Oregon Food Handler Card Practice Test 2026: Test próbny 3

1. Pytanie 1 z 25

   What does FIFO mean when storing food?

   • AFill it full, then order
   • BFreeze it fast, then open it
   • CFish in front, other foods behind
   • DFirst in, first out: use older food before newer 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.

2. Pytanie 2 z 25

   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?

   • A4 hours
   • B8 hours
   • C24 hours
   • D12 hours
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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.

3. Pytanie 3 z 25

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

   • AHair spray
   • BA hat, hair covering, hairnet or beard restraint
   • CA headband only
   • DNothing, if their hair is short
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   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.

4. Pytanie 4 z 25

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

   • AThey can work at the grill but not the salad station
   • BThey can work if they wash their hands more
   • CThey can work if they wear gloves
   • DThey must not work with food until they have been symptom-free for at least 24 hours
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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.

5. Pytanie 5 z 25

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

   • AUse the knife you just used on nuts
   • BWash hands, change gloves and use clean, sanitized equipment
   • CUse the same fryer oil as the breaded shrimp
   • DWipe the board with your apron
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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.

6. Pytanie 6 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.

7. Pytanie 7 z 25

   When must a food worker wash their hands?

   • AAfter touching their hair or face
   • BOnly when hands look dirty
   • COnly at the start of the shift
   • DOnly after eating lunch
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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.

8. Pytanie 8 z 25

   What is the temperature danger zone in the FDA Food Code?

   • A32°F to 41°F
   • B41°F to 135°F
   • C0°F to 32°F
   • D135°F to 212°F
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   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.

9. Pytanie 9 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.

10. Pytanie 10 z 25

    Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?

    • AStored in the cooler for 24 hours
    • BRinsed in cold water for 1 minute
    • CSoaked in lemon juice
    • DFrozen at -4°F or colder for 7 days
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    Odpowiedź: D. Frozen at -4°F or colder for 7 days

    The Food Code requires parasite destruction by freezing, for example at -4°F or colder for 7 days, unless the fish is exempt.

11. Pytanie 11 z 25

    Under the Food Code, a handwashing sink must provide water at what temperature?

    • AAt least 100°F
    • BAt least 165°F
    • CAt least 70°F
    • DAt least 135°F
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    Odpowiedź: A. At least 100°F

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

12. Pytanie 12 z 25

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

    • A145°F for 15 seconds
    • B155°F for 17 seconds
    • C135°F for 15 seconds
    • D125°F for 1 minute
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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.

13. Pytanie 13 z 25

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

    • A4 hours
    • B2 hours
    • C6 hours
    • D8 hours
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    Odpowiedź: B. 2 hours

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

14. Pytanie 14 z 25

    What is one of the best ways to keep pests out?

    • AKeep garbage cans open
    • BLeave food uncovered overnight
    • CLeave the back door open for fresh air
    • DKeep doors and windows closed or screened and seal holes
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    Odpowiedź: D. Keep doors and windows closed or screened and seal holes

    Deny pests access, food and shelter: seal openings, cover food and keep garbage in tightly covered cans.

15. Pytanie 15 z 25

    In this diagram, which marker shows the temperature danger zone?

    • AMarker 3
    • BMarker 4
    • CMarker 2
    • DMarker 1
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    Odpowiedź: C. Marker 2

    Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

16. Pytanie 16 z 25

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

    • A165°F
    • B135°F
    • C100°F
    • D155°F
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    Odpowiedź: B. 135°F

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

17. Pytanie 17 z 25

    What is jaundice?

    • AYellowing of the skin or eyes
    • BA rash on the hands
    • CA runny nose
    • DA painful sore throat
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    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

    A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?

    • AWash their hands one extra time
    • BSay nothing unless they feel sick
    • CTake the next week off without telling anyone
    • DTell the person in charge
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    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.

19. Pytanie 19 z 25

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

    • AProtecting food from being contaminated on purpose
    • BKeeping prices low
    • CKeeping food warm during delivery
    • DDefending a restaurant in court
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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

    When thawing food under running water, what must the water be like?

    • ARunning and at least 100°F
    • BStill and salty
    • CStill and hot
    • DRunning and 70°F or colder
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    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.

21. Pytanie 21 z 25

    Where should food workers wash their hands?

    • AIn the food prep sink
    • BIn the three-compartment dish sink
    • COnly at a sink set aside for handwashing
    • DIn the mop sink
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    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.

22. Pytanie 22 z 25

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

    • ATaste a drop
    • BUse a test strip or test kit
    • CSmell it
    • DLook at its color
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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.

23. Pytanie 23 z 25

    Can single-use gloves be washed and used again?

    • ANo, throw them away after one use
    • BYes, if they are washed with soap
    • CYes, if they are rinsed in sanitizer
    • DYes, but only on the same day
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    Odpowiedź: A. No, throw them away after one use

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

24. Pytanie 24 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.

25. Pytanie 25 z 25

    Which conditions help bacteria grow fastest?

    • ABright light and wind
    • BWarm temperatures, moisture and time
    • CFreezing temperatures and dryness
    • DVery hot temperatures above 165°F
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    Odpowiedź: B. Warm temperatures, moisture and time

    Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.

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

Prawdziwy egzamin: Set by the approved provider