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Food Handler Practice Test (US) 2026: Test próbny 4

Test próbny 4 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

    Where should food workers wash their hands?
    Pokaż odpowiedź

    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.

  2. Pytanie 2 z 25

    Under the Food Code, a handwashing sink must provide water at what temperature?
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    Odpowiedź: A. At least 100°F

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

  3. Pytanie 3 z 25

    Can hand sanitizer be used instead of washing your hands?
    Pokaż odpowiedź

    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.

  4. Pytanie 4 z 25

    When must a food worker wash their hands?
    Pokaż odpowiedź

    Odpowiedź: A. After touching their hair or face

    Wash after touching hair or face, using the restroom, handling raw meat, taking out garbage, eating, drinking, smoking, and more.

  5. Pytanie 5 z 25

    Which is the right way to dry your hands after washing?
    Pokaż odpowiedź

    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.

  6. Pytanie 6 z 25

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

  7. Pytanie 7 z 25

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

    Odpowiedź: C. Wash your hands

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

  8. Pytanie 8 z 25

    When should you change single-use gloves?
    Pokaż odpowiedź

    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.

  9. Pytanie 9 z 25

    Can single-use gloves be washed and used again?
    Pokaż odpowiedź

    Odpowiedź: A. No, throw them away after one use

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

  10. Pytanie 10 z 25

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

    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.

  11. Pytanie 11 z 25

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

    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.

  12. Pytanie 12 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.

  13. Pytanie 13 z 25

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

    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.

  14. Pytanie 14 z 25

    Where may food workers eat, drink or smoke?
    Pokaż odpowiedź

    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.

  15. Pytanie 15 z 25

    Which symptom must a food worker report to the person in charge?
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    Odpowiedź: D. Vomiting

    Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.

  16. Pytanie 16 z 25

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

    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.

  17. Pytanie 17 z 25

    What is jaundice?
    Pokaż odpowiedź

    Odpowiedź: A. Yellowing of the skin or eyes

    Jaundice can be a sign of hepatitis A. A worker with jaundice must not work with food and the health department must be told.

  18. Pytanie 18 z 25

    Which illness is one that a food worker must report if a doctor diagnoses it?
    Pokaż odpowiedź

    Odpowiedź: B. Hepatitis A

    Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.

  19. Pytanie 19 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.

  20. Pytanie 20 z 25

    A worker at a nursing home kitchen has a sore throat with a fever. What should happen?
    Pokaż odpowiedź

    Odpowiedź: B. They should be excluded from working with food

    Sore throat with fever leads to exclusion when the worker serves a highly susceptible population, such as a nursing home.

  21. Pytanie 21 z 25

    A worker is sneezing and has a runny nose. What should they do?
    Pokaż odpowiedź

    Odpowiedź: C. Not work with exposed food, utensils or food-contact surfaces

    Workers with sneezing, coughing or a runny nose should not handle food or food-contact items.

  22. Pytanie 22 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.

  23. Pytanie 23 z 25

    What does the 2026 FDA Food Code require food businesses to do about employee illness?
    Pokaż odpowiedź

    Odpowiedź: C. Keep a written employee illness policy

    The 2026 Food Code added a requirement for a documented employee illness policy.

  24. Pytanie 24 z 25

    A worker vomits in the dining room. What should be used to clean it up?
    Pokaż odpowiedź

    Odpowiedź: A. A disinfectant that works against norovirus, following written cleanup steps

    Kitchen sanitizers do not kill norovirus well. Follow the written procedure and use a disinfectant that works against norovirus.

  25. Pytanie 25 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.

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