Jefferson County, AL Food Handler Practice Test 2026: Practice test 5

1. Question 1 of 25

   What must you do when cooking raw meat, poultry, fish or eggs in a microwave?

   • ACook it to 135°F and serve it right away
   • BCook it uncovered on high for exactly 1 minute
   • CCook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
   • DCook it to 145°F and put it in the cooler
   Show answer

   Answer: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes

   Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.

2. Question 2 of 25

   Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?

   • AWithin 8 hours
   • BWithin 4 hours
   • CWithin 24 hours
   • DWithin 12 hours
   Show answer

   Answer: B. Within 4 hours

   TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.

3. Question 3 of 25

   What is the minimum internal cooking temperature for ground beef in the Food Code?

   • A135°F for 15 seconds
   • B155°F for 17 seconds
   • C145°F for 15 seconds
   • D130°F for 1 second
   Show answer

   Answer: B. 155°F for 17 seconds

   Ground meat such as hamburgers and sausage must reach 155°F for 17 seconds, because grinding spreads germs through the meat.

4. Question 4 of 25

   Which of these is a TCS food that must be kept cold once prepared?

   • AA whole uncut apple
   • BA bag of sugar
   • CCut melon
   • DA 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.

5. Question 5 of 25

   Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?

   • AIt starts at 41°F or colder and never goes above 70°F
   • BIt is served only to adults
   • CIt is covered with plastic wrap
   • DIt starts at room temperature and is stirred every hour
   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.

6. Question 6 of 25

   How close to the true temperature must a food thermometer in Fahrenheit read?

   • AWithin 20°F
   • BWithin 15°F
   • CWithin 10°F
   • DWithin 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.

7. Question 7 of 25

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

   • A145°F for 15 seconds
   • B155°F for 17 seconds
   • C135°F for 15 seconds
   • D125°F for 1 minute
   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.

8. Question 8 of 25

   At what temperature must cold TCS food be held?

   • A55°F or colder
   • B41°F or colder
   • C45°F or colder
   • D50°F or colder
   Show answer

   Answer: B. 41°F or colder

   Cold holding means keeping TCS food at 41°F or colder.

9. Question 9 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?

   • A4 hours
   • B8 hours
   • C24 hours
   • D12 hours
   Show answer

   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.

10. Question 10 of 25

    Which jewelry may a food worker wear on the hands and arms while preparing food?

    • AA plain ring, such as a wedding band
    • BA bracelet
    • CA watch
    • DA ring with stones
    Show answer

    Answer: A. A plain ring, such as a wedding band

    The Food Code allows only a plain ring, and medically necessary devices, on the hands and arms.

11. Question 11 of 25

    In a three-compartment sink, what is in the third compartment?

    • ASoapy wash water
    • BClear rinse water
    • CSanitizer
    • DIce
    Show answer

    Answer: C. Sanitizer

    The three compartments are used to wash, rinse and sanitize, in that order.

12. Question 12 of 25

    How long must shellfish tags for oysters, clams and mussels be kept?

    • A7 days
    • B90 days
    • C30 days
    • D1 year
    Show answer

    Answer: B. 90 days

    Keep shellfish identification tags for 90 days so the source can be traced if people get sick.

13. Question 13 of 25

    Under the Food Code, cooked food must cool from 135°F to 70°F within how long?

    • A4 hours
    • B8 hours
    • C6 hours
    • D2 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.

14. Question 14 of 25

    What is the temperature danger zone in the FDA Food Code?

    • A32°F to 41°F
    • B41°F to 135°F
    • C0°F to 32°F
    • D135°F to 212°F
    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.

15. Question 15 of 25

    Where may a restaurant get its food?

    • AFrom an approved, licensed source
    • BFrom a worker's home kitchen
    • CFrom a customer who brings it in from home
    • DFrom any roadside stand
    Show answer

    Answer: A. From an approved, licensed source

    Food must come from approved sources that follow food safety laws. Food made in a private home is not allowed unless the law permits it.

16. Question 16 of 25

    Which of these is one of the major food allergens?

    • AChicken
    • BSesame
    • CCorn
    • DRice
    Show answer

    Answer: B. Sesame

    Sesame became the ninth major food allergen in the United States in 2023.

17. Question 17 of 25

    What are the three main types of hazards that can make food unsafe?

    • AHot, cold and room temperature foods
    • BBiological, chemical and physical
    • CSweet, sour and salty
    • DFrozen, 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.

18. Question 18 of 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?

    • ANo, they must use utensils, deli tissue or single-use gloves
    • BYes, if they wear a hat
    • CYes, if their hands look clean
    • DYes, if the food will be served cold
    Show answer

    Answer: A. No, they must use utensils, deli tissue or single-use gloves

    Bare hands can spread germs. Ready-to-eat food will not be cooked again, so it must be handled with gloves or utensils.

19. Question 19 of 25

    A customer asks if a dish contains peanuts and you are not sure. What should you do?

    • AGuess based on how the dish looks
    • BAsk the chef or manager and check the ingredients before answering
    • CSay no, because most dishes do not have peanuts
    • DTell 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.

20. Question 20 of 25

    When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?

    • A100°F
    • B110°F
    • C171°F
    • D135°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.

21. Question 21 of 25

    How long should you scrub your hands with soap during handwashing?

    • A10 to 15 seconds
    • B1 to 2 seconds
    • CNo scrubbing is needed
    • D45 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.

22. Question 22 of 25

    Who should a food worker tell when they are sick?

    • AThe delivery driver
    • BA regular customer
    • CNo one, if they feel well enough
    • DThe person in charge
    Show answer

    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.

23. Question 23 of 25

    Where should you place the tip of a probe thermometer to check a piece of meat?

    • ATouching the bottom of the pan or tray
    • BTouching the bone
    • CJust under the surface
    • DIn the center of the thickest part
    Show answer

    Answer: D. In the center of the thickest part

    The thickest part heats last. Bones and pans can give a false reading.

24. Question 24 of 25

    In this diagram, which marker shows where the tip of the probe should be?

    • AMarker 2
    • BMarker 3
    • CMarker 1
    • DMarker 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.

25. Question 25 of 25

    How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?

    • A7 days
    • B3 days
    • C10 days
    • D14 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.

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

The real test: Set by the county-approved course