New Mexico Food Handler Practice Test 2026：第4套练习测试

1. 第1题，共25题

   What is the correct order for cleaning and sanitizing a food-contact surface?

   • ASanitize, wash, rinse, towel-dry
   • BWash, rinse, sanitize, air-dry
   • CRinse, sanitize, wash, air-dry
   • DWash, sanitize, rinse, towel-dry
   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.

2. 第2题，共25题

   What is a foodborne illness?

   • AA sickness caused by eating or drinking contaminated food or drinks
   • BA stomach ache caused by eating too quickly
   • CA skin rash caused by touching cleaning chemicals
   • DAn allergy to the smell of cooking food
   显示答案

   答案: A. A sickness caused by eating or drinking contaminated food or drinks

   A foodborne illness happens when someone eats or drinks food that carries harmful germs, toxins or chemicals.

3. 第3题，共25题

   A whole beef roast can be cooked to 145°F if it is held at that temperature for how long?

   • A15 seconds
   • B30 minutes
   • C4 minutes
   • D1 second
   显示答案

   答案: C. 4 minutes

   The Food Code allows whole meat roasts to be cooked to 145°F for 4 minutes, or to other time and temperature combinations.

4. 第4题，共25题

   In this handwashing diagram, what is step 6?

   • AAdd soap
   • BWet both hands
   • CRinse under running water
   • DTurn off the tap using the paper towel
   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

   How many major food allergens are recognized in the United States?

   • A14
   • B6
   • C12
   • D9
   显示答案

   答案: D. 9

   The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.

6. 第6题，共25题

   In this diagram, which marker shows the temperature danger zone?

   • AMarker 3
   • BMarker 4
   • CMarker 2
   • DMarker 1
   显示答案

   答案: C. Marker 2

   Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

7. 第7题，共25题

   Who publishes the Food Code that most states base their food safety rules on?

   • AThe Internal Revenue Service
   • BThe U.S. Department of Transportation
   • CEach restaurant owner
   • DThe U.S. Food and Drug Administration (FDA)
   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.

8. 第8题，共25题

   In this cooling diagram, what does marker 2 show?

   • AHolding food at 135°F
   • BCooling from 70°F to 41°F within the next 4 hours
   • CReheating food to 165°F
   • DCooling from 135°F to 70°F within 2 hours
   显示答案

   答案: B. Cooling from 70°F to 41°F within the next 4 hours

   Marker 2 is the second stage: from 70°F down to 41°F within 4 more hours, so the total is no more than 6 hours.

9. 第9题，共25题

   Where should food workers wash their hands?

   • AIn the food prep sink
   • BIn the three-compartment dish sink
   • COnly at a sink set aside for handwashing
   • DIn the mop sink
   显示答案

   答案: C. Only at a sink set aside for handwashing

   Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.

10. 第10题，共25题

    What must you do after thawing raw meat in a microwave?

    • AStore it in the cooler for 2 days first
    • BCook it right away
    • CPut it back in the freezer
    • DLeave it on the counter until dinner service
    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.

11. 第11题，共25题

    Which of these is a physical hazard?

    • ANorovirus on a worker's hands
    • BSalmonella bacteria on raw chicken
    • CSanitizer that splashed into soup
    • DA piece of broken glass in a salad
    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.

12. 第12题，共25题

    Which item is approved as a sanitizer in many food establishments?

    • AChlorine bleach mixed to the right strength
    • BHot tap water at 100°F
    • CDish soap
    • DVinegar from the kitchen
    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.

13. 第13题，共25题

    Which is a safe way to thaw a frozen turkey?

    • AIn the refrigerator
    • BIn a sink of hot water
    • COn the counter overnight
    • DOutside in the sun
    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.

14. 第14题，共25题

    Which delivery should you refuse?

    • AA case of cans that are dented and swollen
    • BCold milk at 38°F
    • CFrozen food that is frozen solid
    • DSealed boxes with no damage
    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.

15. 第15题，共25题

    Where should you place the tip of a probe thermometer to check a piece of meat?

    • ATouching the bottom of the pan
    • BTouching the bone
    • CJust under the surface
    • DIn the center of the thickest part
    显示答案

    答案: D. In the center of the thickest part

    The thickest part heats last. Bones and pans can give a false reading.

16. 第16题，共25题

    Which is a sign that pests may be in the kitchen?

    • AA full soap dispenser
    • BA clean floor
    • CCold food at 38°F
    • DDroppings and gnaw marks
    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.

17. 第17题，共25题

    Which symptom must a food worker report to the person in charge?

    • AA mild headache
    • BSore muscles from exercise
    • CTired eyes
    • DVomiting
    显示答案

    答案: D. Vomiting

    Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.

18. 第18题，共25题

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

    • AThey can work if they wear a mask
    • BThey should be excluded from working with food
    • CThey can work if they drink hot tea
    • DThey can work with raw food only
    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.

19. 第19题，共25题

    What does the 2026 FDA Food Code require food businesses to do about employee illness?

    • ALet sick workers decide for themselves
    • BTest every employee for illness every day
    • CKeep a written employee illness policy
    • DReport every cold to the FDA
    显示答案

    答案: C. Keep a written employee illness policy

    The 2026 Food Code added a requirement for a documented employee illness policy.

20. 第20题，共25题

    In this diagram, what does marker 4 show?

    • A135°F, the hot holding temperature
    • B41°F, the cold holding temperature
    • C32°F, the freezing point of water
    • D165°F, the cooking temperature for poultry and reheated food
    显示答案

    答案: D. 165°F, the cooking temperature for poultry and reheated food

    Marker 4 is the green line at 165°F, used for poultry, stuffed foods and reheating food for hot holding.

21. 第21题，共25题

    Which tool should be used to scoop ice for drinks?

    • AA clean ice scoop with a handle
    • BBare hands
    • CA coffee mug
    • DA drinking glass
    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.

22. 第22题，共25题

    How should dishes dry after sanitizing?

    • ADry with a cloth towel
    • BAir-dry
    • CDry with your apron
    • DRinse again and wipe
    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.

23. 第23题，共25题

    A worker vomits in the dining room. What should be used to clean it up?

    • AA disinfectant that works against norovirus, following written cleanup steps
    • BA dry mop only
    • CPlain water and a towel
    • DThe same sanitizer used on cutting boards
    显示答案

    答案: A. A disinfectant that works against norovirus, following written cleanup steps

    Kitchen sanitizers do not kill norovirus well. Follow the written procedure and use a disinfectant that works against norovirus.

24. 第24题，共25题

    At what temperature must hot TCS food be held?

    • A120°F or hotter
    • B100°F or hotter
    • C135°F or hotter
    • D110°F or hotter
    显示答案

    答案: C. 135°F or hotter

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

25. 第25题，共25题

    The power goes out and the walk-in cooler stops working. What should the person in charge do?

    • AOpen the cooler often to check the food
    • BContact the health department and check whether the food stayed at safe temperatures
    • CMove all food to the counter
    • DKeep serving food as normal
    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.

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