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Florida Food Handler Practice Test 2026：第4套练习测试

Florida Food Handler Practice Test 练习测试第4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

    What are the three main types of hazards that can make food unsafe?
    显示答案

    答案: B. Biological, chemical and physical

    Germs are biological hazards, cleaners and pesticides are chemical hazards, and objects such as glass or metal are physical hazards.

  2. 第2题，共25题

    What must you do after thawing raw meat in a microwave?
    显示答案

    答案: B. Cook it right away

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

  3. 第3题，共25题

    A delivery of cold TCS food arrives. What temperature should it be?
    显示答案

    答案: 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.

  4. 第4题，共25题

    Which of these is a physical hazard?
    显示答案

    答案: 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.

  5. 第5题，共25题

    Who should apply pesticides in a food establishment?
    显示答案

    答案: C. A licensed pest control operator

    Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

  6. 第6题，共25题

    Can an empty sanitizer bottle be washed and used to store salad dressing?
    显示答案

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

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

  7. 第7题，共25题

    Who should a food worker tell when they are sick?
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    答案: 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.

  8. 第8题，共25题

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
    显示答案

    答案: B. Food protection manager certification

    The Food Code requires at least one employee with supervisory and management responsibility to be a certified food protection manager.

  9. 第9题，共25题

    A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?
    显示答案

    答案: 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.

  10. 第10题，共25题

    Which item is approved as a sanitizer in many food establishments?
    显示答案

    答案: A. Chlorine bleach mixed to the right strength

    Common approved sanitizers include chlorine bleach, quaternary ammonium (quat) and iodine, used at the right concentration.

  11. 第11题，共25题

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?
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    答案: 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.

  12. 第12题，共25题

    How do you check that a thermometer is accurate using the ice-point method?
    显示答案

    答案: C. Put it in a cup of crushed ice and water; it should read 32°F

    In a glass of ice and water, an accurate thermometer reads 32°F. If not, adjust or replace it.

  13. 第13题，共25题

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
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    显示答案

    答案: A. On the bottom shelf

    Raw poultry needs the highest cooking temperature, so it goes lowest. That way its juices cannot drip onto other food.

  14. 第14题，共25题

    What is the minimum internal cooking temperature for a fish fillet?
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    答案: 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.

  15. 第15题，共25题

    How do you check that a chemical sanitizer is the right strength?
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    答案: B. Use a test strip or test kit

    Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.

  16. 第16题，共25题

    When should sanitizer solution in a bucket be changed?
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    答案: 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.

  17. 第17题，共25题

    A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?
    显示答案

    答案: C. Call 911 right away

    A severe allergic reaction can be life-threatening. Call 911 immediately.

  18. 第18题，共25题

    Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?
    显示答案

    答案: A. No, ice used to cool food or containers cannot be used as food

    The Food Code does not allow ice used as a coolant to be used as food or in drinks.

  19. 第19题，共25题

    When thawing food under running water, what must the water be like?
    显示答案

    答案: 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.

  20. 第20题，共25题

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
    显示答案

    答案: B. 165°F

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

  21. 第21题，共25题

    Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?
    显示答案

    答案: A. 4 hours

    Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.

  22. 第22题，共25题

    What is the difference between cleaning and sanitizing?
    显示答案

    答案: 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.

  23. 第23题，共25题

    What does FIFO mean when storing food?
    显示答案

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

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

  24. 第24题，共25题

    Who publishes the Food Code that most states base their food safety rules on?
    显示答案

    答案: D. The U.S. Food and Drug Administration (FDA)

    The FDA Food Code is a model that state, local, tribal and territorial governments can adopt as their own rules.

  25. 第25题，共25题

    Under the Food Code, cooked food must cool from 135°F to 70°F within how long?
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    显示答案

    答案: 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.

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