Florida Food Handler Practice Test 2026: Test próbny 2

1. Pytanie 1 z 25

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

   • ANothing, any temperature above 100°F is safe
   • BIt is below 135°F, so it is in the danger zone
   • CIt must be frozen right away
   • DIt is too hot and will burn customers
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   Odpowiedź: 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.

2. Pytanie 2 z 25

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

   • A55°F
   • B45°F
   • C65°F
   • D70°F
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   Odpowiedź: 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.

3. Pytanie 3 z 25

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

   • AMarker 2
   • BMarker 3
   • CMarker 1
   • DMarker 4
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   Odpowiedź: 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.

4. Pytanie 4 z 25

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

   • AUse the knife you just used on nuts
   • BWash hands, change gloves and use clean, sanitized equipment
   • CUse the same fryer oil as the breaded shrimp
   • DWipe the board with your apron
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   Odpowiedź: 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.

5. Pytanie 5 z 25

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

   • AAt least 100°F
   • BAt least 165°F
   • CAt least 70°F
   • DAt least 135°F
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   Odpowiedź: A. At least 100°F

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

6. Pytanie 6 z 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
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   Odpowiedź: 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.

7. Pytanie 7 z 25

   What must food workers wear to keep hair out of food?

   • AHair spray
   • BA hat, hair covering, hairnet or beard restraint
   • CA headband only
   • DNothing, if their hair is short
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   Odpowiedź: 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. Pytanie 8 z 25

   How long must shellfish tags for oysters, clams and mussels be kept?

   • A7 days
   • B90 days
   • C30 days
   • D1 year
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   Odpowiedź: B. 90 days

   Keep shellfish identification tags for 90 days so the source can be traced if people get sick.

9. Pytanie 9 z 25

   Which tool should be used to scoop ice for drinks?

   • AA clean ice scoop with a handle
   • BBare hands
   • CA coffee mug
   • DA drinking glass
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   Odpowiedź: 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.

10. Pytanie 10 z 25

    A cook has had diarrhea since last night. What should happen?

    • AThey can work at the grill but not the salad station
    • BThey can work if they wash their hands more
    • CThey can work if they wear gloves
    • DThey must not work with food until they have been symptom-free for at least 24 hours
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    Odpowiedź: 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.

11. Pytanie 11 z 25

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

    • ALeave it open so it heals faster
    • BKeep working without telling anyone
    • CCover it with a bandage and wear a single-use glove over it
    • DCover it with tape only
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    Odpowiedź: 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.

12. Pytanie 12 z 25

    Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?

    • AWednesday
    • BSunday
    • CThe next Monday
    • DSaturday
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    Odpowiedź: B. Sunday

    Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.

13. Pytanie 13 z 25

    At what temperature must cold TCS food be held?

    • A55°F or colder
    • B41°F or colder
    • C45°F or colder
    • D50°F or colder
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    Odpowiedź: B. 41°F or colder

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

14. Pytanie 14 z 25

    Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?

    • AStored in the cooler for 24 hours
    • BRinsed in cold water for 1 minute
    • CSoaked in lemon juice
    • DFrozen at -4°F or colder for 7 days
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    Odpowiedź: D. Frozen at -4°F or colder for 7 days

    The Food Code requires parasite destruction by freezing, for example at -4°F or colder for 7 days, unless the fish is exempt.

15. Pytanie 15 z 25

    What should you do before putting on single-use gloves?

    • ABlow into the gloves
    • BPut on hand lotion
    • CWash your hands
    • DNothing, gloves keep germs off
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    Odpowiedź: C. Wash your hands

    Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

16. Pytanie 16 z 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
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    Odpowiedź: 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.

17. Pytanie 17 z 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
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    Odpowiedź: 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.

18. Pytanie 18 z 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
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    Odpowiedź: 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.

19. Pytanie 19 z 25

    Where may food workers eat, drink or smoke?

    • AAt the prep table
    • BOnly in a designated area away from food and equipment
    • CIn the walk-in cooler
    • DNext to the dish machine
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    Odpowiedź: B. Only in a designated area away from food and equipment

    Eating, drinking and tobacco use belong in a set area where they cannot contaminate food. Wash hands afterward.

20. Pytanie 20 z 25

    The power goes out and the walk-in cooler stops working. What should the person in charge do?

    • AOpen the cooler often to check the food
    • BContact the health department and check whether the food stayed at safe temperatures
    • CMove all food to the counter
    • DKeep serving food as normal
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    Odpowiedź: 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.

21. Pytanie 21 z 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
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    Odpowiedź: B. Within 4 hours

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

22. Pytanie 22 z 25

    Which jewelry may a food worker wear on the hands and arms while preparing food?

    • AA plain ring, such as a wedding band
    • BA bracelet
    • CA watch
    • DA ring with stones
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    Odpowiedź: 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.

23. Pytanie 23 z 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?

    • ANo, they must use utensils, deli tissue or single-use gloves
    • BYes, if they wear a hat
    • CYes, if their hands look clean
    • DYes, if the food will be served cold
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    Odpowiedź: 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. Pytanie 24 z 25

    What is one of the best ways to keep pests out?

    • AKeep garbage cans open
    • BLeave food uncovered overnight
    • CLeave the back door open for fresh air
    • DKeep doors and windows closed or screened and seal holes
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    Odpowiedź: D. Keep doors and windows closed or screened and seal holes

    Deny pests access, food and shelter: seal openings, cover food and keep garbage in tightly covered cans.

25. Pytanie 25 z 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
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    Odpowiedź: 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.

Klawiatura: 1–4, aby odpowiedzieć, Enter – następne pytanie.

Prawdziwy egzamin: Set by the approved training program