A case of vacuum-packed lunch meat is delivered cold. What is the warmest it may be on receipt?Answer: 41°F. Source: OAC 3717-1-03.1(H)(1)
A cooked beef roast is carved to order on a buffet. What is the lowest temperature Ohio lets such a roast be held at?Answer: 130°F. Source: OAC 3717-1-03.4(F)(1)(a)
A kettle of chicken and noodles comes off the stove at 135°F. By when must it be down to 70°F?Answer: Within 2 hours. Source: OAC 3717-1-03.4(D)(1)(a)
A whole-muscle, intact beef steak is served rare. To what surface temperature are the top and bottom cooked?Answer: 145°F. Source: OAC 3717-1-03.3(A)(2)(c)
An Ohio cook grills fresh bratwurst made from ground pork. What does rule 3717-1-03.3 require?Answer: 155°F for 17 seconds. Source: OAC 3717-1-03.3(A)(1)(b)
Cartons of untreated shell eggs are kept in a cooler. What air temperature must the cooler hold?Answer: 45°F or less. Source: OAC 3717-1-03.4(F)(2)
Egg salad sits in a deli case. What is the warmest it may be held?Answer: 41°F. Source: OAC 3717-1-03.4(F)(1)(b)
Frozen ground turkey is slacked before going on the grill. Where is it held while it softens?Answer: Under refrigeration at 41°F or less. Source: OAC 3717-1-03.4(B)
Show all 67 questions (59 more)
Cooking, cooling and holding, continued
House-made chicken salad will be kept in the cooler. After how many hours of holding must it carry a date mark?Answer: More than 24 hours. Source: OAC 3717-1-03.4(G)(1)
Jumbo shells are stuffed with meat and cheese. What must this stuffed pasta reach?Answer: 165°F. Source: OAC 3717-1-03.3(A)(1)(c)
Leftover gravy is reheated in a microwave for the hot line. Besides reaching 165°F, what does the rule require?Answer: It stands covered for two minutes. Source: OAC 3717-1-03.3(I)(2)
Par-cooked chicken wings are finished later in the day. How long may the first heating step last?Answer: No longer than 60 minutes. Source: OAC 3717-1-03.3(D)(1)
Raw salmon for sushi is frozen at minus 4°F to destroy parasites. How long is it stored at that temperature?Answer: 168 hours. Source: OAC 3717-1-03.3(F)(1)(a)
Handwashing and hygiene 11
A cashier comes back from the restroom. What does the rule require before the cashier bags bakery items?Answer: Handwashing after using the toilet room. Source: OAC 3717-1-02.2(C)(2)
A cook scratches the back of the neck while plating. What does the when-to-wash list say?Answer: Wash after touching bare body parts. Source: OAC 3717-1-02.2(C)(1)
A finger cot covers a small cut while a cook dices onions. What does Ohio's rule add on top?Answer: A single-use glove. Source: OAC 3717-1-02.3(C)
A grill cook has a full beard. Which restraint does Ohio's hair rule name for it?Answer: A beard restraint. Source: OAC 3717-1-02.3(D)
A hand antiseptic solution is used as a hand dip. What strength must it be kept at?Answer: 100 ppm chlorine or its equivalent. Source: OAC 3717-1-02.2(E)(3)
A host nets a dead fish out of the lobby tank and is then asked to roll silverware. What comes first?Answer: A handwash. Source: OAC 3717-1-02.2(C)(3)
A patrol dog comes through with a police officer. May a food employee pet it during the shift?Answer: No, employees are not to handle such animals. Source: OAC 3717-1-02.3(E)
A prep cook wears a medical alert bracelet. What does Ohio's jewelry rule say?Answer: It is permitted with a reasonable accommodation. Source: OAC 3717-1-02.2(G)(2)
May an automatic handwashing machine take the place of the hand sink routine?Answer: Yes, if approved and able to remove the soils met. Source: OAC 3717-1-02.2(B)(4)
Ohio's rule gives a total time for cleaning hands and exposed arms. What is it?Answer: At least 20 seconds. Source: OAC 3717-1-02.2(B)(1)
Which sink is off limits for washing hands under Ohio's rule?Answer: A service sink used for mop water. Source: OAC 3717-1-02.2(D)
Employee illness 7
A Columbus prep cook's doctor confirms Giardia. Under Ohio's rule, who gets word of it from the person in charge?Answer: The licensor. Source: OAC 3717-1-02.1(B)
A cook ate at an event where the food was prepared by someone ill with hepatitis A. Within how many days of that exposure must it be reported?Answer: 50 days. Source: OAC 3717-1-02.1(A)(4)(e)
A food employee has diarrhea. What does Ohio's rule tell the person in charge to do?Answer: Restrict the employee’s duties. Source: OAC 3717-1-02.1(D)(1)
A lesion with pus is on a cook's shoulder, under the shirt. What must cover it?Answer: A dry, durable, tight-fitting bandage. Source: OAC 3717-1-02.1(A)(1)(e)(iii)
How may a restriction for a diagnosed illness be lifted in Ohio?Answer: By a health care provider or the licensor. Source: OAC 3717-1-02.1(E)
Ohio's reporting list is longer than the federal model's. Which of these illnesses is on it?Answer: Campylobacter. Source: OAC 3717-1-02.1(A)(2)
What does Ohio's code call a person who has a job offer that depends on answers to medical questions?Answer: A conditional employee. Source: OAC 3717-1-01(B)(19)
Protecting food 10
A bakery sells unpackaged cookies that contain peanuts. How does Ohio's rule have customers told?Answer: By written notification of the major food allergen. Source: OAC 3717-1-03.5(D)(6)
A bottle of bleach is shelved in a storeroom. Where may it not be placed?Answer: Above food, equipment or utensils. Source: OAC 3717-1-07.1(A)(2)
A cloth is used only to wipe drips from the rims of plates as food is served. How is it kept?Answer: Dry, and used for no other purpose. Source: OAC 3717-1-03.2(M)(1)
A cook sprinkles shredded cheese on a pizza with bare hands just before baking. Why does the bare hand rule not apply?Answer: The food will be cooked to at least 145°F. Source: OAC 3717-1-03.2(A)(3)(b)
A kitchen makes Caesar dressing that is not cooked. Which eggs does Ohio's rule call for?Answer: Pasteurized eggs or egg products. Source: OAC 3717-1-03.2(E)
A sandwich shop wants its staff to build subs without gloves or tongs. What would Ohio's rule require first?Answer: Prior approval from the licensor. Source: OAC 3717-1-03.2(A)(4)
Bulk salt is poured into a working container. What must the container show?Answer: The common name of the food. Source: OAC 3717-1-03.2(D)
How long are the tags from a container of live clams kept?Answer: 90 calendar days. Source: OAC 3717-1-03.1(R)(3)
In an Ohio cooler, raw chicken must be kept apart from which of these?Answer: Fruits and vegetables before they are washed. Source: OAC 3717-1-03.2(C)(1)(a)
Where does a scoop rest between uses in a bin of rice that is being served?Answer: In the food with its handle above the top of the food. Source: OAC 3717-1-03.2(K)(1)
Cleaning and sanitizing 8
A pizza oven's deck touches every pie. How often does Ohio's rule have cooking and baking surfaces cleaned?Answer: Every 24 hours. Source: OAC 3717-1-04.5(C)(1)
A sanitizer other than chlorine is used by immersion. What contact time does Ohio's rule set?Answer: At least 30 seconds. Source: OAC 3717-1-04.6(C)(3)(c)
A slicer was used on raw beef and will next cut raw pork. When is it cleaned?Answer: Before use with a different raw animal food. Source: OAC 3717-1-04.5(B)(1)(a)
Bar towels kept damp in a sanitizer bucket are sent to the wash on what schedule?Answer: Daily. Source: OAC 3717-1-04.7(B)(4)
How are clean pots stored once they are dry?Answer: Covered or inverted. Source: OAC 3717-1-04.8(E)(2)
How hot must the water be when utensils are sanitized by immersion in an Ohio kitchen's sink?Answer: 171°F. Source: OAC 3717-1-04.4(K)
How often are the cavity and door seals of a microwave oven cleaned?Answer: At least every 24 hours. Source: OAC 3717-1-04.5(C)(2)
When are utensils sanitized?Answer: Before use, after cleaning. Source: OAC 3717-1-04.6(B)
Ohio's rule: certification, risk levels and patios 18
A person in charge already holds Ohio manager certification in food protection. Must that person also get person in charge certification?Answer: No, with documentation of the manager certification. Source: OAC 3701-21-25(K)(3)
A server refills a dog's water cup on the patio. What does Ohio's rule require next?Answer: Washing hands. Source: OAC 3717-1-08.5(E)
A sushi counter acidifies its cooked rice. What pH must the rice be below?Answer: 4.2. Source: OAC 3717-1-08.4(B)(4)
An Ohio restaurant allows dogs on its patio. How must the dogs get there?Answer: Only through an outdoor entrance. Source: OAC 3717-1-08.5(C)(2)
Besides food safety, what must Ohio employees be trained in as it relates to their duties?Answer: Food allergy awareness. Source: OAC 3717-1-02.4(C)(15)
For operations first licensed after March 1, 2010, how many people must hold person in charge certification?Answer: At least one person in charge per shift. Source: OAC 3701-21-25(K)(1)
How does a person in charge show knowledge during an Ohio inspection?Answer: With no critical violations and correct answers. Source: OAC 3717-1-02.4(B)
How does Ohio's person in charge certification course test the student?Answer: With a verbal or written exercise that has no passing score. Source: OAC 3701-21-25(D)(1)
In Ohio's code, which body is a licensor?Answer: A board of health. Source: OAC 3717-1-01(B)(66)
In Ohio's code, who is responsible for the food service operation?Answer: The license holder. Source: OAC 3717-1-02.4(A)(1)
On a dog-friendly Ohio patio, how far must dogs be kept from areas used for food preparation or storage?Answer: 5 feet. Source: OAC 3717-1-08.5(C)(4)
What is Chapter 3717-1 of the Ohio Administrative Code also known as?Answer: The State of Ohio Uniform Food Safety Code. Source: OAC 3717-1-01(A)
What may an Ohio restaurant give a dog in its outdoor dining area?Answer: Water in a single-use disposable container. Source: OAC 3717-1-08.5(D)
What standard must the manager certification examination meet?Answer: The Conference for Food Protection standards. Source: OAC 3701-21-25(B)(7)
When must a person in charge be present at an Ohio food service operation?Answer: During all hours of operation. Source: OAC 3717-1-02.4(A)(1)
Which kind of operation is exempt from Ohio's manager certification rule?Answer: A temporary or mobile operation. Source: OAC 3717-1-02.4(A)(4)
Which Ohio operations must have an employee with manager certification in food protection?Answer: Risk level III and risk level IV operations. Source: OAC 3717-1-02.4(A)(3)
Who approves Ohio's food certification courses?Answer: The director of health. Source: OAC 3701-21-25(A)
How this list was compiled: Ohio Administrative Code Chapter 3717-1, the State of Ohio Uniform Food Safety Code, rules 3717-1-01 to 3717-1-20 (https://codes.ohio.gov/ohio-administrative-code/chapter-3717-1), and rule 3701-21-25, Certification in food protection (https://codes.ohio.gov/ohio-administrative-code/rule-3701-21-25), both on the State of Ohio's own Ohio Laws site, read on October 14, 2026. The comparisons with the federal model (the list of reportable illnesses, medical information jewelry) were read in the FDA Food Code 2022 (https://www.fda.gov/media/164194/download, sections 2-201.11 and 2-303.11) on October 15, 2026. Each question names the rule and paragraph 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 Ohio Administrative Code, which is public. Nothing is taken from any approved course's exercise or examination, any training provider or any other practice test.
How it works
This unofficial practice food safety test for Ohio asks 67 questions on Ohio Administrative Code Chapter 3717-1, each answer naming its rule. Not affiliated with the Ohio Department of Health, the Ohio Department of Agriculture or any local health district.
Read the full guide
Which Ohio food safety test is this for?
Rule 3701-21-25 sets two Ohio certifications: person in charge, and manager certification in food protection. The director of health may audit either course against Chapter 3717-1, the code these questions are written on.
What Ohio's code does differently
Ohio lists thirteen reportable illnesses, more than the FDA Food Code names, and allows a medical alert bracelet with an accommodation, which the FDA text bars. 18 questions ask the rules on certification, risk levels and dogs in outdoor dining areas.
Dogs reach a patio only through an outdoor entrance and stay five feet from food preparation areas (3717-1-08.5).
Acidified sushi rice is to have a pH below 4.2 (3717-1-08.4).
Questions and answers
Does Ohio require a food handlers card?
The state code asks none of every worker. It requires a person in charge during all hours, person in charge certification for at least one per shift in operations first licensed after March 1, 2010, and manager certification at risk levels III and IV.
Is there a test for Ohio person in charge certification?
Not a scored one. Rule 3701-21-25(D)(1) says the course contains a verbal or written exercise, without the written exercise containing a passing score. Manager certification is the one with an examination.
Is this the real Ohio food safety test?
No. These are our own questions from the public text of the Ohio Administrative Code. None comes from an approved course or a manager examination, and a score here earns no certification.
Which food code does Ohio use?
Its own: Chapter 3717-1 of the Administrative Code, the State of Ohio Uniform Food Safety Code. Most of the rules read on October 14, 2026 took effect September 5, 2024, and they name sesame among the major food allergens.