PassEveryTest
Tagalog

Oregon Food Handler Card Practice Test 2026: Practice test 6

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

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

  1. Tanong 1 ng 20

    Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?
    Ipakita ang sagot

    Sagot: A. It starts at 41°F or colder and never goes above 70°F

    The 6-hour option for cold food only works if the food starts at 41°F or colder and stays at 70°F or below.

  2. Tanong 2 ng 20

    Why is norovirus a big concern in restaurants?
    Ipakita ang sagot

    Sagot: D. It spreads very easily from the hands of sick workers to food

    Norovirus is very contagious. Workers with vomiting or diarrhea must stay home, and good handwashing helps stop the spread.

  3. Tanong 3 ng 20

    A customer asks if a dish contains peanuts and you are not sure. What should you do?
    Ipakita ang sagot

    Sagot: B. Ask the chef or manager and check the ingredients before answering

    Never guess about allergens. Check with the person who knows the recipe and ingredients.

  4. Tanong 4 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.

  5. Tanong 5 ng 20

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
    Ipakita ang sagot

    Sagot: B. 165°F

    Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.

  6. Tanong 6 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.

  7. Tanong 7 ng 20

    A delivery of cold TCS food arrives. What temperature should it be?
    Ipakita ang sagot

    Sagot: A. 41°F or colder

    Check deliveries on arrival. Cold TCS food should be at 41°F or colder, and frozen food should still be frozen.

  8. Tanong 8 ng 20

    What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?
    Ipakita ang sagot

    Sagot: B. 145°F for 15 seconds

    Eggs cooked for immediate service must reach 145°F for 15 seconds.

  9. Tanong 9 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.

  10. Tanong 10 ng 20

    Under the Food Code, cooked food must cool from 135°F to 70°F within how long?
    01234561357041°F2412
    Ipakita ang sagot

    Sagot: 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.

  11. Tanong 11 ng 20

    What must you do after thawing raw meat in a microwave?
    Ipakita ang sagot

    Sagot: B. Cook it right away

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

  12. Tanong 12 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.

  13. Tanong 13 ng 20

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
    Ipakita ang sagot

    Sagot: B. 165°F

    Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.

  14. Tanong 14 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.

  15. Tanong 15 ng 20

    Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?
    Ipakita ang sagot

    Sagot: C. Raw or undercooked eggs

    Highly susceptible populations should not be served undercooked meat, fish or eggs, raw oysters, raw sprouts, or unpasteurized milk or juice.

  16. Tanong 16 ng 20

    Can an empty sanitizer bottle be washed and used to store salad dressing?
    Ipakita ang sagot

    Sagot: B. No, chemical containers must never be reused for food

    Never reuse chemical containers for food, and never put chemicals in food containers.

  17. Tanong 17 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.

  18. Tanong 18 ng 20

    What is the difference between cleaning and sanitizing?
    Ipakita ang sagot

    Sagot: C. Cleaning removes food and dirt; sanitizing reduces germs to safe levels

    Clean first with soap and water, then sanitize with heat or an approved chemical.

  19. Tanong 19 ng 20

    What is cross-contact?
    Ipakita ang sagot

    Sagot: A. When an allergen gets into a food that should not contain it

    Shared gloves, utensils, cutting boards and fryer oil can move allergens into allergen-free food.

  20. Tanong 20 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.

Mga kaugnay na pagsusulit