PassEveryTest
中文

Florida Food Handler Practice Test 2026：第6套练习测试

Florida Food Handler Practice Test 练习测试第6套（共6套）：再练20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20题

    What is the safest choice if you are not sure whether food is safe?
    显示答案

    答案: A. Throw it out

    "When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.

  2. 第2题，共20题

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
    123456
    显示答案

    答案: C. Marker 1

    Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.

  3. 第3题，共20题

    Why is norovirus a big concern in restaurants?
    显示答案

    答案: 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.

  4. 第4题，共20题

    Which of these is a TCS food that must be kept cold once prepared?
    显示答案

    答案: C. Cut melon

    Once melons are cut, germs can grow on the moist flesh, so cut melon must be kept at 41°F or colder.

  5. 第5题，共20题

    What is a foodborne illness?
    显示答案

    答案: A. A sickness caused by eating or drinking contaminated food or drinks

    A foodborne illness happens when someone eats or drinks food that carries harmful germs, toxins or chemicals.

  6. 第6题，共20题

    Leftover cooked food that will be held hot must be reheated to what temperature?
    显示答案

    答案: A. 165°F for 15 seconds

    Cooked and cooled TCS food that will be hot held must be reheated to 165°F for 15 seconds.

  7. 第7题，共20题

    What is the minimum internal cooking temperature for ground beef in the Food Code?
    显示答案

    答案: 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.

  8. 第8题，共20题

    What is cross-contamination?
    显示答案

    答案: B. The spread of germs from one food or surface to another

    Cross-contamination happens when germs move from raw food, dirty hands or dirty surfaces onto food that is ready to eat.

  9. 第9题，共20题

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
    显示答案

    答案: B. 165°F

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

  10. 第10题，共20题

    What is jaundice?
    显示答案

    答案: A. Yellowing of the skin or eyes

    Jaundice can be a sign of hepatitis A. A worker with jaundice must not work with food and the health department must be told.

  11. 第11题，共20题

    Which is a safe way to thaw a frozen turkey?
    显示答案

    答案: A. In the refrigerator

    Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.

  12. 第12题，共20题

    Which symptom must a food worker report to the person in charge?
    显示答案

    答案: D. Vomiting

    Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.

  13. 第13题，共20题

    Which illness is one that a food worker must report if a doctor diagnoses it?
    显示答案

    答案: B. Hepatitis A

    Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.

  14. 第14题，共20题

    When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?
    显示答案

    答案: 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.

  15. 第15题，共20题

    You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?
    显示答案

    答案: B. Wash, rinse and sanitize the board

    Use a separate board, or wash, rinse and sanitize the board after raw meat and before ready-to-eat food.

  16. 第16题，共20题

    Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?
    显示答案

    答案: 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.

  17. 第17题，共20题

    What is the temperature danger zone in the FDA Food Code?
    °F21241°135°165°1234
    显示答案

    答案: B. 41°F to 135°F

    Germs grow fastest between 41°F and 135°F, so TCS food should spend as little time as possible in this range.

  18. 第18题，共20题

    Which of these is one of the major food allergens?
    显示答案

    答案: B. Sesame

    Sesame became the ninth major food allergen in the United States in 2023.

  19. 第19题，共20题

    Where should cleaning chemicals be stored?
    显示答案

    答案: A. Below and away from food and food-contact surfaces

    Chemicals should be stored where they cannot drip or spill onto food, such as on a lower shelf in a separate area.

  20. 第20题，共20题

    Where should you place the tip of a probe thermometer to check a piece of meat?
    1234
    显示答案

    答案: D. In the center of the thickest part

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

相关测试