Hawaii Food Handler Practice Test 2026: Test próbny 3

1. Pytanie 1 z 25

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

   • AStore it in the cooler for 2 days first
   • BCook it right away
   • CPut it back in the freezer
   • DLeave it on the counter until dinner service
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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.

2. Pytanie 2 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.

3. Pytanie 3 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.

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 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.

6. Pytanie 6 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.

7. Pytanie 7 z 25

   Who should a food worker tell when they are sick?

   • AThe delivery driver
   • BA regular customer
   • CNo one, if they feel well enough
   • DThe person in charge
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   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

   Who should apply pesticides in a food establishment?

   • AA customer who knows about pests
   • BThe newest employee
   • CA licensed pest control operator
   • DAny food worker
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   Odpowiedź: C. A licensed pest control operator

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

9. Pytanie 9 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.

10. Pytanie 10 z 25

    Which tool should be used to scoop ice for drinks?

    • AA clean ice scoop with a handle
    • BBare hands
    • CA coffee mug
    • DA drinking glass
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    Odpowiedź: A. A clean ice scoop with a handle

    Glasses can break in the ice and hands carry germs. Use a scoop and store it so the handle does not touch the ice.

11. Pytanie 11 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.

12. Pytanie 12 z 25

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

    • A165°F for 15 seconds
    • B145°F for 15 seconds
    • C120°F for 1 minute
    • D135°F for 15 seconds
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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.

13. Pytanie 13 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.

14. Pytanie 14 z 25

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

    • A145°F for 15 seconds
    • B125°F for 15 seconds
    • C135°F for 15 seconds
    • D115°F for 1 minute
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    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

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

    • A4 hours
    • B8 hours
    • C6 hours
    • D2 hours
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    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.

16. Pytanie 16 z 25

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

    • AHot, cold and room temperature
    • BBiological, chemical and physical
    • CSweet, sour and salty
    • DFrozen, canned and fresh
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    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.

17. Pytanie 17 z 25

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

    • ASeasonal pollen allergy
    • BHepatitis A
    • CA tension headache
    • DAthlete's foot
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    Odpowiedź: B. Hepatitis A

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

18. Pytanie 18 z 25

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

    • AChlorine bleach mixed to the right strength
    • BHot tap water at 100°F
    • CDish soap
    • DVinegar from the kitchen
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    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.

19. Pytanie 19 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.

20. Pytanie 20 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.

21. Pytanie 21 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.

22. Pytanie 22 z 25

    Which is a sign that pests may be in the kitchen?

    • AA full soap dispenser
    • BA clean floor
    • CCold food at 38°F
    • DDroppings and gnaw marks
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    Odpowiedź: D. Droppings and gnaw marks

    Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.

23. Pytanie 23 z 25

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

    • A4 hours
    • B8 hours
    • C12 hours
    • D24 hours
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    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.

24. Pytanie 24 z 25

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

    • ALeave it open so it heals faster
    • BKeep working without telling anyone
    • CCover it with a bandage and wear a single-use glove over it
    • DCover it with tape only
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    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.

25. Pytanie 25 z 25

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

    • ANo, they must use utensils, deli tissue or single-use gloves
    • BYes, if they wear a hat
    • CYes, if their hands look clean
    • DYes, if the food will be served cold
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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.

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

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