Oregon Food Handler Card Practice Test 2026: Practice test 5

Practice test 5 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

Question 1 of 25
In this diagram, which marker shows where the tip of the probe should be?
- Marker 2
- Marker 3
- Marker 1
- Marker 4
Show answer
Answer: C. Marker 1
Marker 1 is the center of the thickest part. Markers 2 and 3 are the bone and the tray, which the probe must not touch.
Question 2 of 25
Who is responsible for food safety during a shift under the Food Code?
- The newest employee
- The person in charge
- The delivery driver
- The first customer of the day
Show answer
Answer: B. The person in charge
A person in charge must be present during operating hours to make sure food safety rules are followed.
Question 3 of 25
How long should you scrub your hands with soap during handwashing?
- 10 to 15 seconds
- 1 to 2 seconds
- No scrubbing is needed
- 45 to 60 seconds
Show answer
Answer: A. 10 to 15 seconds
Scrub for 10 to 15 seconds, including between fingers, under fingernails and wrists, as part of the 20-second wash.
Question 4 of 25
Which tool should be used to scoop ice for drinks?
- A clean ice scoop with a handle
- Bare hands
- A coffee mug
- A 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.
Question 5 of 25
When should you change single-use gloves?
- When they are torn, dirty or you change tasks
- Once every 8 hours
- Only when a customer asks
- Only 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.
Question 6 of 25
Which of these is a TCS food that must be kept cold once prepared?
- A whole uncut apple
- A bag of sugar
- Cut melon
- A loaf of bread
Show answer
Answer: C. Cut melon
Once melons are cut, germs can grow on the moist flesh, so cut melon must be kept at 41°F or colder.
Question 7 of 25
Which of these foods is a TCS food?
- Cooked rice
- Dry beans in a sealed bag
- Saltine crackers
- Uncooked 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.
Question 8 of 25
At what temperature must hot TCS food be held?
- 120°F or hotter
- 100°F or hotter
- 135°F or hotter
- 110°F or hotter
Show answer
Answer: C. 135°F or hotter
Hot holding means keeping TCS food at 135°F or hotter.
Question 9 of 25
In this cooling diagram, what does marker 2 show?
- Holding food at 135°F
- Cooling from 70°F to 41°F within the next 4 hours
- Reheating food to 165°F
- Cooling from 135°F to 70°F within 2 hours
Show answer
Answer: 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.
Question 10 of 25
In this fridge diagram, which marker shows the shelf for ready-to-eat food?
- Marker 4
- Marker 6
- Marker 1
- Marker 5
Show answer
Answer: C. Marker 1
Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.
Question 11 of 25
How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?
- 7 days
- 3 days
- 10 days
- 14 days
Show answer
Answer: A. 7 days
The food must be used or thrown out within 7 days. The day it was made or opened counts as day 1.
Question 12 of 25
What should you do to a probe thermometer before and after each use?
- Clean and sanitize it
- Store it in your pocket
- Wipe it on your apron
- Run 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.
Question 13 of 25
Which equipment should you use to reheat food for hot holding?
- A steam table
- A slow cooker on low
- A food warmer
- A 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.
Question 14 of 25
How close to the true temperature must a food thermometer in Fahrenheit read?
- Within 20°F
- Within 15°F
- Within 10°F
- Within 2°F
Show answer
Answer: D. Within 2°F
The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.
Question 15 of 25
When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?
- A written consumer advisory
- The cook's name
- A price discount
- A picture of the food
Show answer
Answer: 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.
Question 16 of 25
In this diagram, what does marker 3 show?
- The chicken should be cut after the salad on the same board
- The salad must be cut on the red board
- The knives can be shared if they are wiped
- Raw chicken, its juices and its knife must never touch the salad
Show answer
Answer: D. Raw chicken, its juices and its knife must never touch the salad
Marker 3 is the crossed-out arrow: nothing from the raw chicken board should reach the ready-to-eat salad.
Question 17 of 25
A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?
- Offer them a free dessert
- Give them a glass of water and wait
- Call 911 right away
- Tell 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.
Question 18 of 25
What is a foodborne illness?
- A sickness caused by eating or drinking contaminated food or drinks
- A stomach ache caused by eating too quickly
- A skin rash caused by touching cleaning chemicals
- An 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.
Question 19 of 25
What is the safest choice if you are not sure whether food is safe?
- Throw it out
- Freeze it and serve it later
- Taste it to check
- Serve it quickly
Show answer
Answer: A. Throw it out
"When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.
Question 20 of 25
How high above the floor must food be stored?
- At least 6 inches
- At least 1 inch
- At least 2 feet
- It can be stored on the floor
Show answer
Answer: 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.
Question 21 of 25
What does TCS food mean?
- Food that is only served at breakfast
- Food that has been tested, cleaned and sealed
- Food that comes in a tin can
- Food that needs time and temperature control for safety
Show answer
Answer: D. Food that needs time and temperature control for safety
TCS foods let germs grow quickly, so they must be kept out of the danger zone and used within safe time limits.
Question 22 of 25
Which symptom must a food worker report to the person in charge?
- A mild headache
- Sore muscles from exercise
- Tired eyes
- Vomiting
Show answer
Answer: D. Vomiting
Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.
Question 23 of 25
Which is a safe way to thaw a frozen turkey?
- In the refrigerator
- In a sink of hot water
- On the counter overnight
- Outside 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.
Question 24 of 25
What are the three main types of hazards that can make food unsafe?
- Hot, cold and room temperature
- Biological, chemical and physical
- Sweet, sour and salty
- Frozen, canned and fresh
Show answer
Answer: B. Biological, chemical and physical
Germs are biological hazards, cleaners and pesticides are chemical hazards, and objects such as glass or metal are physical hazards.
Question 25 of 25
Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?
- Wednesday
- Sunday
- The next Monday
- Saturday
Show answer
Answer: B. Sunday
Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.

Related tests