Florida Food Handler Practice Test 2026: Test próbny 3

1. Pytanie 1 z 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
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   Odpowiedź: A. 24 hours

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

2. Pytanie 2 z 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
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   Odpowiedź: 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.

3. Pytanie 3 z 25

   How close to the true temperature must a food thermometer in Fahrenheit read?

   • AWithin 20°F
   • BWithin 15°F
   • CWithin 10°F
   • DWithin 2°F
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   Odpowiedź: D. Within 2°F

   The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.

4. Pytanie 4 z 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
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   Odpowiedź: 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.

5. Pytanie 5 z 25

   In this diagram, which marker shows the temperature danger zone?

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

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

6. Pytanie 6 z 25

   In this cooling diagram, what does marker 2 show?

   • AHolding food at 135°F
   • BCooling from 70°F to 41°F within the next 4 hours
   • CReheating food to 165°F
   • DCooling from 135°F to 70°F within 2 hours
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   Odpowiedź: 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.

7. Pytanie 7 z 25

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

   • AFully cooked hard-boiled eggs
   • BToast
   • CRaw or undercooked eggs
   • DCanned peaches
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   Odpowiedź: 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.

8. Pytanie 8 z 25

   Meat that has been injected with a marinade or brine must be cooked to at least what temperature?

   • A145°F for 15 seconds
   • B155°F for 17 seconds
   • C135°F for 15 seconds
   • D125°F for 1 minute
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   Odpowiedź: 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.

9. Pytanie 9 z 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
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   Odpowiedź: B. In a container of sanitizer solution

   Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

10. Pytanie 10 z 25

    How should dishes dry after sanitizing?

    • ADry with a cloth towel
    • BAir-dry
    • CDry with your apron
    • DRinse again and wipe
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    Odpowiedź: B. Air-dry

    Towels can put germs back on sanitized dishes. Let them air-dry before stacking or storing.

11. Pytanie 11 z 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
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    Odpowiedź: 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.

12. Pytanie 12 z 25

    What is the correct order for cleaning and sanitizing a food-contact surface?

    • ASanitize, wash, rinse, towel-dry
    • BWash, rinse, sanitize, air-dry
    • CRinse, sanitize, wash, air-dry
    • DWash, sanitize, rinse, towel-dry
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    Odpowiedź: 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.

13. Pytanie 13 z 25

    When should you change single-use gloves?

    • AWhen they are torn, dirty or you change tasks
    • BOnce every 8 hours
    • COnly when a customer asks
    • DOnly at the end of the shift
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    Odpowiedź: 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.

14. Pytanie 14 z 25

    What is the minimum total time for washing your hands?

    • A10 seconds
    • B20 seconds
    • C5 seconds
    • D2 minutes
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    Odpowiedź: B. 20 seconds

    The whole handwashing process should take at least 20 seconds.

15. Pytanie 15 z 25

    Where should food workers wash their hands?

    • AIn the food prep sink
    • BIn the three-compartment dish sink
    • COnly at a sink set aside for handwashing
    • DIn the mop sink
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    Odpowiedź: C. Only at a sink set aside for handwashing

    Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.

16. Pytanie 16 z 25

    Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?

    • A165°F
    • B135°F
    • C100°F
    • D155°F
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    Odpowiedź: B. 135°F

    Plant foods cooked for hot holding must reach at least 135°F.

17. Pytanie 17 z 25

    What must you do when cooking raw meat, poultry, fish or eggs in a microwave?

    • ACook it to 135°F and serve it right away
    • BCook it uncovered on high for exactly 1 minute
    • CCook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
    • DCook it to 145°F and put it in the cooler
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    Odpowiedź: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes

    Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.

18. Pytanie 18 z 25

    Can single-use gloves be washed and used again?

    • ANo, throw them away after one use
    • BYes, if they are washed with soap
    • CYes, if they are rinsed in sanitizer
    • DYes, but only on the same day
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    Odpowiedź: A. No, throw them away after one use

    Single-use gloves are used once and then thrown away.

19. Pytanie 19 z 25

    Where may a restaurant get its food?

    • AFrom an approved, licensed source
    • BFrom a worker's home kitchen
    • CFrom a customer who brings it in
    • DFrom any roadside stand
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    Odpowiedź: 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.

20. Pytanie 20 z 25

    In a three-compartment sink, what is in the third compartment?

    • ASoapy wash water
    • BClear rinse water
    • CSanitizer
    • DIce
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    Odpowiedź: C. Sanitizer

    The three compartments are used to wash, rinse and sanitize, in that order.

21. Pytanie 21 z 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
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    Odpowiedź: 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.

22. Pytanie 22 z 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
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    Odpowiedź: 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.

23. Pytanie 23 z 25

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

    • A10 to 15 seconds
    • B1 to 2 seconds
    • CNo scrubbing is needed
    • D45 to 60 seconds
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    Odpowiedź: 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.

24. Pytanie 24 z 25

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

    • ATeenagers who play sports
    • BHealthy adults between 20 and 40 years old
    • CPeople who work in restaurants
    • DYoung children, older adults, pregnant women and people with weak immune systems
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    Odpowiedź: 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.

25. Pytanie 25 z 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
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    Odpowiedź: A. Cleaning liquid that drips onto food

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

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

Prawdziwy egzamin: Set by the approved training program