Jefferson County, AL Food Handler Practice Test 2026: Practice test 2

1. Question 1 of 25

   What is cross-contamination?

   • ACooking two foods in the same oven
   • BThe spread of germs from one food or surface to another
   • CStoring food in a freezer
   • DMixing two sauces together
   Show answer

   Answer: B. The spread of germs from one food or surface to another

   Cross-contamination happens when germs move from raw food, dirty hands or dirty surfaces onto food that is ready to eat.

2. Question 2 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.

3. Question 3 of 25

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

   • A4 hours
   • B2 hours
   • C6 hours
   • D8 hours
   Show answer

   Answer: B. 2 hours

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

4. Question 4 of 25

   Which group of people is most likely to get very sick from a foodborne illness?

   • ATeenagers who play sports
   • BHealthy adults between 20 and 40 years old
   • CPeople who work in restaurants
   • DYoung children, older adults, pregnant women and people with weak immune systems
   Show answer

   Answer: D. Young children, older adults, pregnant women and people with weak immune systems

   These groups are called a highly susceptible population (HSP). Their bodies have a harder time fighting off germs.

5. Question 5 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.

6. Question 6 of 25

   When must a food worker wash their hands?

   • AAfter touching their hair or face
   • BOnly when hands look dirty or sticky
   • COnly at the start of the shift
   • DOnly after eating lunch
   Show answer

   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.

7. Question 7 of 25

   In this diagram, what does marker 4 show?

   • A135°F, the hot holding temperature
   • B41°F, the cold holding temperature
   • C32°F, the freezing point of water
   • D165°F, the cooking temperature for poultry and reheated food
   Show answer

   Answer: D. 165°F, the cooking temperature for poultry and reheated food

   Marker 4 is the green line at 165°F, used for poultry, stuffed foods and reheating food for hot holding.

8. Question 8 of 25

   What is the minimum internal cooking temperature for poultry, such as chicken and turkey?

   • A145°F
   • B165°F
   • C135°F
   • D155°F
   Show answer

   Answer: B. 165°F

   Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.

9. Question 9 of 25

   Who should apply pesticides in a food establishment?

   • AA customer who knows about pests
   • BThe newest employee
   • CA licensed pest control operator
   • DAny food worker
   Show answer

   Answer: C. A licensed pest control operator

   Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

10. Question 10 of 25

    A worker vomits in the dining room. What should be used to clean it up?

    • AA disinfectant that works against norovirus, following written cleanup steps
    • BA dry mop only
    • CPlain water and a towel
    • DThe same sanitizer used on cutting boards
    Show answer

    Answer: A. A disinfectant that works against norovirus, following written cleanup steps

    Kitchen sanitizers do not kill norovirus well. Follow the written procedure and use a disinfectant that works against norovirus.

11. Question 11 of 25

    What must food workers wear to keep hair out of food?

    • AHair spray
    • BA hat, hair covering, hairnet or beard restraint
    • CA headband only
    • DNothing, if their hair is short
    Show answer

    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.

12. Question 12 of 25

    In this cooling diagram, what does marker 2 show?

    • AHolding food at 135°F
    • BCooling from 70°F to 41°F within the next 4 hours
    • CReheating food to 165°F
    • DCooling 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.

13. Question 13 of 25

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?

    • AThey must wear intact single-use gloves
    • BThey must work only at the register
    • CThey must wash their hands for 2 minutes
    • DNothing, nail polish is always allowed
    Show answer

    Answer: A. They must wear intact single-use gloves

    Nail polish and fake nails can chip into food or hide dirt. They are allowed only if the worker wears intact gloves.

14. Question 14 of 25

    Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?

    • AWednesday
    • BSunday
    • CThe next Monday
    • DSaturday
    Show answer

    Answer: B. Sunday

    Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.

15. Question 15 of 25

    What does the 2026 FDA Food Code require food businesses to do about employee illness?

    • ALet sick workers decide for themselves
    • BTest every employee for illness every day
    • CKeep a written employee illness policy
    • DReport every cold to the FDA
    Show answer

    Answer: C. Keep a written employee illness policy

    The 2026 Food Code added a requirement for a documented employee illness policy.

16. Question 16 of 25

    A pan of chili on the steam table reads 128°F. What is the problem?

    • ANothing, any temperature above 100°F is safe to serve
    • BIt is below 135°F, so it is in the danger zone
    • CIt must be frozen right away
    • DIt is too hot and will burn customers
    Show answer

    Answer: B. It is below 135°F, so it is in the danger zone

    Hot held food must stay at 135°F or hotter. At 128°F it is in the danger zone, so follow your manager's corrective action.

17. Question 17 of 25

    Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?

    • A165°F
    • B135°F
    • C100°F
    • D155°F
    Show answer

    Answer: B. 135°F

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

18. Question 18 of 25

    What is the minimum internal cooking temperature for a fish fillet?

    • A145°F for 15 seconds
    • B125°F for 15 seconds
    • C135°F for 15 seconds
    • D115°F for 1 minute
    Show answer

    Answer: A. 145°F for 15 seconds

    Fish, seafood, and steaks or chops of beef, pork, veal and lamb must reach 145°F for 15 seconds.

19. Question 19 of 25

    Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?

    • AStored in the cooler for 24 hours
    • BRinsed in cold running water for 1 minute
    • CSoaked in lemon juice
    • DFrozen at -4°F or colder for 7 days
    Show answer

    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.

20. Question 20 of 25

    What is the safest choice if you are not sure whether food is safe?

    • AThrow it out
    • BFreeze it and serve it later
    • CTaste it to check
    • DServe it quickly
    Show answer

    Answer: A. Throw it out

    "When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.

21. Question 21 of 25

    What does TCS food mean?

    • AFood that is only served at breakfast
    • BFood that has been tested, cleaned and sealed
    • CFood that comes in a tin can
    • DFood 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.

22. Question 22 of 25

    Which symptom must a food worker report to the person in charge?

    • AA mild headache
    • BSore muscles from exercise
    • CTired eyes
    • DVomiting
    Show answer

    Answer: D. Vomiting

    Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.

23. Question 23 of 25

    Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?

    • A165°F
    • B155°F
    • C100°F
    • D135°F
    Show answer

    Answer: D. 135°F

    Commercially processed ready-to-eat food from an intact package only needs to reach 135°F for hot holding.

24. Question 24 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.

25. Question 25 of 25

    The power goes out and the walk-in cooler stops working. What should the person in charge do?

    • AOpen the cooler often to check the food
    • BContact the health department and check whether the food stayed at safe temperatures
    • CMove all food to the counter
    • DKeep 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.

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

The real test: Set by the county-approved course