Florida Food Handler Practice Test 2026: Teste prático 4

1. Pergunta 1 de 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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   Resposta: 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.

2. Pergunta 2 de 25

   What must you do after thawing raw meat in a microwave?

   • AStore it in the cooler for 2 days first
   • BCook it right away
   • CPut it back in the freezer
   • DLeave it on the counter until dinner service
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   Resposta: B. Cook it right away

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

3. Pergunta 3 de 25

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

   • A41°F or colder
   • B50°F or colder
   • C60°F or colder
   • DAny temperature, if it is put away quickly
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   Resposta: 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.

4. Pergunta 4 de 25

   Which of these is a physical hazard?

   • ANorovirus on a worker's hands
   • BSalmonella bacteria on raw chicken
   • CSanitizer that splashed into soup
   • DA piece of broken glass in a salad
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   Resposta: 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.

5. Pergunta 5 de 25

   Who should apply pesticides in a food establishment?

   • AA customer who knows about pests
   • BThe newest employee
   • CA licensed pest control operator
   • DAny food worker
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   Resposta: C. A licensed pest control operator

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

6. Pergunta 6 de 25

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

   • AYes, if it is labeled with the date
   • BNo, chemical containers must never be reused for food
   • CYes, if it is washed with soap
   • DYes, if it is used within one day
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   Resposta: B. No, chemical containers must never be reused for food

   Never reuse chemical containers for food, and never put chemicals in food containers.

7. Pergunta 7 de 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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   Resposta: 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.

8. Pergunta 8 de 25

   Under the Food Code, what must at least one supervisor or manager in most food establishments hold?

   • AA college degree in chemistry
   • BFood protection manager certification
   • CA commercial driver's license
   • DA pest control license
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   Resposta: B. Food protection manager certification

   The Food Code requires at least one employee with supervisory and management responsibility to be a certified food protection manager.

9. Pergunta 9 de 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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   Resposta: 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.

10. Pergunta 10 de 25

    Which item is approved as a sanitizer in many food establishments?

    • AChlorine bleach mixed to the right strength
    • BHot tap water at 100°F
    • CDish soap
    • DVinegar from the kitchen
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    Resposta: A. Chlorine bleach mixed to the right strength

    Common approved sanitizers include chlorine bleach, quaternary ammonium (quat) and iodine, used at the right concentration.

11. Pergunta 11 de 25

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

    • AThey must wear intact single-use gloves
    • BThey must work only at the register
    • CThey must wash their hands for 2 minutes
    • DNothing, nail polish is always allowed
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    Resposta: 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.

12. Pergunta 12 de 25

    How do you check that a thermometer is accurate using the ice-point method?

    • AHold it in the air; it should read 70°F
    • BPut it in boiling water; it should read 100°F
    • CPut it in a cup of crushed ice and water; it should read 32°F
    • DPut it in the freezer; it should read 0°F
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    Resposta: 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.

13. Pergunta 13 de 25

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

    • AOn the bottom shelf
    • BAbove the salad
    • CNext to the cooked food
    • DOn the top shelf
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    Resposta: 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.

14. Pergunta 14 de 25

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

    • A145°F for 15 seconds
    • B125°F for 15 seconds
    • C135°F for 15 seconds
    • D115°F for 1 minute
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    Resposta: 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.

15. Pergunta 15 de 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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    Resposta: B. Use a test strip or test kit

    Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.

16. Pergunta 16 de 25

    When should sanitizer solution in a bucket be changed?

    • ANever, it lasts forever
    • BWhen it is dirty, cloudy or too weak
    • COnce a week
    • DOnly when it runs out
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    Resposta: 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.

17. Pergunta 17 de 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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    Resposta: C. Call 911 right away

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

18. Pergunta 18 de 25

    Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?

    • ANo, ice used to cool food or containers cannot be used as food
    • BYes, if it is rinsed first
    • CYes, if it is still frozen
    • DYes, if it is used within 1 hour
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    Resposta: 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.

19. Pergunta 19 de 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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    Resposta: 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.

20. Pergunta 20 de 25

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?

    • A145°F
    • B165°F
    • C135°F
    • D155°F
    Mostrar resposta

    Resposta: B. 165°F

    Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.

21. Pergunta 21 de 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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    Resposta: A. 4 hours

    Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.

22. Pergunta 22 de 25

    What is the difference between cleaning and sanitizing?

    • AThey mean the same thing
    • BCleaning kills germs; sanitizing removes dirt
    • CCleaning removes food and dirt; sanitizing reduces germs to safe levels
    • DSanitizing is only for floors
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    Resposta: C. Cleaning removes food and dirt; sanitizing reduces germs to safe levels

    Clean first with soap and water, then sanitize with heat or an approved chemical.

23. Pergunta 23 de 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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    Resposta: D. First in, first out: use older food before newer food

    Put new deliveries behind older stock so the older food is used first.

24. Pergunta 24 de 25

    Who publishes the Food Code that most states base their food safety rules on?

    • AThe Internal Revenue Service
    • BThe U.S. Department of Transportation
    • CEach restaurant owner
    • DThe U.S. Food and Drug Administration (FDA)
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    Resposta: D. The U.S. Food and Drug Administration (FDA)

    The FDA Food Code is a model that state, local, tribal and territorial governments can adopt as their own rules.

25. Pergunta 25 de 25

    Under the Food Code, cooked food must cool from 135°F to 70°F within how long?

    • A4 hours
    • B8 hours
    • C6 hours
    • D2 hours
    Mostrar resposta

    Resposta: D. 2 hours

    The first stage of cooling, from 135°F to 70°F, must happen within 2 hours because germs grow fastest in this range.

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