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Utah Food Handler Permit Practice Test 2026：第4套练习测试

Utah Food Handler Permit 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
  • 犹他州
  • 132道题
  • 核对于2026年10月10日

  1. 第1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.

  2. 第2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.

  3. 第3题，共25题

    Which group of people is most likely to get very sick from a foodborne illness?
    显示答案

    答案: D. Young children, older adults, pregnant women and people with weak immune systems

    These groups are called a highly susceptible population (HSP). Their bodies have a harder time fighting off germs.

  4. 第4题，共25题

    Where may a restaurant get its food?
    显示答案

    答案: A. From an approved, licensed source

    Food must come from approved sources that follow food safety laws. Food made in a private home is not allowed unless the law permits it.

  5. 第5题，共25题

    How long should you scrub your hands with soap during handwashing?
    显示答案

    答案: A. 10 to 15 seconds

    Scrub for 10 to 15 seconds, including between fingers, under fingernails and wrists, as part of the 20-second wash.

  6. 第6题，共25题

    A delivery of cold TCS food arrives. What temperature should it be?
    显示答案

    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.

  7. 第7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.

  8. 第8题，共25题

    Who should apply pesticides in a food establishment?
    显示答案

    答案: C. A licensed pest control operator

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

  9. 第9题，共25题

    When should sanitizer solution in a bucket be changed?
    显示答案

    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.

  10. 第10题，共25题

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

  11. 第11题，共25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.

  12. 第12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.

  13. 第13题，共25题

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

  14. 第14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.

  15. 第15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.

  16. 第16题，共25题

    Which of these is a physical hazard?
    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.

  17. 第17题，共25题

    How close to the true temperature must a food thermometer in Fahrenheit read?
    显示答案

    答案: D. Within 2°F

    The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.

  18. 第18题，共25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.

  19. 第19题，共25题

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
    显示答案

    答案: B. 165°F

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

  20. 第20题，共25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.

  21. 第21题，共25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.

  22. 第22题，共25题

    Where should you place the tip of a probe thermometer to check a piece of meat?
    1234
    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.

  23. 第23题，共25题

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
    显示答案

    答案: A. No, they must use utensils, deli tissue or single-use gloves

    Bare hands can spread germs. Ready-to-eat food will not be cooked again, so it must be handled with gloves or utensils.

  24. 第24题，共25题

    Which tool should be used to scoop ice for drinks?
    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.

  25. 第25题，共25题

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

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