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New Mexico Food Handler Practice Test 2026: Practice test 6

Practice test 6 ng 6 para sa New Mexico Food Handler Practice Test: 20 pang tanong na may mga sagot at paliwanag.

  • Kaligtasan sa pagkain
  • New Mexico
  • 130 tanong
  • Sinuri noong Oktubre 10, 2026

  1. Tanong 1 ng 20

    Within how long must leftovers be reheated to 165°F for hot holding?
    Ipakita ang sagot

    Sagot: B. 2 hours

    Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.

  2. Tanong 2 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.

  3. Tanong 3 ng 20

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

    Sagot: A. 24 hours

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

  4. Tanong 4 ng 20

    Who should a food worker tell when they are sick?
    Ipakita ang sagot

    Sagot: 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.

  5. Tanong 5 ng 20

    Under time as a public health control, how long can TCS food be kept without temperature control before it must be served or thrown out?
    Ipakita ang sagot

    Sagot: A. 4 hours

    When a written plan uses time instead of temperature, the food is marked and must be used or discarded within 4 hours.

  6. Tanong 6 ng 20

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
    123456
    Ipakita ang sagot

    Sagot: C. Marker 1

    Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.

  7. Tanong 7 ng 20

    Where may food workers eat, drink or smoke?
    Ipakita ang sagot

    Sagot: B. Only in a designated area away from food and equipment

    Eating, drinking and tobacco use belong in a set area where they cannot contaminate food. Wash hands afterward.

  8. Tanong 8 ng 20

    Which of these is a TCS food that must be kept cold once prepared?
    Ipakita ang sagot

    Sagot: C. Cut melon

    Once melons are cut, germs can grow on the moist flesh, so cut melon must be kept at 41°F or colder.

  9. Tanong 9 ng 20

    When should you change single-use gloves?
    Ipakita ang sagot

    Sagot: A. When they are torn, dirty or you change tasks

    Change gloves when they rip or get dirty, and after handling raw meat before touching ready-to-eat food.

  10. Tanong 10 ng 20

    What is the minimum internal cooking temperature for a fish fillet?
    Ipakita ang sagot

    Sagot: 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.

  11. Tanong 11 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.

  12. Tanong 12 ng 20

    Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?
    Ipakita ang sagot

    Sagot: B. Within 4 hours

    TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.

  13. Tanong 13 ng 20

    Under the Food Code, a handwashing sink must provide water at what temperature?
    Ipakita ang sagot

    Sagot: A. At least 100°F

    Handwashing sinks must supply warm water at 100°F or more.

  14. Tanong 14 ng 20

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?
    Ipakita ang sagot

    Sagot: 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.

  15. Tanong 15 ng 20

    What does FIFO mean when storing food?
    Ipakita ang sagot

    Sagot: D. First in, first out: use older food before newer food

    Put new deliveries behind older stock so the older food is used first.

  16. Tanong 16 ng 20

    What is the minimum internal cooking temperature for ground beef in the Food Code?
    Ipakita ang sagot

    Sagot: 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.

  17. Tanong 17 ng 20

    How high above the floor must food be stored?
    Ipakita ang sagot

    Sagot: A. At least 6 inches

    The Food Code requires food to be stored at least 6 inches above the floor to protect it from dirt, water and pests.

  18. Tanong 18 ng 20

    What is the temperature danger zone in the FDA Food Code?
    °F21241°135°165°1234
    Ipakita ang sagot

    Sagot: B. 41°F to 135°F

    Germs grow fastest between 41°F and 135°F, so TCS food should spend as little time as possible in this range.

  19. Tanong 19 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.

  20. Tanong 20 ng 20

    What is the total time allowed to cool cooked food from 135°F to 41°F?
    01234561357041°F2412
    Ipakita ang sagot

    Sagot: A. 6 hours

    Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.

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