PassEveryTest
Polski

Hawaii Food Handler Practice Test 2026: Test próbny 6

Test próbny 6 z 6 – Hawaii Food Handler Practice Test: kolejne pytania z odpowiedziami i wyjaśnieniami (liczba pytań: 20).

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

  1. Pytanie 1 z 20

    How high above the floor must food be stored?
    Pokaż odpowiedź

    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.

  2. Pytanie 2 z 20

    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.

  3. Pytanie 3 z 20

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

    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.

  4. Pytanie 4 z 20

    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.

  5. Pytanie 5 z 20

    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.

  6. Pytanie 6 z 20

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

    Odpowiedź: B. Within 4 hours

    TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.

  7. Pytanie 7 z 20

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
    Pokaż odpowiedź

    Odpowiedź: B. 155°F for 17 seconds

    Injecting or tenderizing pushes germs from the surface into the meat, so it must reach 155°F for 17 seconds.

  8. Pytanie 8 z 20

    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.

  9. Pytanie 9 z 20

    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.

  10. Pytanie 10 z 20

    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.

  11. Pytanie 11 z 20

    Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?
    Pokaż odpowiedź

    Odpowiedź: B. 135°F

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

  12. Pytanie 12 z 20

    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.

  13. Pytanie 13 z 20

    In a three-compartment sink, what is in the third compartment?
    Pokaż odpowiedź

    Odpowiedź: C. Sanitizer

    The three compartments are used to wash, rinse and sanitize, in that order.

  14. Pytanie 14 z 20

    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.

  15. Pytanie 15 z 20

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
    Pokaż odpowiedź

    Odpowiedź: B. 165°F

    Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.

  16. Pytanie 16 z 20

    Which of these is a chemical hazard?
    Pokaż odpowiedź

    Odpowiedź: A. Cleaning liquid that drips onto food

    Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.

  17. Pytanie 17 z 20

    The 2026 FDA Food Code added training on food defense. What is food defense?
    Pokaż odpowiedź

    Odpowiedź: A. Protecting food from being contaminated on purpose

    Food defense is about preventing intentional contamination of food, for example by limiting access to food areas.

  18. Pytanie 18 z 20

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

    Odpowiedź: D. Within 2°F

    The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.

  19. Pytanie 19 z 20

    At what temperature must hot TCS food be held?
    Pokaż odpowiedź

    Odpowiedź: C. 135°F or hotter

    Hot holding means keeping TCS food at 135°F or hotter.

  20. Pytanie 20 z 20

    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.

Powiązane testy