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

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

  1. 第1题，共25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.

  2. 第2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.

  3. 第3题，共25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.

  4. 第4题，共25题

    What should you do to a probe thermometer before and after each use?
    显示答案

    答案: A. Clean and sanitize it

    Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.

  5. 第5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.

  6. 第6题，共25题

    In a three-compartment sink, what is in the third compartment?
    显示答案

    答案: C. Sanitizer

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

  7. 第7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.

  8. 第8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.

  9. 第9题，共25题

    Where may a restaurant get its food?
    显示答案

    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.

  10. 第10题，共25题

    Who is responsible for food safety during a shift under the Food Code?
    显示答案

    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.

  11. 第11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.

  12. 第12题，共25题

    In this diagram, which marker shows where the tip of the probe should be?
    1234
    显示答案

    答案: C. Marker 1

    Marker 1 is the center of the thickest part. Markers 2 and 3 are the bone and the tray, which the probe must not touch.

  13. 第13题，共25题

    Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?
    显示答案

    答案: B. 135°F

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

  14. 第14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.

  15. 第15题，共25题

    Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?
    显示答案

    答案: D. Frozen at -4°F or colder for 7 days

    The Food Code requires parasite destruction by freezing, for example at -4°F or colder for 7 days, unless the fish is exempt.

  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 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.

  18. 第18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.

  19. 第19题，共25题

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
    显示答案

    答案: B. 165°F

    Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.

  20. 第20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.

  21. 第21题，共25题

    What does TCS food mean?
    显示答案

    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.

  22. 第22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.

  23. 第23题，共25题

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

    答案: B. 41°F or colder

    Cold holding means keeping TCS food at 41°F or colder.

  24. 第24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.

  25. 第25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.

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