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Oregon Food Handler Card Practice Test 2026：第3套练习测试

Oregon Food Handler Card 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
  • 俄勒冈州
  • 130道题
  • 核对于2026年10月10日

  1. 第1题，共25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.

  2. 第2题，共25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.

  3. 第3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.

  4. 第4题，共25题

    A cook has had diarrhea since last night. What should happen?
    显示答案

    答案: D. They must not work with food until they have been symptom-free for at least 24 hours

    Workers with vomiting or diarrhea are excluded from work and can return once symptoms have been gone for at least 24 hours.

  5. 第5题，共25题

    Which step helps prevent allergen cross-contact when making an allergy-safe meal?
    显示答案

    答案: B. Wash hands, change gloves and use clean, sanitized equipment

    Clean tools and surfaces, fresh gloves and clean hands keep allergens out of food meant to be allergen-free.

  6. 第6题，共25题

    Leftover cooked food that will be held hot must be reheated to what temperature?
    显示答案

    答案: A. 165°F for 15 seconds

    Cooked and cooled TCS food that will be hot held must be reheated to 165°F for 15 seconds.

  7. 第7题，共25题

    When must a food worker wash their hands?
    显示答案

    答案: A. After touching their hair or face

    Wash after touching hair or face, using the restroom, handling raw meat, taking out garbage, eating, drinking, smoking, and more.

  8. 第8题，共25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.

  9. 第9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.

  10. 第10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.

  11. 第11题，共25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.

  12. 第12题，共25题

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
    显示答案

    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.

  13. 第13题，共25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.

  14. 第14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.

  15. 第15题，共25题

    In this diagram, which marker shows the temperature danger zone?
    °F21241°135°165°1234
    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.

  16. 第16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.

  17. 第17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.

  18. 第18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.

  19. 第19题，共25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.

  20. 第20题，共25题

    When thawing food under running water, what must the water be like?
    显示答案

    答案: D. Running and 70°F or colder

    Food must be fully under cold running water at 70°F or colder, in a food prep sink.

  21. 第21题，共25题

    Where should food workers wash their hands?
    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.

  22. 第22题，共25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.

  23. 第23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.

  24. 第24题，共25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.

  25. 第25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.

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