10 of our 1,366 questions, with the answer and why.
1. Which hot-held item may qualify for the model code's 130°F (54°C) minimum instead of the ordinary 135°F (57°C) minimum?
Answer: A roast cooked or reheated under the specified roast provisions
- A) A roast cooked or reheated under the specified roast provisions ✓(correct answer)
- B) Every cooked poultry dish
- C) Every soup made that morning
- D) Any food in a covered pan
Why: The lower holding minimum is limited to qualifying roasts. Ordinary poultry dishes do not automatically receive the roast exception.
Source: FDA Food Code 2026, 3-501.16
2. Which stuffed menu item is expressly included in the 165°F (74°C) cooking group?
Answer: Stuffed pasta
- A) An intact unstuffed fish fillet
- B) An intact unstuffed pork chop
- C) Stuffed pasta ✓(correct answer)
- D) An ordinary unstuffed ground-beef patty
Why: Stuffed pasta is specifically listed in this cooking group. Ordinary unstuffed fish uses a different standard group.
Source: FDA Food Code 2026, 3-401.11
3. A cook tastes a sauce, returns the same unprocessed spoon to the batch, then tastes again. Which limitation is violated?
Answer: Do not use that utensil for another taste without proper processing
- A) Use it repeatedly if the same cook holds it
- B) Rinse it briefly in the food being cooked
- C) Do not use that utensil for another taste without proper processing ✓(correct answer)
- D) Use it until the recipe changes
Why: The tasting rule prohibits using a utensil more than once to taste service food. The same worker can still transfer mouth contamination.
Source: FDA Food Code 2026, 3-301.12
4. Cooks record completion by food colour without using appropriate thermometers. What should management require in its cooking oversight?
Answer: Appropriate properly scaled and calibrated temperature devices
- A) Use the programmed oven time without checking food temperature
- B) Use the cook's judgment of browned surfaces as the sole endpoint
- C) Appropriate properly scaled and calibrated temperature devices ✓(correct answer)
- D) Only the thermostat setting on the oven
Why: The duty specifies suitable calibrated devices for routine cooking checks. An oven program alone does not establish the required food temperatures.
Source: FDA Food Code 2026, 2-103.11
5. A storage rack is directly under an unshielded sewer line. Which change addresses the specific storage prohibition?
Answer: Relocate the food or provide the required effective drip shielding
- A) Keep the location if every outer carton has a lid
- B) Relocate the food or provide the required effective drip shielding ✓(correct answer)
- C) Add more food cartons above the original cartons as the only barrier
- D) Use the location only during quiet hours
Why: The code prohibits food beneath sewer lines lacking protective shielding. Carton lids do not replace the required shielding against sewer-line drips.
Source: FDA Food Code 2026, 3-305.12
6. A food employee uses the restroom during a break. What is required before resuming kitchen tasks?
Answer: Wash hands after using the toilet room
- A) Wash only if the restroom appears dirty
- B) Wash hands after using the toilet room ✓(correct answer)
- C) Wait until the next scheduled handwashing reminder
- D) Use a fresh apron in place of handwashing
Why: The employee must wash after using the toilet room. Restroom appearance does not change that requirement.
Source: FDA Food Code 2026, 2-301.14(B)
7. A reusable cloth used to wipe counters is wet between tasks. Where should it be held between uses?
Answer: In chemical sanitizer solution at the required concentration
- A) In chemical sanitizer solution at the required concentration ✓(correct answer)
- B) Folded wet on the prep counter
- C) In plain standing water at room temperature
- D) On the handle of a waste bin
Why: Wet counter-wiping cloths are held between uses in the specified sanitizer solution. Plain water does not provide that required storage treatment.
Source: FDA Food Code 2026, 3-304.14(B)(1)
8. On an ingredient list, what allergen source is identified by the wording whey (milk)?
Answer: Milk
- A) Egg
- B) Milk ✓(correct answer)
- C) Wheat
- D) Soy
Why: The parenthetical declaration identifies milk as the source. The similar-looking word whey does not declare wheat.
Source: FDA: Food Allergies, Food Labels and Allergens
9. Which conclusion about an alcohol blackout goes beyond what NIAAA supports?
Answer: One blackout by itself proves alcohol use disorder
- A) One blackout by itself proves alcohol use disorder ✓(correct answer)
- B) Even one blackout is a reason for concern
- C) Talking with a healthcare provider can be appropriate
- D) The event can signal risk of alcohol-related harm
Why: NIAAA says a blackout does not necessarily establish alcohol use disorder. Experiencing even one blackout is nevertheless a reason for concern, which is a supported statement rather than the overreaching conclusion requested.
Source: NIAAA: Interrupted Memories: Alcohol-Induced Blackouts, Are Blackouts a Sign of an Alcohol-Related Problem?
10. A guest has been drinking but does not look drunk. Why should the server avoid declaring the guest safe to drive?
Answer: Driving impairment can occur before a person looks or feels drunk
- A) Driving impairment can occur before a person looks or feels drunk ✓(correct answer)
- B) A normal appearance is the same as a measured zero BAC
- C) Driving ability depends only on the guest's confidence
- D) Only people who fall over can be impaired drivers
Why: NHTSA warns of impairment before those outward or subjective signs. Appearance does not measure blood alcohol.
Source: NHTSA: Drunk Driving, Can I determine my BAC?
