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Oregon Food Handler Card Practice Test 2026：第6套练习测试

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

  1. 第1题，共20题

    Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?
    显示答案

    答案: A. It starts at 41°F or colder and never goes above 70°F

    The 6-hour option for cold food only works if the food starts at 41°F or colder and stays at 70°F or below.

  2. 第2题，共20题

    Why is norovirus a big concern in restaurants?
    显示答案

    答案: D. It spreads very easily from the hands of sick workers to food

    Norovirus is very contagious. Workers with vomiting or diarrhea must stay home, and good handwashing helps stop the spread.

  3. 第3题，共20题

    A customer asks if a dish contains peanuts and you are not sure. What should you do?
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    答案: B. Ask the chef or manager and check the ingredients before answering

    Never guess about allergens. Check with the person who knows the recipe and ingredients.

  4. 第4题，共20题

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

  5. 第5题，共20题

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
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    答案: B. 165°F

    Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.

  6. 第6题，共20题

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

  7. 第7题，共20题

    A delivery of cold TCS food arrives. What temperature should it be?
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    答案: A. 41°F or colder

    Check deliveries on arrival. Cold TCS food should be at 41°F or colder, and frozen food should still be frozen.

  8. 第8题，共20题

    What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?
    显示答案

    答案: B. 145°F for 15 seconds

    Eggs cooked for immediate service must reach 145°F for 15 seconds.

  9. 第9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.

  10. 第10题，共20题

    Under the Food Code, cooked food must cool from 135°F to 70°F within how long?
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    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.

  11. 第11题，共20题

    What must you do after thawing raw meat in a microwave?
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    答案: B. Cook it right away

    Food thawed in a microwave may get warm in spots, so it must be cooked immediately.

  12. 第12题，共20题

    In a three-compartment sink, what is in the third compartment?
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    答案: C. Sanitizer

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

  13. 第13题，共20题

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
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    答案: B. 165°F

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

  14. 第14题，共20题

    When should sanitizer solution in a bucket be changed?
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    答案: B. When it is dirty, cloudy or too weak

    Food and dirt use up sanitizer. Replace it when it looks dirty or tests too weak.

  15. 第15题，共20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.

  16. 第16题，共20题

    Can an empty sanitizer bottle be washed and used to store salad dressing?
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    答案: B. No, chemical containers must never be reused for food

    Never reuse chemical containers for food, and never put chemicals in food containers.

  17. 第17题，共20题

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

  18. 第18题，共20题

    What is the difference between cleaning and sanitizing?
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    答案: C. Cleaning removes food and dirt; sanitizing reduces germs to safe levels

    Clean first with soap and water, then sanitize with heat or an approved chemical.

  19. 第19题，共20题

    What is cross-contact?
    显示答案

    答案: A. When an allergen gets into a food that should not contain it

    Shared gloves, utensils, cutting boards and fryer oil can move allergens into allergen-free food.

  20. 第20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.

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