Alaska Food Worker Card Practice Test 2026: Practice test 4

1. Question 1 of 25

   A food worker has nail polish and is preparing exposed food. What does the Food Code require?

   • AThey must wear intact single-use gloves
   • BThey must work only at the register
   • CThey must wash their hands for 2 minutes
   • DNothing, nail polish is always allowed
   Show answer

   Answer: A. They must wear intact single-use gloves

   Nail polish and fake nails can chip into food or hide dirt. They are allowed only if the worker wears intact gloves.

2. Question 2 of 25

   What does FIFO mean when storing food?

   • AFill it full, then order
   • BFreeze it fast, then open it
   • CFish in front, other foods behind
   • DFirst in, first out: use older food before newer food
   Show answer

   Answer: D. First in, first out: use older food before newer food

   Put new deliveries behind older stock so the older food is used first.

3. Question 3 of 25

   Who should apply pesticides in a food establishment?

   • AA customer who knows about pests
   • BThe newest employee
   • CA licensed pest control operator
   • DAny food worker
   Show answer

   Answer: C. A licensed pest control operator

   Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

4. Question 4 of 25

   In this cooling diagram, what does marker 2 show?

   • AHolding food at 135°F
   • BCooling from 70°F to 41°F within the next 4 hours
   • CReheating food to 165°F
   • DCooling from 135°F to 70°F within 2 hours
   Show answer

   Answer: B. Cooling from 70°F to 41°F within the next 4 hours

   Marker 2 is the second stage: from 70°F down to 41°F within 4 more hours, so the total is no more than 6 hours.

5. Question 5 of 25

   What is cross-contamination?

   • ACooking two foods in the same oven
   • BThe spread of germs from one food or surface to another
   • CStoring food in a freezer
   • DMixing two sauces together
   Show answer

   Answer: B. The spread of germs from one food or surface to another

   Cross-contamination happens when germs move from raw food, dirty hands or dirty surfaces onto food that is ready to eat.

6. Question 6 of 25

   Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?

   • A165°F
   • B135°F
   • C100°F
   • D155°F
   Show answer

   Answer: B. 135°F

   Plant foods cooked for hot holding must reach at least 135°F.

7. Question 7 of 25

   Where should cleaning chemicals be stored?

   • ABelow and away from food and food-contact surfaces
   • BIn empty food containers
   • CNext to the spices
   • DOn a shelf above the prep table
   Show answer

   Answer: A. Below and away from food and food-contact surfaces

   Chemicals should be stored where they cannot drip or spill onto food, such as on a lower shelf in a separate area.

8. Question 8 of 25

   A food worker has a small cut on a finger. What should they do?

   • ALeave it open so it heals faster
   • BKeep working without telling anyone
   • CCover it with a bandage and wear a single-use glove over it
   • DCover it with tape only
   Show answer

   Answer: C. Cover it with a bandage and wear a single-use glove over it

   A bandage plus a glove keeps germs from the wound out of food. Tell the person in charge about an infected wound.

9. Question 9 of 25

   Under the Food Code, what must at least one supervisor or manager in most food establishments hold?

   • AA college degree in chemistry
   • BFood protection manager certification
   • CA commercial driver's license
   • DA pest control license
   Show answer

   Answer: B. Food protection manager certification

   The Food Code requires at least one employee with supervisory and management responsibility to be a certified food protection manager.

10. Question 10 of 25

    Raw shell eggs may be received at an air temperature of no more than what?

    • A55°F
    • B45°F
    • C65°F
    • D70°F
    Show answer

    Answer: B. 45°F

    The Food Code allows raw shell eggs to be received in refrigerated equipment at an air temperature of 45°F or colder.

11. Question 11 of 25

    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.

12. Question 12 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.

13. Question 13 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.

14. Question 14 of 25

    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.

15. Question 15 of 25

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?

    • A145°F
    • B165°F
    • C135°F
    • D155°F
    Show answer

    Answer: B. 165°F

    Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.

16. Question 16 of 25

    What is the safest choice if you are not sure whether food is safe?

    • AThrow it out
    • BFreeze it and serve it later
    • CTaste it to check
    • DServe it quickly
    Show answer

    Answer: A. Throw it out

    "When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.

17. Question 17 of 25

    Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?

    • AWednesday
    • BSunday
    • CThe next Monday
    • DSaturday
    Show answer

    Answer: B. Sunday

    Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.

18. Question 18 of 25

    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.

19. Question 19 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.

20. Question 20 of 25

    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.

21. Question 21 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.

22. Question 22 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.

23. Question 23 of 25

    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.

24. Question 24 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.

25. Question 25 of 25

    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.

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The real test: 15 of 20 (75%)