Jefferson County, AL Food Handler Practice Test 2026: Practice test 4

1. Question 1 of 25

   What must you do after thawing raw meat in a microwave?

   • AStore it in the cooler for 2 days first
   • BCook it right away
   • CPut it back in the freezer
   • DLeave 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.

2. Question 2 of 25

   Where should wet wiping cloths be kept between uses?

   • AOn top of the stove
   • BIn a container of sanitizer solution
   • CIn your pocket
   • DOn the cutting board
   Show answer

   Answer: B. In a container of sanitizer solution

   Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

3. Question 3 of 25

   Who is responsible for food safety during a shift under the Food Code?

   • AThe newest employee
   • BThe person in charge
   • CThe delivery driver
   • DThe 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.

4. Question 4 of 25

   A delivery of cold TCS food arrives. What temperature should it be?

   • A41°F or colder
   • B50°F or colder
   • C60°F or colder
   • DAny 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.

5. Question 5 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.

6. Question 6 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.

7. Question 7 of 25

   What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?

   • A145°F
   • B165°F
   • C155°F
   • D135°F
   Show answer

   Answer: B. 165°F

   Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.

8. Question 8 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.

9. Question 9 of 25

   Why is norovirus a big concern in restaurants?

   • AIt can only be spread by raw chicken
   • BIt only grows in canned food
   • CCooking food makes it more dangerous
   • DIt 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.

10. Question 10 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.

11. Question 11 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.

12. Question 12 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.

13. Question 13 of 25

    How many major food allergens are recognized in the United States?

    • A14
    • B6
    • C12
    • D9
    Show answer

    Answer: D. 9

    The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.

14. Question 14 of 25

    Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?

    • AFully cooked hard-boiled eggs
    • BToast
    • CRaw or undercooked eggs
    • DCanned 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.

15. Question 15 of 25

    When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?

    • AA written consumer advisory
    • BThe cook's name
    • CA price discount
    • DA 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.

16. Question 16 of 25

    What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?

    • A125°F for 15 seconds
    • B145°F for 15 seconds
    • C135°F for 15 seconds
    • D115°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.

17. Question 17 of 25

    You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?

    • ATurn the board over
    • BWash, rinse and sanitize the board
    • CWipe it with a dry towel
    • DRinse it with cold water only, then dry it
    Show answer

    Answer: B. Wash, rinse and sanitize the board

    Use a separate board, or wash, rinse and sanitize the board after raw meat and before ready-to-eat food.

18. Question 18 of 25

    Can an empty sanitizer bottle be washed and used to store salad dressing?

    • AYes, if it is labeled with the date
    • BNo, chemical containers must never be reused for food
    • CYes, if it is washed with soap
    • DYes, 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.

19. Question 19 of 25

    What is the correct order for cleaning and sanitizing a food-contact surface?

    • ASanitize, wash, rinse, towel-dry
    • BWash, rinse, sanitize, air-dry
    • CRinse, sanitize, wash, air-dry
    • DWash, 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.

20. Question 20 of 25

    What is "active managerial control"?

    • AChecking temperatures only once a year
    • BManagers setting procedures, training staff and checking that food safety steps are followed
    • CA health inspector running the kitchen
    • DLetting each worker decide their own food safety rules
    Show answer

    Answer: B. Managers setting procedures, training staff and checking that food safety steps are followed

    Active managerial control means managers take charge of food safety with written procedures, training and monitoring.

21. Question 21 of 25

    In this diagram, what does marker 3 show?

    • AThe chicken should be cut after the salad on the same cutting board
    • BThe salad must be cut on the red board
    • CThe knives can be shared if they are wiped
    • DRaw 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.

22. Question 22 of 25

    How do you check that a thermometer is accurate using the ice-point method?

    • AHold it in the air; it should read 70°F
    • BPut it in boiling water; it should read 100°F
    • CPut it in a cup of crushed ice and water; it should read 32°F
    • DPut it in the freezer; it should read 0°F
    Show answer

    Answer: C. Put it in a cup of crushed ice and water; it should read 32°F

    In a glass of ice and water, an accurate thermometer reads 32°F. If not, adjust or replace it.

23. Question 23 of 25

    How high above the floor must food be stored?

    • AAt least 6 inches
    • BAt least 1 inch
    • CAt least 2 feet
    • DIt 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.

24. Question 24 of 25

    Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?

    • ANo, ice used to cool food or containers cannot be used as food
    • BYes, if it is rinsed first
    • CYes, if it is still frozen
    • DYes, if it is used within 1 hour
    Show answer

    Answer: A. No, ice used to cool food or containers cannot be used as food

    The Food Code does not allow ice used as a coolant to be used as food or in drinks.

25. Question 25 of 25

    A whole beef roast can be cooked to 145°F if it is held at that temperature for how long?

    • A15 seconds
    • B30 minutes
    • C4 minutes
    • D1 second
    Show answer

    Answer: C. 4 minutes

    The Food Code allows whole meat roasts to be cooked to 145°F for 4 minutes, or to other time and temperature combinations.

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

The real test: Set by the county-approved course