Jefferson County, AL Food Handler Practice Test 2026: Practice test 6

1. Question 1 of 20

   Which is the right way to dry your hands after washing?

   • AA shared cloth towel
   • BYour apron
   • CA single-use paper towel or an air dryer
   • DThe side of your pants
   Show answer

   Answer: C. A single-use paper towel or an air dryer

   Use paper towels or a hand dryer. Aprons and shared towels can put germs back on clean hands.

2. Question 2 of 20

   Leftover cooked food that will be held hot must be reheated to what temperature?

   • A165°F for 15 seconds
   • B145°F for 15 seconds
   • C120°F for 1 minute
   • D135°F for 15 seconds
   Show answer

   Answer: A. 165°F for 15 seconds

   Cooked and cooled TCS food that will be hot held must be reheated to 165°F for 15 seconds.

3. Question 3 of 20

   Which equipment should you use to reheat food for hot holding?

   • AA steam table
   • BA slow cooker on the low setting
   • CA food warmer
   • DA 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.

4. Question 4 of 20

   Which step helps prevent allergen cross-contact when making an allergy-safe meal?

   • AUse the knife you just used on nuts
   • BWash hands, change gloves and use clean, sanitized equipment
   • CUse the same fryer oil as the breaded shrimp
   • DWipe the board with your apron
   Show answer

   Answer: B. Wash hands, change gloves and use clean, sanitized equipment

   Clean tools and surfaces, fresh gloves and clean hands keep allergens out of food meant to be allergen-free.

5. Question 5 of 20

   What is one of the best ways to keep pests out?

   • AKeep garbage cans open
   • BLeave food uncovered overnight
   • CLeave the back door open for fresh air
   • DKeep doors and windows closed or screened and seal holes
   Show answer

   Answer: D. Keep doors and windows closed or screened and seal holes

   Deny pests access, food and shelter: seal openings, cover food and keep garbage in tightly covered cans.

6. Question 6 of 20

   How should dishes dry after sanitizing?

   • ADry with a cloth towel
   • BAir-dry
   • CDry with your apron
   • DRinse again and wipe
   Show answer

   Answer: B. Air-dry

   Towels can put germs back on sanitized dishes. Let them air-dry before stacking or storing.

7. Question 7 of 20

   Ready-to-eat TCS food made in house must be date marked if it will be kept in the refrigerator longer than how long?

   • A24 hours
   • B7 days
   • C4 hours
   • D2 hours
   Show answer

   Answer: A. 24 hours

   Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.

8. Question 8 of 20

   Where should raw poultry be stored in a refrigerator with ready-to-eat food?

   • AOn the bottom shelf
   • BAbove the salad
   • CNext to the cooked food
   • DOn the top shelf
   Show answer

   Answer: A. On the bottom shelf

   Raw poultry needs the highest cooking temperature, so it goes lowest. That way its juices cannot drip onto other food.

9. Question 9 of 20

   In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?

   • AFish is heavier than poultry
   • BFish needs a lower cooking temperature than poultry
   • CFish should always be eaten first
   • DPoultry needs to be colder than fish
   Show answer

   Answer: B. Fish needs a lower cooking temperature than poultry

   Raw foods are stored by cooking temperature: those needing the lowest cooking temperature go higher, and poultry (165°F) goes on the bottom.

10. Question 10 of 20

    Which of these foods is a TCS food?

    • ACooked rice
    • BDry beans in a sealed bag
    • CSaltine crackers
    • DUncooked 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.

11. Question 11 of 20

    Which illness is one that a food worker must report if a doctor diagnoses it?

    • ASeasonal pollen allergy
    • BHepatitis A
    • CA tension headache
    • DAthlete's foot
    Show answer

    Answer: B. Hepatitis A

    Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.

12. Question 12 of 20

    In this diagram, which marker shows the temperature danger zone?

    • AMarker 3
    • BMarker 4
    • CMarker 2
    • DMarker 1
    Show answer

    Answer: C. Marker 2

    Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

13. Question 13 of 20

    Which tool should be used to scoop ice for drinks?

    • AA clean ice scoop with a handle
    • BBare hands
    • CA coffee mug
    • DA 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.

14. Question 14 of 20

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?

    • AMarker 4
    • BMarker 6
    • CMarker 1
    • DMarker 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.

15. Question 15 of 20

    What is jaundice?

    • AYellowing of the skin or eyes
    • BA rash on the hands
    • CA runny nose
    • DA painful sore throat
    Show answer

    Answer: A. Yellowing of the skin or eyes

    Jaundice can be a sign of hepatitis A. A worker with jaundice must not work with food and the health department must be told.

16. Question 16 of 20

    When should sanitizer solution in a bucket be changed?

    • ANever, it lasts forever
    • BWhen it is dirty, cloudy or too weak
    • COnce a week
    • DOnly 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.

17. Question 17 of 20

    In this handwashing diagram, what is step 6?

    • AAdd soap
    • BWet both hands
    • CRinse under running water
    • DTurn off the tap using the paper towel
    Show answer

    Answer: D. Turn off the tap using the paper towel

    Using the paper towel to turn off the tap keeps clean hands from touching the dirty handle.

18. Question 18 of 20

    Where may food workers eat, drink or smoke?

    • AAt the prep table
    • BOnly in a designated area away from food and equipment
    • CIn the walk-in cooler
    • DNext 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.

19. Question 19 of 20

    How do you check that a chemical sanitizer is the right strength?

    • ATaste a drop
    • BUse a test strip or test kit
    • CSmell it
    • DLook at its color
    Show answer

    Answer: B. Use a test strip or test kit

    Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.

20. Question 20 of 20

    Which item is approved as a sanitizer in many food establishments?

    • AChlorine bleach mixed to the right strength
    • BHot tap water at 100°F
    • CDish soap
    • DVinegar 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.

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

The real test: Set by the county-approved course