • DWrap the pot in towels to keep heat in
    Toon antwoord

    Antwoord: B. Divide it into shallow pans and stir it in an ice bath

    Large, deep containers cool too slowly. Shallow pans, ice baths, ice paddles and blast chillers speed up cooling.

15. Vraag 15 van 25

    Under time as a public health control, how long can TCS food be kept without temperature control before it must be served or thrown out?

    • A4 hours
    • B8 hours
    • C24 hours
    • D12 hours
    Toon antwoord

    Antwoord: A. 4 hours

    When a written plan uses time instead of temperature, the food is marked and must be used or discarded within 4 hours.

16. Vraag 16 van 25

    Leftover cooked food that will be held hot must be reheated to what temperature?

    • A165°F for 15 seconds
    • B145°F for 15 seconds
    • C120°F for 1 minute
    • D135°F for 15 seconds
    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.

17. Vraag 17 van 25

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

    • AGuess based on how the dish looks
    • BAsk the chef or manager and check the ingredients before answering
    • CSay no, because most dishes do not have peanuts
    • DTell them to pick out any peanuts they see
    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.

18. Vraag 18 van 25

    Can hand sanitizer be used instead of washing your hands?

    • AYes, but only after handling raw meat
    • BNo, it can only be used after washing hands
    • CYes, it works just as well
    • DYes, if your hands look clean
    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.

19. Vraag 19 van 25

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

    • AProtecting food from being contaminated on purpose
    • BKeeping prices low
    • CKeeping food warm during delivery
    • DDefending a restaurant in court
    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

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

    • AUse hand sanitizer and keep working with food
    • BKeep working but sneeze into the sink
    • CNot work with exposed food, utensils or food-contact surfaces
    • DKeep working at the salad station
    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.

21. Vraag 21 van 25

    In this diagram, what does marker 3 show?

    • AThe chicken should be cut after the salad on the same board
    • BThe salad must be cut on the red board
    • CThe knives can be shared if they are wiped
    • DRaw chicken, its juices and its knife must never touch the salad
    Toon antwoord

    Antwoord: D. Raw chicken, its juices and its knife must never touch the salad

    Marker 3 is the crossed-out arrow: nothing from the raw chicken board should reach the ready-to-eat salad.

22. Vraag 22 van 25

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

    • AThey can work if they wear a mask
    • BThey should be excluded from working with food
    • CThey can work if they drink hot tea
    • DThey can work with raw food only
    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.

23. Vraag 23 van 25

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?

    • AMarker 4
    • BMarker 6
    • CMarker 1
    • DMarker 5
    Toon antwoord

    Antwoord: C. Marker 1

    Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.

24. Vraag 24 van 25

    Which delivery should you refuse?

    • AA case of cans that are dented and swollen
    • BCold milk at 38°F
    • CFrozen food that is frozen solid
    • DSealed boxes with no damage
    Toon antwoord

    Antwoord: A. A case of cans that are dented and swollen

    Swollen or badly damaged cans can mean the food inside is unsafe. Packages should be sealed and undamaged.

25. Vraag 25 van 25

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

    • A125°F for 15 seconds
    • B145°F for 15 seconds
    • C135°F for 15 seconds
    • D115°F for 15 seconds
    Toon antwoord

    Antwoord: B. 145°F for 15 seconds

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

Toetsenbord: 1–4 om te antwoorden, Enter voor de volgende vraag.

Het echte examen: At least 75% (30 of 40)