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Food Handler Practice Test (US) 2026: Practice test 5

Practice test 5 ng 5 para sa Food Handler Practice Test (US): 20 pang tanong na may mga sagot at paliwanag.

  • Kaligtasan sa pagkain
  • Estados Unidos
  • 120 tanong
  • Sinuri noong Oktubre 10, 2026

  1. Tanong 1 ng 20

    What is the correct order for cleaning and sanitizing a food-contact surface?
    Ipakita ang sagot

    Sagot: 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.

  2. Tanong 2 ng 20

    In a three-compartment sink, what is in the third compartment?
    Ipakita ang sagot

    Sagot: C. Sanitizer

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

  3. Tanong 3 ng 20

    How should dishes dry after sanitizing?
    Ipakita ang sagot

    Sagot: B. Air-dry

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

  4. Tanong 4 ng 20

    Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?
    Ipakita ang sagot

    Sagot: A. 4 hours

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

  5. Tanong 5 ng 20

    How do you check that a chemical sanitizer is the right strength?
    Ipakita ang sagot

    Sagot: B. Use a test strip or test kit

    Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.

  6. Tanong 6 ng 20

    Where should wet wiping cloths be kept between uses?
    Ipakita ang sagot

    Sagot: B. In a container of sanitizer solution

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

  7. Tanong 7 ng 20

    When should sanitizer solution in a bucket be changed?
    Ipakita ang sagot

    Sagot: 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.

  8. Tanong 8 ng 20

    When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?
    Ipakita ang sagot

    Sagot: C. 171°F

    For hot water sanitizing in a manual sink, the Food Code requires water of at least 171°F, with items immersed for at least 30 seconds.

  9. Tanong 9 ng 20

    Which item is approved as a sanitizer in many food establishments?
    Ipakita ang sagot

    Sagot: A. Chlorine bleach mixed to the right strength

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

  10. Tanong 10 ng 20

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

    Sagot: D. Droppings and gnaw marks

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

  11. Tanong 11 ng 20

    What is one of the best ways to keep pests out?
    Ipakita ang sagot

    Sagot: D. Keep doors and windows closed or screened and seal holes

    Deny pests access, food and shelter: seal openings, cover food and keep garbage in tightly covered cans.

  12. Tanong 12 ng 20

    Who should apply pesticides in a food establishment?
    Ipakita ang sagot

    Sagot: C. A licensed pest control operator

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

  13. Tanong 13 ng 20

    Who publishes the Food Code that most states base their food safety rules on?
    Ipakita ang sagot

    Sagot: 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.

  14. Tanong 14 ng 20

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
    Ipakita ang sagot

    Sagot: 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.

  15. Tanong 15 ng 20

    Who is responsible for food safety during a shift under the Food Code?
    Ipakita ang sagot

    Sagot: B. The person in charge

    A person in charge must be present during operating hours to make sure food safety rules are followed.

  16. Tanong 16 ng 20

    What is "active managerial control"?
    Ipakita ang sagot

    Sagot: 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.

  17. Tanong 17 ng 20

    The 2026 FDA Food Code added training on food defense. What is food defense?
    Ipakita ang sagot

    Sagot: 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. Tanong 18 ng 20

    The power goes out and the walk-in cooler stops working. What should the person in charge do?
    Ipakita ang sagot

    Sagot: B. Contact the health department and check whether the food stayed at safe temperatures

    Power outages, water loss and sewage backups are emergencies. Food that left safe temperatures may need to be thrown out.

  19. Tanong 19 ng 20

    What is the safest choice if you are not sure whether food is safe?
    Ipakita ang sagot

    Sagot: A. Throw it out

    "When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.

  20. Tanong 20 ng 20

    Which tool should be used to scoop ice for drinks?
    Ipakita ang sagot

    Sagot: 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.

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