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Oregon Food Handler Card Practice Test 2026：第4套练习测试

Oregon Food Handler Card Practice Test 练习测试第4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

    In this handwashing diagram, what is step 6?
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    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.

  2. 第2题，共25题

    What must you do when cooking raw meat, poultry, fish or eggs in a microwave?
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    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.

  3. 第3题，共25题

    Who should apply pesticides in a food establishment?
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    答案: C. A licensed pest control operator

    Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

  4. 第4题，共25题

    Which of these is one of the major food allergens?
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    答案: B. Sesame

    Sesame became the ninth major food allergen in the United States in 2023.

  5. 第5题，共25题

    What is "active managerial control"?
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    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.

  6. 第6题，共25题

    Which jewelry may a food worker wear on the hands and arms while preparing food?
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    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.

  7. 第7题，共25题

    What should you do before putting on single-use gloves?
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    答案: C. Wash your hands

    Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

  8. 第8题，共25题

    Which of these is a physical hazard?
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    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.

  9. 第9题，共25题

    How long must shellfish tags for oysters, clams and mussels be kept?
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    答案: B. 90 days

    Keep shellfish identification tags for 90 days so the source can be traced if people get sick.

  10. 第10题，共25题

    What is the minimum internal cooking temperature for ground beef in the Food Code?
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    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.

  11. 第11题，共25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?
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    答案: A. 24 hours

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

  12. 第12题，共25题

    What is the minimum internal cooking temperature for a fish fillet?
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    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.

  13. 第13题，共25题

    What is cross-contamination?
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    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.

  14. 第14题，共25题

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

  15. 第15题，共25题

    Where should you place the tip of a probe thermometer to check a piece of meat?
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    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 of these is a chemical hazard?
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    答案: A. Cleaning liquid that drips onto food

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

  17. 第17题，共25题

    Which is the right way to dry your hands after washing?
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    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.

  18. 第18题，共25题

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?
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    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.

  19. 第19题，共25题

    Where should wet wiping cloths be kept between uses?
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    答案: B. In a container of sanitizer solution

    Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

  20. 第20题，共25题

    A worker is sneezing and has a runny nose. What should they do?
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    答案: C. Not work with exposed food, utensils or food-contact surfaces

    Workers with sneezing, coughing or a runny nose should not handle food or food-contact items.

  21. 第21题，共25题

    What is the total time allowed to cool cooked food from 135°F to 41°F?
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    答案: A. 6 hours

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

  22. 第22题，共25题

    What is the minimum total time for washing your hands?
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    答案: B. 20 seconds

    The whole handwashing process should take at least 20 seconds.

  23. 第23题，共25题

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

  24. 第24题，共25题

    At what temperature must cold TCS food be held?
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    答案: B. 41°F or colder

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

  25. 第25题，共25题

    Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?
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    答案: B. Within 4 hours

    TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.

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