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

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

  1. 第1题，共20题

    Within how long must leftovers be reheated to 165°F for hot holding?
    显示答案

    答案: B. 2 hours

    Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.

  2. 第2题，共20题

    What is "active managerial control"?
    显示答案

    答案: B. Managers setting procedures, training staff and checking that food safety steps are followed

    Active managerial control means managers take charge of food safety with written procedures, training and monitoring.

  3. 第3题，共20题

    Ready-to-eat TCS food made in house must be date marked if it will be kept in the refrigerator longer than how long?
    显示答案

    答案: A. 24 hours

    Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.

  4. 第4题，共20题

    Who should a food worker tell when they are sick?
    显示答案

    答案: D. The person in charge

    Food workers must report certain symptoms and diagnoses to the person in charge so the right action can be taken.

  5. 第5题，共20题

    Under time as a public health control, how long can TCS food be kept without temperature control before it must be served or thrown out?
    显示答案

    答案: A. 4 hours

    When a written plan uses time instead of temperature, the food is marked and must be used or discarded within 4 hours.

  6. 第6题，共20题

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
    123456
    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20题

    Where may food workers eat, drink or smoke?
    显示答案

    答案: B. Only in a designated area away from food and equipment

    Eating, drinking and tobacco use belong in a set area where they cannot contaminate food. Wash hands afterward.

  8. 第8题，共20题

    Which of these is a TCS food that must be kept cold once prepared?
    显示答案

    答案: C. Cut melon

    Once melons are cut, germs can grow on the moist flesh, so cut melon must be kept at 41°F or colder.

  9. 第9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.

  10. 第10题，共20题

    What is the minimum internal cooking temperature for a fish fillet?
    显示答案

    答案: A. 145°F for 15 seconds

    Fish, seafood, and steaks or chops of beef, pork, veal and lamb must reach 145°F for 15 seconds.

  11. 第11题，共20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.

  12. 第12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.

  13. 第13题，共20题

    Under the Food Code, a handwashing sink must provide water at what temperature?
    显示答案

    答案: A. At least 100°F

    Handwashing sinks must supply warm water at 100°F or more.

  14. 第14题，共20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.

  15. 第15题，共20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.

  16. 第16题，共20题

    What is the minimum internal cooking temperature for ground beef in the Food Code?
    显示答案

    答案: B. 155°F for 17 seconds

    Ground meat such as hamburgers and sausage must reach 155°F for 17 seconds, because grinding spreads germs through the meat.

  17. 第17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.

  18. 第18题，共20题

    What is the temperature danger zone in the FDA Food Code?
    °F21241°135°165°1234
    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.

  19. 第19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.

  20. 第20题，共20题

    What is the total time allowed to cool cooked food from 135°F to 41°F?
    01234561357041°F2412
    显示答案

    答案: A. 6 hours

    Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.

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