PassEveryTest
中文

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

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

  1. 第1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.

  2. 第2题，共25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.

  3. 第3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?
    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.

  4. 第4题，共25题

    Which delivery should you refuse?
    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.

  5. 第5题，共25题

    In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?
    123456
    显示答案

    答案: B. Fish needs a lower cooking temperature than poultry

    Raw foods are stored by cooking temperature: those needing the lowest cooking temperature go higher, and poultry (165°F) goes on the bottom.

  6. 第6题，共25题

    How long must shellfish tags for oysters, clams and mussels be kept?
    显示答案

    答案: B. 90 days

    Keep shellfish identification tags for 90 days so the source can be traced if people get sick.

  7. 第7题，共25题

    Who should a food worker tell when they are sick?
    显示答案

    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

    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.

  9. 第9题，共25题

    Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?
    显示答案

    答案: B. Sunday

    Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.

  10. 第10题，共25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.

  11. 第11题，共25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.

  12. 第12题，共25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.

  13. 第13题，共25题

    Raw shell eggs may be received at an air temperature of no more than what?
    显示答案

    答案: B. 45°F

    The Food Code allows raw shell eggs to be received in refrigerated equipment at an air temperature of 45°F or colder.

  14. 第14题，共25题

    What is the minimum internal cooking temperature for a fish fillet?
    显示答案

    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

    Under the Food Code, cooked food must cool from 135°F to 70°F within how long?
    01234561357041°F2412
    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.

  16. 第16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.

  17. 第17题，共25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.

  18. 第18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.

  19. 第19题，共25题

    Which group of people is most likely to get very sick from a foodborne illness?
    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.

  20. 第20题，共25题

    In this diagram, what does marker 3 show?
    123
    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.

  21. 第21题，共25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.

  22. 第22题，共25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.

  23. 第23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.

  24. 第24题，共25题

    A food worker has a small cut on a finger. What should they do?
    显示答案

    答案: C. Cover it with a bandage and wear a single-use glove over it

    A bandage plus a glove keeps germs from the wound out of food. Tell the person in charge about an infected wound.

  25. 第25题，共25题

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
    显示答案

    答案: A. No, they must use utensils, deli tissue or single-use gloves

    Bare hands can spread germs. Ready-to-eat food will not be cooked again, so it must be handled with gloves or utensils.

相关测试