Oregon Food Handler Card Practice Test 2026: Practice test 6

Practice test 6 of 6 for the Oregon Food Handler Card Practice Test: 20 more questions with answers and explanations.

Food safety
Oregon
130 questions
Checked October 10, 2026

Question 1 of 20
Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?
- It starts at 41°F or colder and never goes above 70°F
- It is served only to adults
- It is covered with plastic wrap
- It starts at room temperature and is stirred often
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.
Question 2 of 20
Why is norovirus a big concern in restaurants?
- It can only be spread by raw chicken
- It only grows in canned food
- Cooking food makes it more dangerous
- It spreads very easily from the hands of sick workers to food
Show answer
Answer: D. It spreads very easily from the hands of sick workers to food
Norovirus is very contagious. Workers with vomiting or diarrhea must stay home, and good handwashing helps stop the spread.
Question 3 of 20
A customer asks if a dish contains peanuts and you are not sure. What should you do?
- Guess based on how the dish looks
- Ask the chef or manager and check the ingredients before answering
- Say no, because most dishes do not have peanuts
- Tell them to pick out any peanuts they see
Show answer
Answer: B. Ask the chef or manager and check the ingredients before answering
Never guess about allergens. Check with the person who knows the recipe and ingredients.
Question 4 of 20
The power goes out and the walk-in cooler stops working. What should the person in charge do?
- Open the cooler often to check the food
- Contact the health department and check whether the food stayed at safe temperatures
- Move all food to the counter
- Keep serving food as normal
Show answer
Answer: B. Contact the health department and check whether the food stayed at safe temperatures
Power outages, water loss and sewage backups are emergencies. Food that left safe temperatures may need to be thrown out.
Question 5 of 20
What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?
- 145°F
- 165°F
- 155°F
- 135°F
Show answer
Answer: B. 165°F
Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.
Question 6 of 20
What is the correct order for cleaning and sanitizing a food-contact surface?
- Sanitize, wash, rinse, towel-dry
- Wash, rinse, sanitize, air-dry
- Rinse, sanitize, wash, air-dry
- Wash, sanitize, rinse, towel-dry
Show answer
Answer: B. Wash, rinse, sanitize, air-dry
Sanitizer does not work well on dirty surfaces, so wash and rinse first, then sanitize and let it air-dry.
Question 7 of 20
A delivery of cold TCS food arrives. What temperature should it be?
- 41°F or colder
- 50°F or colder
- 60°F or colder
- Any temperature, if it is put away quickly
Show answer
Answer: A. 41°F or colder
Check deliveries on arrival. Cold TCS food should be at 41°F or colder, and frozen food should still be frozen.
Question 8 of 20
What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?
- 125°F for 15 seconds
- 145°F for 15 seconds
- 135°F for 15 seconds
- 115°F for 15 seconds
Show answer
Answer: B. 145°F for 15 seconds
Eggs cooked for immediate service must reach 145°F for 15 seconds.
Question 9 of 20
Where may food workers eat, drink or smoke?
- At the prep table
- Only in a designated area away from food and equipment
- In the walk-in cooler
- Next 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.
Question 10 of 20
Under the Food Code, cooked food must cool from 135°F to 70°F within how long?
- 4 hours
- 8 hours
- 6 hours
- 2 hours
Show answer
Answer: D. 2 hours
The first stage of cooling, from 135°F to 70°F, must happen within 2 hours because germs grow fastest in this range.
Question 11 of 20
What must you do after thawing raw meat in a microwave?
- Store it in the cooler for 2 days first
- Cook it right away
- Put it back in the freezer
- Leave it on the counter until dinner service
Show answer
Answer: B. Cook it right away
Food thawed in a microwave may get warm in spots, so it must be cooked immediately.
Question 12 of 20
In a three-compartment sink, what is in the third compartment?
- Soapy wash water
- Clear rinse water
- Sanitizer
- Ice
Show answer
Answer: C. Sanitizer
The three compartments are used to wash, rinse and sanitize, in that order.
Question 13 of 20
What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
- 145°F
- 165°F
- 135°F
- 155°F
Show answer
Answer: B. 165°F
Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.
Question 14 of 20
When should sanitizer solution in a bucket be changed?
- Never, it lasts forever
- When it is dirty, cloudy or too weak
- Once a week
- Only when it runs out
Show answer
Answer: B. When it is dirty, cloudy or too weak
Food and dirt use up sanitizer. Replace it when it looks dirty or tests too weak.
Question 15 of 20
Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?
- Fully cooked hard-boiled eggs
- Toast
- Raw or undercooked eggs
- Canned peaches
Show answer
Answer: C. Raw or undercooked eggs
Highly susceptible populations should not be served undercooked meat, fish or eggs, raw oysters, raw sprouts, or unpasteurized milk or juice.
Question 16 of 20
Can an empty sanitizer bottle be washed and used to store salad dressing?
- Yes, if it is labeled with the date
- No, chemical containers must never be reused for food
- Yes, if it is washed with soap
- Yes, if it is used within one day
Show answer
Answer: B. No, chemical containers must never be reused for food
Never reuse chemical containers for food, and never put chemicals in food containers.
Question 17 of 20
Which item is approved as a sanitizer in many food establishments?
- Chlorine bleach mixed to the right strength
- Hot tap water at 100°F
- Dish soap
- Vinegar from the kitchen
Show answer
Answer: A. Chlorine bleach mixed to the right strength
Common approved sanitizers include chlorine bleach, quaternary ammonium (quat) and iodine, used at the right concentration.
Question 18 of 20
What is the difference between cleaning and sanitizing?
- They mean the same thing
- Cleaning kills germs; sanitizing removes dirt
- Cleaning removes food and dirt; sanitizing reduces germs to safe levels
- Sanitizing 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.
Question 19 of 20
What is cross-contact?
- When an allergen gets into a food that should not contain it
- When two hot dishes touch on a plate
- When a server touches a customer's hand
- When 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.
Question 20 of 20
When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?
- 100°F
- 110°F
- 171°F
- 135°F
Show answer
Answer: C. 171°F
For hot water sanitizing in a manual sink, the Food Code requires water of at least 171°F, with items immersed for at least 30 seconds.

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