A worker shows the understanding needed for only some activities under the waiver in 18 AAC 31.330(f). What does the department do?Answer: Lists on the card each approved activity the worker may perform. Source: 18 AAC 31.330(f)
An operator runs a temporary food service at an event lasting four or more days. Which of these meets the training rule in 18 AAC 31.600(d)?Answer: A food worker card from the department. Source: 18 AAC 31.600(d)
For how long is an Alaska food worker card valid?Answer: Three years after the date of issue. Source: 18 AAC 31.330(d)
How long does the operator keep a copy of each food worker's card under 18 AAC 31.335?Answer: For the worker's employment and one year after it ends. Source: 18 AAC 31.335(a)(4)
Under 18 AAC 31.330(f), when will the department waive the examination?Answer: When the Americans with Disabilities Act requires a waiver. Source: 18 AAC 31.330(f)
What fee does 18 AAC 31.050(v) set for an applicant for a food worker card?Answer: $10. Source: 18 AAC 31.050(v)
Show all 106 questions (100 more)
The food worker card rule, continued
What must an applicant do before the department issues a food worker card under 18 AAC 31.330(b)?Answer: Pass the department's examination and pay the fee. Source: 18 AAC 31.330(b)
Which of these employees is a food worker under 18 AAC 31.330(g) and needs a card?Answer: A line cook who handles unpackaged food. Source: 18 AAC 31.330(g)
Which of these is one of the six topics 18 AAC 31.330(c) lists for the food worker examination?Answer: Effective warewashing. Source: 18 AAC 31.330(c)
Which of these people does 18 AAC 31.330(g) leave out of the term "food worker"?Answer: A volunteer. Source: 18 AAC 31.330(g)(2)
Who does 18 AAC 31.330(a) make responsible for seeing that each food worker holds a card?Answer: The operator of the food establishment. Source: 18 AAC 31.330(a)
Within how long after the date of hire must a food worker in Alaska hold a valid food worker card?Answer: 30 days. Source: 18 AAC 31.330(a)
Approved sources and prohibited food 13
A delivery turns out not to be from an approved source. What does 18 AAC 31.228 require?Answer: The food is discarded. Source: 18 AAC 31.228(2)
A fisherman offers home-smoked salmon to a cafe. When does 18 AAC 31.210(7) allow smoked seafood in the cafe?Answer: When it comes from a permitted seafood processor or another approved source. Source: 18 AAC 31.210(7)
A food service reconstitutes powdered milk with potable water. Within what time must it be used under 18 AAC 31.200(c)(3)?Answer: Within 24 hours. Source: 18 AAC 31.200(c)(3)
A kitchen buys liquid, frozen or dry egg products. What does 18 AAC 31.200(c)(5) require of them?Answer: They are pasteurized. Source: 18 AAC 31.200(c)(5)
A lodge guest brings in a salmon they caught themselves. Under 18 AAC 31.200(b)(1), for whom may the kitchen prepare it?Answer: Only for the individual who caught it. Source: 18 AAC 31.200(b)(1)
Fermented salmon eggs are offered to a restaurant. What does 18 AAC 31.210 say?Answer: They may not be in the establishment at all. Source: 18 AAC 31.210(4)
For how long are molluscan shellfish tags or labels kept under 18 AAC 31.335?Answer: 90 days after the dates of harvest. Source: 18 AAC 31.335(a)(1)
What does "approved source" mean in the Alaska Food Code?Answer: A facility permitted or certified by the agency with jurisdiction. Source: 18 AAC 31.990(7)
When may molluscan shellfish be taken out of the container they were received in, under 18 AAC 31.200(d)?Answer: Immediately before sale or preparation for service. Source: 18 AAC 31.200(d)
Which fluid milk may a food establishment obtain under 18 AAC 31.200(c)(3)?Answer: Pasteurized milk that meets Grade A quality standards. Source: 18 AAC 31.200(c)(3)
Which of these foods may not be allowed in a food establishment under any circumstance, by 18 AAC 31.210?Answer: Polar bear meat. Source: 18 AAC 31.210(2)
Which shell eggs may be obtained under 18 AAC 31.200(c)(4)?Answer: Eggs that are clean and sound. Source: 18 AAC 31.200(c)(4)
With a written variance, how much seafood may a food service or market obtain from a commercial fisherman in one week under 18 AAC 31.200(b)(3)?Answer: No more than 500 pounds. Source: 18 AAC 31.200(b)(3)
Food protection 17
A basket of unwrapped rolls comes back from a table untouched. May it be served to another table under 18 AAC 31.226(a)(6)?Answer: No. Food returned by a consumer is not offered again. Source: 18 AAC 31.226(a)(6)
A buffet customer goes back for a second helping. What does 18 AAC 31.226(a)(5) say about the used plate?Answer: It is not re-used: the customer takes clean tableware. Source: 18 AAC 31.226(a)(5)
A cloth is used on a surface where raw chicken was cut. Where is it kept between uses under 18 AAC 31.224(4)?Answer: Apart from other cloths, in its own sanitizer. Source: 18 AAC 31.224(4)
A cook wearing single-use gloves stops to take a phone order, then goes back to the same salad. What does 18 AAC 31.224(1) require?Answer: The gloves are discarded, because the task was interrupted. Source: 18 AAC 31.224(1)(A)
A customer sneezes directly onto an uncovered tray of pastries. What does 18 AAC 31.228(4) require?Answer: The pastries are discarded. Source: 18 AAC 31.228(4)
An in-use utensil may sit in a container of hot potable water between uses. At what temperature must the water be kept under 18 AAC 31.224(3)(E)?Answer: 135°F or above. Source: 18 AAC 31.224(3)
An ingredient that cannot be recognized at a glance is moved from its original package into a working container. What does 18 AAC 31.222(a)(5) require?Answer: A label with the common name of the food. Source: 18 AAC 31.222(a)(5)
Between uses, moist wiping cloths are held in a sanitizer solution. What minimum strength of hypochlorite does 18 AAC 31.224(4) give?Answer: 100 ppm. Source: 18 AAC 31.224(4)
During a pause in service, how may a serving spoon be stored in the food under 18 AAC 31.224(3)(A)?Answer: With the handle extended out of the food. Source: 18 AAC 31.224(3)
How far above the floor must food be stored under 18 AAC 31.222(a)(4)?Answer: At least 6 inches. Source: 18 AAC 31.222(a)(4)
How must exposed ready-to-eat food be prepared under 18 AAC 31.220?Answer: With no bare hand contact, by proper use of utensils. Source: 18 AAC 31.220(2)
How must raw animal food be kept during storage and display under 18 AAC 31.222(a)(2)?Answer: Separated from raw and cooked ready-to-eat food. Source: 18 AAC 31.222(a)(2)
How often are moist wiping cloths laundered under 18 AAC 31.224(4)?Answer: Daily. Source: 18 AAC 31.224(4)
Ice has been used to chill bottled drinks in a tub. May it then go into customers' glasses?Answer: No. Ice used to cool food containers is not used as food. Source: 18 AAC 31.222(a)(6)
When must raw fruits and vegetables be washed under 18 AAC 31.222(a)(7)?Answer: Before they are cut, cooked or served. Source: 18 AAC 31.222(a)(7)
Which returned item may be offered again under 18 AAC 31.226(a)(6)?Answer: Crackers in an unopened original package. Source: 18 AAC 31.226(a)(6)
Which task is the one exception to the no-bare-hand-contact rule for ready-to-eat food in 18 AAC 31.220?Answer: Washing fruits and vegetables. Source: 18 AAC 31.220(2)
Temperature and time 25
A kitchen cooks ground game meat only to 145°F. How long does Table B of 18 AAC 31.232 require it to be held there?Answer: Three minutes. Source: 18 AAC 31.232(a), Table B
A sealed can of commercially processed chili is opened and heated for the steam table. What temperature does 18 AAC 31.234(4) require?Answer: At least 135°F. Source: 18 AAC 31.234(4)
After food has cooled to 70°F, how much more time does 18 AAC 31.234(2) give for it to reach 41°F?Answer: Four additional hours. Source: 18 AAC 31.234(2)
After raw animal food is cooked in a microwave oven, how long must it stand covered under 18 AAC 31.232(c)?Answer: Two minutes. Source: 18 AAC 31.232(c)
At what temperature must refrigerated food be received under 18 AAC 31.230(1)?Answer: 41°F or below. Source: 18 AAC 31.230(1)
Cooked chili is cooled for later use. How long may it take to go from 135°F to 70°F under 18 AAC 31.234(2)?Answer: Two hours. Source: 18 AAC 31.234(2)
Cooked food is delivered hot. At what temperature must it be received under 18 AAC 31.230(1)(B)?Answer: 135°F or above. Source: 18 AAC 31.230(1)
Food is thawed completely submerged under running potable water. How warm may the water be under 18 AAC 31.230(2)(B)?Answer: 70°F or below. Source: 18 AAC 31.230(2)
Food is thawed in a microwave oven. What must happen next under 18 AAC 31.230(2)(C)?Answer: It goes straight into conventional cooking equipment. Source: 18 AAC 31.230(2)
Food that was cooked and cooled is reheated for hot-holding. Within what time must the reheating be done under 18 AAC 31.234(3)?Answer: Two hours or less. Source: 18 AAC 31.234(3)
Rare beef is the one exception to the hot-holding rule in 18 AAC 31.234(1). At what internal temperature must it be kept?Answer: 130°F or above. Source: 18 AAC 31.234(1)
Raw animal food is cooked in a microwave oven. To what temperature must all parts be heated under 18 AAC 31.232(c)?Answer: At least 165°F. Source: 18 AAC 31.232(c)
Raw eggs arrive on a refrigerated truck. What ambient air temperature must the equipment maintain under 18 AAC 31.230(1)(C)?Answer: 45°F or below. Source: 18 AAC 31.230(1)
Soup made in the kitchen yesterday and cooled is reheated for hot-holding. What must all parts reach under 18 AAC 31.234(3)?Answer: 165°F for at least 15 seconds. Source: 18 AAC 31.234(3)
Table B of 18 AAC 31.232 lets ground meat be cooked to 155°F. For how long must it be held at that temperature?Answer: 15 seconds. Source: 18 AAC 31.232(a), Table B
Traditional wild game meat is cooked for a nonprofit meal program. Which line of Table B in 18 AAC 31.232 applies?Answer: 165°F for 15 seconds. Source: 18 AAC 31.232(a), Table B
Tuna salad is made from canned tuna at room temperature. How fast must it reach 41°F or below under 18 AAC 31.234(2)(C)?Answer: Within four hours. Source: 18 AAC 31.234(2)
What does Table B of 18 AAC 31.232 set for a seafood fillet that is not ground or stuffed?Answer: 145°F for 15 seconds. Source: 18 AAC 31.232(a), Table B
What is the highest cold-holding temperature 18 AAC 31.234(1) allows for potentially hazardous food?Answer: 41°F. Source: 18 AAC 31.234(1)
What is the lowest hot-holding temperature 18 AAC 31.234(1) allows for potentially hazardous food other than rare beef?Answer: 135°F. Source: 18 AAC 31.234(1)
What minimum internal temperature and time does Table B of 18 AAC 31.232 set for poultry?Answer: 165°F for 15 seconds. Source: 18 AAC 31.232(a), Table B
What must be marked on a container of food placed in cooling equipment under 18 AAC 31.234(2)(B)?Answer: The date and time the cooling process began. Source: 18 AAC 31.234(2)
When may eggs be cooked to less than 145°F under Table B of 18 AAC 31.232?Answer: When an adult consumer orders them that way. Source: 18 AAC 31.232(a), Table B
Which of these is a cooling method listed in 18 AAC 31.234(2)(A)?Answer: An ice water bath, with frequent stirring. Source: 18 AAC 31.234(2)
Which of these is a thawing method listed in 18 AAC 31.230(2)?Answer: In a refrigeration unit. Source: 18 AAC 31.230(2)
Employee health and practices 17
A cook is excluded for vomiting. When may the exclusion be removed under Table E of 18 AAC 31.300?Answer: After at least 24 hours without symptoms. Source: 18 AAC 31.300(b)(2), Table E
A cook tastes a sauce for seasoning. What does 18 AAC 31.315(a)(1) require?Answer: A single-use utensil. Source: 18 AAC 31.315(a)(1)
A kitchen worker in a nursing home, which serves a highly susceptible population, has a sore throat with fever. What does Table E of 18 AAC 31.300 require?Answer: The worker is excluded. Source: 18 AAC 31.300(b)(2), Table E
An employee at a restaurant that does not serve a highly susceptible population reports diarrhea. What does Table E of 18 AAC 31.300 require?Answer: The employee is excluded. Source: 18 AAC 31.300(b)(2), Table E
An employee at an ordinary cafe has a sore throat with fever. What does Table E of 18 AAC 31.300 require?Answer: The employee is restricted. Source: 18 AAC 31.300(b)(2), Table E
An employee is diagnosed with Norovirus. How soon must the operator contact the department after being notified, under 18 AAC 31.300(b)(3)?Answer: Within 24 hours. Source: 18 AAC 31.300(b)(3)
An employee with artificial fingernails works with exposed food. What does 18 AAC 31.315(c)(2) require?Answer: Intact single-use gloves in good repair. Source: 18 AAC 31.315(c)(2)
How must an open, draining lesion on the hand be protected under 18 AAC 31.300(b)(1)(E)?Answer: An impermeable cover with a single-use glove over it. Source: 18 AAC 31.300(b)(1)(E)
Table E of 18 AAC 31.300 excludes an employee with jaundice if the onset was within how long?Answer: The last seven days. Source: 18 AAC 31.300(b)(2), Table E
What does "exclude" mean in the Alaska Food Code?Answer: The person may not work in or enter the establishment as an employee. Source: 18 AAC 31.990(38)
What may a restricted employee not work with, under 18 AAC 31.300(c)?Answer: Exposed food, clean food-contact surfaces and linens. Source: 18 AAC 31.300(c)
Where may employees not eat, drink or use tobacco under 18 AAC 31.315(a)?Answer: In preparation, processing, service and warewashing areas. Source: 18 AAC 31.315(a)
Which diagnosis is on the list in 18 AAC 31.300(b)(1) that an employee must report?Answer: Hepatitis A virus. Source: 18 AAC 31.300(b)(1)
Which drink may an employee have in a food preparation area under 18 AAC 31.315(a)(2)?Answer: One in a closed beverage container, handled with care. Source: 18 AAC 31.315(a)(2)
Which jewelry may be worn on the hands or exposed arms while preparing food, under 18 AAC 31.315(c)(3)?Answer: A smooth band ring. Source: 18 AAC 31.315(c)(3)
Which of these must an employee report to the operator under 18 AAC 31.300(b)(1)?Answer: A sore throat with fever. Source: 18 AAC 31.300(b)(1)
Who must wear a hair restraint under 18 AAC 31.315(c)(5)?Answer: Employees who prepare or serve unwrapped, unpackaged food. Source: 18 AAC 31.315(c)(5)
Handwashing 10
A cook finishes portioning raw chicken and turns to slicing bread. What does 18 AAC 31.310(b)(7) require?Answer: Washing hands before touching the bread. Source: 18 AAC 31.310(b)(7)
After rinsing, how is the faucet turned off under 18 AAC 31.310(a)(2)(C)?Answer: In a way that will not contaminate the cleaned hands or arms. Source: 18 AAC 31.310(a)(2)
An employee is about to put on gloves to make sandwiches. What does 18 AAC 31.310(b)(8) require first?Answer: Washing the hands. Source: 18 AAC 31.310(b)(8)
For how long are the lathered hands and arms rubbed with vigorous friction under 18 AAC 31.310(a)?Answer: At least 10 to 15 seconds. Source: 18 AAC 31.310(a)(2)
How may a hand antiseptic be used under 18 AAC 31.310(c)?Answer: In addition to handwashing, never in place of it. Source: 18 AAC 31.310(c)(3)
How warm must the running rinse water be for handwashing under 18 AAC 31.310(a)?Answer: At least 100°F. Source: 18 AAC 31.310(a)(2)
Where may a hand antiseptic or hand dip be located under 18 AAC 31.310(c)(2)?Answer: Only adjacent to a handwash sink. Source: 18 AAC 31.310(c)(2)
Where must hands be washed under 18 AAC 31.310(a)(1)?Answer: In a handwash sink. Source: 18 AAC 31.310(a)(1)
Which area does 18 AAC 31.310(a) tell employees to pay particular attention to when washing?Answer: The areas underneath the fingernails. Source: 18 AAC 31.310(a)(2)
Which of these is a hand-drying method listed in 18 AAC 31.310(a)?Answer: A heated-air hand drying device. Source: 18 AAC 31.310(a)(2)
Warewashing and sanitizing 12
A kitchen sanitizes with chemicals. What must it provide and use under 18 AAC 31.424(b)?Answer: A test kit, test strips or another device. Source: 18 AAC 31.424(b)
A spray-type warewashing machine sanitizes with chemicals. How warm must its wash solution be under 18 AAC 31.423(b)?Answer: Not less than 120°F. Source: 18 AAC 31.423(b)(2)
A warewashing machine sanitizes with hot water. What utensil surface temperature must it achieve under 18 AAC 31.424(a)(2)?Answer: 160°F or above. Source: 18 AAC 31.424(a)(2)
By the definition in 18 AAC 31.990, sanitizing a cleaned food-contact surface reduces representative disease microorganisms by how much?Answer: 99.999 percent. Source: 18 AAC 31.990(121)
For how long are utensils immersed when hot water is used to sanitize by hand, under 18 AAC 31.424(a)(1)?Answer: At least 30 seconds. Source: 18 AAC 31.424(a)(1)
How warm must the wash solution be for manual warewashing under 18 AAC 31.423(b)?Answer: Not less than 110°F. Source: 18 AAC 31.423(b)(2)
In a three-compartment sink, what comes between washing and sanitizing under 18 AAC 31.423(c)?Answer: A distinct, separate water rinse. Source: 18 AAC 31.423(c)(1)
Table I of 18 AAC 31.424 lists a chlorine sanitizer at 100 ppm. What minimum water temperature goes with it?Answer: 55°F. Source: 18 AAC 31.424(a)(3), Table I
Utensils are sanitized by hand in hot water. How hot must the water be under 18 AAC 31.424(a)(1)?Answer: 170°F or above. Source: 18 AAC 31.424(a)(1)
What comes first when food-contact surfaces are cleaned, under 18 AAC 31.422?Answer: Precleaning: scraping off food debris. Source: 18 AAC 31.422
What does "warewashing" mean in the Alaska Food Code?Answer: Washing, rinsing and sanitizing food-contact surfaces. Source: 18 AAC 31.990(147)
What exposure time does Table I of 18 AAC 31.424 give for an iodine sanitizer?Answer: 30 seconds. Source: 18 AAC 31.424(a)(3), Table I
How this list was compiled: Alaska Administrative Code, Title 18, Chapter 31, Alaska Food Code (18 AAC 31), read on October 12, 2026 on the Alaska Legislature's site (https://www.akleg.gov/basis/aac.asp#18.31). The topics follow 18 AAC 31.330(c), which lists what the Department of Environmental Conservation's food worker examination covers: food from an approved source (18 AAC 31.200), food protection (18 AAC 31.220 to 31.228), temperature and time (18 AAC 31.230 to 31.234), transmission of foodborne disease (18 AAC 31.300 and 31.315), handwashing (18 AAC 31.310) and warewashing (18 AAC 31.422 to 31.424). Each question names its section and links to the chapter. Licence: Own work. Every question, every wrong choice and every explanation was written for this site from the text of the section it cites. Short quoted phrases are from the Alaska Administrative Code, which is public. Nothing is taken from the department's examination, from any training course or from any other practice test.
How it works
This unofficial Alaska food handlers practice test asks 106 questions from the Alaska Food Code, 18 AAC 31, each answer naming its section. Not affiliated with the Alaska Department of Environmental Conservation.
Read the full guide
What Alaska's food worker test covers
Alaska writes its own food code, and the department gives its own examination. 18 AAC 31.330(c) lists six topics: food from an approved source, food protection, temperature and time, foodborne disease, handwashing and warewashing. A seventh topic here asks the card rule itself.
Where Alaska differs from the FDA model
The code's own numbers are what count: 165°F for 15 seconds for poultry and traditional wild game meat, handwash rinse water of at least 100°F. Fox, bear and walrus meat, seal oil and fermented fish may never be in a food establishment.
Cooling has two clocks in 18 AAC 31.234: 135°F to 70°F within two hours, then 41°F within four more.
Table E keeps a worker with vomiting or diarrhea out until 24 hours without symptoms.
Hot-water sanitizing by hand takes 170°F for at least 30 seconds.
Questions and answers
How long is an Alaska food worker card good for?
Three years after the date of issue, under 18 AAC 31.330(d). The fee in 18 AAC 31.050 is $10, and your employer keeps a copy of the card while you work there and for one year after.
Who needs a food worker card in Alaska?
Anyone working with unpackaged food, potentially hazardous food or food-contact surfaces, within 30 days after the date of hire. The rule leaves out hosts, cashiers, grocery checkers and baggers, delivery drivers, shelf stockers and volunteers.
Is this the real Alaska food worker test?
No. These are original questions from the public text of the code. None comes from the department's examination, and a score here earns no card.