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

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

  1. 第1题，共20题

    How high above the floor must food be stored?
    显示答案

    答案: A. At least 6 inches

    The Food Code requires food to be stored at least 6 inches above the floor to protect it from dirt, water and pests.

  2. 第2题，共20题

    When should you change single-use gloves?
    显示答案

    答案: A. When they are torn, dirty or you change tasks

    Change gloves when they rip or get dirty, and after handling raw meat before touching ready-to-eat food.

  3. 第3题，共20题

    A customer asks if a dish contains peanuts and you are not sure. What should you do?
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    答案: B. Ask the chef or manager and check the ingredients before answering

    Never guess about allergens. Check with the person who knows the recipe and ingredients.

  4. 第4题，共20题

    A delivery of cold TCS food arrives. What temperature should it be?
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    答案: A. 41°F or colder

    Check deliveries on arrival. Cold TCS food should be at 41°F or colder, and frozen food should still be frozen.

  5. 第5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.

  6. 第6题，共20题

    Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?
    显示答案

    答案: B. Within 4 hours

    TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.

  7. 第7题，共20题

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
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    答案: B. 155°F for 17 seconds

    Injecting or tenderizing pushes germs from the surface into the meat, so it must reach 155°F for 17 seconds.

  8. 第8题，共20题

    Which jewelry may a food worker wear on the hands and arms while preparing food?
    显示答案

    答案: A. A plain ring, such as a wedding band

    The Food Code allows only a plain ring, and medically necessary devices, on the hands and arms.

  9. 第9题，共20题

    What should you do before putting on single-use gloves?
    显示答案

    答案: C. Wash your hands

    Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

  10. 第10题，共20题

    Which of these is a physical hazard?
    显示答案

    答案: D. A piece of broken glass in a salad

    A physical hazard is an object, such as glass, metal, a staple or a bandage, that ends up in food.

  11. 第11题，共20题

    Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?
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    答案: B. 135°F

    Plant foods cooked for hot holding must reach at least 135°F.

  12. 第12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.

  13. 第13题，共20题

    In a three-compartment sink, what is in the third compartment?
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    答案: C. Sanitizer

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

  14. 第14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.

  15. 第15题，共20题

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
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    答案: B. 165°F

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

  16. 第16题，共20题

    Which of these is a chemical hazard?
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    答案: A. Cleaning liquid that drips onto food

    Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.

  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

    How close to the true temperature must a food thermometer in Fahrenheit read?
    显示答案

    答案: D. Within 2°F

    The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.

  19. 第19题，共20题

    At what temperature must hot TCS food be held?
    显示答案

    答案: C. 135°F or hotter

    Hot holding means keeping TCS food at 135°F or hotter.

  20. 第20题，共20题

    Can single-use gloves be washed and used again?
    显示答案

    答案: A. No, throw them away after one use

    Single-use gloves are used once and then thrown away.

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