PassEveryTest
Polski

Florida Food Handler Practice Test 2026: Test próbny 4

Test próbny 4 z 6 – Florida Food Handler Practice Test: kolejne pytania z odpowiedziami i wyjaśnieniami (liczba pytań: 25).

  • Higiena żywności
  • Floryda
  • Pytania: 130
  • Sprawdzono 10 października 2026

  1. Pytanie 1 z 25

    What are the three main types of hazards that can make food unsafe?
    Pokaż odpowiedź

    Odpowiedź: B. Biological, chemical and physical

    Germs are biological hazards, cleaners and pesticides are chemical hazards, and objects such as glass or metal are physical hazards.

  2. Pytanie 2 z 25

    What must you do after thawing raw meat in a microwave?
    Pokaż odpowiedź

    Odpowiedź: B. Cook it right away

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

  3. Pytanie 3 z 25

    A delivery of cold TCS food arrives. What temperature should it be?
    Pokaż odpowiedź

    Odpowiedź: 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.

  4. Pytanie 4 z 25

    Which of these is a physical hazard?
    Pokaż odpowiedź

    Odpowiedź: 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.

  5. Pytanie 5 z 25

    Who should apply pesticides in a food establishment?
    Pokaż odpowiedź

    Odpowiedź: C. A licensed pest control operator

    Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

  6. Pytanie 6 z 25

    Can an empty sanitizer bottle be washed and used to store salad dressing?
    Pokaż odpowiedź

    Odpowiedź: B. No, chemical containers must never be reused for food

    Never reuse chemical containers for food, and never put chemicals in food containers.

  7. Pytanie 7 z 25

    Who should a food worker tell when they are sick?
    Pokaż odpowiedź

    Odpowiedź: D. The person in charge

    Food workers must report certain symptoms and diagnoses to the person in charge so the right action can be taken.

  8. Pytanie 8 z 25

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
    Pokaż odpowiedź

    Odpowiedź: 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.

  9. Pytanie 9 z 25

    A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?
    Pokaż odpowiedź

    Odpowiedź: 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.

  10. Pytanie 10 z 25

    Which item is approved as a sanitizer in many food establishments?
    Pokaż odpowiedź

    Odpowiedź: A. Chlorine bleach mixed to the right strength

    Common approved sanitizers include chlorine bleach, quaternary ammonium (quat) and iodine, used at the right concentration.

  11. Pytanie 11 z 25

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?
    Pokaż odpowiedź

    Odpowiedź: A. They must wear intact single-use gloves

    Nail polish and fake nails can chip into food or hide dirt. They are allowed only if the worker wears intact gloves.

  12. Pytanie 12 z 25

    How do you check that a thermometer is accurate using the ice-point method?
    Pokaż odpowiedź

    Odpowiedź: 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.

  13. Pytanie 13 z 25

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
    123456
    Pokaż odpowiedź

    Odpowiedź: A. On the bottom shelf

    Raw poultry needs the highest cooking temperature, so it goes lowest. That way its juices cannot drip onto other food.

  14. Pytanie 14 z 25

    What is the minimum internal cooking temperature for a fish fillet?
    Pokaż odpowiedź

    Odpowiedź: 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.

  15. Pytanie 15 z 25

    How do you check that a chemical sanitizer is the right strength?
    Pokaż odpowiedź

    Odpowiedź: B. Use a test strip or test kit

    Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.

  16. Pytanie 16 z 25

    When should sanitizer solution in a bucket be changed?
    Pokaż odpowiedź

    Odpowiedź: 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.

  17. Pytanie 17 z 25

    A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?
    Pokaż odpowiedź

    Odpowiedź: C. Call 911 right away

    A severe allergic reaction can be life-threatening. Call 911 immediately.

  18. Pytanie 18 z 25

    Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?
    Pokaż odpowiedź

    Odpowiedź: A. No, ice used to cool food or containers cannot be used as food

    The Food Code does not allow ice used as a coolant to be used as food or in drinks.

  19. Pytanie 19 z 25

    When thawing food under running water, what must the water be like?
    Pokaż odpowiedź

    Odpowiedź: 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.

  20. Pytanie 20 z 25

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
    Pokaż odpowiedź

    Odpowiedź: B. 165°F

    Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.

  21. Pytanie 21 z 25

    Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?
    Pokaż odpowiedź

    Odpowiedź: A. 4 hours

    Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.

  22. Pytanie 22 z 25

    What is the difference between cleaning and sanitizing?
    Pokaż odpowiedź

    Odpowiedź: 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.

  23. Pytanie 23 z 25

    What does FIFO mean when storing food?
    Pokaż odpowiedź

    Odpowiedź: D. First in, first out: use older food before newer food

    Put new deliveries behind older stock so the older food is used first.

  24. Pytanie 24 z 25

    Who publishes the Food Code that most states base their food safety rules on?
    Pokaż odpowiedź

    Odpowiedź: 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.

  25. Pytanie 25 z 25

    Under the Food Code, cooked food must cool from 135°F to 70°F within how long?
    01234561357041°F2412
    Pokaż odpowiedź

    Odpowiedź: D. 2 hours

    The first stage of cooling, from 135°F to 70°F, must happen within 2 hours because germs grow fastest in this range.

Powiązane testy