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Utah Food Handler Permit Practice Test 2026: Practice test 4

Practice test 4 ng 6 para sa Utah Food Handler Permit Practice Test: 25 pang tanong na may mga sagot at paliwanag.

  • Kaligtasan sa pagkain
  • Utah
  • 132 tanong
  • Sinuri noong Oktubre 10, 2026

  1. Tanong 1 ng 25

    A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?
    Ipakita ang sagot

    Sagot: D. Tell the person in charge

    The person in charge needs to know about exposure so they can decide whether the worker must be restricted.

  2. Tanong 2 ng 25

    In this diagram, which marker shows the temperature danger zone?
    °F21241°135°165°1234
    Ipakita ang sagot

    Sagot: C. Marker 2

    Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

  3. Tanong 3 ng 25

    Which group of people is most likely to get very sick from a foodborne illness?
    Ipakita ang sagot

    Sagot: 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.

  4. Tanong 4 ng 25

    Where may a restaurant get its food?
    Ipakita ang sagot

    Sagot: A. From an approved, licensed source

    Food must come from approved sources that follow food safety laws. Food made in a private home is not allowed unless the law permits it.

  5. Tanong 5 ng 25

    How long should you scrub your hands with soap during handwashing?
    Ipakita ang sagot

    Sagot: A. 10 to 15 seconds

    Scrub for 10 to 15 seconds, including between fingers, under fingernails and wrists, as part of the 20-second wash.

  6. Tanong 6 ng 25

    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.

  7. Tanong 7 ng 25

    What must food workers wear to keep hair out of food?
    Ipakita ang sagot

    Sagot: B. A hat, hair covering, hairnet or beard restraint

    The Food Code requires effective hair restraints for food employees who work with exposed food.

  8. Tanong 8 ng 25

    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.

  9. Tanong 9 ng 25

    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.

  10. Tanong 10 ng 25

    A worker vomits in the dining room. What should be used to clean it up?
    Ipakita ang sagot

    Sagot: 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.

  11. Tanong 11 ng 25

    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.

  12. Tanong 12 ng 25

    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.

  13. Tanong 13 ng 25

    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.

  14. Tanong 14 ng 25

    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.

  15. Tanong 15 ng 25

    When thawing food under running water, what must the water be like?
    Ipakita ang sagot

    Sagot: D. Running and 70°F or colder

    Food must be fully under cold running water at 70°F or colder, in a food prep sink.

  16. Tanong 16 ng 25

    Which of these is a physical hazard?
    Ipakita ang sagot

    Sagot: 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.

  17. Tanong 17 ng 25

    How close to the true temperature must a food thermometer in Fahrenheit read?
    Ipakita ang sagot

    Sagot: D. Within 2°F

    The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.

  18. Tanong 18 ng 25

    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.

  19. Tanong 19 ng 25

    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.

  20. Tanong 20 ng 25

    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.

  21. Tanong 21 ng 25

    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.

  22. Tanong 22 ng 25

    Where should you place the tip of a probe thermometer to check a piece of meat?
    1234
    Ipakita ang sagot

    Sagot: D. In the center of the thickest part

    The thickest part heats last. Bones and pans can give a false reading.

  23. Tanong 23 ng 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
    Ipakita ang sagot

    Sagot: 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.

  24. Tanong 24 ng 25

    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.

  25. Tanong 25 ng 25

    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.

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