PassEveryTest
Português

Hawaii Food Handler Practice Test 2026: Teste prático 6

Teste prático 6 de 6 — Hawaii Food Handler Practice Test: mais 20 perguntas com respostas e explicações.

  • Segurança alimentar
  • Havai
  • 130 perguntas
  • Verificado em 10 de outubro de 2026

  1. Pergunta 1 de 20

    How high above the floor must food be stored?
    Mostrar resposta

    Resposta: 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.

  2. Pergunta 2 de 20

    When should you change single-use gloves?
    Mostrar resposta

    Resposta: 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.

  3. Pergunta 3 de 20

    A customer asks if a dish contains peanuts and you are not sure. What should you do?
    Mostrar resposta

    Resposta: B. Ask the chef or manager and check the ingredients before answering

    Never guess about allergens. Check with the person who knows the recipe and ingredients.

  4. Pergunta 4 de 20

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

    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.

  5. Pergunta 5 de 20

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

    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.

  6. Pergunta 6 de 20

    Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?
    Mostrar resposta

    Resposta: B. Within 4 hours

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

  7. Pergunta 7 de 20

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

    Resposta: 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.

  8. Pergunta 8 de 20

    Which jewelry may a food worker wear on the hands and arms while preparing food?
    Mostrar resposta

    Resposta: A. A plain ring, such as a wedding band

    The Food Code allows only a plain ring, and medically necessary devices, on the hands and arms.

  9. Pergunta 9 de 20

    What should you do before putting on single-use gloves?
    Mostrar resposta

    Resposta: C. Wash your hands

    Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

  10. Pergunta 10 de 20

    Which of these is a physical hazard?
    Mostrar resposta

    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.

  11. Pergunta 11 de 20

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

    Resposta: B. 135°F

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

  12. Pergunta 12 de 20

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

    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.

  13. Pergunta 13 de 20

    In a three-compartment sink, what is in the third compartment?
    Mostrar resposta

    Resposta: C. Sanitizer

    The three compartments are used to wash, rinse and sanitize, in that order.

  14. Pergunta 14 de 20

    When should sanitizer solution in a bucket be changed?
    Mostrar resposta

    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.

  15. Pergunta 15 de 20

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
    Mostrar resposta

    Resposta: B. 165°F

    Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.

  16. Pergunta 16 de 20

    Which of these is a chemical hazard?
    Mostrar resposta

    Resposta: A. Cleaning liquid that drips onto food

    Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.

  17. Pergunta 17 de 20

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

    Resposta: 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.

  18. Pergunta 18 de 20

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

    Resposta: D. Within 2°F

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

  19. Pergunta 19 de 20

    At what temperature must hot TCS food be held?
    Mostrar resposta

    Resposta: C. 135°F or hotter

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

  20. Pergunta 20 de 20

    Can single-use gloves be washed and used again?
    Mostrar resposta

    Resposta: A. No, throw them away after one use

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

Testes relacionados