Florida Food Handler Practice Test 2026：第3套练习测试

Florida Food Handler Practice Test 练习测试第3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

第1题，共25题
Ready-to-eat TCS food made in house must be date marked if it will be kept in the refrigerator longer than how long?
- 24 hours
- 7 days
- 4 hours
- 2 hours
显示答案
答案: A. 24 hours
Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.
第2题，共25题
In this diagram, what does marker 3 show?
- The chicken should be cut after the salad on the same board
- The salad must be cut on the red board
- The knives can be shared if they are wiped
- Raw chicken, its juices and its knife must never touch the salad
显示答案
答案: D. Raw chicken, its juices and its knife must never touch the salad
Marker 3 is the crossed-out arrow: nothing from the raw chicken board should reach the ready-to-eat salad.
第3题，共25题
How close to the true temperature must a food thermometer in Fahrenheit read?
- Within 20°F
- Within 15°F
- Within 10°F
- Within 2°F
显示答案
答案: D. Within 2°F
The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.
第4题，共25题
Which delivery should you refuse?
- A case of cans that are dented and swollen
- Cold milk at 38°F
- Frozen food that is frozen solid
- Sealed boxes with no damage
显示答案
答案: A. A case of cans that are dented and swollen
Swollen or badly damaged cans can mean the food inside is unsafe. Packages should be sealed and undamaged.
第5题，共25题
In this diagram, which marker shows the temperature danger zone?
- Marker 3
- Marker 4
- Marker 2
- Marker 1
显示答案
答案: C. Marker 2
Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.
第6题，共25题
In this cooling diagram, what does marker 2 show?
- Holding food at 135°F
- Cooling from 70°F to 41°F within the next 4 hours
- Reheating food to 165°F
- Cooling from 135°F to 70°F within 2 hours
显示答案
答案: B. Cooling from 70°F to 41°F within the next 4 hours
Marker 2 is the second stage: from 70°F down to 41°F within 4 more hours, so the total is no more than 6 hours.
第7题，共25题
Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?
- Fully cooked hard-boiled eggs
- Toast
- Raw or undercooked eggs
- Canned peaches
显示答案
答案: 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.
第8题，共25题
Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
- 145°F for 15 seconds
- 155°F for 17 seconds
- 135°F for 15 seconds
- 125°F for 1 minute
显示答案
答案: B. 155°F for 17 seconds
Injecting or tenderizing pushes germs from the surface into the meat, so it must reach 155°F for 17 seconds.
第9题，共25题
Where should wet wiping cloths be kept between uses?
- On top of the stove
- In a container of sanitizer solution
- In your pocket
- On the cutting board
显示答案
答案: B. In a container of sanitizer solution
Wiping cloths are stored in sanitizer between uses so germs do not grow on them.
第10题，共25题
How should dishes dry after sanitizing?
- Dry with a cloth towel
- Air-dry
- Dry with your apron
- Rinse again and wipe
显示答案
答案: B. Air-dry
Towels can put germs back on sanitized dishes. Let them air-dry before stacking or storing.
第11题，共25题
Which is the right way to dry your hands after washing?
- A shared cloth towel
- Your apron
- A single-use paper towel or an air dryer
- The side of your pants
显示答案
答案: C. A single-use paper towel or an air dryer
Use paper towels or a hand dryer. Aprons and shared towels can put germs back on clean hands.
第12题，共25题
What is the correct order for cleaning and sanitizing a food-contact surface?
- Sanitize, wash, rinse, towel-dry
- Wash, rinse, sanitize, air-dry
- Rinse, sanitize, wash, air-dry
- Wash, sanitize, rinse, towel-dry
显示答案
答案: 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.
第13题，共25题
When should you change single-use gloves?
- When they are torn, dirty or you change tasks
- Once every 8 hours
- Only when a customer asks
- Only at the end of the shift
显示答案
答案: 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.
第14题，共25题
What is the minimum total time for washing your hands?
- 10 seconds
- 20 seconds
- 5 seconds
- 2 minutes
显示答案
答案: B. 20 seconds
The whole handwashing process should take at least 20 seconds.
第15题，共25题
Where should food workers wash their hands?
- In the food prep sink
- In the three-compartment dish sink
- Only at a sink set aside for handwashing
- In the mop sink
显示答案
答案: C. Only at a sink set aside for handwashing
Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.
第16题，共25题
Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?
- 165°F
- 135°F
- 100°F
- 155°F
显示答案
答案: B. 135°F
Plant foods cooked for hot holding must reach at least 135°F.
第17题，共25题
What must you do when cooking raw meat, poultry, fish or eggs in a microwave?
- Cook it to 135°F and serve it right away
- Cook it uncovered on high for exactly 1 minute
- Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
- Cook it to 145°F and put it in the cooler
显示答案
答案: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.
第18题，共25题
Can single-use gloves be washed and used again?
- No, throw them away after one use
- Yes, if they are washed with soap
- Yes, if they are rinsed in sanitizer
- Yes, but only on the same day
显示答案
答案: A. No, throw them away after one use
Single-use gloves are used once and then thrown away.
第19题，共25题
Where may a restaurant get its food?
- From an approved, licensed source
- From a worker's home kitchen
- From a customer who brings it in
- From any roadside stand
显示答案
答案: 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.
第20题，共25题
In a three-compartment sink, what is in the third compartment?
- Soapy wash water
- Clear rinse water
- Sanitizer
- Ice
显示答案
答案: C. Sanitizer
The three compartments are used to wash, rinse and sanitize, in that order.
第21题，共25题
What is cross-contact?
- When an allergen gets into a food that should not contain it
- When two hot dishes touch on a plate
- When a server touches a customer's hand
- When food is cooked twice
显示答案
答案: 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.
第22题，共25题
How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?
- 7 days
- 3 days
- 10 days
- 14 days
显示答案
答案: A. 7 days
The food must be used or thrown out within 7 days. The day it was made or opened counts as day 1.
第23题，共25题
How long should you scrub your hands with soap during handwashing?
- 10 to 15 seconds
- 1 to 2 seconds
- No scrubbing is needed
- 45 to 60 seconds
显示答案
答案: 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.
第24题，共25题
Which group of people is most likely to get very sick from a foodborne illness?
- Teenagers who play sports
- Healthy adults between 20 and 40 years old
- People who work in restaurants
- Young children, older adults, pregnant women and people with weak immune systems
显示答案
答案: 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.
第25题，共25题
Which of these is a chemical hazard?
- Cleaning liquid that drips onto food
- A hair in the soup
- A metal twist tie in a bag of bread
- Bacteria on raw ground beef
显示答案
答案: A. Cleaning liquid that drips onto food
Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.

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