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Oregon Food Handler Card Practice Test 2026: Practice test 3

Practice test 3 of 6 for the Oregon Food Handler Card Practice Test: 25 more questions with answers and explanations.

  • Food safety
  • Oregon
  • 130 questions
  • Checked October 10, 2026

  1. Question 1 of 25

    What does FIFO mean when storing food?
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    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

    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?
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    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.

  3. Question 3 of 25

    What must food workers wear to keep hair out of food?
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    Answer: B. A hat, hair covering, hairnet or beard restraint

    The Food Code requires effective hair restraints for food employees who work with exposed food.

  4. Question 4 of 25

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

  5. Question 5 of 25

    Which step helps prevent allergen cross-contact when making an allergy-safe meal?
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    Answer: 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.

  6. Question 6 of 25

    Leftover cooked food that will be held hot must be reheated to what temperature?
    Show answer

    Answer: A. 165°F for 15 seconds

    Cooked and cooled TCS food that will be hot held must be reheated to 165°F for 15 seconds.

  7. Question 7 of 25

    When must a food worker wash their hands?
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    Answer: 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.

  8. Question 8 of 25

    What is the temperature danger zone in the FDA Food Code?
    °F21241°135°165°1234
    Show answer

    Answer: B. 41°F to 135°F

    Germs grow fastest between 41°F and 135°F, so TCS food should spend as little time as possible in this range.

  9. Question 9 of 25

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

  10. Question 10 of 25

    Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?
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    Answer: D. Frozen at -4°F or colder for 7 days

    The Food Code requires parasite destruction by freezing, for example at -4°F or colder for 7 days, unless the fish is exempt.

  11. Question 11 of 25

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

    Answer: A. At least 100°F

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

  12. Question 12 of 25

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
    Show answer

    Answer: 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. Question 13 of 25

    Within how long must leftovers be reheated to 165°F for hot holding?
    Show answer

    Answer: B. 2 hours

    Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.

  14. Question 14 of 25

    What is one of the best ways to keep pests out?
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    Answer: D. Keep doors and windows closed or screened and seal holes

    Deny pests access, food and shelter: seal openings, cover food and keep garbage in tightly covered cans.

  15. Question 15 of 25

    In this diagram, which marker shows the temperature danger zone?
    °F21241°135°165°1234
    Show answer

    Answer: C. Marker 2

    Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

  16. Question 16 of 25

    Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?
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    Answer: B. 135°F

    Plant foods cooked for hot holding must reach at least 135°F.

  17. Question 17 of 25

    What is jaundice?
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    Answer: A. Yellowing of the skin or eyes

    Jaundice can be a sign of hepatitis A. A worker with jaundice must not work with food and the health department must be told.

  18. Question 18 of 25

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

  19. Question 19 of 25

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

  20. Question 20 of 25

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

  21. Question 21 of 25

    Where should food workers wash their hands?
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    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.

  22. Question 22 of 25

    How do you check that a chemical sanitizer is the right strength?
    Show answer

    Answer: B. Use a test strip or test kit

    Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.

  23. Question 23 of 25

    Can single-use gloves be washed and used again?
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    Answer: A. No, throw them away after one use

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

  24. Question 24 of 25

    Who should a food worker tell when they are sick?
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    Answer: D. The person in charge

    Food workers must report certain symptoms and diagnoses to the person in charge so the right action can be taken.

  25. Question 25 of 25

    Which conditions help bacteria grow fastest?
    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.

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