10 exam-style questions with answers and explanations, straight from our 1,030-question bank. Tap an answer to check yourself. When you're ready, take the scored version in the free practice test.
These 10 free UT-FH questions are organized by exam domain, so you can see how each part of the Utah Food Handler Permit Exam blueprint is tested. Reveal the answer and explanation under each question.
A deli places cold pasta salad under a written six-hour time-as-a-public-health-control procedure. It is 39°F at 10:00 a.m., marked to be discarded at 4:00 p.m., and measures 68°F at 3:00 p.m. What is the correct decision?
Correct answer: B - Continue service until 4:00 p.m., provided it never exceeds 70°F.
A pan of chili begins cooling at 135°F at 2:00 p.m. It reaches 69°F at 3:40 p.m. and 43°F at 7:45 p.m. Which evaluation is accurate?
Correct answer: D - It met the first stage and has until 8:00 p.m. to reach 41°F or less.
A cook prepares chicken on Tuesday and opens a commercially processed dressing on Thursday. The two are combined on Friday and held at 39°F without freezing. When Tuesday one week after the chicken was prepared arrives, what should be done with any remaining salad?
Correct answer: A - Discard it; the chicken preparation date makes this Day 8.
A sealed, reduced-oxygen package of frozen salmon is scheduled to thaw overnight in a walk-in cooler at 38°F. How should the food handler prepare it for thawing?
Correct answer: C - Remove the fish from its package before refrigerated thawing.
A restaurant serves raw oysters purchased from a recreational harvester. A guest with chronic liver disease later develops severe foodborne illness. Which pathogen-control pairing most directly fits this event?
Correct answer: B - Vibrio species - marine shellfish; approved source and thorough cooking
At a grill station, four foods have just been temperature-checked. Which one has met its minimum cooking standard?
Correct answer: C - A hamburger reaching 160°F throughout
A cook reheats commercially processed, packaged, ready-to-eat cheese sauce for hot holding. It reaches 138°F throughout before being transferred to a preheated steam table. What should the cook do?
Correct answer: A - Transfer it to hot holding; 138°F meets the 135°F standard.
A walk-in cooler has four available shelves. Which top-to-bottom arrangement best controls raw-food drip and reflects required cooking temperatures?
Correct answer: D - Cheesecake, salmon, ground beef, chicken
Seconds after tasting a dessert, a guest develops wheezing, a hoarse voice, and visible tongue swelling. What is the food handler's first priority?
Correct answer: B - Call emergency services and alert the person in charge.
A cheese slice is placed on a burger ordered for a guest with a milk allergy. The server notices before the plate leaves the kitchen. Which correction protects the guest?
Correct answer: C - Remake it from verified ingredients using clean hands, gloves, and equipment.
The UT-FH exam also covers these domains. Drill them in the full free practice test:
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