Oregon Food Handler Card Practice Test 2026: Teste prático 2

1. Pergunta 1 de 25

   Raw shell eggs may be received at an air temperature of no more than what?

   • A55°F
   • B45°F
   • C65°F
   • D70°F
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   Resposta: B. 45°F

   The Food Code allows raw shell eggs to be received in refrigerated equipment at an air temperature of 45°F or colder.

2. Pergunta 2 de 25

   Which illness is one that a food worker must report if a doctor diagnoses it?

   • ASeasonal pollen allergy
   • BHepatitis A
   • CA tension headache
   • DAthlete's foot
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   Resposta: B. Hepatitis A

   Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.

3. Pergunta 3 de 25

   Can hand sanitizer be used instead of washing your hands?

   • AYes, but only after handling raw meat
   • BNo, it can only be used after washing hands
   • CYes, it works just as well
   • DYes, if your hands look clean
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   Resposta: B. No, it can only be used after washing hands

   Hand antiseptics are not a substitute for handwashing. Use them only after washing, if at all.

4. Pergunta 4 de 25

   Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?

   • A165°F
   • B155°F
   • C100°F
   • D135°F
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   Resposta: D. 135°F

   Commercially processed ready-to-eat food from an intact package only needs to reach 135°F for hot holding.

5. Pergunta 5 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.

6. Pergunta 6 de 25

   You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?

   • ATurn the board over
   • BWash, rinse and sanitize the board
   • CWipe it with a dry towel
   • DRinse it with cold water only
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   Resposta: B. Wash, rinse and sanitize the board

   Use a separate board, or wash, rinse and sanitize the board after raw meat and before ready-to-eat food.

7. Pergunta 7 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.

8. Pergunta 8 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.

9. Pergunta 9 de 25

   Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?

   • ANo, they must use utensils, deli tissue or single-use gloves
   • BYes, if they wear a hat
   • CYes, if their hands look clean
   • DYes, if the food will be served cold
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   Resposta: 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.

10. Pergunta 10 de 25

    A whole beef roast can be cooked to 145°F if it is held at that temperature for how long?

    • A15 seconds
    • B30 minutes
    • C4 minutes
    • D1 second
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    Resposta: C. 4 minutes

    The Food Code allows whole meat roasts to be cooked to 145°F for 4 minutes, or to other time and temperature combinations.

11. Pergunta 11 de 25

    Where may a restaurant get its food?

    • AFrom an approved, licensed source
    • BFrom a worker's home kitchen
    • CFrom a customer who brings it in
    • DFrom any roadside stand
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    Resposta: 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.

12. Pergunta 12 de 25

    A worker at a nursing home kitchen has a sore throat with a fever. What should happen?

    • AThey can work if they wear a mask
    • BThey should be excluded from working with food
    • CThey can work if they drink hot tea
    • DThey can work with raw food only
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    Resposta: B. They should be excluded from working with food

    Sore throat with fever leads to exclusion when the worker serves a highly susceptible population, such as a nursing home.

13. Pergunta 13 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.

14. Pergunta 14 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.

15. Pergunta 15 de 25

    How many major food allergens are recognized in the United States?

    • A14
    • B6
    • C12
    • D9
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    Resposta: D. 9

    The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.

16. Pergunta 16 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.

17. Pergunta 17 de 25

    Which delivery should you refuse?

    • AA case of cans that are dented and swollen
    • BCold milk at 38°F
    • CFrozen food that is frozen solid
    • DSealed boxes with no damage
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    Resposta: A. A case of cans that are dented and swollen

    Swollen or badly damaged cans can mean the food inside is unsafe. Packages should be sealed and undamaged.

18. Pergunta 18 de 25

    How should dishes dry after sanitizing?

    • ADry with a cloth towel
    • BAir-dry
    • CDry with your apron
    • DRinse again and wipe
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    Resposta: B. Air-dry

    Towels can put germs back on sanitized dishes. Let them air-dry before stacking or storing.

19. Pergunta 19 de 25

    What does the 2026 FDA Food Code require food businesses to do about employee illness?

    • ALet sick workers decide for themselves
    • BTest every employee for illness every day
    • CKeep a written employee illness policy
    • DReport every cold to the FDA
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    Resposta: C. Keep a written employee illness policy

    The 2026 Food Code added a requirement for a documented employee illness policy.

20. Pergunta 20 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.

21. Pergunta 21 de 25

    In this diagram, what does marker 4 show?

    • A135°F, the hot holding temperature
    • B41°F, the cold holding temperature
    • C32°F, the freezing point of water
    • D165°F, the cooking temperature for poultry and reheated food
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    Resposta: D. 165°F, the cooking temperature for poultry and reheated food

    Marker 4 is the green line at 165°F, used for poultry, stuffed foods and reheating food for hot holding.

22. Pergunta 22 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.

23. Pergunta 23 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.

24. Pergunta 24 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.

25. Pergunta 25 de 25

    Which is a sign that pests may be in the kitchen?

    • AA full soap dispenser
    • BA clean floor
    • CCold food at 38°F
    • DDroppings and gnaw marks
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    Resposta: D. Droppings and gnaw marks

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

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