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Food Handler Practice Test (US) 2026: Test próbny 2

Test próbny 2 z 5 – Food Handler Practice Test (US): kolejne pytania z odpowiedziami i wyjaśnieniami (liczba pytań: 25).

  • Higiena żywności
  • Stany Zjednoczone
  • Pytania: 120
  • Sprawdzono 10 października 2026

  1. Pytanie 1 z 25

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

    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.

  2. Pytanie 2 z 25

    Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?
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    Odpowiedź: B. 135°F

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

  3. Pytanie 3 z 25

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

  4. Pytanie 4 z 25

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

  5. Pytanie 5 z 25

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

  6. Pytanie 6 z 25

    Where should you place the tip of a probe thermometer to check a piece of meat?
    1234
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    Odpowiedź: D. In the center of the thickest part

    The thickest part heats last. Bones and pans can give a false reading.

  7. Pytanie 7 z 25

    In this diagram, which marker shows where the tip of the probe should be?
    1234
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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.

  8. Pytanie 8 z 25

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

  9. Pytanie 9 z 25

    What should you do to a probe thermometer before and after each use?
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    Odpowiedź: A. Clean and sanitize it

    Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.

  10. Pytanie 10 z 25

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

  11. Pytanie 11 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.

  12. Pytanie 12 z 25

    What is the total time allowed to cool cooked food from 135°F to 41°F?
    01234561357041°F2412
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    Odpowiedź: A. 6 hours

    Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.

  13. Pytanie 13 z 25

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

  14. Pytanie 14 z 25

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

  15. Pytanie 15 z 25

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

  16. Pytanie 16 z 25

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

  17. Pytanie 17 z 25

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

  18. Pytanie 18 z 25

    Within how long must leftovers be reheated to 165°F for hot holding?
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    Odpowiedź: B. 2 hours

    Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.

  19. Pytanie 19 z 25

    Which equipment should you use to reheat food for hot holding?
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    Odpowiedź: 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. Pytanie 20 z 25

    Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?
    Pokaż odpowiedź

    Odpowiedź: D. 135°F

    Commercially processed ready-to-eat food from an intact package only needs to reach 135°F for hot holding.

  21. Pytanie 21 z 25

    Which is a safe way to thaw a frozen turkey?
    Pokaż odpowiedź

    Odpowiedź: A. In the refrigerator

    Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.

  22. Pytanie 22 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.

  23. Pytanie 23 z 25

    What must you do after thawing raw meat in a microwave?
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    Odpowiedź: B. Cook it right away

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

  24. Pytanie 24 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?
    Pokaż odpowiedź

    Odpowiedź: A. 24 hours

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

  25. Pytanie 25 z 25

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

    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.

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