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Hawaii Food Handler Practice Test 2026：第5套练习测试

Hawaii Food Handler Practice Test 练习测试第5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

    Which conditions help bacteria grow fastest?
    显示答案

    答案: B. Warm temperatures, moisture and time

    Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.

  2. 第2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.

  3. 第3题，共25题

    Can hand sanitizer be used instead of washing your hands?
    显示答案

    答案: B. No, it can only be used after washing hands

    Hand antiseptics are not a substitute for handwashing. Use them only after washing, if at all.

  4. 第4题，共25题

    In this handwashing diagram, what is step 6?
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    显示答案

    答案: D. Turn off the tap using the paper towel

    Using the paper towel to turn off the tap keeps clean hands from touching the dirty handle.

  5. 第5题，共25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.

  6. 第6题，共25题

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
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    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.

  7. 第7题，共25题

    Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?
    显示答案

    答案: C. Raw or undercooked eggs

    Highly susceptible populations should not be served undercooked meat, fish or eggs, raw oysters, raw sprouts, or unpasteurized milk or juice.

  8. 第8题，共25题

    When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?
    显示答案

    答案: A. A written consumer advisory

    A consumer advisory tells customers that eating raw or undercooked meat, seafood or eggs may increase their risk of foodborne illness.

  9. 第9题，共25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.

  10. 第10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.

  11. 第11题，共25题

    What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?
    显示答案

    答案: B. 145°F for 15 seconds

    Eggs cooked for immediate service must reach 145°F for 15 seconds.

  12. 第12题，共25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.

  13. 第13题，共25题

    A worker at a nursing home kitchen has a sore throat with a fever. What should happen?
    显示答案

    答案: B. They should be excluded from working with food

    Sore throat with fever leads to exclusion when the worker serves a highly susceptible population, such as a nursing home.

  14. 第14题，共25题

    How long should you scrub your hands with soap during handwashing?
    显示答案

    答案: A. 10 to 15 seconds

    Scrub for 10 to 15 seconds, including between fingers, under fingernails and wrists, as part of the 20-second wash.

  15. 第15题，共25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.

  16. 第16题，共25题

    Which step helps prevent allergen cross-contact when making an allergy-safe meal?
    显示答案

    答案: B. Wash hands, change gloves and use clean, sanitized equipment

    Clean tools and surfaces, fresh gloves and clean hands keep allergens out of food meant to be allergen-free.

  17. 第17题，共25题

    What must you do when cooking raw meat, poultry, fish or eggs in a microwave?
    显示答案

    答案: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes

    Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.

  18. 第18题，共25题

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

    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.

  19. 第19题，共25题

    A worker is sneezing and has a runny nose. What should they do?
    显示答案

    答案: C. Not work with exposed food, utensils or food-contact surfaces

    Workers with sneezing, coughing or a runny nose should not handle food or food-contact items.

  20. 第20题，共25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.

  21. 第21题，共25题

    What is the temperature danger zone in the FDA Food Code?
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    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.

  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

    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.

  24. 第24题，共25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.

  25. 第25题，共25题

    What must food workers wear to keep hair out of food?
    显示答案

    答案: B. A hat, hair covering, hairnet or beard restraint

    The Food Code requires effective hair restraints for food employees who work with exposed food.

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