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Unofficial practice questions, not affiliated with the Alabama Department of Public Health or any county health department. Bank checked October 13, 2026.
A case of refrigerated sliced deli turkey is delivered. What is the warmest the turkey may be on receipt?Answer: 41°F. Source: FDA Food Code 2013, ¶ 3-202.11(A) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
A delivery of raw shell eggs arrives. What is the warmest air temperature allowed in the truck's refrigerated space?Answer: 45°F. Source: FDA Food Code 2013, ¶ 3-202.11(C) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
A five-gallon pot of vegetable soup must cool on schedule. Which step from the Food Code helps?Answer: Placing the food in shallow pans. Source: FDA Food Code 2013, ¶ 3-501.15(A) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
A pot of gumbo cooked and cooled yesterday goes back on the hot line. What must all parts of it reach?Answer: 165°F for 15 seconds. Source: FDA Food Code 2013, ¶ 3-403.11(A) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
Catfish fillets are fried to order. What must they reach?Answer: 145°F for 15 seconds. Source: FDA Food Code 2013, ¶ 3-401.11(A)(1) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
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Cooking, cooling and holding, continued
Cooked chili is cooling from 135°F. How long does it have to reach 70°F?Answer: 2 hours. Source: FDA Food Code 2013, ¶ 3-501.14(A) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
Ready-to-eat food prepared in the kitchen is held at 41°F. For how many days may it be kept, counting the day it was made as Day 1?Answer: 7 days. Source: FDA Food Code 2013, ¶ 3-501.17(A) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
Under the 2013 edition Alabama adopts, what must ground beef reach when cooked?Answer: 155°F for 15 seconds. Source: FDA Food Code 2013, ¶ 3-401.11(A)(2) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
Under the 2013 edition Alabama adopts, what must poultry reach when cooked?Answer: 165°F for 15 seconds. Source: FDA Food Code 2013, ¶ 3-401.11(A)(3) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
What is the highest temperature for cold holding in an Alabama food establishment?Answer: 41°F. Source: FDA Food Code 2013, ¶ 3-501.16(A)(2) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
What is the lowest temperature for holding hot food on an Alabama steam table?Answer: 135°F. Source: FDA Food Code 2013, ¶ 3-501.16(A)(1) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
When may an Alabama restaurant serve a food cooked to less than the Food Code temperature?Answer: When the immediate consumer individually orders it. Source: Ala. Admin. Code r. 420-3-22-.03(1)(d)
Which is a thawing method the 2013 Food Code lists for frozen shrimp?Answer: Under refrigeration that keeps the food at 41°F or less. Source: FDA Food Code 2013, ¶ 3-501.13(A) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
Handwashing and hygiene 10
A cook wants a drink at the prep table. What does the 2013 Food Code allow there?Answer: A closed beverage container, handled to prevent contamination. Source: FDA Food Code 2013, § 2-401.11(B) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
A dishwasher scrapes dirty plates, then goes to unload the clean rack. What comes in between?Answer: Washing the hands. Source: FDA Food Code 2013, ¶ 2-301.14(E) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
A prep cook in Alabama wants to keep something on the hands at work. Which item does the 2013 Food Code allow?Answer: A plain ring such as a wedding band. Source: FDA Food Code 2013, § 2-303.11 (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
Alabama adopts the 2013 Food Code. Which of these is not on that edition's list of major food allergens?Answer: Sesame. Source: FDA Food Code 2013, § 1-201.10(B) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
For enforcement in Alabama, what do "trimmed" fingernails mean?Answer: They do not extend beyond the finger. Source: Ala. Admin. Code r. 420-3-22-.02(3)(b)
Under the 2013 Food Code that Alabama adopts, how long does the whole hand cleaning procedure take at a minimum?Answer: 20 seconds. Source: FDA Food Code 2013, § 2-301.12(A) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
What does the 2013 Food Code have a line cook wear to keep hair away from food?Answer: A hair restraint such as a hat, covering or net. Source: FDA Food Code 2013, ¶ 2-402.11(A) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
When may a hand antiseptic be applied under the 2013 Food Code?Answer: Only to hands that have been cleaned. Source: FDA Food Code 2013, § 2-301.16(A)(3) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
Where may a food employee not wash hands under the 2013 Food Code?Answer: In a sink used for food preparation or warewashing. Source: FDA Food Code 2013, § 2-301.15 (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
Which step comes right before a food employee puts on gloves to start working with food?Answer: Washing the hands. Source: FDA Food Code 2013, § 2-301.14(H) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
Employee illness 8
A cook has a boil on the wrist that is open and draining. What must the cook do?Answer: Report it to the person in charge. Source: FDA Food Code 2013, ¶ 2-201.11(A)(1) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
A cook tells the person in charge about vomiting this morning. What does the 2013 Food Code call for?Answer: The cook is excluded from the establishment. Source: FDA Food Code 2013, ¶ 2-201.12(A)(1) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
A cook was sent home with diarrhea and has no diagnosis. When may the cook return?Answer: After at least 24 hours without symptoms. Source: FDA Food Code 2013, ¶ 2-201.13(A)(1) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
A food employee's skin and eyes turned yellow three days ago. What must the person in charge do?Answer: Exclude the employee. Source: FDA Food Code 2013, ¶ 2-201.12(B)(1) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
A health practitioner diagnoses a cook with one of these. Which one must be reported to the person in charge?Answer: Norovirus. Source: FDA Food Code 2013, ¶ 2-201.11(A)(2) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
An Alabama food employee cannot stop sneezing and has a runny nose. Which work is off limits?Answer: Work with exposed food or clean equipment and utensils. Source: FDA Food Code 2013, § 2-401.12 (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
An Alabama server wakes with one of these. Which one must be reported before the shift?Answer: Sore throat with fever. Source: FDA Food Code 2013, ¶ 2-201.11(A)(1) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
Who in Alabama may add employee health requirements beyond the Food Code's?Answer: The Health Officer, on a medical opinion. Source: Ala. Admin. Code r. 420-3-22-.02(3)(a)
Protecting food 11
A cook breads raw chicken in single-use gloves, then turns to plating salads. What about the gloves?Answer: They are discarded; one pair serves one task. Source: FDA Food Code 2013, ¶ 3-304.15(A) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
A guest sends back a basket of unwrapped rolls. May it go to the next table?Answer: No. Returned food may not be offered again. Source: FDA Food Code 2013, ¶ 3-306.14(A) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
A refrigerated time/temperature controlled food carries date limits from two packers and the packages are combined. Which date applies?Answer: The shortest date limit. Source: Ala. Admin. Code r. 420-3-22-.03(1)(a)
A refrigerated time/temperature controlled food is past the manufacturer's "Sell By" date. What does Alabama's rule say?Answer: It shall not be used or served. Source: Ala. Admin. Code r. 420-3-22-.03(1)(a)
A server wipes tables with a damp cloth. Where does the cloth go until the next table?Answer: In a chemical sanitizer solution. Source: FDA Food Code 2013, ¶ 3-304.14(B)(1) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
A whole cantaloupe is about to be cut for a fruit tray. What comes first?Answer: Washing it in water to remove soil. Source: FDA Food Code 2013, ¶ 3-302.15(A) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
Cases of canned tomatoes are stacked in the storeroom. How high off the floor must the lowest case sit?Answer: At least 6 inches. Source: FDA Food Code 2013, ¶ 3-305.11(A)(3) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
How does the 2013 Food Code say ready-to-eat food is handled?Answer: With utensils such as tongs, deli tissue or single-use gloves. Source: FDA Food Code 2013, § 3-301.11(B) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
Raw chicken and ready-to-eat salad greens share a cooler. What does the 2013 Food Code require?Answer: The raw chicken is kept separate from the greens. Source: FDA Food Code 2013, ¶ 3-302.11(A)(1) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
The storeroom is full. Which of these places is ruled out for the extra cases of food?Answer: A locker room. Source: FDA Food Code 2013, § 3-305.12 (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
Sugar is emptied from its sack into an unmarked tub. What does the 2013 Food Code want on the tub?Answer: The common name of the food. Source: FDA Food Code 2013, § 3-302.12 (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
Cleaning and sanitizing 8
A cook wants to dump a bucket of mop water in the handwashing sink. What does the Food Code say?Answer: A handwashing sink may not be used for anything but handwashing. Source: FDA Food Code 2013, ¶ 5-205.11(B) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
A cutting board was used for raw pork. What must happen before raw fish goes on it?Answer: The board is cleaned. Source: FDA Food Code 2013, ¶ 4-602.11(A)(1) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
A deli slicer is used on lunch meats all day at room temperature. How often must it be cleaned at least?Answer: Every 4 hours. Source: FDA Food Code 2013, ¶ 4-602.11(C) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
A three-compartment sink has no chemical sanitizer, so hot water is used instead. How hot must it be kept?Answer: 171°F or above. Source: FDA Food Code 2013, § 4-501.111 (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
Glass cleaner is poured from a gallon jug into a small unlabeled bottle. What must go on the bottle?Answer: The common name of the material. Source: FDA Food Code 2013, § 7-102.11 (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
How is the strength of a chemical sanitizer solution checked?Answer: With a test kit or other device. Source: FDA Food Code 2013, § 4-501.116 (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
Sanitized sheet pans come out of the third sink. What dries them?Answer: They are air-dried. Source: FDA Food Code 2013, § 4-901.11 (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
What is a three-compartment sink for?Answer: Washing, rinsing and sanitizing equipment and utensils by hand. Source: FDA Food Code 2013, ¶ 4-301.12(A) (adopted by Ala. Admin. Code r. 420-3-22-.01(3))
Alabama's rule: training, scores, catfish and dogs 23
A restaurant offers catfish for sale. What must consumers be notified of?Answer: The name and country of origin of the product. Source: Ala. Admin. Code r. 420-3-22-.03(2)(c)
A sewage backup stops operations as an imminent health hazard. When may the establishment resume?Answer: When the Health Officer authorizes it. Source: Ala. Admin. Code r. 420-3-22-.08(12)(a)
Alabama's rule names one edition of the FDA Food Code. Which one?Answer: The 2013 edition. Source: Ala. Admin. Code r. 420-3-22-.01(3)
An establishment scores 82 on an inspection. Within how many days is it inspected again?Answer: 60 days. Source: Ala. Admin. Code r. 420-3-22-.08(9)(a)
At a child day care center, food is served from containers on the tables. What happens to what is left in them?Answer: It is discarded after one meal service. Source: Ala. Admin. Code r. 420-3-22-.03(1)(c)
Does Chapter 420-3-22 require every food employee to hold a food handler card?Answer: No. It asks a certification of the permit holder or a designee. Source: Ala. Admin. Code r. 420-3-22-.02(2)(a)
For a permit, how recently must the manager's certification from an accredited program have been issued?Answer: Within the previous five years. Source: Ala. Admin. Code r. 420-3-22-.08(3)(c)
How does rule 420-3-22-.06 treat emotional support animals?Answer: They are expressly prohibited inside. Source: Ala. Admin. Code r. 420-3-22-.06(2)(n)
How is an Alabama sanitation rating score worked out?Answer: Violation points are subtracted from 100. Source: Ala. Admin. Code r. 420-3-22-.08(11)(b)
How must a pet dog be kept in a designated outdoor dining area?Answer: On a leash or in a pet carrier. Source: Ala. Admin. Code r. 420-3-22-.06(2)(i)
How often must a mobile food unit or pushcart report to its commissary?Answer: At least daily. Source: Ala. Admin. Code r. 420-3-22-.09(6)(a)
In which establishments must the permit holder or a designee hold a certification from an accredited program?Answer: Priority Category 3 and 4 establishments. Source: Ala. Admin. Code r. 420-3-22-.02(2)(a)
Jefferson County sets its own training rule. Within how many days of hire must a new food employee there be certified?Answer: 21 days. Source: Jefferson County Department of Health, Food Handler Classes page
On a mobile food unit where unpackaged food is handled, what may replace the handwashing facility in normal operation?Answer: Nothing. Gloves are not allowed as a substitute. Source: Ala. Admin. Code r. 420-3-22-.09(3)(b)
Since January 1, 2020, when must a certified person in charge be present in a Priority Category 3 or 4 establishment?Answer: During all hours of operation. Source: Ala. Admin. Code r. 420-3-22-.02(2)(a)
What happens when an enforcement inspection scores less than 60?Answer: The permit is immediately suspended. Source: Ala. Admin. Code r. 420-3-22-.08(12)(a)
What is the longest a "temporary event" may last under Alabama's definition?Answer: 14 days. Source: Ala. Admin. Code r. 420-3-22-.01(4)(a)
What may a food service establishment label as catfish in Alabama?Answer: Only fish in the family Ictaluridae. Source: Ala. Admin. Code r. 420-3-22-.03(2)(a)
What may be done with food that is under a do not sell order?Answer: It may not be used, served or moved from the establishment. Source: Ala. Admin. Code r. 420-3-22-.08(14)(c)
Where does the original inspection report form go after an inspection?Answer: On display for public view within the establishment. Source: Ala. Admin. Code r. 420-3-22-.08(11)(b)
Which agency does Chapter 420-3-22 mean by "Department"?Answer: The Alabama Department of Public Health. Source: Ala. Admin. Code r. 420-3-22-.01(4)(a)
Who is the "Health Officer" for a given food establishment in Alabama?Answer: The Health Officer of the county or district where it is located. Source: Ala. Admin. Code r. 420-3-22-.01(4)(a)
Whom does the Jefferson County Department of Health require to complete food safety training?Answer: All food employees. Source: Jefferson County Department of Health, Food Handler Classes page
How this list was compiled: Alabama Administrative Code, Chapter 420-3-22, Food Establishment Sanitation, rules .01 to .14, on the Alabama Legislative Services Agency's site (https://admincode.legislature.state.al.us/administrative-code/420-3-22); the FDA Food Code 2013, chapters 1 to 8, which rule 420-3-22-.01(3) adopts by reference (https://www.fda.gov/media/87140/download); and the Jefferson County Department of Health's Food Handler Classes page (https://www.jcdh.org/SitePages/Programs-Services/EnvironmentalHealth/FoodProtection/FoodHandClasses.aspx). All read on October 13, 2026. Each question names the rule or section it was written from. Licence: Own work. Every question, every wrong choice and every explanation was written for this site from the rule it cites. Short phrases are quoted from the Alabama Administrative Code and the FDA Food Code, which are public. Nothing is taken from any health department's test, any training course or any other practice test.
How it works
This unofficial Alabama food handlers test practice asks 73 questions on the 2013 FDA Food Code and Alabama's Chapter 420-3-22, each answer naming its source. Not affiliated with the Alabama Department of Public Health or any county health department.
Read the full guide
Is there an Alabama food handlers test?
Not a state one. Chapter 420-3-22 asks a certification only of the permit holder or a designee in Priority Category 3 and 4 establishments. Training for other food employees is a county matter. Ask your county health department which class it accepts.
What Alabama does differently
Alabama still adopts the 2013 Food Code, so ground beef cooks to 155°F for 15 seconds and poultry to 165°F for 15 seconds. Fifty questions ask a food employee's daily work under that edition; 23 ask Alabama's own rule: who must be certified, the score out of 100 on the wall, catfish notices and pet dogs on patios.
A score under 85 brings another inspection within 60 days; under 60 on an enforcement inspection suspends the permit.
Only fish of the family Ictaluridae may be labeled catfish, and consumers must be told its name and country of origin.
Trimmed fingernails, for enforcement in Alabama, do not extend beyond the finger.
Questions and answers
Do you need a food handlers card in Alabama?
The state rule does not ask one of every employee. Counties may: the Jefferson County Department of Health requires food safety training of all food employees, and new employees there must be certified within 21 days of hire.
Is this the real Alabama food handlers test?
No. These are our own questions from the public text of Chapter 420-3-22 and the 2013 Food Code. None comes from any health department's class or any training course, and a score here earns no card.
Which food code does Alabama use?
The 2013 FDA Food Code, chapters 1 through 8, adopted by rule 420-3-22-.01(3). Where Alabama's chapter is silent the Food Code controls; on permits, scores, catfish and date limits the chapter adds its own rules.
How long is a food manager certification good for in Alabama?
Rule 420-3-22-.08 counts a certification from an accredited program issued within the previous five years (60 months). An establishment found without one has 120 days to correct it.