Alaska Food Worker Card Practice Test 2026: Practice test 6

1. Question 1 of 20

   The 2026 FDA Food Code added training on food defense. What is food defense?

   • AProtecting food from being contaminated on purpose
   • BKeeping prices low
   • CKeeping food warm during delivery
   • DDefending a restaurant in court
   Show answer

   Answer: A. Protecting food from being contaminated on purpose

   Food defense is about preventing intentional contamination of food, for example by limiting access to food areas.

2. Question 2 of 20

   A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?

   • AWash their hands one extra time
   • BSay nothing unless they feel sick
   • CTake the next week off without telling anyone
   • DTell the person in charge
   Show answer

   Answer: D. Tell the person in charge

   The person in charge needs to know about exposure so they can decide whether the worker must be restricted.

3. Question 3 of 20

   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.

4. Question 4 of 20

   A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?

   • AOffer them a free dessert
   • BGive them a glass of water and wait
   • CCall 911 right away
   • DTell them to drive to a clinic
   Show answer

   Answer: C. Call 911 right away

   A severe allergic reaction can be life-threatening. Call 911 immediately.

5. Question 5 of 20

   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.

6. Question 6 of 20

   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.

7. Question 7 of 20

   What must food workers wear to keep hair out of food?

   • AHair spray
   • BA hat, hair covering, hairnet or beard restraint
   • CA headband only
   • DNothing, if their hair is short
   Show answer

   Answer: B. A hat, hair covering, hairnet or beard restraint

   The Food Code requires effective hair restraints for food employees who work with exposed food.

8. Question 8 of 20

   Why is norovirus a big concern in restaurants?

   • AIt can only be spread by raw chicken
   • BIt only grows in canned food
   • CCooking food makes it more dangerous
   • DIt spreads very easily from the hands of sick workers to food
   Show answer

   Answer: D. It spreads very easily from the hands of sick workers to food

   Norovirus is very contagious. Workers with vomiting or diarrhea must stay home, and good handwashing helps stop the spread.

9. Question 9 of 20

   You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?

   • ATurn the board over
   • BWash, rinse and sanitize the board
   • CWipe it with a dry towel
   • DRinse it with cold water only, then dry it
   Show answer

   Answer: B. Wash, rinse and sanitize the board

   Use a separate board, or wash, rinse and sanitize the board after raw meat and before ready-to-eat food.

10. Question 10 of 20

    What is the minimum internal cooking temperature for a fish fillet?

    • A145°F for 15 seconds
    • B125°F for 15 seconds
    • C135°F for 15 seconds
    • D115°F for 1 minute
    Show answer

    Answer: A. 145°F for 15 seconds

    Fish, seafood, and steaks or chops of beef, pork, veal and lamb must reach 145°F for 15 seconds.

11. Question 11 of 20

    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.

12. Question 12 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.

13. Question 13 of 20

    Can hand sanitizer be used instead of washing your hands?

    • AYes, but only after handling raw meat or eggs
    • BNo, it can only be used after washing hands
    • CYes, it works just as well
    • DYes, if your hands look clean
    Show answer

    Answer: B. No, it can only be used after washing hands

    Hand antiseptics are not a substitute for handwashing. Use them only after washing, if at all.

14. Question 14 of 20

    What is the minimum total time for washing your hands?

    • A10 seconds
    • B20 seconds
    • C5 seconds
    • D2 minutes
    Show answer

    Answer: B. 20 seconds

    The whole handwashing process should take at least 20 seconds.

15. Question 15 of 20

    Which symptom must a food worker report to the person in charge?

    • AA mild headache
    • BSore muscles from exercise
    • CTired eyes
    • DVomiting
    Show answer

    Answer: D. Vomiting

    Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.

16. Question 16 of 20

    Within how long must leftovers be reheated to 165°F for hot holding?

    • A4 hours
    • B2 hours
    • C6 hours
    • D8 hours
    Show answer

    Answer: B. 2 hours

    Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.

17. Question 17 of 20

    Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?

    • AFully cooked hard-boiled eggs
    • BToast
    • CRaw or undercooked eggs
    • DCanned peaches
    Show answer

    Answer: C. Raw or undercooked eggs

    Highly susceptible populations should not be served undercooked meat, fish or eggs, raw oysters, raw sprouts, or unpasteurized milk or juice.

18. Question 18 of 20

    When thawing food under running water, what must the water be like?

    • ARunning and at least 100°F
    • BStill and salty
    • CStill and hot
    • DRunning and 70°F or colder
    Show answer

    Answer: D. Running and 70°F or colder

    Food must be fully under cold running water at 70°F or colder, in a food prep sink.

19. Question 19 of 20

    How many major food allergens are recognized in the United States?

    • A14
    • B6
    • C12
    • D9
    Show answer

    Answer: D. 9

    The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.

20. Question 20 of 20

    Where should wet wiping cloths be kept between uses?

    • AOn top of the stove
    • BIn a container of sanitizer solution
    • CIn your pocket
    • DOn the cutting board
    Show answer

    Answer: B. In a container of sanitizer solution

    Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

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The real test: 15 of 20 (75%)