PassEveryTest
中文

Utah Food Handler Permit Practice Test 2026：第6套练习测试

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

  1. 第1题，共20题

    A food worker has a small cut on a finger. What should they do?
    显示答案

    答案: C. Cover it with a bandage and wear a single-use glove over it

    A bandage plus a glove keeps germs from the wound out of food. Tell the person in charge about an infected wound.

  2. 第2题，共20题

    How do you check that a thermometer is accurate using the ice-point method?
    显示答案

    答案: C. Put it in a cup of crushed ice and water; it should read 32°F

    In a glass of ice and water, an accurate thermometer reads 32°F. If not, adjust or replace it.

  3. 第3题，共20题

    A pan of chili on the steam table reads 128°F. What is the problem?
    显示答案

    答案: B. It is below 135°F, so it is in the danger zone

    Hot held food must stay at 135°F or hotter. At 128°F it is in the danger zone, so follow your manager's corrective action.

  4. 第4题，共20题

    When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?
    显示答案

    答案: A. A written consumer advisory

    A consumer advisory tells customers that eating raw or undercooked meat, seafood or eggs may increase their risk of foodborne illness.

  5. 第5题，共20题

    In this cooling diagram, what does marker 2 show?
    01234561357041°F2412
    显示答案

    答案: B. Cooling from 70°F to 41°F within the next 4 hours

    Marker 2 is the second stage: from 70°F down to 41°F within 4 more hours, so the total is no more than 6 hours.

  6. 第6题，共20题

    What is the correct order for cleaning and sanitizing a food-contact surface?
    显示答案

    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

    What is the difference between cleaning and sanitizing?
    显示答案

    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.

  8. 第8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.

  9. 第9题，共20题

    At what temperature must cold TCS food be held?
    显示答案

    答案: B. 41°F or colder

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

  10. 第10题，共20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.

  11. 第11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.

  12. 第12题，共20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20题

    In this diagram, what does marker 4 show?
    °F21241°135°165°1234
    显示答案

    答案: D. 165°F, the cooking temperature for poultry and reheated food

    Marker 4 is the green line at 165°F, used for poultry, stuffed foods and reheating food for hot holding.

  14. 第14题，共20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.

  15. 第15题，共20题

    Which item is approved as a sanitizer in many food establishments?
    显示答案

    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.

  16. 第16题，共20题

    Who publishes the Food Code that most states base their food safety rules on?
    显示答案

    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.

  17. 第17题，共20题

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
    显示答案

    答案: B. Food protection manager certification

    The Food Code requires at least one employee with supervisory and management responsibility to be a certified food protection manager.

  18. 第18题，共20题

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

    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.

  19. 第19题，共20题

    Which equipment should you use to reheat food for hot holding?
    显示答案

    答案: D. A stove, oven or microwave

    Hot holding equipment heats food too slowly. Reheat quickly on a stove, in an oven or in a microwave, then move it to hot holding.

  20. 第20题，共20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.

相关测试