Alaska Food Worker Card Practice Test 2026: Practice test 3

1. Question 1 of 25

   What is a foodborne illness?

   • AA sickness caused by eating or drinking contaminated food or drinks
   • BA stomach ache caused by eating too quickly
   • CA skin rash caused by touching cleaning chemicals
   • DAn allergy to the smell of cooking food
   Show answer

   Answer: A. A sickness caused by eating or drinking contaminated food or drinks

   A foodborne illness happens when someone eats or drinks food that carries harmful germs, toxins or chemicals.

2. Question 2 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.

3. Question 3 of 25

   Which conditions help bacteria grow fastest?

   • ABright light and wind
   • BWarm temperatures, moisture and time
   • CFreezing temperatures and very dry air
   • DVery hot temperatures above 165°F
   Show answer

   Answer: B. Warm temperatures, moisture and time

   Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.

4. Question 4 of 25

   Which is a sign that pests may be in the kitchen?

   • AA full soap dispenser
   • BA clean floor
   • CCold food at 38°F
   • DDroppings and gnaw marks
   Show answer

   Answer: D. Droppings and gnaw marks

   Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.

5. Question 5 of 25

   Which is a safe way to thaw a frozen turkey?

   • AIn the refrigerator
   • BIn a sink of hot water
   • COn the counter overnight
   • DOutside in the sun
   Show answer

   Answer: A. In the refrigerator

   Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.

6. Question 6 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.

7. Question 7 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.

8. Question 8 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.

9. Question 9 of 25

   Which delivery should you refuse?

   • AA case of cans that are dented and swollen
   • BCold milk at 38°F
   • CFrozen food that is frozen solid
   • DSealed boxes with no damage
   Show answer

   Answer: A. A case of cans that are dented and swollen

   Swollen or badly damaged cans can mean the food inside is unsafe. Packages should be sealed and undamaged.

10. Question 10 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.

11. Question 11 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
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    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.

12. Question 12 of 25

    What is cross-contact?

    • AWhen an allergen gets into a food that should not contain it
    • BWhen two hot dishes touch on a plate
    • CWhen a server touches a customer's hand
    • DWhen food is cooked twice
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    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.

13. Question 13 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.

14. Question 14 of 25

    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.

15. Question 15 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.

16. Question 16 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.

17. Question 17 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
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    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.

18. Question 18 of 25

    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.

19. Question 19 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.

20. Question 20 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.

21. Question 21 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.

22. Question 22 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.

23. Question 23 of 25

    What should you do to a probe thermometer before and after each use?

    • AClean and sanitize it
    • BStore it in your pocket
    • CWipe it on your apron
    • DRun it under hot water only
    Show answer

    Answer: A. Clean and sanitize it

    Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.

24. Question 24 of 25

    What is the difference between cleaning and sanitizing?

    • AThey mean the same thing
    • BCleaning kills germs; sanitizing removes dirt
    • CCleaning removes food and dirt; sanitizing reduces germs to safe levels
    • DSanitizing 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.

25. Question 25 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.

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The real test: 15 of 20 (75%)