Jefferson County, AL Food Handler Practice Test 2026: Practice test 3

1. Question 1 of 25

   What does FIFO mean when storing food?

   • AFill it full, then order
   • BFreeze it fast, then open it
   • CFish in front, other foods behind
   • DFirst in, first out: use older food before newer food
   Show answer

   Answer: D. First in, first out: use older food before newer food

   Put new deliveries behind older stock so the older food is used first.

2. Question 2 of 25

   Where should cleaning chemicals be stored?

   • ABelow and away from food and food-contact surfaces
   • BIn empty food containers
   • CNext to the spices
   • DOn a shelf above the prep table
   Show answer

   Answer: A. Below and away from food and food-contact surfaces

   Chemicals should be stored where they cannot drip or spill onto food, such as on a lower shelf in a separate area.

3. Question 3 of 25

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

   • ALeave it open so it heals faster
   • BKeep working without telling anyone
   • CCover it with a bandage and wear a single-use glove over it
   • DCover it with tape only
   Show answer

   Answer: 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.

4. Question 4 of 25

   When should you change single-use gloves?

   • AWhen they are torn, dirty or you change tasks
   • BOnce every 8 hours
   • COnly when a customer asks
   • DOnly at the end of the shift
   Show answer

   Answer: 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.

5. Question 5 of 25

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

   • AA full soap dispenser
   • BA clean floor
   • CCold food at 38°F
   • DDroppings and gnaw marks
   Show answer

   Answer: D. Droppings and gnaw marks

   Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.

6. Question 6 of 25

   Raw shell eggs may be received at an air temperature of no more than what?

   • A55°F
   • B45°F
   • C65°F
   • D70°F
   Show answer

   Answer: B. 45°F

   The Food Code allows raw shell eggs to be received in refrigerated equipment at an air temperature of 45°F or colder.

7. Question 7 of 25

   What is a foodborne illness?

   • AA sickness caused by eating or drinking contaminated food or drinks
   • BA stomach ache caused by eating too quickly
   • CA skin rash caused by touching cleaning chemicals
   • DAn allergy to the smell of cooking food
   Show answer

   Answer: A. A sickness caused by eating or drinking contaminated food or drinks

   A foodborne illness happens when someone eats or drinks food that carries harmful germs, toxins or chemicals.

8. Question 8 of 25

   Which is a safe way to thaw a frozen turkey?

   • AIn the refrigerator
   • BIn a sink of hot water
   • COn the counter overnight
   • DOutside in the sun
   Show answer

   Answer: A. In the refrigerator

   Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.

9. Question 9 of 25

   Can hand sanitizer be used instead of washing your hands?

   • AYes, but only after handling raw meat or eggs
   • BNo, it can only be used after washing hands
   • CYes, it works just as well
   • DYes, if your hands look clean
   Show answer

   Answer: B. No, it can only be used after washing hands

   Hand antiseptics are not a substitute for handwashing. Use them only after washing, if at all.

10. Question 10 of 25

    Where should food workers wash their hands?

    • AIn the food prep sink
    • BIn the three-compartment dish sink after rinsing
    • COnly at a sink set aside for handwashing
    • DIn the mop sink
    Show answer

    Answer: C. Only at a sink set aside for handwashing

    Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.

11. Question 11 of 25

    When thawing food under running water, what must the water be like?

    • ARunning and at least 100°F
    • BStill and salty
    • CStill and hot
    • DRunning and 70°F or colder
    Show answer

    Answer: 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.

12. Question 12 of 25

    What is the difference between cleaning and sanitizing?

    • AThey mean the same thing
    • BCleaning kills germs; sanitizing removes dirt
    • CCleaning removes food and dirt; sanitizing reduces germs to safe levels
    • DSanitizing is only for floors
    Show answer

    Answer: 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.

13. Question 13 of 25

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

    • AA college degree in chemistry
    • BFood protection manager certification
    • CA commercial driver's license
    • DA pest control license
    Show answer

    Answer: 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.

14. Question 14 of 25

    What is the minimum total time for washing your hands?

    • A10 seconds
    • B20 seconds
    • C5 seconds
    • D2 minutes
    Show answer

    Answer: B. 20 seconds

    The whole handwashing process should take at least 20 seconds.

15. Question 15 of 25

    What is cross-contact?

    • AWhen an allergen gets into a food that should not contain it
    • BWhen two hot dishes touch on a plate
    • CWhen a server touches a customer's hand
    • DWhen food is cooked twice
    Show answer

    Answer: 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.

16. Question 16 of 25

    The 2026 FDA Food Code added training on food defense. What is food defense?

    • AProtecting food from being contaminated on purpose
    • BKeeping prices low
    • CKeeping food warm during delivery
    • DDefending a restaurant in court
    Show answer

    Answer: A. Protecting food from being contaminated on purpose

    Food defense is about preventing intentional contamination of food, for example by limiting access to food areas.

17. Question 17 of 25

    Which conditions help bacteria grow fastest?

    • ABright light and wind
    • BWarm temperatures, moisture and time
    • CFreezing temperatures and very dry air
    • DVery hot temperatures above 165°F
    Show answer

    Answer: B. Warm temperatures, moisture and time

    Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.

18. Question 18 of 25

    At what temperature must hot TCS food be held?

    • A120°F or hotter
    • B100°F or hotter
    • C135°F or hotter
    • D110°F or hotter
    Show answer

    Answer: C. 135°F or hotter

    Hot holding means keeping TCS food at 135°F or hotter.

19. Question 19 of 25

    A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?

    • AWash their hands one extra time
    • BSay nothing unless they feel sick
    • CTake the next week off without telling anyone
    • DTell the person in charge
    Show answer

    Answer: 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.

20. Question 20 of 25

    Which delivery should you refuse?

    • AA case of cans that are dented and swollen
    • BCold milk at 38°F
    • CFrozen food that is frozen solid
    • DSealed boxes with no damage
    Show answer

    Answer: A. A case of cans that are dented and swollen

    Swollen or badly damaged cans can mean the food inside is unsafe. Packages should be sealed and undamaged.

21. Question 21 of 25

    Which is a safe way to cool a large pot of soup?

    • ALeave it on the counter overnight
    • BDivide it into shallow pans and stir it in an ice bath
    • CPut the whole pot in the cooler with a tight lid on top
    • DWrap the pot in towels to keep heat in
    Show answer

    Answer: B. Divide it into shallow pans and stir it in an ice bath

    Large, deep containers cool too slowly. Shallow pans, ice baths, ice paddles and blast chillers speed up cooling.

22. Question 22 of 25

    A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?

    • AOffer them a free dessert
    • BGive them a glass of water and wait
    • CCall 911 right away
    • DTell them to drive to a clinic
    Show answer

    Answer: C. Call 911 right away

    A severe allergic reaction can be life-threatening. Call 911 immediately.

23. Question 23 of 25

    What should you do to a probe thermometer before and after each use?

    • AClean and sanitize it
    • BStore it in your pocket
    • CWipe it on your apron
    • DRun it under hot water only
    Show answer

    Answer: A. Clean and sanitize it

    Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.

24. Question 24 of 25

    A cook has had diarrhea since last night. What should happen?

    • AThey can work at the grill but not the salad station
    • BThey can work if they wash their hands more
    • CThey can work if they wear gloves
    • DThey must not work with food until they have been symptom-free for at least 24 hours
    Show answer

    Answer: D. They must not work with food until they have been symptom-free for at least 24 hours

    Workers with vomiting or diarrhea are excluded from work and can return once symptoms have been gone for at least 24 hours.

25. Question 25 of 25

    Can single-use gloves be washed and used again?

    • ANo, throw them away after one use
    • BYes, if they are washed with soap
    • CYes, if they are rinsed in sanitizer
    • DYes, but only on the same day
    Show answer

    Answer: A. No, throw them away after one use

    Single-use gloves are used once and then thrown away.

Keyboard: 1–4 to answer, Enter for the next question.

The real test: Set by the county-approved course