New Mexico Food Handler Practice Test 2026: Teste prático 2

1. Pergunta 1 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.

2. Pergunta 2 de 25

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

   • AA plain ring, such as a wedding band
   • BA bracelet
   • CA watch
   • DA ring with stones
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   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.

3. Pergunta 3 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.

4. Pergunta 4 de 25

   Why is norovirus a big concern in restaurants?

   • AIt can only be spread by raw chicken
   • BIt only grows in canned food
   • CCooking food makes it more dangerous
   • DIt spreads very easily from the hands of sick workers to food
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   Resposta: D. It spreads very easily from the hands of sick workers to food

   Norovirus is very contagious. Workers with vomiting or diarrhea must stay home, and good handwashing helps stop the spread.

5. Pergunta 5 de 25

   Where should cleaning chemicals be stored?

   • ABelow and away from food and food-contact surfaces
   • BIn empty food containers
   • CNext to the spices
   • DOn a shelf above the prep table
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   Resposta: A. Below and away from food and food-contact surfaces

   Chemicals should be stored where they cannot drip or spill onto food, such as on a lower shelf in a separate area.

6. Pergunta 6 de 25

   Where should wet wiping cloths be kept between uses?

   • AOn top of the stove
   • BIn a container of sanitizer solution
   • CIn your pocket
   • DOn the cutting board
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   Resposta: B. In a container of sanitizer solution

   Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

7. Pergunta 7 de 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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   Resposta: 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. Pergunta 8 de 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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   Resposta: B. Sunday

   Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.

9. Pergunta 9 de 25

   What is cross-contamination?

   • ACooking two foods in the same oven
   • BThe spread of germs from one food or surface to another
   • CStoring food in a freezer
   • DMixing two sauces together
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   Resposta: B. The spread of germs from one food or surface to another

   Cross-contamination happens when germs move from raw food, dirty hands or dirty surfaces onto food that is ready to eat.

10. Pergunta 10 de 25

    Which group of people is most likely to get very sick from a foodborne illness?

    • ATeenagers who play sports
    • BHealthy adults between 20 and 40 years old
    • CPeople who work in restaurants
    • DYoung children, older adults, pregnant women and people with weak immune systems
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    Resposta: 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.

11. Pergunta 11 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.

12. Pergunta 12 de 25

    Which of these is a chemical hazard?

    • ACleaning liquid that drips onto food
    • BA hair in the soup
    • CA metal twist tie in a bag of bread
    • DBacteria on raw ground beef
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    Resposta: A. Cleaning liquid that drips onto food

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

13. Pergunta 13 de 25

    Which is the right way to dry your hands after washing?

    • AA shared cloth towel
    • BYour apron
    • CA single-use paper towel or an air dryer
    • DThe side of your pants
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    Resposta: C. A single-use paper towel or an air dryer

    Use paper towels or a hand dryer. Aprons and shared towels can put germs back on clean hands.

14. Pergunta 14 de 25

    Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?

    • AIt starts at 41°F or colder and never goes above 70°F
    • BIt is served only to adults
    • CIt is covered with plastic wrap
    • DIt starts at room temperature and is stirred often
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    Resposta: A. It starts at 41°F or colder and never goes above 70°F

    The 6-hour option for cold food only works if the food starts at 41°F or colder and stays at 70°F or below.

15. Pergunta 15 de 25

    A food worker has a small cut on a finger. What should they do?

    • ALeave it open so it heals faster
    • BKeep working without telling anyone
    • CCover it with a bandage and wear a single-use glove over it
    • DCover it with tape only
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    Resposta: C. Cover it with a bandage and wear a single-use glove over it

    A bandage plus a glove keeps germs from the wound out of food. Tell the person in charge about an infected wound.

16. Pergunta 16 de 25

    What is the minimum total time for washing your hands?

    • A10 seconds
    • B20 seconds
    • C5 seconds
    • D2 minutes
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    Resposta: B. 20 seconds

    The whole handwashing process should take at least 20 seconds.

17. Pergunta 17 de 25

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

    • AGuess based on how the dish looks
    • BAsk the chef or manager and check the ingredients before answering
    • CSay no, because most dishes do not have peanuts
    • DTell them to pick out any peanuts they see
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    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.

18. Pergunta 18 de 25

    A pan of chili on the steam table reads 128°F. What is the problem?

    • ANothing, any temperature above 100°F is safe
    • BIt is below 135°F, so it is in the danger zone
    • CIt must be frozen right away
    • DIt is too hot and will burn customers
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    Resposta: B. It is below 135°F, so it is in the danger zone

    Hot held food must stay at 135°F or hotter. At 128°F it is in the danger zone, so follow your manager's corrective action.

19. Pergunta 19 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.

20. Pergunta 20 de 25

    In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?

    • AFish is heavier than poultry
    • BFish needs a lower cooking temperature than poultry
    • CFish should always be eaten first
    • DPoultry needs to be colder than fish
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    Resposta: B. Fish needs a lower cooking temperature than poultry

    Raw foods are stored by cooking temperature: those needing the lowest cooking temperature go higher, and poultry (165°F) goes on the bottom.

21. Pergunta 21 de 25

    Which is a safe way to cool a large pot of soup?

    • ALeave it on the counter overnight
    • BDivide it into shallow pans and stir it in an ice bath
    • CPut the whole pot in the cooler with a tight lid
    • DWrap the pot in towels to keep heat in
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    Resposta: B. Divide it into shallow pans and stir it in an ice bath

    Large, deep containers cool too slowly. Shallow pans, ice baths, ice paddles and blast chillers speed up cooling.

22. Pergunta 22 de 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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    Resposta: 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.

23. Pergunta 23 de 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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    Resposta: 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.

24. Pergunta 24 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.

25. Pergunta 25 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.

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