Oregon Food Handler Card Practice Test 2026: Test próbny 5

1. Pytanie 1 z 25

   In this diagram, which marker shows where the tip of the probe should be?

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

   Marker 1 is the center of the thickest part. Markers 2 and 3 are the bone and the tray, which the probe must not touch.

2. Pytanie 2 z 25

   Who is responsible for food safety during a shift under the Food Code?

   • AThe newest employee
   • BThe person in charge
   • CThe delivery driver
   • DThe first customer of the day
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   Odpowiedź: B. The person in charge

   A person in charge must be present during operating hours to make sure food safety rules are followed.

3. Pytanie 3 z 25

   How long should you scrub your hands with soap during handwashing?

   • A10 to 15 seconds
   • B1 to 2 seconds
   • CNo scrubbing is needed
   • D45 to 60 seconds
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   Odpowiedź: A. 10 to 15 seconds

   Scrub for 10 to 15 seconds, including between fingers, under fingernails and wrists, as part of the 20-second wash.

4. Pytanie 4 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.

5. Pytanie 5 z 25

   When should you change single-use gloves?

   • AWhen they are torn, dirty or you change tasks
   • BOnce every 8 hours
   • COnly when a customer asks
   • DOnly at the end of the shift
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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.

6. Pytanie 6 z 25

   Which of these is a TCS food that must be kept cold once prepared?

   • AA whole uncut apple
   • BA bag of sugar
   • CCut melon
   • DA loaf of bread
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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.

7. Pytanie 7 z 25

   Which of these foods is a TCS food?

   • ACooked rice
   • BDry beans in a sealed bag
   • CSaltine crackers
   • DUncooked dry pasta
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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.

8. Pytanie 8 z 25

   At what temperature must hot TCS food be held?

   • A120°F or hotter
   • B100°F or hotter
   • C135°F or hotter
   • D110°F or hotter
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   Odpowiedź: C. 135°F or hotter

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

9. Pytanie 9 z 25

   In this cooling diagram, what does marker 2 show?

   • AHolding food at 135°F
   • BCooling from 70°F to 41°F within the next 4 hours
   • CReheating food to 165°F
   • DCooling from 135°F to 70°F within 2 hours
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   Odpowiedź: B. Cooling from 70°F to 41°F within the next 4 hours

   Marker 2 is the second stage: from 70°F down to 41°F within 4 more hours, so the total is no more than 6 hours.

10. Pytanie 10 z 25

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

    • AMarker 4
    • BMarker 6
    • CMarker 1
    • DMarker 5
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    Odpowiedź: C. Marker 1

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

11. Pytanie 11 z 25

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

    • A7 days
    • B3 days
    • C10 days
    • D14 days
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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.

12. Pytanie 12 z 25

    What should you do to a probe thermometer before and after each use?

    • AClean and sanitize it
    • BStore it in your pocket
    • CWipe it on your apron
    • DRun it under hot water only
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    Odpowiedź: A. Clean and sanitize it

    Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.

13. Pytanie 13 z 25

    Which equipment should you use to reheat food for hot holding?

    • AA steam table
    • BA slow cooker on low
    • CA food warmer
    • DA stove, oven or microwave
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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.

14. Pytanie 14 z 25

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

    • AWithin 20°F
    • BWithin 15°F
    • CWithin 10°F
    • DWithin 2°F
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    Odpowiedź: D. Within 2°F

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

15. Pytanie 15 z 25

    When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?

    • AA written consumer advisory
    • BThe cook's name
    • CA price discount
    • DA picture of the food
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    Odpowiedź: A. A written consumer advisory

    A consumer advisory tells customers that eating raw or undercooked meat, seafood or eggs may increase their risk of foodborne illness.

16. Pytanie 16 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.

17. Pytanie 17 z 25

    A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?

    • AOffer them a free dessert
    • BGive them a glass of water and wait
    • CCall 911 right away
    • DTell them to drive to a clinic
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    Odpowiedź: C. Call 911 right away

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

18. Pytanie 18 z 25

    What is a foodborne illness?

    • AA sickness caused by eating or drinking contaminated food or drinks
    • BA stomach ache caused by eating too quickly
    • CA skin rash caused by touching cleaning chemicals
    • DAn allergy to the smell of cooking food
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    Odpowiedź: A. A sickness caused by eating or drinking contaminated food or drinks

    A foodborne illness happens when someone eats or drinks food that carries harmful germs, toxins or chemicals.

19. Pytanie 19 z 25

    What is the safest choice if you are not sure whether food is safe?

    • AThrow it out
    • BFreeze it and serve it later
    • CTaste it to check
    • DServe it quickly
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    Odpowiedź: A. Throw it out

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

20. Pytanie 20 z 25

    How high above the floor must food be stored?

    • AAt least 6 inches
    • BAt least 1 inch
    • CAt least 2 feet
    • DIt can be stored on the floor
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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.

21. Pytanie 21 z 25

    What does TCS food mean?

    • AFood that is only served at breakfast
    • BFood that has been tested, cleaned and sealed
    • CFood that comes in a tin can
    • DFood that needs time and temperature control for safety
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    Odpowiedź: D. Food that needs time and temperature control for safety

    TCS foods let germs grow quickly, so they must be kept out of the danger zone and used within safe time limits.

22. Pytanie 22 z 25

    Which symptom must a food worker report to the person in charge?

    • AA mild headache
    • BSore muscles from exercise
    • CTired eyes
    • DVomiting
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    Odpowiedź: D. Vomiting

    Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.

23. Pytanie 23 z 25

    Which is a safe way to thaw a frozen turkey?

    • AIn the refrigerator
    • BIn a sink of hot water
    • COn the counter overnight
    • DOutside in the sun
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    Odpowiedź: A. In the refrigerator

    Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.

24. Pytanie 24 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.

25. Pytanie 25 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.

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

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