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Food Handler Practice Test (US) 2026：第5套练习测试

Food Handler Practice Test (US) 练习测试第5套（共5套）：再练20道题，附答案和解释。

  • 食品安全
  • 美国
  • 120道题
  • 核对于2026年10月10日

  1. 第1题，共20题

    What is the correct order for cleaning and sanitizing a food-contact surface?
    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.

  2. 第2题，共20题

    In a three-compartment sink, what is in the third compartment?
    显示答案

    答案: C. Sanitizer

    The three compartments are used to wash, rinse and sanitize, in that order.

  3. 第3题，共20题

    How should dishes dry after sanitizing?
    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.

  4. 第4题，共20题

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

  5. 第5题，共20题

    How do you check that a chemical sanitizer is the right strength?
    显示答案

    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.

  6. 第6题，共20题

    Where should wet wiping cloths be kept between uses?
    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.

  7. 第7题，共20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.

  8. 第8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.

  9. 第9题，共20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.

  10. 第10题，共20题

    Which is a sign that pests may be in the kitchen?
    显示答案

    答案: D. Droppings and gnaw marks

    Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.

  11. 第11题，共20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.

  12. 第12题，共20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.

  13. 第13题，共20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.

  14. 第14题，共20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.

  15. 第15题，共20题

    Who is responsible for food safety during a shift under the Food Code?
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    答案: B. The person in charge

    A person in charge must be present during operating hours to make sure food safety rules are followed.

  16. 第16题，共20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.

  17. 第17题，共20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.

  18. 第18题，共20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.

  19. 第19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.

  20. 第20题，共20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.

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