Food Handler Practice Test (US) 2026: Test próbny 3

1. Pytanie 1 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.

2. Pytanie 2 z 25

   What does FIFO mean when storing food?

   • AFill it full, then order
   • BFreeze it fast, then open it
   • CFish in front, other foods behind
   • DFirst in, first out: use older food before newer food
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   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.

3. Pytanie 3 z 25

   How high above the floor must food be stored?

   • AAt least 6 inches
   • BAt least 1 inch
   • CAt least 2 feet
   • DIt can be stored on the floor
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   Odpowiedź: 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.

4. Pytanie 4 z 25

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

   • AOn the bottom shelf
   • BAbove the salad
   • CNext to the cooked food
   • DOn the top shelf
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   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.

5. Pytanie 5 z 25

   In this fridge diagram, which marker shows the shelf for ready-to-eat food?

   • AMarker 4
   • BMarker 6
   • CMarker 1
   • DMarker 5
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   Odpowiedź: C. Marker 1

   Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.

6. Pytanie 6 z 25

   In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?

   • AFish is heavier than poultry
   • BFish needs a lower cooking temperature than poultry
   • CFish should always be eaten first
   • DPoultry needs to be colder than fish
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   Odpowiedź: B. Fish needs a lower cooking temperature than poultry

   Raw foods are stored by cooking temperature: those needing the lowest cooking temperature go higher, and poultry (165°F) goes on the bottom.

7. Pytanie 7 z 25

   Where should cleaning chemicals be stored?

   • ABelow and away from food and food-contact surfaces
   • BIn empty food containers
   • CNext to the spices
   • DOn a shelf above the prep table
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   Odpowiedź: A. Below and away from food and food-contact surfaces

   Chemicals should be stored where they cannot drip or spill onto food, such as on a lower shelf in a separate area.

8. Pytanie 8 z 25

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

   • AYes, if it is labeled with the date
   • BNo, chemical containers must never be reused for food
   • CYes, if it is washed with soap
   • DYes, if it is used within one day
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   Odpowiedź: B. No, chemical containers must never be reused for food

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

9. Pytanie 9 z 25

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

   • A41°F or colder
   • B50°F or colder
   • C60°F or colder
   • DAny temperature, if it is put away quickly
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   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.

10. Pytanie 10 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.

11. Pytanie 11 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.

12. Pytanie 12 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.

13. Pytanie 13 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.

14. Pytanie 14 z 25

    What is cross-contamination?

    • ACooking two foods in the same oven
    • BThe spread of germs from one food or surface to another
    • CStoring food in a freezer
    • DMixing two sauces together
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    Odpowiedź: B. The spread of germs from one food or surface to another

    Cross-contamination happens when germs move from raw food, dirty hands or dirty surfaces onto food that is ready to eat.

15. Pytanie 15 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.

16. Pytanie 16 z 25

    You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?

    • ATurn the board over
    • BWash, rinse and sanitize the board
    • CWipe it with a dry towel
    • DRinse it with cold water only
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    Odpowiedź: B. Wash, rinse and sanitize the board

    Use a separate board, or wash, rinse and sanitize the board after raw meat and before ready-to-eat food.

17. Pytanie 17 z 25

    How many major food allergens are recognized in the United States?

    • A14
    • B6
    • C12
    • D9
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    Odpowiedź: D. 9

    The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.

18. Pytanie 18 z 25

    Which of these is one of the major food allergens?

    • AChicken
    • BSesame
    • CCorn
    • DRice
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    Odpowiedź: B. Sesame

    Sesame became the ninth major food allergen in the United States in 2023.

19. Pytanie 19 z 25

    A customer asks if a dish contains peanuts and you are not sure. What should you do?

    • AGuess based on how the dish looks
    • BAsk the chef or manager and check the ingredients before answering
    • CSay no, because most dishes do not have peanuts
    • DTell them to pick out any peanuts they see
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    Odpowiedź: B. Ask the chef or manager and check the ingredients before answering

    Never guess about allergens. Check with the person who knows the recipe and ingredients.

20. Pytanie 20 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.

21. Pytanie 21 z 25

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

    • AOffer them a free dessert
    • BGive them a glass of water and wait
    • CCall 911 right away
    • DTell them to drive to a clinic
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    Odpowiedź: C. Call 911 right away

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

22. Pytanie 22 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.

23. Pytanie 23 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.

24. Pytanie 24 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.

25. Pytanie 25 z 25

    In this handwashing diagram, what is step 6?

    • AAdd soap
    • BWet both hands
    • CRinse under running water
    • DTurn off the tap using the paper towel
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    Odpowiedź: D. Turn off the tap using the paper towel

    Using the paper towel to turn off the tap keeps clean hands from touching the dirty handle.

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

Prawdziwy egzamin: Set by each program (for example, at least 70% in California and 75% in Utah)