Oregon Food Handler Card Practice Test 2026: Övningsprov 4

Övningsprov 4 av 6 för Oregon Food Handler Card Practice Test: 25 fler frågor med svar och förklaringar.

Livsmedelssäkerhet
Oregon
130 frågor
Kontrollerad 10 oktober 2026

Fråga 1 av 25
In this handwashing diagram, what is step 6?
- Add soap
- Wet both hands
- Rinse under running water
- Turn off the tap using the paper towel
Visa svar
Svar: D. Turn off the tap using the paper towel
Using the paper towel to turn off the tap keeps clean hands from touching the dirty handle.
Fråga 2 av 25
What must you do when cooking raw meat, poultry, fish or eggs in a microwave?
- Cook it to 135°F and serve it right away
- Cook it uncovered on high for exactly 1 minute
- Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
- Cook it to 145°F and put it in the cooler
Visa svar
Svar: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.
Fråga 3 av 25
Who should apply pesticides in a food establishment?
- A customer who knows about pests
- The newest employee
- A licensed pest control operator
- Any food worker
Visa svar
Svar: C. A licensed pest control operator
Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.
Fråga 4 av 25
Which of these is one of the major food allergens?
- Chicken
- Sesame
- Corn
- Rice
Visa svar
Svar: B. Sesame
Sesame became the ninth major food allergen in the United States in 2023.
Fråga 5 av 25
What is "active managerial control"?
- Checking temperatures only once a year
- Managers setting procedures, training staff and checking that food safety steps are followed
- A health inspector running the kitchen
- Letting each worker decide their own food safety rules
Visa svar
Svar: B. Managers setting procedures, training staff and checking that food safety steps are followed
Active managerial control means managers take charge of food safety with written procedures, training and monitoring.
Fråga 6 av 25
Which jewelry may a food worker wear on the hands and arms while preparing food?
- A plain ring, such as a wedding band
- A bracelet
- A watch
- A ring with stones
Visa svar
Svar: 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.
Fråga 7 av 25
What should you do before putting on single-use gloves?
- Blow into the gloves
- Put on hand lotion
- Wash your hands
- Nothing, gloves keep germs off
Visa svar
Svar: C. Wash your hands
Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.
Fråga 8 av 25
Which of these is a physical hazard?
- Norovirus on a worker's hands
- Salmonella bacteria on raw chicken
- Sanitizer that splashed into soup
- A piece of broken glass in a salad
Visa svar
Svar: 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.
Fråga 9 av 25
How long must shellfish tags for oysters, clams and mussels be kept?
- 7 days
- 90 days
- 30 days
- 1 year
Visa svar
Svar: B. 90 days
Keep shellfish identification tags for 90 days so the source can be traced if people get sick.
Fråga 10 av 25
What is the minimum internal cooking temperature for ground beef in the Food Code?
- 135°F for 15 seconds
- 155°F for 17 seconds
- 145°F for 15 seconds
- 130°F for 1 second
Visa svar
Svar: B. 155°F for 17 seconds
Ground meat such as hamburgers and sausage must reach 155°F for 17 seconds, because grinding spreads germs through the meat.
Fråga 11 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?
- 24 hours
- 7 days
- 4 hours
- 2 hours
Visa svar
Svar: A. 24 hours
Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.
Fråga 12 av 25
What is the minimum internal cooking temperature for a fish fillet?
- 145°F for 15 seconds
- 125°F for 15 seconds
- 135°F for 15 seconds
- 115°F for 1 minute
Visa svar
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.
Fråga 13 av 25
What is cross-contamination?
- Cooking two foods in the same oven
- The spread of germs from one food or surface to another
- Storing food in a freezer
- Mixing two sauces together
Visa svar
Svar: 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.
Fråga 14 av 25
A worker vomits in the dining room. What should be used to clean it up?
- A disinfectant that works against norovirus, following written cleanup steps
- A dry mop only
- Plain water and a towel
- The same sanitizer used on cutting boards
Visa svar
Svar: A. A disinfectant that works against norovirus, following written cleanup steps
Kitchen sanitizers do not kill norovirus well. Follow the written procedure and use a disinfectant that works against norovirus.
Fråga 15 av 25
Where should you place the tip of a probe thermometer to check a piece of meat?
- Touching the bottom of the pan
- Touching the bone
- Just under the surface
- In the center of the thickest part
Visa svar
Svar: D. In the center of the thickest part
The thickest part heats last. Bones and pans can give a false reading.
Fråga 16 av 25
Which of these is a chemical hazard?
- Cleaning liquid that drips onto food
- A hair in the soup
- A metal twist tie in a bag of bread
- Bacteria on raw ground beef
Visa svar
Svar: A. Cleaning liquid that drips onto food
Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.
Fråga 17 av 25
Which is the right way to dry your hands after washing?
- A shared cloth towel
- Your apron
- A single-use paper towel or an air dryer
- The side of your pants
Visa svar
Svar: 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.
Fråga 18 av 25
A food worker has nail polish and is preparing exposed food. What does the Food Code require?
- They must wear intact single-use gloves
- They must work only at the register
- They must wash their hands for 2 minutes
- Nothing, nail polish is always allowed
Visa svar
Svar: 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.
Fråga 19 av 25
Where should wet wiping cloths be kept between uses?
- On top of the stove
- In a container of sanitizer solution
- In your pocket
- On the cutting board
Visa svar
Svar: B. In a container of sanitizer solution
Wiping cloths are stored in sanitizer between uses so germs do not grow on them.
Fråga 20 av 25
A worker is sneezing and has a runny nose. What should they do?
- Use hand sanitizer and keep working with food
- Keep working but sneeze into the sink
- Not work with exposed food, utensils or food-contact surfaces
- Keep working at the salad station
Visa svar
Svar: C. Not work with exposed food, utensils or food-contact surfaces
Workers with sneezing, coughing or a runny nose should not handle food or food-contact items.
Fråga 21 av 25
What is the total time allowed to cool cooked food from 135°F to 41°F?
- 6 hours
- 8 hours
- 4 hours
- 2 hours
Visa svar
Svar: A. 6 hours
Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.
Fråga 22 av 25
What is the minimum total time for washing your hands?
- 10 seconds
- 20 seconds
- 5 seconds
- 2 minutes
Visa svar
Svar: B. 20 seconds
The whole handwashing process should take at least 20 seconds.
Fråga 23 av 25
Who publishes the Food Code that most states base their food safety rules on?
- The Internal Revenue Service
- The U.S. Department of Transportation
- Each restaurant owner
- The U.S. Food and Drug Administration (FDA)
Visa svar
Svar: 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.
Fråga 24 av 25
At what temperature must cold TCS food be held?
- 55°F or colder
- 41°F or colder
- 45°F or colder
- 50°F or colder
Visa svar
Svar: B. 41°F or colder
Cold holding means keeping TCS food at 41°F or colder.
Fråga 25 av 25
Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?
- Within 8 hours
- Within 4 hours
- Within 24 hours
- Within 12 hours
Visa svar
Svar: B. Within 4 hours
TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.

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