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

Hawaii 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
  • 夏威夷州
  • 130道题
  • 核对于2026年10月10日

  1. 第1题，共25题

    Where should you place the tip of a probe thermometer to check a piece of meat?
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    答案: D. In the center of the thickest part

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

  2. 第2题，共25题

    A whole beef roast can be cooked to 145°F if it is held at that temperature for how long?
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    答案: C. 4 minutes

    The Food Code allows whole meat roasts to be cooked to 145°F for 4 minutes, or to other time and temperature combinations.

  3. 第3题，共25题

    What is the total time allowed to cool cooked food from 135°F to 41°F?
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    答案: A. 6 hours

    Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.

  4. 第4题，共25题

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

  5. 第5题，共25题

    A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?
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    答案: C. Call 911 right away

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

  6. 第6题，共25题

    In this cooling diagram, what does marker 2 show?
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    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.

  7. 第7题，共25题

    What is the minimum total time for washing your hands?
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    答案: B. 20 seconds

    The whole handwashing process should take at least 20 seconds.

  8. 第8题，共25题

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

  9. 第9题，共25题

    Which is the right way to dry your hands after washing?
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    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.

  10. 第10题，共25题

    When must a food worker wash their hands?
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    答案: A. After touching their hair or face

    Wash after touching hair or face, using the restroom, handling raw meat, taking out garbage, eating, drinking, smoking, and more.

  11. 第11题，共25题

    Which of these foods is a TCS food?
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    答案: A. Cooked rice

    Cooked rice, cooked beans and cooked potatoes are TCS foods. Dry foods are not, until they are cooked.

  12. 第12题，共25题

    What is the minimum internal cooking temperature for ground beef in the Food Code?
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    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.

  13. 第13题，共25题

    What does TCS food mean?
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    答案: D. Food that needs time and temperature control for safety

    TCS foods let germs grow quickly, so they must be kept out of the danger zone and used within safe time limits.

  14. 第14题，共25题

    Where may a restaurant get its food?
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    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.

  15. 第15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?
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    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.

  16. 第16题，共25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.

  17. 第17题，共25题

    What is the safest choice if you are not sure whether food is safe?
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    答案: A. Throw it out

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

  18. 第18题，共25题

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

  19. 第19题，共25题

    Where should wet wiping cloths be kept between uses?
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    答案: B. In a container of sanitizer solution

    Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

  20. 第20题，共25题

    How many major food allergens are recognized in the United States?
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    答案: D. 9

    The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.

  21. 第21题，共25题

    What is jaundice?
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    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.

  22. 第22题，共25题

    Where should cleaning chemicals be stored?
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    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.

  23. 第23题，共25题

    A worker vomits in the dining room. What should be used to clean it up?
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    答案: A. A disinfectant that works against norovirus, following written cleanup steps

    Kitchen sanitizers do not kill norovirus well. Follow the written procedure and use a disinfectant that works against norovirus.

  24. 第24题，共25题

    Which symptom must a food worker report to the person in charge?
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    答案: D. Vomiting

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

  25. 第25题，共25题

    Which equipment should you use to reheat food for hot holding?
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    答案: D. A stove, oven or microwave

    Hot holding equipment heats food too slowly. Reheat quickly on a stove, in an oven or in a microwave, then move it to hot holding.

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