Alaska Food Worker Card Practice Test 2026: Practice test 2

1. Question 1 of 25

   How long must shellfish tags for oysters, clams and mussels be kept?

   • A7 days
   • B90 days
   • C30 days
   • D1 year
   Show answer

   Answer: B. 90 days

   Keep shellfish identification tags for 90 days so the source can be traced if people get sick.

2. Question 2 of 25

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

   • AA steam table
   • BA slow cooker on the low setting
   • CA food warmer
   • DA stove, oven or microwave
   Show answer

   Answer: 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.

3. Question 3 of 25

   What must you do when cooking raw meat, poultry, fish or eggs in a microwave?

   • ACook it to 135°F and serve it right away
   • BCook it uncovered on high for exactly 1 minute
   • CCook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
   • DCook it to 145°F and put it in the cooler
   Show answer

   Answer: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes

   Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.

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 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.

6. Question 6 of 25

   What is the total time allowed to cool cooked food from 135°F to 41°F?

   • A6 hours
   • B8 hours
   • C4 hours
   • D2 hours
   Show answer

   Answer: A. 6 hours

   Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.

7. Question 7 of 25

   In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?

   • AFish is heavier than poultry
   • BFish needs a lower cooking temperature than poultry
   • CFish should always be eaten first
   • DPoultry needs to be colder than fish
   Show answer

   Answer: B. Fish needs a lower cooking temperature than poultry

   Raw foods are stored by cooking temperature: those needing the lowest cooking temperature go higher, and poultry (165°F) goes on the bottom.

8. Question 8 of 25

   Which of these foods is a TCS food?

   • ACooked rice
   • BDry beans in a sealed bag
   • CSaltine crackers
   • DUncooked dry pasta
   Show answer

   Answer: A. Cooked rice

   Cooked rice, cooked beans and cooked potatoes are TCS foods. Dry foods are not, until they are cooked.

9. Question 9 of 25

   In a three-compartment sink, what is in the third compartment?

   • ASoapy wash water
   • BClear rinse water
   • CSanitizer
   • DIce
   Show answer

   Answer: C. Sanitizer

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

10. Question 10 of 25

    Where may a restaurant get its food?

    • AFrom an approved, licensed source
    • BFrom a worker's home kitchen
    • CFrom a customer who brings it in from home
    • DFrom any roadside stand
    Show answer

    Answer: 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.

11. Question 11 of 25

    Which tool should be used to scoop ice for drinks?

    • AA clean ice scoop with a handle
    • BBare hands
    • CA coffee mug
    • DA drinking glass
    Show answer

    Answer: 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.

12. Question 12 of 25

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

    • ATouching the bottom of the pan or tray
    • BTouching the bone
    • CJust under the surface
    • DIn the center of the thickest part
    Show answer

    Answer: D. In the center of the thickest part

    The thickest part heats last. Bones and pans can give a false reading.

13. Question 13 of 25

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

    • AThe Internal Revenue Service
    • BThe U.S. Department of Transportation
    • CEach restaurant owner
    • DThe U.S. Food and Drug Administration (FDA)
    Show answer

    Answer: 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.

14. Question 14 of 25

    A worker is sneezing and has a runny nose. What should they do?

    • AUse hand sanitizer and keep working with food
    • BKeep working but sneeze into the sink
    • CNot work with exposed food, utensils or food-contact surfaces
    • DKeep working at the salad station
    Show answer

    Answer: C. Not work with exposed food, utensils or food-contact surfaces

    Workers with sneezing, coughing or a runny nose should not handle food or food-contact items.

15. Question 15 of 25

    In this handwashing diagram, what is step 6?

    • AAdd soap
    • BWet both hands
    • CRinse under running water
    • DTurn off the tap using the paper towel
    Show answer

    Answer: D. Turn off the tap using the paper towel

    Using the paper towel to turn off the tap keeps clean hands from touching the dirty handle.

16. Question 16 of 25

    Which of these is a physical hazard?

    • ANorovirus on a worker's hands
    • BSalmonella bacteria on raw chicken
    • CSanitizer that splashed into soup
    • DA piece of broken glass in a salad
    Show answer

    Answer: 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. Question 17 of 25

    Under time as a public health control, how long can TCS food be kept without temperature control before it must be served or thrown out?

    • A4 hours
    • B8 hours
    • C24 hours
    • D12 hours
    Show answer

    Answer: A. 4 hours

    When a written plan uses time instead of temperature, the food is marked and must be used or discarded within 4 hours.

18. Question 18 of 25

    A worker at a nursing home kitchen has a sore throat with a fever. What should happen?

    • AThey can work if they wear a mask
    • BThey should be excluded from working with food
    • CThey can work if they drink hot tea
    • DThey can work with raw food only
    Show answer

    Answer: B. They should be excluded from working with food

    Sore throat with fever leads to exclusion when the worker serves a highly susceptible population, such as a nursing home.

19. Question 19 of 25

    Where may food workers eat, drink or smoke?

    • AAt the prep table
    • BOnly in a designated area away from food and equipment
    • CIn the walk-in cooler
    • DNext to the dish machine
    Show answer

    Answer: 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.

20. Question 20 of 25

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

    • AIt starts at 41°F or colder and never goes above 70°F
    • BIt is served only to adults
    • CIt is covered with plastic wrap
    • DIt starts at room temperature and is stirred every hour
    Show answer

    Answer: 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.

21. Question 21 of 25

    Which of these is a chemical hazard?

    • ACleaning liquid that drips onto food
    • BA hair in the soup
    • CA metal twist tie in a bag of bread
    • DBacteria on raw ground beef in the cooler
    Show answer

    Answer: A. Cleaning liquid that drips onto food

    Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.

22. Question 22 of 25

    Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?

    • A4 hours
    • B8 hours
    • C12 hours
    • D24 hours
    Show answer

    Answer: A. 4 hours

    Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.

23. Question 23 of 25

    What should you do before putting on single-use gloves?

    • ABlow into the gloves
    • BPut on hand lotion
    • CWash your hands
    • DNothing, gloves keep germs off
    Show answer

    Answer: C. Wash your hands

    Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

24. Question 24 of 25

    Which illness is one that a food worker must report if a doctor diagnoses it?

    • ASeasonal pollen allergy
    • BHepatitis A
    • CA tension headache
    • DAthlete's foot
    Show answer

    Answer: B. Hepatitis A

    Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.

25. Question 25 of 25

    Under the Food Code, a handwashing sink must provide water at what temperature?

    • AAt least 100°F
    • BAt least 165°F
    • CAt least 70°F
    • DAt least 135°F
    Show answer

    Answer: A. At least 100°F

    Handwashing sinks must supply warm water at 100°F or more.

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

The real test: 15 of 20 (75%)