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New Mexico Food Handler Practice Test 2026: Test próbny 5

Test próbny 5 z 6 – New Mexico Food Handler Practice Test: kolejne pytania z odpowiedziami i wyjaśnieniami (liczba pytań: 25).

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  • Nowy Meksyk
  • Pytania: 130
  • Sprawdzono 10 października 2026

  1. Pytanie 1 z 25

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

  2. Pytanie 2 z 25

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

  3. Pytanie 3 z 25

    When should sanitizer solution in a bucket be changed?
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    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.

  4. Pytanie 4 z 25

    A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?
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    Odpowiedź: C. Call 911 right away

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

  5. Pytanie 5 z 25

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

  6. Pytanie 6 z 25

    When must a food worker wash their hands?
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    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.

  7. Pytanie 7 z 25

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

  8. Pytanie 8 z 25

    Which of these is one of the major food allergens?
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    Odpowiedź: B. Sesame

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

  9. Pytanie 9 z 25

    Which step helps prevent allergen cross-contact when making an allergy-safe meal?
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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.

  10. Pytanie 10 z 25

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

  11. Pytanie 11 z 25

    What should you do before putting on single-use gloves?
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    Odpowiedź: C. Wash your hands

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

  12. Pytanie 12 z 25

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

  13. Pytanie 13 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.

  14. Pytanie 14 z 25

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
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    Odpowiedź: B. 165°F

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

  15. Pytanie 15 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.

  16. Pytanie 16 z 25

    Which of these foods is a TCS food?
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    Odpowiedź: A. Cooked rice

    Cooked rice, cooked beans and cooked potatoes are TCS foods. Dry foods are not, until they are cooked.

  17. Pytanie 17 z 25

    What is the safest choice if you are not sure whether food is safe?
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    Odpowiedź: A. Throw it out

    "When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.

  18. Pytanie 18 z 25

    What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?
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    Odpowiedź: B. 145°F for 15 seconds

    Eggs cooked for immediate service must reach 145°F for 15 seconds.

  19. Pytanie 19 z 25

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

  20. Pytanie 20 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.

  21. Pytanie 21 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.

  22. Pytanie 22 z 25

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
    123456
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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.

  23. Pytanie 23 z 25

    Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?
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    Odpowiedź: D. 135°F

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

  24. Pytanie 24 z 25

    What is cross-contact?
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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.

  25. Pytanie 25 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.

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