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

New Mexico 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
  • 新墨西哥州
  • 130道题
  • 核对于2026年10月10日

  1. 第1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.

  2. 第2题，共25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.

  3. 第3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.

  4. 第4题，共25题

    Why is norovirus a big concern in restaurants?
    显示答案

    答案: D. It spreads very easily from the hands of sick workers to food

    Norovirus is very contagious. Workers with vomiting or diarrhea must stay home, and good handwashing helps stop the spread.

  5. 第5题，共25题

    Where should cleaning chemicals be stored?
    显示答案

    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.

  6. 第6题，共25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.

  8. 第8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.

  9. 第9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.

  10. 第10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.

  11. 第11题，共25题

    A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?
    显示答案

    答案: D. Tell the person in charge

    The person in charge needs to know about exposure so they can decide whether the worker must be restricted.

  12. 第12题，共25题

    Which of these is a chemical hazard?
    显示答案

    答案: A. Cleaning liquid that drips onto food

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

  13. 第13题，共25题

    Which is the right way to dry your hands after washing?
    显示答案

    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.

  14. 第14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?
    显示答案

    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.

  15. 第15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.

  16. 第16题，共25题

    What is the minimum total time for washing your hands?
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    显示答案

    答案: B. 20 seconds

    The whole handwashing process should take at least 20 seconds.

  17. 第17题，共25题

    A customer asks if a dish contains peanuts and you are not sure. What should you do?
    显示答案

    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.

  18. 第18题，共25题

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

    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

    A delivery of cold TCS food arrives. What temperature should it be?
    显示答案

    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.

  20. 第20题，共25题

    In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?
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    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.

  21. 第21题，共25题

    Which is a safe way to cool a large pot of soup?
    显示答案

    答案: B. Divide it into shallow pans and stir it in an ice bath

    Large, deep containers cool too slowly. Shallow pans, ice baths, ice paddles and blast chillers speed up cooling.

  22. 第22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.

  23. 第23题，共25题

    What is jaundice?
    显示答案

    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.

  24. 第24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.

  25. 第25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.

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