A customer phones to say a meal made her sick. What should the employee who answers do?Answer: Pass the call to the manager or person in charge at once. Source: Idaho Food Safety and Sanitation Manual, chapter 14 (What to do if an Outbreak Occurs)
A fragment of glass in a salad is which kind of hazard?Answer: Physical. Source: Idaho Food Safety and Sanitation Manual, chapter 1 (Microbiology)
A single case of which illness counts as an outbreak by itself?Answer: Botulism. Source: Idaho Food Safety and Sanitation Manual, chapter 2 (Foodborne Disease Outbreaks)
Between which temperatures does the manual say most bacteria grow fastest?Answer: 90°F to 100°F. Source: Idaho Food Safety and Sanitation Manual, chapter 1 (Microbiology)
Food holds a toxin made by bacteria. What does the manual say about cooking it?Answer: Cooking may kill the bacteria without destroying the toxin. Source: Idaho Food Safety and Sanitation Manual, chapter 1 (Microbiology)
How do viruses differ from bacteria in food, according to the manual?Answer: Viruses do not grow in food. Source: Idaho Food Safety and Sanitation Manual, chapter 1 (Microbiology)
Show all 108 questions (102 more)
Foodborne illness, continued
How does the manual define a foodborne disease outbreak?Answer: Two or more persons with a similar illness after eating a common food. Source: Idaho Food Safety and Sanitation Manual, chapter 2 (Foodborne Disease Outbreaks)
Lemonade is served from a copper or galvanized container. What can happen?Answer: Heavy metal poisoning. Source: Idaho Food Safety and Sanitation Manual, chapter 1 (Microbiology)
Management has reason to believe an outbreak may have occurred. Who should be contacted immediately?Answer: The local health department. Source: Idaho Food Safety and Sanitation Manual, chapter 14 (What to do if an Outbreak Occurs)
The manual sorts threats to food safety into three kinds of hazard. Which three?Answer: Physical, chemical and biological. Source: Idaho Food Safety and Sanitation Manual, chapter 1 (Microbiology)
What does the manual call the most common contributing factor for foodborne illness?Answer: Poor personal hygiene. Source: Idaho Food Safety and Sanitation Manual, chapter 2 (Foodborne Disease Outbreaks)
What does the manual say most often causes scombroid poisoning?Answer: Fish that was improperly refrigerated. Source: Idaho Food Safety and Sanitation Manual, chapter 1 (Microbiology)
When conditions are right, how often can some bacteria double their number?Answer: Every 20 minutes. Source: Idaho Food Safety and Sanitation Manual, chapter 1 (Microbiology)
When do some bacteria form spores?Answer: When conditions are not suitable for growth. Source: Idaho Food Safety and Sanitation Manual, chapter 1 (Microbiology)
Which agent does Idaho's manual call the most common in foodborne disease outbreaks?Answer: Norovirus. Source: Idaho Food Safety and Sanitation Manual, chapter 1 (Microbiology)
Which two viruses does the manual name as commonly behind foodborne disease outbreaks?Answer: Hepatitis A and norovirus. Source: Idaho Food Safety and Sanitation Manual, chapter 1 (Microbiology)
Food sources and cross-contamination 17
A basket of unwrapped rolls comes back from a table untouched. May it go to another table?Answer: No. Food once served is not served again. Source: Idaho Food Safety and Sanitation Manual, chapter 3 (Food Sources and Protection)
A case of packaged food arrives with no labels. What should happen?Answer: It is not received or used. Source: Idaho Food Safety and Sanitation Manual, chapter 3 (Food Sources and Protection)
A cook with clean, freshly washed hands wants to place lettuce on a sandwich. What is required?Answer: Tongs, gloves or another utensil, not bare hands. Source: Idaho Food Safety and Sanitation Manual, chapter 1 (Microbiology), Prevention
A cutting board was used to trim raw beef. What must happen before tomatoes are sliced on it?Answer: It is washed, rinsed and sanitized. Source: Idaho Food Safety and Sanitation Manual, chapter 3 (Food Sources and Protection)
A delivery includes eggs that are cracked or dirty. What does the manual say?Answer: Do not accept or use them. Source: Idaho Food Safety and Sanitation Manual, chapter 3 (Food Sources and Protection)
A food is not a TCS food when its pH is at or below what figure?Answer: 4.6. Source: Idaho Food Safety and Sanitation Manual, chapter 3 (Food Sources and Protection)
A neighbor offers the restaurant jars of home-canned green beans. May they be used?Answer: No. It is not from an approved source. Source: Idaho Food Safety and Sanitation Manual, chapter 3 (Food Sources and Protection)
After a container of shellfish is empty, how long are its shellstock tags kept?Answer: 90 calendar days. Source: Idaho Food Safety and Sanitation Manual, chapter 3 (Food Sources and Protection)
At what temperature must cold TCS food be when it is received?Answer: 41°F or below. Source: Idaho Food Safety and Sanitation Manual, chapter 3 (Food Sources and Protection)
Frozen food arrives with large ice crystals inside the packages. What do they suggest?Answer: Temperature abuse, so the food should be refused. Source: Idaho Food Safety and Sanitation Manual, chapter 3 (Food Sources and Protection)
Shell eggs, milk and molluscan shellfish may be received at what temperature?Answer: 45°F or below. Source: Idaho Food Safety and Sanitation Manual, chapter 3 (Food Sources and Protection)
What does the manual say about gloves and cross-contamination?Answer: Gloves give no special protection against it. Source: Idaho Food Safety and Sanitation Manual, chapter 3 (Food Sources and Protection)
What does the manual say about pooling fresh eggs?Answer: They should not be cracked in quantity and pooled. Source: Idaho Food Safety and Sanitation Manual, chapter 3 (Food Sources and Protection)
Where does ready-to-eat food go when it shares a cooler with raw meat?Answer: Above the raw meat. Source: Idaho Food Safety and Sanitation Manual, chapter 3 (Food Sources and Protection)
Which milk may a food establishment receive and use in its kitchen?Answer: Pasteurized milk only. Source: Idaho Food Safety and Sanitation Manual, chapter 3 (Food Sources and Protection)
Which of these does Idaho's manual list as a time/temperature control for safety (TCS) food?Answer: Cut melons. Source: Idaho Food Safety and Sanitation Manual, chapter 3 (Food Sources and Protection)
Which raw meat does the manual say normally carries the most bacteria?Answer: Poultry. Source: Idaho Food Safety and Sanitation Manual, chapter 3 (Food Sources and Protection)
Cooking, holding and thawing 20
A thermometer is checked in a slush of crushed ice and water. What should it read?Answer: 32°F. Source: Idaho Food Safety and Sanitation Manual, chapter 4 (Destruction of Pathogenic Organisms)
At what temperature is cold TCS food held?Answer: 41°F or below. Source: Idaho Food Safety and Sanitation Manual, chapter 5 (Limitation of Growth of Bacteria)
At what temperature is hot TCS food held?Answer: 135°F or above. Source: Idaho Food Safety and Sanitation Manual, chapter 5 (Limitation of Growth of Bacteria)
Cooked and refrigerated chili is reheated for hot holding. What must it reach?Answer: 165°F within two hours. Source: Idaho Food Safety and Sanitation Manual, chapter 4 (Destruction of Pathogenic Organisms)
Fish that will be served raw must first be frozen. Which freezing does the manual accept?Answer: -4°F for 168 hours. Source: Idaho Food Safety and Sanitation Manual, chapter 4 (Destruction of Pathogenic Organisms)
Food cooked in a microwave oven must reach 165°F in all parts. What else does the manual require?Answer: It stands covered for 2 minutes after cooking. Source: Idaho Food Safety and Sanitation Manual, chapter 4 (Destruction of Pathogenic Organisms)
Food is thawed under running water. How warm may the water be?Answer: 70°F or less. Source: Idaho Food Safety and Sanitation Manual, chapter 5 (Limitation of Growth of Bacteria)
For how long must the cooking temperature be met?Answer: At least 15 seconds. Source: Idaho Food Safety and Sanitation Manual, chapter 4 (Destruction of Pathogenic Organisms)
Hot food is put in shallow pans to cool. What is the greatest depth the manual gives?Answer: 2 inches. Source: Idaho Food Safety and Sanitation Manual, chapter 5 (Limitation of Growth of Bacteria)
How accurate must a food thermometer be?Answer: Within 2°F. Source: Idaho Food Safety and Sanitation Manual, chapter 4 (Destruction of Pathogenic Organisms)
Ingredients for a tuna salad that will not be cooked again should be at what temperature before mixing?Answer: Pre-chilled to 41°F or below. Source: Idaho Food Safety and Sanitation Manual, chapter 5 (Limitation of Growth of Bacteria)
May a steam table be used to reheat cold soup?Answer: No. It is for hot holding, not for cooking or reheating. Source: Idaho Food Safety and Sanitation Manual, chapter 4 (Destruction of Pathogenic Organisms)
TCS food has been in the danger zone for longer than how many hours before it must be thrown away?Answer: 4 hours. Source: Idaho Food Safety and Sanitation Manual, chapter 5 (Limitation of Growth of Bacteria)
What is the cooking temperature for a ground beef patty?Answer: 155°F. Source: Idaho Food Safety and Sanitation Manual, chapter 4 (Destruction of Pathogenic Organisms)
What is the cooking temperature for fish, eggs and whole cuts of beef?Answer: 145°F. Source: Idaho Food Safety and Sanitation Manual, chapter 4 (Destruction of Pathogenic Organisms)
What is the cooking temperature for poultry and stuffed foods?Answer: 165°F. Source: Idaho Food Safety and Sanitation Manual, chapter 4 (Destruction of Pathogenic Organisms)
What is the danger zone?Answer: 41°F to 135°F. Source: Idaho Food Safety and Sanitation Manual, chapter 5 (Limitation of Growth of Bacteria)
Where does the thermometer go when a roast is checked?Answer: In the center or thickest part. Source: Idaho Food Safety and Sanitation Manual, chapter 4 (Destruction of Pathogenic Organisms)
Which way of thawing TCS food is not acceptable?Answer: On a counter at room temperature. Source: Idaho Food Safety and Sanitation Manual, chapter 5 (Limitation of Growth of Bacteria)
Why does the manual prefer the ice point method for checking a thermometer?Answer: Water boils at different temperatures at different elevations. Source: Idaho Food Safety and Sanitation Manual, chapter 4 (Destruction of Pathogenic Organisms)
Employee health and handwashing 13
A cook has a bandaged cut on a finger. What does the manual say to do?Answer: Wear a plastic or rubber glove over it until it heals. Source: Idaho Food Safety and Sanitation Manual, chapter 6 (Employee Health and Hygiene)
A food worker is diagnosed with hepatitis A. What does the manual require?Answer: Exclusion until a doctor or the health department gives clearance. Source: Idaho Food Safety and Sanitation Manual, chapter 6 (Employee Health and Hygiene)
For at least how long are hands rubbed with soap during a handwash?Answer: 20 seconds. Source: Idaho Food Safety and Sanitation Manual, chapter 6 (Employee Health and Hygiene)
In which sink should a cook wash hands?Answer: A handwashing sink. Source: Idaho Food Safety and Sanitation Manual, chapter 6 (Employee Health and Hygiene)
What does a restriction mean for a food employee?Answer: The person may work, but not in direct contact with food. Source: Idaho Food Safety and Sanitation Manual, chapter 14 (What to do if an Outbreak Occurs)
When must hands be washed in relation to gloves?Answer: Before putting gloves on to work with food. Source: Idaho Food Safety and Sanitation Manual, chapter 6 (Employee Health and Hygiene)
Where do many healthy people carry Staphylococcus aureus?Answer: In the nose and on the skin. Source: Idaho Food Safety and Sanitation Manual, chapter 1 (Microbiology), Human Bacteria
Where may employees eat, drink or smoke?Answer: In designated break areas. Source: Idaho Food Safety and Sanitation Manual, chapter 6 (Employee Health and Hygiene)
Which is an acceptable way to dry hands after washing?Answer: A disposable paper towel. Source: Idaho Food Safety and Sanitation Manual, chapter 6 (Employee Health and Hygiene)
Which of these is a time the manual lists for washing hands?Answer: After handling garbage or dirty dishes. Source: Idaho Food Safety and Sanitation Manual, chapter 6 (Employee Health and Hygiene)
Which of these is one of the illnesses the manual calls the Big 5?Answer: Shigellosis. Source: Idaho Food Safety and Sanitation Manual, chapter 6 (Employee Health and Hygiene)
Which symptom means a worker must be kept from direct contact with food?Answer: Diarrhea. Source: Idaho Food Safety and Sanitation Manual, chapter 14 (What to do if an Outbreak Occurs)
Whose responsibility is it to tell the person in charge that a food worker is ill?Answer: The employee's. Source: Idaho Food Safety and Sanitation Manual, chapter 6 (Employee Health and Hygiene)
Cleaning, sanitizing and equipment 14
A box is set in front of the handwashing sink for a few minutes. How does the manual treat that?Answer: As a critical item violation. Source: Idaho Food Safety and Sanitation Manual, chapter 9 (Physical Facilities)
A fixed mixer too large for the sink is cleaned by swabbing. How strong is the sanitizer?Answer: Twice the strength normally required. Source: Idaho Food Safety and Sanitation Manual, chapter 7 (Equipment and Utensil Cleaning and Sanitization)
A handwashing sink with controlled temperature water delivers it at what temperature?Answer: 90°F to 105°F. Source: Idaho Food Safety and Sanitation Manual, chapter 9 (Physical Facilities)
About how much plain household bleach in one gallon of water makes a 100 ppm solution?Answer: 1 1/2 teaspoons. Source: Idaho Food Safety and Sanitation Manual, chapter 7 (Equipment and Utensil Cleaning and Sanitization)
In the manual's table, what is the maximum chlorine strength allowed for sanitizing by hand?Answer: 200 ppm. Source: Idaho Food Safety and Sanitation Manual, chapter 7 (Equipment and Utensil Cleaning and Sanitization)
In what order are dishes cleaned by hand?Answer: Wash, rinse, sanitize, air dry. Source: Idaho Food Safety and Sanitation Manual, chapter 7 (Equipment and Utensil Cleaning and Sanitization)
Under chapter 9 of Idaho's manual, what is a handwashing sink for?Answer: Handwashing only. Source: Idaho Food Safety and Sanitation Manual, chapter 9 (Physical Facilities)
What does the manual say about home-style refrigerators and mixers in a food establishment?Answer: They are generally not acceptable. Source: Idaho Food Safety and Sanitation Manual, chapter 9 (Physical Facilities)
What happens to utensils after the sanitizing step?Answer: They air dry, with no rinse. Source: Idaho Food Safety and Sanitation Manual, chapter 7 (Equipment and Utensil Cleaning and Sanitization)
What is a sanitizer test kit for?Answer: Confirming the strength of the sanitizing solution. Source: Idaho Food Safety and Sanitation Manual, chapter 7 (Equipment and Utensil Cleaning and Sanitization)
Which household bleach may be used as a sanitizer?Answer: Pure bleach with no additives. Source: Idaho Food Safety and Sanitation Manual, chapter 7 (Equipment and Utensil Cleaning and Sanitization)
Which of these does the manual count as a food contact surface?Answer: The inside of a microwave oven. Source: Idaho Food Safety and Sanitation Manual, chapter 7 (Equipment and Utensil Cleaning and Sanitization)
Which wall surface is not acceptable in a kitchen?Answer: Bare, untreated wood. Source: Idaho Food Safety and Sanitation Manual, chapter 9 (Physical Facilities)
Why are clean dishes not dried with a towel?Answer: Towels put bacteria back on them. Source: Idaho Food Safety and Sanitation Manual, chapter 7 (Equipment and Utensil Cleaning and Sanitization)
Water, pests and chemicals 15
A hose is left with its end under water in a mop bucket. What is the danger?Answer: Dirty water can be siphoned back into the water supply. Source: Idaho Food Safety and Sanitation Manual, chapter 8 (Water and Sewage Systems)
A spray bottle holds plain water for the grill. Does it need a label?Answer: Yes. Every spray bottle is labeled, even plain water. Source: Idaho Food Safety and Sanitation Manual, chapter 15 (Review)
How do flies spread disease to food, according to the manual?Answer: They vomit and defecate on it. Source: Idaho Food Safety and Sanitation Manual, chapter 10 (Rodent and Insect Control)
How is an ice machine drain connected to the sewer?Answer: Indirectly, with a break in the drain line. Source: Idaho Food Safety and Sanitation Manual, chapter 8 (Water and Sewage Systems)
How large must the air gap be between a faucet and the rim of the sink?Answer: At least twice the diameter of the faucet inlet. Source: Idaho Food Safety and Sanitation Manual, chapter 8 (Water and Sewage Systems)
May an empty pickle bucket be used as a working container for degreaser?Answer: No. Food containers are not used for chemicals. Source: Idaho Food Safety and Sanitation Manual, chapter 11 (Poisonous Materials)
What does the manual say about tracking powders for cockroaches?Answer: They are not approved for use in food establishments. Source: Idaho Food Safety and Sanitation Manual, chapter 10 (Rodent and Insect Control)
Where are cleaning chemicals stored?Answer: Apart from food, and never above it. Source: Idaho Food Safety and Sanitation Manual, chapter 11 (Poisonous Materials)
Where is an employee's own medicine kept?Answer: With personal belongings or in a designated area. Source: Idaho Food Safety and Sanitation Manual, chapter 11 (Poisonous Materials)
Where is mop water emptied?Answer: Into a utility sink or floor sink. Source: Idaho Food Safety and Sanitation Manual, chapter 8 (Water and Sewage Systems)
Where may chemical pest strips not be used?Answer: In kitchens. Source: Idaho Food Safety and Sanitation Manual, chapter 10 (Rodent and Insect Control)
Which animal may be in the dining area of a food establishment?Answer: A guide dog with a blind person. Source: Idaho Food Safety and Sanitation Manual, chapter 9 (Physical Facilities)
Which insect is behind most cockroach problems in Idaho?Answer: The German cockroach. Source: Idaho Food Safety and Sanitation Manual, chapter 10 (Rodent and Insect Control)
Which rodent does the manual call the most important vector in Idaho?Answer: The house mouse. Source: Idaho Food Safety and Sanitation Manual, chapter 10 (Rodent and Insect Control)
Who may repair or alter the water or sewer plumbing of a food establishment?Answer: A licensed plumber. Source: Idaho Food Safety and Sanitation Manual, chapter 8 (Water and Sewage Systems)
Idaho's exam and food rule 13
A bed-and-breakfast that serves breakfast only to its guests falls outside Idaho's food rule up to how many guest beds?Answer: 10 beds. Source: IDAPA 16.02.19.001.02
A menu offers eggs cooked to order, including runny. What does Idaho require of the license holder?Answer: To inform consumers of the health risk. Source: IDAPA 16.02.19.360
A producer sells food under the Idaho Direct-to-Consumer Commerce Act. What must its sign, label or card tell the buyer?Answer: That it is not subject to government food safety inspection. Source: Idaho Department of Health and Welfare, Food Safety page, Idaho Direct-to-Consumer Commerce Act
A temporary food establishment operates with a single event for no more than how many days in a row?Answer: 14 days. Source: Idaho Department of Health and Welfare, Food Safety page, Temporary Food Establishments
Does passing the Idaho Food Safety Exam make someone a Certified Food Protection Manager?Answer: No. It does not meet that requirement. Source: Idaho Department of Health and Welfare, Food Safety page
Does the Idaho Food Code require every food establishment to have a HACCP plan?Answer: No. It is recommended, and required for food processors. Source: Idaho Food Safety and Sanitation Manual, chapter 12 (HACCP) and 15 (Review)
For how long is the food safety certificate from the Idaho Food Safety Exam valid?Answer: 5 years. Source: Idaho Department of Health and Welfare, Food Safety page, Idaho Food Safety Exam
In Idaho's food rule, what does the word license stand for?Answer: What the FDA Food Code calls a permit. Source: IDAPA 16.02.19.111.01
Under the Idaho rule, what is a priority item?Answer: A provision that directly controls a foodborne illness hazard. Source: IDAPA 16.02.19.111.05
What does HACCP stand for?Answer: Hazard Analysis and Critical Control Points. Source: Idaho Food Safety and Sanitation Manual, chapter 12 (HACCP)
What does the Idaho Food Safety Exam cover, according to the department?Answer: Foodborne illness, proper food handling and equipment safety. Source: Idaho Department of Health and Welfare, Food Safety page, Idaho Food Safety Exam
Which edition of the FDA Food Code does Idaho's food rule adopt by reference?Answer: 2013. Source: IDAPA 16.02.19.002
Who licenses and inspects most food establishments in Idaho?Answer: The seven Public Health Districts. Source: IDAPA 16.02.19.111.07
How this list was compiled: Idaho Department of Health and Welfare, Idaho Food Safety and Sanitation Manual (revised February 2018), the study manual the department posts beside its Idaho Food Safety Exam (https://publicdocuments.dhw.idaho.gov/WebLink/DocView.aspx?id=1525&dbid=0&repo=PUBLIC-DOCUMENTS); IDAPA 16.02.19, Idaho Food Code (https://adminrules.idaho.gov/rules/current/16/160219.pdf); and the department's food safety page, which describes the exam (https://healthandwelfare.idaho.gov/health-wellness/community-health/food-safety). All three read on October 12, 2026. Each question names the chapter or section it was written from. Licence: Own work. Every question, every wrong choice and every explanation was written for this site from the chapter or section it cites. The manual says of itself that it is not copyrighted; short phrases are quoted from it and from the Idaho Administrative Code, which is public. Nothing is taken from the department's exam, from any training course or from any other practice test.
How it works
This unofficial Idaho food handlers practice test asks 108 questions from the Idaho Food Safety and Sanitation Manual and the state's food rule, each answer naming its chapter. Not affiliated with the Idaho Department of Health and Welfare.
Read the full guide
What the Idaho Food Safety Exam covers
The Department of Health and Welfare gives its own exam. Its page says it covers basic food safety: foodborne illness, proper food handling and equipment safety. The study manual posted beside it is the Idaho Food Safety and Sanitation Manual, and this Idaho food safety practice test follows that manual's chapters.
What is Idaho's own
Idaho adopts the 2013 FDA Food Code with its own changes (IDAPA 16.02.19), and seven Public Health Districts inspect. The manual adds Idaho detail: water boils at 207°F in Boise, so thermometers are checked in ice, and the house mouse and the German cockroach are the state's main pests.
Cook poultry to 165°F, ground meat to 155°F, and fish, eggs and whole beef to 145°F, each for at least 15 seconds (chapter 4).
TCS food left between 41°F and 135°F for more than four hours is thrown away (chapter 5).
Wash, rinse, sanitize, air dry: nothing is rinsed or towelled after the sanitizer (chapter 7).
Questions and answers
How long is an Idaho food handlers card good for?
Five years. The Department of Health and Welfare says completing the Idaho Food Safety Exam provides a state food safety certificate, sometimes called an Idaho food handler's card, and that it is valid for five years.
Is this the real Idaho food safety exam?
No. These are our own questions, written from the public manual and the food rule. None comes from the department's exam, and a score here earns no certificate.
How many questions are on the Idaho food safety exam?
The department's food safety page gives no question count and no pass mark, so this page states none. A practice exam here draws 40 questions by this site's choice and gives a score with no verdict.
Does the Idaho Food Safety Exam count as food manager certification?
No. The department says this exam does not meet the Certified Food Protection Manager requirement. An establishment needs at least one manager or supervisor certified through an accredited exam provider.