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Florida Food Handler Practice Test 2026：第2套练习测试

Florida Food Handler Practice Test 练习测试第2套（共6套）：再练25道题，附答案和解释。

  • 食品安全
  • 佛罗里达州
  • 130道题
  • 核对于2026年10月10日

  1. 第1题，共25题

    A pan of chili on the steam table reads 128°F. What is the problem?
    显示答案

    答案: B. It is below 135°F, so it is in the danger zone

    Hot held food must stay at 135°F or hotter. At 128°F it is in the danger zone, so follow your manager's corrective action.

  2. 第2题，共25题

    Raw shell eggs may be received at an air temperature of no more than what?
    显示答案

    答案: B. 45°F

    The Food Code allows raw shell eggs to be received in refrigerated equipment at an air temperature of 45°F or colder.

  3. 第3题，共25题

    In this diagram, which marker shows where the tip of the probe should be?
    1234
    显示答案

    答案: C. Marker 1

    Marker 1 is the center of the thickest part. Markers 2 and 3 are the bone and the tray, which the probe must not touch.

  4. 第4题，共25题

    Which step helps prevent allergen cross-contact when making an allergy-safe meal?
    显示答案

    答案: B. Wash hands, change gloves and use clean, sanitized equipment

    Clean tools and surfaces, fresh gloves and clean hands keep allergens out of food meant to be allergen-free.

  5. 第5题，共25题

    Under the Food Code, a handwashing sink must provide water at what temperature?
    显示答案

    答案: A. At least 100°F

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

  6. 第6题，共25题

    What is "active managerial control"?
    显示答案

    答案: 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.

  7. 第7题，共25题

    What must food workers wear to keep hair out of food?
    显示答案

    答案: 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. 第8题，共25题

    How long must shellfish tags for oysters, clams and mussels be kept?
    显示答案

    答案: B. 90 days

    Keep shellfish identification tags for 90 days so the source can be traced if people get sick.

  9. 第9题，共25题

    Which tool should be used to scoop ice for drinks?
    显示答案

    答案: 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.

  10. 第10题，共25题

    A cook has had diarrhea since last night. What should happen?
    显示答案

    答案: D. They must not work with food until they have been symptom-free for at least 24 hours

    Workers with vomiting or diarrhea are excluded from work and can return once symptoms have been gone for at least 24 hours.

  11. 第11题，共25题

    A food worker has a small cut on a finger. What should they do?
    显示答案

    答案: C. Cover it with a bandage and wear a single-use glove over it

    A bandage plus a glove keeps germs from the wound out of food. Tell the person in charge about an infected wound.

  12. 第12题，共25题

    Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?
    显示答案

    答案: B. Sunday

    Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.

  13. 第13题，共25题

    At what temperature must cold TCS food be held?
    显示答案

    答案: B. 41°F or colder

    Cold holding means keeping TCS food at 41°F or colder.

  14. 第14题，共25题

    Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?
    显示答案

    答案: D. Frozen at -4°F or colder for 7 days

    The Food Code requires parasite destruction by freezing, for example at -4°F or colder for 7 days, unless the fish is exempt.

  15. 第15题，共25题

    What should you do before putting on single-use gloves?
    显示答案

    答案: C. Wash your hands

    Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

  16. 第16题，共25题

    Can hand sanitizer be used instead of washing your hands?
    显示答案

    答案: B. No, it can only be used after washing hands

    Hand antiseptics are not a substitute for handwashing. Use them only after washing, if at all.

  17. 第17题，共25题

    Which is a safe way to cool a large pot of soup?
    显示答案

    答案: B. Divide it into shallow pans and stir it in an ice bath

    Large, deep containers cool too slowly. Shallow pans, ice baths, ice paddles and blast chillers speed up cooling.

  18. 第18题，共25题

    The 2026 FDA Food Code added training on food defense. What is food defense?
    显示答案

    答案: 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.

  19. 第19题，共25题

    Where may food workers eat, drink or smoke?
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    答案: 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.

  20. 第20题，共25题

    The power goes out and the walk-in cooler stops working. What should the person in charge do?
    显示答案

    答案: 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.

  21. 第21题，共25题

    Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?
    显示答案

    答案: B. Within 4 hours

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

  22. 第22题，共25题

    Which jewelry may a food worker wear on the hands and arms while preparing food?
    显示答案

    答案: 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.

  23. 第23题，共25题

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
    显示答案

    答案: 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. 第24题，共25题

    What is one of the best ways to keep pests out?
    显示答案

    答案: 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.

  25. 第25题，共25题

    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?
    显示答案

    答案: 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.

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