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Utah Food Handler Permit Practice Test 2026: Oefenexamen 6

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

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

  1. Vraag 1 van 20

    A food worker has a small cut on a finger. What should they do?
    Toon antwoord

    Antwoord: C. Cover it with a bandage and wear a single-use glove over it

    A bandage plus a glove keeps germs from the wound out of food. Tell the person in charge about an infected wound.

  2. Vraag 2 van 20

    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.

  3. Vraag 3 van 20

    A pan of chili on the steam table reads 128°F. What is the problem?
    Toon antwoord

    Antwoord: B. It is below 135°F, so it is in the danger zone

    Hot held food must stay at 135°F or hotter. At 128°F it is in the danger zone, so follow your manager's corrective action.

  4. Vraag 4 van 20

    When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?
    Toon antwoord

    Antwoord: A. A written consumer advisory

    A consumer advisory tells customers that eating raw or undercooked meat, seafood or eggs may increase their risk of foodborne illness.

  5. Vraag 5 van 20

    In this cooling diagram, what does marker 2 show?
    01234561357041°F2412
    Toon antwoord

    Antwoord: B. Cooling from 70°F to 41°F within the next 4 hours

    Marker 2 is the second stage: from 70°F down to 41°F within 4 more hours, so the total is no more than 6 hours.

  6. Vraag 6 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.

  7. Vraag 7 van 20

    What is the difference between cleaning and sanitizing?
    Toon antwoord

    Antwoord: C. Cleaning removes food and dirt; sanitizing reduces germs to safe levels

    Clean first with soap and water, then sanitize with heat or an approved chemical.

  8. Vraag 8 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.

  9. Vraag 9 van 20

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

    Antwoord: B. 41°F or colder

    Cold holding means keeping TCS food at 41°F or colder.

  10. Vraag 10 van 20

    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.

  11. Vraag 11 van 20

    Under the Food Code, a handwashing sink must provide water at what temperature?
    Toon antwoord

    Antwoord: A. At least 100°F

    Handwashing sinks must supply warm water at 100°F or more.

  12. Vraag 12 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.

  13. Vraag 13 van 20

    In this diagram, what does marker 4 show?
    °F21241°135°165°1234
    Toon antwoord

    Antwoord: D. 165°F, the cooking temperature for poultry and reheated food

    Marker 4 is the green line at 165°F, used for poultry, stuffed foods and reheating food for hot holding.

  14. Vraag 14 van 20

    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.

  15. Vraag 15 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.

  16. Vraag 16 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.

  17. Vraag 17 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.

  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

    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.

  20. Vraag 20 van 20

    Which conditions help bacteria grow fastest?
    Toon antwoord

    Antwoord: B. Warm temperatures, moisture and time

    Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.

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