Alaska Food Worker Card Practice Test 2026: Practice test 5

1. Question 1 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.

2. Question 2 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
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   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.

3. Question 3 of 25

   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.

4. Question 4 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.

5. Question 5 of 25

   At what temperature must hot TCS food be held?

   • A120°F or hotter
   • B100°F or hotter
   • C135°F or hotter
   • D110°F or hotter
   Show answer

   Answer: C. 135°F or hotter

   Hot holding means keeping TCS food at 135°F or hotter.

6. Question 6 of 25

   A cook has had diarrhea since last night. What should happen?

   • AThey can work at the grill but not the salad station
   • BThey can work if they wash their hands more
   • CThey can work if they wear gloves
   • DThey must not work with food until they have been symptom-free for at least 24 hours
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   Answer: D. They must not work with food until they have been symptom-free for at least 24 hours

   Workers with vomiting or diarrhea are excluded from work and can return once symptoms have been gone for at least 24 hours.

7. Question 7 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
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   Answer: C. Keep a written employee illness policy

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

8. Question 8 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.

9. Question 9 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.

10. Question 10 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.

11. Question 11 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.

12. Question 12 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.

13. Question 13 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
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    Answer: B. The person in charge

    A person in charge must be present during operating hours to make sure food safety rules are followed.

14. Question 14 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.

15. Question 15 of 25

    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
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    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.

16. Question 16 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.

17. Question 17 of 25

    Where should food workers wash their hands?

    • AIn the food prep sink
    • BIn the three-compartment dish sink after rinsing
    • COnly at a sink set aside for handwashing
    • DIn the mop sink
    Show answer

    Answer: C. Only at a sink set aside for handwashing

    Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.

18. Question 18 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.

19. Question 19 of 25

    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.

20. Question 20 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.

21. Question 21 of 25

    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.

22. Question 22 of 25

    Can single-use gloves be washed and used again?

    • ANo, throw them away after one use
    • BYes, if they are washed with soap
    • CYes, if they are rinsed in sanitizer
    • DYes, but only on the same day
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    Answer: A. No, throw them away after one use

    Single-use gloves are used once and then thrown away.

23. Question 23 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.

24. Question 24 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.

25. Question 25 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.

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

The real test: 15 of 20 (75%)