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Utah Food Handler Permit Practice Test 2026: Test próbny 4

Test próbny 4 z 6 – Utah Food Handler Permit Practice Test: kolejne pytania z odpowiedziami i wyjaśnieniami (liczba pytań: 25).

  • Higiena żywności
  • Utah
  • Pytania: 132
  • Sprawdzono 10 października 2026

  1. Pytanie 1 z 25

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

    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.

  2. Pytanie 2 z 25

    In this diagram, which marker shows the temperature danger zone?
    °F21241°135°165°1234
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    Odpowiedź: C. Marker 2

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

  3. Pytanie 3 z 25

    Which group of people is most likely to get very sick from a foodborne illness?
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    Odpowiedź: D. Young children, older adults, pregnant women and people with weak immune systems

    These groups are called a highly susceptible population (HSP). Their bodies have a harder time fighting off germs.

  4. Pytanie 4 z 25

    Where may a restaurant get its food?
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    Odpowiedź: A. From an approved, licensed source

    Food must come from approved sources that follow food safety laws. Food made in a private home is not allowed unless the law permits it.

  5. Pytanie 5 z 25

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

  6. Pytanie 6 z 25

    A delivery of cold TCS food arrives. What temperature should it be?
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    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.

  7. Pytanie 7 z 25

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

  8. Pytanie 8 z 25

    Who should apply pesticides in a food establishment?
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    Odpowiedź: C. A licensed pest control operator

    Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

  9. Pytanie 9 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.

  10. Pytanie 10 z 25

    A worker vomits in the dining room. What should be used to clean it up?
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    Odpowiedź: A. A disinfectant that works against norovirus, following written cleanup steps

    Kitchen sanitizers do not kill norovirus well. Follow the written procedure and use a disinfectant that works against norovirus.

  11. Pytanie 11 z 25

    Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?
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    Odpowiedź: C. Raw or undercooked eggs

    Highly susceptible populations should not be served undercooked meat, fish or eggs, raw oysters, raw sprouts, or unpasteurized milk or juice.

  12. Pytanie 12 z 25

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

  13. Pytanie 13 z 25

    Which is a sign that pests may be in the kitchen?
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    Odpowiedź: D. Droppings and gnaw marks

    Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.

  14. Pytanie 14 z 25

    Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many 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.

  15. Pytanie 15 z 25

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

  16. Pytanie 16 z 25

    Which of these is a physical hazard?
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    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.

  17. Pytanie 17 z 25

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

  18. Pytanie 18 z 25

    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.

  19. Pytanie 19 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.

  20. Pytanie 20 z 25

    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.

  21. Pytanie 21 z 25

    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.

  22. Pytanie 22 z 25

    Where should you place the tip of a probe thermometer to check a piece of meat?
    1234
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    Odpowiedź: D. In the center of the thickest part

    The thickest part heats last. Bones and pans can give a false reading.

  23. Pytanie 23 z 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
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    Odpowiedź: A. No, they must use utensils, deli tissue or single-use gloves

    Bare hands can spread germs. Ready-to-eat food will not be cooked again, so it must be handled with gloves or utensils.

  24. Pytanie 24 z 25

    Which tool should be used to scoop ice for drinks?
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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.

  25. Pytanie 25 z 25

    What must you do after thawing raw meat in a microwave?
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    Odpowiedź: B. Cook it right away

    Food thawed in a microwave may get warm in spots, so it must be cooked immediately.

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