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New Mexico Food Handler Practice Test 2026: Test próbny 6

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

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  • Pytania: 130
  • Sprawdzono 10 października 2026

  1. Pytanie 1 z 20

    Within how long must leftovers be reheated to 165°F for hot holding?
    Pokaż odpowiedź

    Odpowiedź: B. 2 hours

    Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.

  2. Pytanie 2 z 20

    What is "active managerial control"?
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    Odpowiedź: B. Managers setting procedures, training staff and checking that food safety steps are followed

    Active managerial control means managers take charge of food safety with written procedures, training and monitoring.

  3. Pytanie 3 z 20

    Ready-to-eat TCS food made in house must be date marked if it will be kept in the refrigerator longer than how long?
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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 20

    Who should a food worker tell when they are sick?
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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.

  5. Pytanie 5 z 20

    Under time as a public health control, how long can TCS food be kept without temperature control before it must be served or thrown out?
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    Odpowiedź: A. 4 hours

    When a written plan uses time instead of temperature, the food is marked and must be used or discarded within 4 hours.

  6. Pytanie 6 z 20

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
    123456
    Pokaż odpowiedź

    Odpowiedź: C. Marker 1

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

  7. Pytanie 7 z 20

    Where may food workers eat, drink or smoke?
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    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.

  8. Pytanie 8 z 20

    Which of these is a TCS food that must be kept cold once prepared?
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    Odpowiedź: C. Cut melon

    Once melons are cut, germs can grow on the moist flesh, so cut melon must be kept at 41°F or colder.

  9. Pytanie 9 z 20

    When should you change single-use gloves?
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    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.

  10. Pytanie 10 z 20

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

  11. Pytanie 11 z 20

    When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?
    Pokaż odpowiedź

    Odpowiedź: C. 171°F

    For hot water sanitizing in a manual sink, the Food Code requires water of at least 171°F, with items immersed for at least 30 seconds.

  12. Pytanie 12 z 20

    Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?
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    Odpowiedź: B. Within 4 hours

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

  13. Pytanie 13 z 20

    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.

  14. Pytanie 14 z 20

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?
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    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.

  15. Pytanie 15 z 20

    What does FIFO mean when storing 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.

  16. Pytanie 16 z 20

    What is the minimum internal cooking temperature for ground beef in the Food Code?
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    Odpowiedź: B. 155°F for 17 seconds

    Ground meat such as hamburgers and sausage must reach 155°F for 17 seconds, because grinding spreads germs through the meat.

  17. Pytanie 17 z 20

    How high above the floor must food be stored?
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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.

  18. Pytanie 18 z 20

    What is the temperature danger zone in the FDA Food Code?
    °F21241°135°165°1234
    Pokaż odpowiedź

    Odpowiedź: B. 41°F to 135°F

    Germs grow fastest between 41°F and 135°F, so TCS food should spend as little time as possible in this range.

  19. Pytanie 19 z 20

    How do you check that a chemical sanitizer is the right strength?
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    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.

  20. Pytanie 20 z 20

    What is the total time allowed to cool cooked food from 135°F to 41°F?
    01234561357041°F2412
    Pokaż odpowiedź

    Odpowiedź: A. 6 hours

    Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.

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