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Hawaii Food Handler Practice Test 2026: Övningsprov 3

Övningsprov 3 av 6 för Hawaii Food Handler Practice Test: 25 fler frågor med svar och förklaringar.

  • Livsmedelssäkerhet
  • Hawaii
  • 130 frågor
  • Kontrollerad 10 oktober 2026

  1. Fråga 1 av 25

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

    Svar: B. Cook it right away

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

  2. Fråga 2 av 25

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

  3. Fråga 3 av 25

    Ready-to-eat TCS food made in house must be date marked if it will be kept in the refrigerator longer than how long?
    Visa svar

    Svar: A. 24 hours

    Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.

  4. Fråga 4 av 25

    Which delivery should you refuse?
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    Svar: 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.

  5. Fråga 5 av 25

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

    Svar: 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.

  6. Fråga 6 av 25

    How long must shellfish tags for oysters, clams and mussels be kept?
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    Svar: B. 90 days

    Keep shellfish identification tags for 90 days so the source can be traced if people get sick.

  7. Fråga 7 av 25

    Who should a food worker tell when they are sick?
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    Svar: 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. Fråga 8 av 25

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

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

  9. Fråga 9 av 25

    Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?
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    Svar: B. Sunday

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

  10. Fråga 10 av 25

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

  11. Fråga 11 av 25

    Which of these is one of the major food allergens?
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    Svar: B. Sesame

    Sesame became the ninth major food allergen in the United States in 2023.

  12. Fråga 12 av 25

    Leftover cooked food that will be held hot must be reheated to what temperature?
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    Svar: A. 165°F for 15 seconds

    Cooked and cooled TCS food that will be hot held must be reheated to 165°F for 15 seconds.

  13. Fråga 13 av 25

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

  14. Fråga 14 av 25

    What is the minimum internal cooking temperature for a fish fillet?
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    Svar: 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. Fråga 15 av 25

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

    Svar: 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.

  16. Fråga 16 av 25

    What are the three main types of hazards that can make food unsafe?
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    Svar: 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.

  17. Fråga 17 av 25

    Which illness is one that a food worker must report if a doctor diagnoses it?
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    Svar: B. Hepatitis A

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

  18. Fråga 18 av 25

    Which item is approved as a sanitizer in many food establishments?
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    Svar: A. Chlorine bleach mixed to the right strength

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

  19. Fråga 19 av 25

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

  20. Fråga 20 av 25

    In this diagram, what does marker 3 show?
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    Visa svar

    Svar: D. Raw chicken, its juices and its knife must never touch the salad

    Marker 3 is the crossed-out arrow: nothing from the raw chicken board should reach the ready-to-eat salad.

  21. Fråga 21 av 25

    What is the correct order for cleaning and sanitizing a food-contact surface?
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    Svar: B. Wash, rinse, sanitize, air-dry

    Sanitizer does not work well on dirty surfaces, so wash and rinse first, then sanitize and let it air-dry.

  22. Fråga 22 av 25

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

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

  23. Fråga 23 av 25

    Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?
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    Svar: A. 4 hours

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

  24. Fråga 24 av 25

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

  25. Fråga 25 av 25

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

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